rhubarb recipes
Here's a collection of rhubarb recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!
Rhubarb and Orange Trifle
Mackerel with Rhubarb and Cider
Rhubarb Fool
Fast Rhubarb Compote
Rhubarb and Almond Chicken
Machine-free Ice Cream: Rhubarb Crumble Ice Cream
Rhubarb Crumble Squares
Rhubarb Mess
Rhubarb Cordial
Rhubarb Rice Pudding
Rhubarb Yogurt Pot
Rhubarb Rice Pudding
Rhubarb Compote
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- 500 g rhubarb, cut into 1-inch chunks
- 100 g golden castor sugar
- Grated zest and juice of 1 orange
- 6 trifle sponges
- 3 tablespoons orange marmalade
- 65 ml grand marnier liqueur
- 275 ml freshly squeezed orange juice
- 1 sachet gelatine granules
- 350 ml fresh custard
- 200 g greek-style yoghurt
- 50 g pecan nuts
Preheat oven to 180°C/ 350°F/ Gas Mark 4. Prepare the rhubarb by placing in a shallow ovenproof dish. Sprinkle the caster sugar and orange zest and juice over the top and pop into the oven, uncovered, for 30-40 minutes until the rhubarb becomes tender. At the same time, place the pecans on a baking sheet and place in the oven for 7 minutes to toast them. When these are ready, chop them. Slice the sponges in half lengthways and spread each half with the marmalade and then reform them. Spread the remaining marmalade over the top and cut each one into three little sandwiches. Now arrange them into a large trifle bowl and make some forks marks in the sponge. Drizzle the liqueur over the top and allow it to soak in. Once the rhubarb has been removed from the oven allow it to become cold before tasting it. If it is sharp, add some more sugar. with a slotted spoon, remove the rhubarb and place amongst the sponges. Pour the remaining juices from the dish into a measuring jug and make this up to the 500ml level with the orange juice. Next, transfer 225ml of this liquid into a small saucepan, scatter the gelatine over it, whisk and leave to soak for 5 minutes. Place the pan over a low heat and whisk until the granules of gelatine have completely dissolved, then return this to the juice remaining in the jug. Stir thoroughly and then pour it over the sponges and leave aside to set. In a separate bowl, whisk together the custard and yoghurt and then spoon over the set jelly. Cover with clingfilm and chill until ready to serve. Just prior to serving, scatter on the toasted pecan nuts and some additional pouring cream if desired.
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Serves 2
- Fresh mackerel fillets
- 4 bay leaves
- salt and black pepper
- 120 ml (4 fl oz) dry cider
- 12 g (1/2 oz) butter
- 225 g (1/2 lb) fresh rhubarb, chopped
- 1/2 teaspoons lemon juice
- 25 g (1 oz) brown sugar
- pinch nutmeg
Preheat the oven to 180°C, 350°F, Gas mark 4. Season the fillets with salt and pepper then place a bay leaf on each fillet and roll up. Place the fish rolls in a shallow ovenproof dish, pour over half the cider and dot with the butter. Cover with aluminium foil or a lid and bake in the oven for 30 minutes, until tender. Meanwhile, place the remaining cider, rhubarb, lemon juice, brown sugar and nutmeg in a pan. Bring to the boil then simmer for 20-25 minutes, stirring from time to time, until soft and puréed. To serve - transfer the fish to a warmed serving plate, drizzle some of the rhubarb sauce over the top of the fish and serve the remaining rhubarb sauce separately. Serve hot.
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Serves 3-4.
- 450 g (1 lb) rhubarb
- 65 ml (2&1/2 fl oz) water
- 100 g (4 oz) unrefined organic sugar
- 70 g (2&1/2 oz) icing sugar
- 100 ml (4 fl oz) crème fraîche
- 100 ml (4 fl oz) mascarpone cream
Wash and trim the rhubarb, but don’t peel it. Cut it into even chunks and put it into a warm pan with the water and the sugar. Cover the pan and simmer until the rhubarb is pulpy - about 10 minutes. Strain it through a sieve and allow the pulp to cool down. Add the icing sugar to the mascarpone and whisk it in, then gently fold in the crème fraîche and half of the rhubarb. Put the remaining rhubarb into dishes or glasses, then spoon the mixture on top of this. Let it cool and set in the fridge and serve.
