Rhubarb Recipes: From Sweet to Savory, Learn How to Cook Rhubarb

Rhubarb. That curious ingredient, always lurking in the back of the fridge, looking a bit like a strange, red celery. Is it a fruit? A vegetable? Honestly, who cares! It’s delicious, that’s what matters. And I'm here to tell you all about it, from classic crumble recipes to surprising savoury dishes that will make you re-think this vibrant, tangy delight.

My love for rhubarb goes way back. My mum used to make the most amazing rhubarb crumble with a crispy oat topping. She had a small patch in our garden, and the smell of freshly baked rhubarb would fill the house. It was pure comfort food. And you know what? I still make that crumble today, although I like to add a bit of a twist. Last week, I added some orange zest to the crumble topping – a real citrusy kick! It went down a treat.

But rhubarb isn’t just for desserts, you know. It can be used in savoury dishes, too. We're going to explore its versatility, starting with the classics and then venturing into the more adventurous. Get ready to be surprised by its adaptability and deliciousness.

(Part 1) Rhubarb: A Bit of a Botanical Mystery

First things first, let’s get to the bottom of this fruit-or-vegetable dilemma. Rhubarb is actually a vegetable – the stalks are the petioles, which connect the leaves to the roots. Confusing, I know. But what makes it even more interesting is that while the stalks are edible, the leaves are poisonous. So, don’t go nibbling on those!

But why is it often called a fruit? It's mainly because it’s typically used in sweet dishes, like pies and crumbles. The flavour is a bit of a paradox too: tart and acidic, but with a surprisingly pleasant sweetness that's reminiscent of citrus. It’s this unique combination of tangy and sweet that makes rhubarb so delicious.

A History of Tart Delights

Rhubarb has a long history, all the way back to ancient China, where it was first grown for its medicinal properties. It eventually found its way into cooking, and by the 18th century, it had reached Europe and became a popular ingredient in the British Isles. Now, it’s a staple in many kitchens, especially during the spring when it’s at its freshest and most vibrant.

Choosing the Right Rhubarb: A Guide for the Picking

When you’re looking for rhubarb, you want stalks that are firm, crisp, and a vibrant red. They should have a good weight and feel like they’re full of life. Avoid any stalks that are wilted, soft, or have brown or black spots. The colour doesn’t affect the flavour too much, so don’t worry if the stalks are a lighter shade of red. They’ll still be delicious.

(Part 2) Rhubarb Recipes: Sweet Sensations

Alright, let's get into the good stuff! We're starting with the classics, the recipes that have been loved for generations. These are guaranteed to please, whether you're a seasoned baker or just starting out. So, grab your ingredients and get ready to bake!

Classic Rhubarb Crumble: A Timeless Treat

First up, the king of rhubarb desserts: the crumble. It’s simple, delicious, and always a crowd-pleaser. The best part? It’s incredibly versatile! You can add all sorts of things to your crumble, like berries, apples, or even chopped nuts.

Here’s a basic recipe for a classic rhubarb crumble, but feel free to experiment with your own additions:

Ingredients:

• 500g rhubarb, chopped
• 100g caster sugar
• 2 tbsp water
• For the crumble topping:
• 100g plain flour
• 75g rolled oats
• 75g butter, cubed
• 50g demerara sugar

Instructions:

1. Preheat your oven to 180°C (350°F).

2. Put the rhubarb, sugar, and water into a baking dish. Stir well to combine.

3. To make the crumble topping, combine the flour, oats, butter, and sugar in a bowl. Rub the butter into the flour using your fingertips until it resembles breadcrumbs.

4. Sprinkle the crumble topping evenly over the rhubarb mixture. Bake for 30-40 minutes, or until the crumble is golden brown and the rhubarb is bubbling.

5. Serve warm with a scoop of vanilla ice cream or custard. It's pure comfort food, guaranteed to satisfy your sweet cravings.

Rhubarb and Strawberry Pie: A Taste of Spring

Another classic that I love is the rhubarb and strawberry pie. The combination of tart rhubarb and sweet strawberries is just divine, and the buttery, flaky pastry is the perfect accompaniment.

This recipe will help you create a truly delicious pie that will impress your friends and family. It's a lovely way to use up seasonal rhubarb and strawberries.

