Jamie drizzling honey on top of a fig tart

Share your review and contribute to our community!

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Please check your inbox to validate your email address to complete sign-up.

Cart item

Just Added

View bag

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

More seasonal inspiration

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.

A table laid out with lots of healthy, fresh ingredients