Rhubarb Recipes: Delicious Ways to Cook This Tart Fruit

There’s something about rhubarb that makes it both alluring and a little intimidating. It's that tart, almost tangy flavour that can be a bit of a shock to the system. But don't be scared off! This versatile ingredient is capable of producing some of the most delightful dishes you'll ever taste. I've always had a bit of a love-hate relationship with it myself. Sometimes it feels like I'm wrestling with a stubborn beast, trying to get it to cooperate in the kitchen. But when I get it right, oh, the satisfaction!

My grandma was a rhubarb whisperer, a true master of its magic. She'd conjure up the most incredible crumble, the kind that would make your heart sing. We'd all gather around the table, fingers stained with sugary crumbs, and we'd fight over the last, glorious piece. But her talents weren't limited to crumbles; she could turn rhubarb into the most divine jam, a breakfast staple, or transform it into tarts that were fit for royalty.

In this article, I'm going to take you on a rhubarb journey, sharing my favourite recipes, tips and tricks for making this tart fruit sing, and even delving into its fascinating history and surprising uses beyond the kitchen. Let's get started!

(Part 1) Rhubarb Basics: Unveiling the Secrets of This Tart Vegetable

Let's clear up a common misconception right from the start: rhubarb isn't actually a fruit, it's a vegetable! Yes, you read that right. This surprising fact often leads to confusion, especially since it's usually used in sweet dishes. It belongs to the same family as sorrel and buckwheat, and its tart flavour is what makes it so unique.

The edible part of the plant is the stalk. These come in a variety of colours – red, green, or a lovely mix of both – and their flavour can vary depending on the variety and growing conditions. Some are sharp and acidic, while others are more mellow and subtly sweet.

Choosing the Perfect Stalks: A Guide to Rhubarb Selection

When you're picking out rhubarb, you want to find stalks that are firm, crisp, and vibrant in colour. Avoid any that are limp, wilted, or show signs of damage. A good rule of thumb is to choose stalks that are about an inch in diameter. Look for blemishes or bruises, those are signs that the rhubarb might be going bad.

Keeping Your Rhubarb Fresh: Storage Tips

Rhubarb can keep in the fridge for up to a week if you wrap it in a damp paper towel. Don't store it in a plastic bag, it'll turn soggy. For longer storage, you can freeze it. Cut the stalks into 1-inch pieces and freeze them in a freezer-safe bag. Frozen rhubarb can last for up to 6 months, ready to be incorporated into your recipes.

(Part 2) The Sweet Side of Rhubarb: Delicious Desserts You’ll Love

Rhubarb is a classic ingredient for sweet dishes, and for good reason. Its tartness perfectly balances out the sweetness of other ingredients, creating a harmonious symphony of flavours. Here are some of my favourite rhubarb desserts that will delight your taste buds and leave you wanting more:

The Classic: Rhubarb Crumble

No rhubarb recipe list would be complete without the legendary rhubarb crumble. It's a timeless favourite for a reason: simple to make, absolutely delicious, and always a crowd-pleaser.

Ingredients

• 500g rhubarb stalks, chopped
• 100g caster sugar
• 2 tbsp plain flour
• 1 tsp ground cinnamon
• 100g butter, cubed
• 100g self-raising flour
• 50g rolled oats
• 50g brown sugar

Instructions

1. Preheat the oven to 180°C (fan 160°C).
2. In a large bowl, combine the chopped rhubarb, caster sugar, plain flour, and cinnamon.
3. Pour the mixture into a baking dish.
4. To make the crumble topping, rub the butter into the self-raising flour, rolled oats, and brown sugar until it forms a crumbly texture.
5. Sprinkle the crumble topping over the rhubarb mixture.
6. Bake for 30-35 minutes, or until the crumble is golden brown and the rhubarb is tender.
7. Serve warm with custard, ice cream, or a dollop of whipped cream. The choice is yours!

A Twist on Tradition: Rhubarb and Ginger Crumble

If you're looking to add a touch of zing to your classic crumble, try adding a bit of ginger. It adds a warm, spicy note that complements the tart rhubarb perfectly. The combination is heavenly!