Ingredients:

• For the pastry:
• 250g plain flour
• 125g cold butter, cubed
• 50g cold water
• Pinch of salt
• For the filling:
• 400g rhubarb, chopped
• 300g strawberries, hulled and halved
• 150g caster sugar
• 2 tbsp cornflour
• 1 egg, beaten

Instructions:

1. Preheat your oven to 180°C (350°F).

2. To make the pastry, combine the flour and salt in a bowl. Add the cubed butter and use your fingertips to rub it into the flour until it resembles breadcrumbs.

3. Gradually add the cold water, mixing until the dough comes together.

4. Turn the dough out onto a lightly floured surface and knead briefly, just until it forms a smooth ball. Wrap in cling film and chill in the fridge for 30 minutes.

5. To make the filling, combine the rhubarb, strawberries, sugar, and cornflour in a bowl. Stir well to combine.

6. Roll out the pastry on a lightly floured surface to a 1/4 inch thickness. Cut out a circle of pastry large enough to line a 23cm pie dish. Place the pastry in the pie dish and trim any excess pastry.

7. Pour the rhubarb and strawberry filling into the pastry case. Roll out the remaining pastry and cut out a strip to make a lattice top. Place the lattice strips over the filling, crossing them to create a lattice pattern.

8. Brush the pastry with the beaten egg and bake for 45-50 minutes, or until the pastry is golden brown and the filling is bubbling.

9. Serve warm with a dollop of whipped cream or ice cream.

(Part 3) Savoury Rhubarb: A culinary adventure

Now, this is where things get really interesting. We’re venturing into the world of savoury rhubarb, and I’m excited to share some of my favourite recipes with you. Rhubarb may seem like a sweet ingredient, but its tartness lends itself beautifully to savoury dishes. It can add a surprising twist to your usual dishes, so buckle up and get ready to explore!

Rhubarb and Goat Cheese Tart: A Symphony of Flavours

This is a personal favourite, and it’s surprisingly easy to make. The combination of tart rhubarb and creamy goat cheese is a match made in heaven, and the flaky pastry adds a lovely textural element.

Here’s how to make a rhubarb and goat cheese tart, a dish that’s perfect for a light lunch or dinner.

Ingredients:

• For the pastry:
• 250g plain flour
• 125g cold butter, cubed
• 50g cold water
• Pinch of salt
• For the filling:
• 300g rhubarb, chopped
• 200g goat cheese
• 2 eggs
• 100ml double cream
• 50g grated Parmesan cheese
• Salt and black pepper to taste

Instructions:

1. Preheat your oven to 180°C (350°F).

2. To make the pastry, combine the flour and salt in a bowl. Add the cubed butter and rub it into the flour until it resembles breadcrumbs.

3. Gradually add the cold water, mixing until the dough comes together.

4. Turn the dough out onto a lightly floured surface and knead briefly, just until it forms a smooth ball. Wrap in cling film and chill in the fridge for 30 minutes.

5. Roll out the pastry on a lightly floured surface to a 1/4 inch thickness. Cut out a circle of pastry large enough to line a 23cm tart tin. Place the pastry in the tart tin and trim any excess pastry.

6. Prick the base of the pastry with a fork and bake for 10 minutes.

7. To make the filling, combine the rhubarb, goat cheese, eggs, cream, and Parmesan cheese in a bowl. Season with salt and pepper.

8. Pour the filling into the pre-baked pastry shell and bake for 25-30 minutes, or until the filling is set and golden brown.

9. Let the tart cool slightly before slicing and serving. You can even add some fresh herbs to the filling for extra flavour, like thyme or rosemary. It's a delicious way to showcase the versatility of rhubarb.

Rhubarb and Walnut Salad with a Honey Vinaigrette: A Refreshing Delight

Now, this is a real surprise! Rhubarb in a salad? Yes, it’s a thing, and it’s surprisingly delicious. The tartness of the rhubarb cuts through the richness of the walnuts, and the honey vinaigrette adds a touch of sweetness, creating a perfect balance of flavours.

This salad is so refreshing and flavourful, and it’s a great way to add some spring to your meals. You can use different types of nuts, like almonds or pecans, and you can also add other ingredients, like chopped celery or cucumber. Experiment and find your favourite combinations.

