Rhubarb recipes
Tangy, vibrant and incredibly versatile, you can’t beat a bit of rhubarb. Bake it into a tart or crumble, poach it to enjoy with meat or fish, or capture the taste of summer by transforming it into a sorbet or cocktail. Not only does it taste good, it’s good for us too – a large handful counts as one of your 5-a-day! Check out our beautiful rhubarb recipes...
You've viewed 25 of 25 items
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.
How to cook rhubarb
Rhubarb is naturally acidic, so you’ll need to add sugar when cooking to balance out the flavour. You can stew, poach, roast or bake rhubarb – it’s delicious with vanilla and a small squeeze of orange juice to help it along. It’s often eaten in cakes, tarts, cocktails and crumbles, but is also really tasty served with crispy pork.
When is rhubarb in season?
Rhubarb is in season from January to July.
How to store rhubarb
Keep rhubarb in the fridge for best results.
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.
