If you grow rhubarb this is a must have. When you're cooking your rhubard, or any tart fruit, add some angelica (the stems are best) and the amount of sugar needed is greatly reduced. It takes the acidity away without adding too many calories, so great for pudding lovers on a diet! :-)

In the past my hubby made some crystallised angelic with angelica from the garden and it was very successful - a bit paler than the bought version as it had no dye in it but very tasty and good for the top of cakes.