I had what seemed like a forest of rhubarb. I also have a bag of the superfruit baobab. You can almost see the halo above this guy. Baobab has six times more vitamin C than an orange, more antioxidants than blueberries and more calcium than milk.
Baobab originates in Africa where its tree, aka the ‘tree of life’, can single-handedly keep a community alive. The trunk stores thousands of litres of water and they’re so large that people can live in them. The pulp from the fruit husks can be used to make lemonade – and even gin! What more do you need?
I picked a bargain bag of this up while on holiday in Cape Verde. You can buy it in powdered form in the UK from Eden Project.
Who says jelly’s for kids.. A wobble of baobab and rhubarb will be tangy and refreshing – with ice cream, cheese, or on its own. So we start by simmering 400g rhubarb with 60g caster sugar, juice of an orange, a handful of baobab and 200 ml of water.
Once the rhubarb has softened, take off the heat and strain through a muslin cloth and pour into a clean pan. Soak four gelatine leaves in some cold water to soften and then squeeze out the excess water before adding to to the rhubarb and baobab mixture.
Pour into dishes of your choice, mine are mini tea cups..
.. and pop in the fridge for two to three hours to set. Here’s the test…
Refreshing rhubarb with a nutritional baobab blast.