In the first of our June NBite articles, I take a closer look at 2 fruits that are at their best right now, and grown and widely available locally. I've also added a lovely recipe below for a traditional Scottish dessert, cranachan, which as you'll see I've adapted using yoghurt instead of cream and rhubarb and strawberries for this time of year.
Rhubarb Rhubarb is in season during the spring months from March until May and starts to dwindle at the start of summer in June. It's very distinctive growing with its red/pink edible stems and large, broad green poisonous leaves. Rhubarb is a good source of fibre, vitamin C and potassium. and also a source of magnesium.
Strawberries Strawberries are in season from May to September but are at their very best at the start of the summer in May/June. They are a source of fibre, magnesium and potassium and are high in vitamin C.
Rhubarb and strawberry cranachan Traditionally this Scottish dessert is made with raspberries, which are in season in August. So if you are making this recipe then, it is just as delicious using raspberries and blackberries.
To have a go at making your own healthier cranachan, follow the link below to the full recipe.