Ingredients

• 500g rhubarb stalks, chopped
• 100g caster sugar
• 2 tbsp plain flour
• 1 tsp ground ginger
• 100g butter, cubed
• 100g self-raising flour
• 50g rolled oats
• 50g brown sugar

Instructions

1. Preheat the oven to 180°C (fan 160°C).
2. In a large bowl, combine the rhubarb, sugar, flour, and ginger.
3. Pour the mixture into a baking dish.
4. For the crumble topping, rub the butter into the flour, oats, and brown sugar until it forms a crumbly texture.
5. Sprinkle the crumble topping over the rhubarb mixture.
6. Bake for 30-35 minutes, or until the crumble is golden brown and the rhubarb is tender.
7. Serve warm with custard, ice cream, or a dollop of whipped cream. You can't go wrong with any of these.

From Crumble to Cake: Rhubarb and Custard Cake

If you're after a more substantial rhubarb dessert, a rhubarb and custard cake is a fantastic choice. It's a moist, delicious cake that's perfect for afternoon tea or a special occasion. It's impressive and delicious, a real showstopper!

Ingredients

• 225g self-raising flour
• 225g butter, softened
• 225g caster sugar
• 4 large eggs
• 1 tsp vanilla extract
• 500g rhubarb stalks, chopped
• 100g caster sugar
• 2 tbsp plain flour
• 1 tbsp custard powder

Instructions

1. Preheat the oven to 180°C (fan 160°C).
2. Grease and line a 23cm loose-bottomed cake tin.
3. Cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Fold in the flour until just combined.
6. For the rhubarb filling, combine the chopped rhubarb with the sugar, flour, and custard powder.
7. Pour half of the cake batter into the prepared tin.
8. Top with the rhubarb mixture.
9. Pour the remaining cake batter over the rhubarb mixture.
10. Bake for 1 hour and 15 minutes, or until a skewer inserted into the centre comes out clean.
11. Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
12. Dust with icing sugar and serve. This is a real crowd-pleaser.

A Fruity Delight: Rhubarb and Strawberry Tart

Rhubarb and strawberries are a perfect match, and together they create a stunningly delicious tart. It takes a bit more effort than a crumble, but the reward is truly worth it. It's a beautiful and delicious dessert, perfect for a special occasion.

Ingredients

• For the pastry:
• 225g plain flour
• 100g butter, cubed
• 50g icing sugar
• 1 egg yolk
• 1-2 tbsp cold water
• For the filling:
• 500g rhubarb stalks, chopped
• 250g strawberries, hulled and halved
• 100g caster sugar
• 2 tbsp plain flour
• 1 tbsp lemon juice

Instructions

1. To make the pastry, rub the butter into the flour and icing sugar until it resembles breadcrumbs.
2. Add the egg yolk and mix well.
3. Add the water, a tablespoon at a time, until the dough comes together.
4. Wrap the dough in cling film and chill for at least 30 minutes.
5. Preheat the oven to 180°C (fan 160°C).
6. Roll out the pastry and line a 23cm loose-bottomed tart tin.
7. Prick the base of the pastry with a fork and bake blind for 15 minutes.
8. To make the filling, combine the rhubarb, strawberries, sugar, flour, and lemon juice in a bowl.
9. Pour the filling into the baked pastry case.
10. Bake for 30-35 minutes, or until the filling is bubbling and the pastry is golden brown.
11. Leave to cool slightly before serving. This tart is a real showstopper!

(Part 3) Rhubarb beyond Desserts: Savoury Dishes You Might Not Expect

Rhubarb isn't just a star in sweet treats. It can also add a touch of tangy brilliance to savoury dishes, giving them a delightful twist. Here are a few surprising ways to use rhubarb in savoury recipes:

A Tangy Twist: Rhubarb and beetroot salad

This salad is a delightful combination of sweet and tart flavours. The earthy beetroot and the sharp rhubarb complement each other beautifully, creating a symphony of taste. It's a refreshing and vibrant salad that's perfect for a summer meal.

Ingredients

• 2 medium beetroot, cooked and peeled
• 250g rhubarb stalks, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Cut the beetroot into wedges.
2. In a large bowl, combine the beetroot, rhubarb, olive oil, balsamic vinegar, and parsley.
3. Season with salt and pepper to taste.
4. Serve immediately or chill for later. This salad is a real taste sensation!

