Rhubarb Weight:200-300 g Sweet Williams or Dianthus make

Sweet Williams or Dianthus make excellent cut flowers and will last long if the water is changed regularly

and extra citrusy

especially in East and Southeast Asia

the root will darken if cooked unpeeled

Rhubarb Weight:200-300 g Sweet Williams or Dianthus makeRhubarb stems are an English classic with its beautiful rosy colour and crisp texture. Steam lightly, bake, stew or poach in sugar syrup. It is perfect in trifle, cake or cooked with peas. Pairs best with strawberries or oranges. Unique tart flavour. Or simply puree for a tart savoury sauce. Note: Images are only for illustrative purposes, actual product and colour may slightly differ.