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Delicious with ice cream, pastry, or all alone!
- 400 g rhubarb, sliced thinly crosswise
- 200 g granulated sugar
- 1 tablespoon fresh lemon juice
Combine all the ingredients in a saucepan, and stir over a medium heat until the sugar dissolves. Reduce the heat to low and cover and simmer until the rhubarb is tender, about 5 minutes. Serve warm or chill first - it can be made and refrigerated one day ahead.
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Why not tart up your chicken with delicious summer rhubarb! Serve with rice and salad for 4
- Enough chicken parts to serve 4 (thighs, breasts etc)
- 1 tablespoon flour, very lightly seasoned with pepper, paprika, salt and chilli powder
- 3 tablespoons olive or vegetable oil for frying
- 3-4 stalks rhubarb, cut into thumb-length pieces
- 2 medium onions, thinly sliced
- 1 tablespoon minced garlic
- 1 tablespoon chopped thyme, or 1 teaspoon dried
- 200 ml white wine
- 1 handful slivered almonds, lightly toasted
In a large bowl, toss the chicken in the flour mixture. In a large, heavy pan or high-lipped frying pan, heat the oil over a medium-high heat until it is hot then brown the chicken for about 5 minutes on each side. Add the rhubarb and onions and cook for about 8 minutes, stirring, until the onions are brown. Add the garlic, thyme and wine, cover and reduce the heat. Simmer the chicken for 45 minutes, stirring occasionally, until cooked through and tender. Serve sprinkled with almonds.
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- 450g trimmed rhubarb
- 225g caster sugar
- 425ml single cream
- 100g Bodymatter Oat Crunch Original
Preheat oven to 180C. Cut the rhubarb into 1 cm lengths. Place in large, shallow dish with sugar. Place in pre‐heated oven. Bake 20‐25 mins, or until tender. Cool before pouring it into food processor. Process to smooth purée; pour into jug, cover and chill. Place Oat Crunch into plastic bag or clean food processor; bash or process to make pea‐sized nuggets – you don't want them too small or they’ll get lost in the ice cream; too large and they'll be too crunchy when frozen! Whisk cream with rhubarb purée. Spoon into a shallow plastic tub(s). Freeze without the crumble for 3‐4 hours. Remove from freezer, whisk and return to the freezer for a further 2 hours. Whisk again; stir in crumble before final freezing. Set in fridge 15 mins before serving.
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Delicately sweet and tangy rhubarb is a perfect match for the buttery shortbread base and nutty streusel topping. Makes 9 squares.
- 8 large stalks of rhubarb, trimmed and sliced into 3cm pieces
- 400g caster sugar
- 1 litre water
- ½ vanilla pod, sliced open lengthwise (optional)
- 150g almonds
- 200g plain flour
- 2 tsp freshly grated ginger root
- 175g unsalted butter, fridge cold, cubed
- 50g pine nuts
- 2 tbsp icing sugar (optional)
Place 300g of the sugar in a saucepan with the water. Simmer until sugar is dissolved. Add the prepared rhubarb to the sugar syrup and simmer for 20‐30 minutes – until the rhubarb is soft enough for a fork to go through it with ease.
Preheat the oven to 190°C. Using baking parchment, line a 20cm square loose‐bottomed cake tin.
Place 100g almonds in a food processor and blend until finely ground.
Chop the remaining almonds roughly and put in a mixing bowl.
Add the flour, ginger, sugar and butter to the ground nuts in the processor and pulse until the mixture resembles coarse breadcrumbs.
Transfer half of the mixture to the bowl with the chopped nuts and add the pine nuts.
Process the rest of the mixture left in the food processor until it forms a ball. Tip this pastry into the cake tin and, using the palm of your hand, press it into the base.
