rhubarb recipes with pavlova

Tart, tangy and incredibly versatile, rhubarb is a proper seasonal treat. Whether you fancy baking rhubarb into a tart or crumble, stewing it to enjoy with meat or fish, or transforming it into a cordial perfect for cocktails, our rhubarb recipes are guaranteed to hit the spot.

Although Rhubarb is technically classed as a vegetable, it’s commonly treated like a fruit, cooked with sugar to balance its acidity and used in delicious desserts. But, it can also be a total game-changer in savoury dishes and goes beautifully with roast pork, lamb and duck, as well as oily fish like salmon. When buying rhubarb, forced rhubarb is usually pink in colour, while later varieties are redder. Choose firm stalks and store in the fridge for best results. 

So, what are you waiting for? Get stuck into our ridiculously good rhubarb recipes.

The quintessential combo! Buttery pastry hugs layers of creamy custard and tart rhubarb in this winning dessert. Take it up a notch by drizzling over the syrup from the fruit  and serving with extra custard. If you’re short on time, using shop-bought pastry is a handy hack, and any leftover pastry can be frozen to make jam tarts another day. 

Our simple method of poaching rhubarb is really reliable, great for feeding a crowd or batching up, and ready in just 15 minutes. Best flavour friends rhubarb and ginger work hard together here and fresh thyme adds a fantastic depth of flavour, but feel free to leave this out, if you like. Serve with overnight oats for a dreamy breakfast, over bresaola for an elegant starter or lunch, or strain and bottle to make a cordial – there are so many possibilities!

When simplicity hits the spot! Stewed rhubarb takes just 5 minutes and its beauty lies in its versatility. Ginger and orange bring out the flavours of the rhubarb, while the creamy vanilla yoghurt balances out its tartness. There are so many ways you can enjoy the leftover rhubarb, but we love it with ice cream for an easy pud, or dolloped onto porridge.

Delicate poached salmon is taken to the next level, teamed when served with a bold rhubarb sauce, zingy tarragon mayo and quick pickled onions. Delicious served with boiled potatoes on the side. This recipe uses a whole salmon for a summer centrepiece, but we have so many delicious ideas for leftovers – from fishcakes to risotto – that it won’t be around for long!

Sweet rhubarb sorbet and salty, crunchy brittle make an irresistible combo. Using just six ingredients, this riot of flavours and textures makes for the perfect frozen summer treat. It’s a refreshing way to end a meal and looks gorgeous when served in bowls and scattered with pieces of brittle. What’s not to love?

Succulent lamb is coated with an almond and herb crumb, then roasted on top of rhubarb to make a super-special centrepiece. Cooked in one pan, there’s minimal washing up, and pairing the rich meat with honey-sweetened rhubarb brings out the flavours of the dish beautifully. 


Crisp, chewy meringue topped with soft vanilla cream and tart strawberry & rhubarb compote come together to make this dreamy dessert – a true taste of summer! This crowd-pleaser is one you can make ahead ready to assemble at the last minute, so it will undoubtedly become a firm weekend favourite.

If you’re after an extra-special Easter treat, this is out-of-this-world delicious. Rhubarb is cooked with orange, vanilla and warming stem ginger until soft, then stuffed into hot cross buns before being transformed into an epic eggy bread. You’ll end up with lots of lovely leftover rhubarb to spoon over porridge, overnight oats, yoghurt or ice cream – ideal. 

Honey-roasted rhubarb pairs perfectly with this lighter twist on a classic panna cotta. By grating over ripe strawberries and drizzling with honey before roasting, it balances the tanginess of the rhubarb perfectly. Any leftovers will be delicious spooned over yoghurt, porridge or vanilla ice cream – so good. 

Go all out with this royally good cake. Inspired by HRH Louis Arthur Charles, it’s perfect for a summer get-together, street party or birthday celebration. Heroing the ultimate combo of rhubarb and custard, it’s a real thing of beauty.


You can’t go wrong with our simple rhubarb-flavoured gin, perfect for a refreshing drink on a warm day. Keep it classic and serve over ice with tonic water and a slice of citrus, or enjoy it shaken into one of your favourite cocktails. Keep in a cool, dark place for up to a month.

Jamie’s British twist on a bellini is slightly tart, but oh-so refreshing. Pop your bubbly in the freezer about 40 minutes before serving for maximum enjoyment on a hot day. It’s the perfect cocktail to serve as guests arrive at your summer party – or just for a Saturday-night get-together. Cheers! 

With a fun double hit of rhubarb, this is another twist on a bellini and it makes a cracking springtime cocktail. Rhubarb syrup and baked strips of rhubarb topped up with bubbles – go on then! Get ahead of the game by baking the rhubarb before your guests arrive. 

After more seasonal inspo? Check out our favourite courgette recipes.


What is rhubarb?

Believe it or not, rhubarb is actually a vegetable! Even though you regularly see it in bakes and desserts, as it doesn’t have seeds rhubarb is botanically classed as a vegetable. Forced rhubarb is grown in warm, dark sheds with no sunshine and is more expensive than other varieties. To get an early crop in the winter months, farmers dig up the rhubarb and move it to the darkness, where the plants grow stems with a bright pink colour – this gives it a sweeter, more delicate flavour. Summer or maincrop rhubarb tends to have a more intense flavour, although both varieties are tart.

When is rhubarb in season?

Rhubarb is in season from January to July. Forced rhubarb comes into season in January to early February.

How to store rhubarb

Keep rhubarb in the fridge for best results. When prepping, the stalks will quickly go limp after cutting off the leaves – discard these, they’re poisonous.

What are the health benefits of rhubarb?

Cooked rhubarb is a source of a mineral called manganese. Manganese's role is connected to enzymes in our bodies – it helps to activate them, and in turn they trigger chemical reactions for digestion and metabolism. It also contributes to healthy bones and protects our cells from damage.