A Unique side dish: Rhubarb and potato gratin

If you're looking for a unique side dish to accompany a roast dinner, try this rhubarb and potato gratin. It's a delicious and surprising twist on the classic potato gratin, adding a touch of unexpected flavour to your meal. It's a real crowd-pleaser.

Ingredients

• 500g potatoes, peeled and sliced
• 250g rhubarb stalks, chopped
• 100ml double cream
• 50g grated Gruyère cheese
• Salt and pepper to taste
• Nutmeg to taste

Instructions

1. Preheat the oven to 180°C (fan 160°C).
2. Grease a baking dish.
3. Layer the potatoes and rhubarb in the baking dish, alternating between the two.
4. Pour the cream over the potatoes and rhubarb.
5. Season with salt, pepper, and nutmeg to taste.
6. Sprinkle with the grated Gruyère cheese.
7. Bake for 45-50 minutes, or until the potatoes are tender and the cheese is melted and golden brown.
8. Serve hot. This gratin is a real delight!

A Tangy Soup: Rhubarb and Ginger Soup

This soup is a delicious way to warm up on a cold day. The ginger adds a warming note, while the rhubarb provides a refreshing tang. It's a truly comforting and delicious soup that will warm your soul.

Ingredients

• 500g rhubarb stalks, chopped
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 tbsp grated fresh ginger
• 1 litre vegetable stock
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Heat the olive oil in a large saucepan over a medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for 1 minute more.
4. Stir in the rhubarb and vegetable stock.
5. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the rhubarb is tender.
6. Use a hand blender to blend the soup until smooth.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley. This soup is truly divine!

(Part 4) The Art of Cooking Rhubarb: Tips and Tricks for Success

Now that you've got some delicious rhubarb recipes under your belt, it's time to delve into the art of cooking this tart fruit. Here are some tips and tricks to help you get the best results and unleash the full potential of rhubarb in your kitchen:

Don’t Overcook It! The Key to Rhubarb Perfection

One of the biggest mistakes people make when cooking rhubarb is overcooking it. Overcooked rhubarb turns into a mushy mess and loses its delicious flavour. The key is to cook it just until it’s tender but still has a slight bite. You want to maintain that lovely texture and tartness.

Sugar is Your Friend: Balancing the Tartness

Rhubarb is naturally tart, so adding a bit of sugar is essential to balance out the flavour and create a delicious harmony. The amount of sugar you add will depend on your personal preference and the sweetness of the rhubarb itself. You can also experiment with honey or maple syrup as substitutes for sugar.

Add Some Zing: Embracing flavor combinations

Rhubarb loves to play with other flavours. It pairs beautifully with ginger, orange, lemon, cinnamon, and vanilla. Experiment with different combinations to find your own flavour favourites.

Embrace the Variations: The Beauty of Rhubarb Diversity

Rhubarb comes in different colours and flavours, each with its own unique personality. Some varieties are more tart than others, so keep that in mind when you're choosing your rhubarb.

Freeze for Later: Preserving Rhubarb’s Goodness

If you have more rhubarb than you can use right away, freeze it for later! Simply cut the stalks into 1-inch pieces and freeze them in a freezer-safe bag. Frozen rhubarb will last for up to 6 months, ready to be used in your favourite recipes.

(Part 5) From the Garden to the Plate: Growing Your Own Rhubarb

If you're a gardening enthusiast, why not try growing your own rhubarb? It's a relatively easy plant to grow and you'll be rewarded with fresh, homegrown rhubarb for your recipes. It's a truly satisfying experience, bringing the garden and the kitchen together.

Choosing the Right Spot: Finding the Perfect Location for Rhubarb

Rhubarb thrives in a sunny spot in your garden, but it can also tolerate partial shade. It prefers well-drained soil that's rich in organic matter. A little bit of TLC goes a long way!

Planting Your Rhubarb: Bringing the Garden to Life

The best time to plant rhubarb is in autumn or early spring. Plant the crowns about 1-2 feet apart, making sure the buds are at ground level. Give them some space to flourish!

Caring for Your Rhubarb: Nurturing Your Garden Bounty

Rhubarb needs regular watering, especially during dry spells. It's also a good idea to mulch around the plants to help retain moisture and suppress weeds. A little bit of love goes a long way in creating a thriving rhubarb patch.

