Ruby, ruby rhubarb. Ah, rhubarb. Beloved by adlibbing actors and fruit enthusiasts alike. You’ll know it as a juicy lightsaber lookalike. When it's not being crumbled, it loves ice cream. Here's some of our favourite ways to use this seasonal stunner.
5 ways with rhubarb
Roasted Rhubarb Ice Cream
You'll need: 2 sticks of rhubarb, sliced into 1-2 cm chunks • 4 tbsp honey • ½ a vanilla pod • 4 egg yolks • 300g full-fat crème fraîche • Granola, crystallised ginger or fresh berries, for topping (optional)
Method: Preheat oven to 200°C/Gas 6. Place rhubarb in a roasting tin and roast for 10-15 mins or till tender. Put the honey in a medium-sized saucepan. Gently warm till it’s about to bubble. Use a knife to scrape in the seeds from the vanilla pod half. While it’s still warm, not hot, whisk in the egg yolks for 3 mins or so, till thickened. It should coat the back of a spoon. Set aside to cool. Whisk the roasted rhubarb into the honeyed egg mix then whisk into crème fraîche. Spoon into a freezer safe tub or bowl. It should freeze in 2-3 hrs. Serve with dishes of crystallised ginger, granola and summer berries.
Rhubarb, Lime &
Thyme Almond Tart
This one's a bit of a show stopper. Few things sing spring as colourfully as rhubarb. This beautiful striped tart has some added zing from lime along with flecks of herby thyme.You'll find the full recipe here.
You'll need: 3-4 sticks of rhubarb • ½ vanilla pod • 750ml gin • 2 tbsp honey (more or less, to taste)
Method: Thinly slice rhubarb and pack into a large Kilner jar. Slip the halved vanilla pod in, then the gin. Swirl in the honey. Taste and shake. Store in a cool dark place for 1-2 days or till it’s infused to your desired potency. Strain the rhubarb and vanilla out. Pour into ice-packed tumblers with curls of rhubarb (made using a veg peeler) and top up with tonic or Prosecco.
Ravishing & versatile
Did you know that as well as being a sure sign of British Springtime, rhubarb is actually a vegetable and not a fruit? And that when the tartness of ruby rhubarb meets earthy roast beets in a salad, flavourful things ensue. Chop and roast the beets in one dish and rhubarb in the other with a sprinkling of sugar. Mix with a well seasoned dressing of honey and olive oil and top with fresh parsley or sorrel.
Rhubarb Crumble Squares
Delicately sweet and tangy rhubarb is a perfect match for the buttery shortbread base and nutty streusel topping. Find the recipe just here.