Spread the rhubarb evenly across the pastry base and top with the nutty streusel topping.
Bake for 45 minutes or until golden and biscuity on top. When cool, dust with the icing sugar and cut into slices.
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Serves 4-6.
- 4 egg whites
- 225g caster sugar
- a pinch of salt
- 3 tbsp Caster sugar
- 400g Rhubarb, chopped into 2cm pieces
- 500ml luxury pouring cream
Preheat the oven to 140°C. In a very clean bowl, whisk the egg whites until they form firm peaks. Gradually mix in the sugar and salt and whisk well until the mixture is glossy and thick.
Spoon the mixture into four to six blobs on your baking tray, leaving large gaps between. Bake for about 1 hour.
While they cook, make your compote. In a pan, boil 50ml water; add the sugar and then the rhubarb when it starts bubbling. Stir and let it cook for 5 minutes. When the rhubarb is tender, remove from the heat.
For the mess, use a large bowl or individual glasses. Whip the cream until just soft. Crumble the meringues into the dish(s). Top with the compote. Blob on the cream and then give it a little mix and fold. Serve.
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Anytime you make rhubarb compote or any rhubarb dish that gives you excess rhubarb poaching liquid by all means don't throw it away. It makes a delicious, tangy, sweet cordial. Great with a splash of fizzy (or still) water. Even better drizzled into a glass of wine.
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Serves 4.
- 1 mug pudding rice
- ½ mug caster sugar
- 1 mugs milk
- ½ mug cream
- ½ vanilla bean
- 4 rhubarb stalks, cut into 2cm pieces
Combine the milk with the rice, the vanilla bean pod and seeds and half of the sugar. Bring to a soft boil. Stir. Cover and cook over low heat, stirring occasionally, until the rice pudding is thick and creamy, 15‐20 minutes. Remove the vanilla pod and swirl in the cream.
While it cooks, place rhubarb in a pan with the remaining sugar and a mug of water. Pop a lid on and let it cook on medium heat for about 10 minutes, or until rhubarb is fall‐apart tender.
Spoon the rice pudding into bowls and top with rhubarb compote.
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Breakfast, pudding, snacks... this little duet is a taste of English springtime.
Makes about a jam jar full of rhubarb
- 6 rhubarb stalks, cut into 2-3cm pieces
- 1 mug water
- ½ mug caster sugar
- Natural or vanilla yogurt
Place all the ingredients in a pan. Pop a lid on and simmer for about 10 minutes, or until rhubarb is fall-apart tender.
Strain juice, keeping it for cordials, cocktails and use as a syrup for pancakes or just cake. Place rhubarb in a jar. Add a splash of the juice to keep it sweet and soft. Once cool, spoon over, under or swirl through your favourite yogurt. My vote is on Brown Cow's vanilla yogurt.
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Serves 4-6
- 1 mug pudding rice
- 4 tbsp golden caster sugar
- 5 mugs milk (if you're low on milk use half milk and half water)
- ½ vanilla bean
Rhubarb compote - recipe below
Combine the milk with the rice, the vanilla bean pod and seeds and sugar. Bring to a simmer. Cover the saucepan and cook over low heat, stirring occasionally, until the rice pudding is thick and creamy, about 30 minutes. Remove the vanilla bean.
Spoon the rice pudding into bowls and top with rhubarb compote. Drizzle a bit of cream over if you're feeling decadent.
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This can be made up to 3 days in advance. It will make more than you need for the rice pudding. Use extras with yogurt for breakfast or just halve the recipe and it should be the perfect amount.
- 6 rhubarb stalks, cut into 2-3cm pieces
- 1 mug water
- ½ mug caster sugar
- Natural or vanilla yogurt
Place all the ingredients in a pan. Pop a lid on and simmer for about 10 minutes, or until rhubarb is fall-apart tender.
Strain juice, keeping it for cordials, cocktails and use as a syrup for pancakes or just cake. Place rhubarb in a jar. Add a splash of the juice to keep it sweet and soft.
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