Ingredients:

• 200g rhubarb, chopped
• 100g walnuts, toasted
• 100g feta cheese, crumbled
• 1 small red onion, thinly sliced
• 1 tbsp chopped fresh parsley
• For the vinaigrette:
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp red wine vinegar
• Salt and black pepper to taste

Instructions:

1. To make the vinaigrette, combine the olive oil, honey, red wine vinegar, salt, and pepper in a bowl. Whisk well to combine.

2. In a large bowl, combine the rhubarb, walnuts, feta cheese, red onion, and parsley.

3. Pour the vinaigrette over the salad and toss to coat.

4. Serve immediately.

(Part 4) Rhubarb Preservation: Making the Most of the Season

Rhubarb is a seasonal ingredient, so enjoy it while you can! But you don't have to say goodbye to rhubarb goodness after its peak season. There are a few ways to preserve your rhubarb, ensuring that you can enjoy its tart flavour throughout the year.

Freezing Rhubarb: A Simple Preservation Method

Freezing is the simplest way to preserve rhubarb. Simply chop the stalks into chunks and place them in a freezer-safe bag or container. Freeze for up to 6 months. When you’re ready to use the frozen rhubarb, simply thaw it in the fridge overnight and use it in your favourite recipes. Frozen rhubarb tends to become a bit mushy, so it’s best used in recipes where the texture isn’t as important, like crumbles or pies.

Making Rhubarb Jam: A Sweet and Tangy Treat

Rhubarb jam is a delicious way to preserve rhubarb, offering a sweet and tangy treat that's perfect on toast, scones, or even as a filling for pastries.

Here’s a recipe for rhubarb jam that will help you preserve the vibrant flavour of rhubarb.

Ingredients:

• 1kg rhubarb, chopped
• 1kg granulated sugar
• 1 lemon, juiced

Instructions:

1. Wash the rhubarb stalks thoroughly and chop them into small pieces.

2. Put the chopped rhubarb into a large saucepan. Add the sugar and lemon juice and stir well to combine.

3. Bring the mixture to a boil over a medium heat, stirring occasionally.

4. Once the mixture is boiling, reduce the heat and simmer for 15-20 minutes, or until the jam has thickened.

5. To test if the jam is ready, place a small amount of jam on a chilled plate. If the jam sets, it’s ready.

6. Pour the hot jam into sterilised jars, leaving a little space at the top.

7. Seal the jars tightly with lids and leave the jam to cool completely.

8. Store the jam in a cool, dark place for up to 6 months.

Rhubarb Chutney: A Savoury Twist

Rhubarb chutney is a delicious way to add a sweet and tangy twist to your meals, perfect with cheese, grilled meats, or as a condiment for sandwiches.

Here’s a recipe for rhubarb chutney that will add a unique flavour to your meals.

Ingredients:

• 500g rhubarb, chopped
• 1 large onion, finely chopped
• 100g sultanas
• 100ml red wine vinegar
• 100g brown sugar
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• Salt and black pepper to taste

Instructions:

1. In a large saucepan, combine the chopped rhubarb, onion, sultanas, red wine vinegar, brown sugar, ground ginger, ground cinnamon, salt, and pepper.

2. Bring the mixture to a boil over a medium heat, stirring occasionally.

3. Reduce the heat and simmer for 45-60 minutes, or until the chutney has thickened.

4. Pour the hot chutney into sterilised jars, leaving a little space at the top.

5. Seal the jars tightly with lids and leave the chutney to cool completely.

6. Store the chutney in a cool, dark place for up to 6 months.

(Part 5) Rhubarb in the Garden: A Guide to Growing

If you're feeling adventurous, why not try growing your own rhubarb? It’s a relatively easy plant to grow, and it’s a great way to enjoy fresh, homegrown rhubarb.

Choosing the Right Rhubarb Variety: A Starting Point for Gardeners

There are many different varieties of rhubarb, each with its own unique characteristics. For beginners, I recommend starting with a variety that is known for its flavour and hardiness, like ‘Victoria’ or ‘Timperley Early’. These varieties are easy to grow and produce a good yield of stalks.

Planting Rhubarb: A Guide for Gardeners

Rhubarb needs a sunny or partially shaded spot in your garden. It prefers well-drained soil, rich in organic matter. Prepare your planting site by digging in plenty of compost or manure. Rhubarb plants can grow quite large, so give them plenty of space. Plant the crowns at a depth of 10cm, with the buds facing upwards.