Harvesting Your Rhubarb: Enjoying the Fruits (or Should We Say Stalks?) of Your Labour

You can start harvesting rhubarb about a year after planting. Harvest the stalks in the spring and early summer, when they're about 1-2 feet tall. Don't harvest more than half of the stalks at any one time, giving the plant a chance to recover.

Rhubarb: A Versatile and Delicious Ingredient

Whether you're a seasoned cook or a culinary newbie, rhubarb is a versatile ingredient that can be used in countless ways. From classic desserts to surprising savoury dishes, there's a rhubarb recipe out there for everyone. So, give it a try and see what all the fuss is about! You might just discover a new culinary love affair.

(Part 6) Rhubarb for All Seasons: Using It Throughout the Year

Rhubarb might be a spring and summer staple, but there are ways to enjoy it all year round. By embracing freezing, preserving, and using rhubarb in both sweet and savoury dishes, you can incorporate this tart vegetable into your culinary repertoire throughout the year.

Freezing Rhubarb for Later Use: A Taste of Summer in Winter

Freezing rhubarb is the easiest way to preserve its flavour and texture for future use. Simply cut the stalks into 1-inch pieces, blanch them for a few minutes, and then freeze them in a freezer-safe bag. Frozen rhubarb can be used in almost any recipe, from crumbles and pies to smoothies and jams.

Preserving Rhubarb in Jams and Chutneys: Sweet and Savoury Delights

Rhubarb jams and chutneys are delicious additions to your pantry. They can be enjoyed on toast, crackers, or as a topping for yoghurt and ice cream. Jam recipes typically involve combining rhubarb with sugar and simmering the mixture until it reaches setting point. Chutneys often incorporate spices and vinegar for a more tangy and savoury flavour.

Rhubarb in Unexpected Seasons: Savoury Dishes

While rhubarb is often associated with sweet treats, its tartness can also add a unique touch to savoury dishes. Consider using frozen rhubarb in winter soups and stews, or adding a touch of its tang to sauces and chutneys.

(Part 7) Rhubarb beyond the Kitchen: Unconventional Uses for This Versatile Vegetable

Rhubarb’s versatility extends beyond the kitchen. This tart vegetable can be used in unexpected ways, adding a touch of its unique flavour to your home and garden.

Rhubarb in Home Remedies: A Touch of Tradition

Rhubarb has been used in traditional medicine for centuries. Its roots are known for their laxative properties, making them a natural remedy for digestive problems. However, it's important to consult with a healthcare professional before using rhubarb for medicinal purposes.

Rhubarb in the Garden: A Natural Pest Repellent

Rhubarb leaves are not edible, but they can be used as a natural pesticide. Their high concentration of oxalic acid can deter pests such as aphids and slugs. Simply sprinkle chopped rhubarb leaves around your plants to discourage these unwanted visitors.

Rhubarb in Craft Projects: Unleashing Creative Potential

Rhubarb stalks can be used to create unique and beautiful crafts. Their vibrant red colour makes them perfect for dyeing natural fibres or creating colourful decorations. You can also use dried rhubarb stalks to create natural dyes for paper or fabric.

(Part 8) FAQs: Your Rhubarb Questions Answered

1. What’s the best way to tell if rhubarb is ripe?

Rhubarb is typically harvested in the spring and early summer. Look for stalks that are firm, crisp, and brightly coloured. Avoid stalks that are limp, wilted, or have any signs of damage.

2. How long does rhubarb last in the fridge?

Rhubarb can be stored in the fridge for up to a week, wrapped in a damp paper towel. Just make sure you don’t store it in a plastic bag, as this can cause it to get soggy.

3. Can I freeze rhubarb?

Yes, you can freeze rhubarb. Simply cut the stalks into 1-inch pieces and freeze them in a freezer-safe bag. Frozen rhubarb will last for up to 6 months.

4. What are the health benefits of rhubarb?

Rhubarb is a good source of vitamins and minerals, including vitamin K, vitamin C, and potassium. It also contains antioxidants, which can help protect your body from damage caused by free radicals.

5. Is rhubarb poisonous?

Rhubarb leaves contain high levels of oxalic acid, which can be toxic in large quantities. It’s important to only eat the stalks, as the leaves are not edible and can cause illness if consumed.