Caring for Your Rhubarb: Maintaining Your Garden Delight

Once your rhubarb is planted, it’s relatively low maintenance. Water your plants regularly, especially during dry spells. Feed your rhubarb plants with a balanced fertilizer in the spring. You can also apply a mulch of compost or straw around the plants to help retain moisture and suppress weeds.

Harvesting Rhubarb: Enjoying the Fruits (or Stalks!) of Your Labour

You can start harvesting rhubarb from the second year after planting. Only harvest a few stalks at a time, leaving some of the stalks to continue growing. When harvesting, cut the stalks at the base, leaving about 5cm of the stalk remaining. Don’t harvest any stalks before the plant has established itself properly.

(Part 6) Rhubarb Around the World: Culinary Traditions

Rhubarb is a global ingredient, with different cultures and countries embracing it in their own unique ways. Let's take a culinary tour around the world to see how rhubarb is cooked and cherished.

The United Kingdom: A Rhubarb Pie Paradise

In the UK, rhubarb is a beloved spring ingredient, and it's synonymous with classic desserts like rhubarb crumble and rhubarb pie. Think warm, comforting dishes with a touch of tartness, often enjoyed with a dollop of custard or cream. Rhubarb jam is also a popular pantry staple, spread on toast, scones, or used as a filling in pastries.

Germany: Rhubarb is a Superstar

In Germany, rhubarb is known as "Rhabarber" and takes a starring role in many culinary traditions. They love it in cakes, tarts, and puddings, often paired with vanilla or almond flavours. "Rhabarber-Streuselkuchen", a crumble cake with a sweet, buttery topping, is a popular treat. They also use rhubarb in jams, sauces, and even savoury dishes like rhubarb soup or sauerbraten, a traditional pot roast.

The Netherlands: Rhubarb Gets a Sweet and Sour Twist

The Dutch, who call rhubarb "rabarber", appreciate its tangy flavour. They enjoy rhubarb in desserts like "rabarbervlaai", a tart filled with a sweet-and-sour rhubarb filling and topped with a buttery crumble. They also use rhubarb in jams and chutneys, adding a unique flavour to savoury dishes.

The United States: Rhubarb Takes on a Fruity Role

In the US, rhubarb is often treated as a fruit, especially in its sweet culinary applications. They have developed a wide variety of recipes, from classic rhubarb pie to innovative desserts like rhubarb sorbet or rhubarb cheesecake. They also use it in jams, sauces, and even cocktails, showcasing its versatility in various forms.

(Part 7) FAQs

Right, let's clear up some of those lingering questions about rhubarb.

1. Is rhubarb a fruit or a vegetable?

That's a tricky one, and I’ve been there! While often used in sweet recipes, rhubarb is actually a vegetable, as it’s the stalk of the plant. The leaves, however, are poisonous, so it’s best to avoid eating them.

2. What does rhubarb taste like?

Rhubarb has a unique flavour that’s both tart and acidic, similar to a slightly sour apple or a tangy grapefruit. It’s often described as having a “bright” flavour that pairs well with other ingredients.

3. When is rhubarb in season?

Rhubarb is typically in season from late spring to early summer. You’ll find it in most supermarkets during this time, though it’s sometimes available year-round thanks to imports.

4. What’s the best way to store rhubarb?

Unwashed rhubarb can be stored in the fridge for up to a week. Wrap it in plastic wrap or a damp paper towel to help it retain moisture. If you need to store it longer, freeze it as I mentioned earlier.

5. What are some tips for cooking with rhubarb?

Here are a few tips for working with this tart ingredient:

• Always wash the rhubarb stalks thoroughly before using them.
• Rhubarb is a very acidic ingredient, so it’s important to use a good quality baking dish when cooking with it.
• When making jams or chutneys, be sure to use a high ratio of sugar to rhubarb to help balance out the tartness.
• Add other ingredients to complement the tartness of the rhubarb, such as strawberries, raspberries, apples, or citrus fruits.

(Part 8) A Final Word on Rhubarb

Well, there you have it! That’s my guide to all things rhubarb. I hope you’ve enjoyed this journey through its world of flavours, from classic crumble to innovative savoury dishes.

Remember, rhubarb is a versatile ingredient that can be used in endless ways. Don’t be afraid to experiment and find what you like best. Whether you’re a seasoned chef or a kitchen novice, rhubarb is a delicious ingredient that’s sure to please. So, get creative, have fun, and enjoy the tangy goodness of rhubarb!