With gentle cooking, raw and tart rhubarb becomes lusciously soft and fragrant – especially in rhubarb desserts.
The pink-hued fruit is best friends with orange, brown sugar, and spices – simmer it down and spoon it on top of rice puddings, ice cream, pancakes, and waffles (Cornersmith’s recipe will brighten up your weekend breakfasts). Baked into tarts and rhubarb pies, it’s a dream. Just see our recipes for rhubarb strawberry sweet tart, rhubarb crumble, and strawberry rhubarb pie.
Rhubarb also works well in savoury recipes, as per O Tama Carey’s recipe for a sweet and spicy rhubarb achcharu.
Here are our best recipes with rhubarb to make the most of the pretty-in-pink winter fruit this season.
Apple, rhubarb and raspberry pie with toasted almond ice-cream
The Agrarian Kitchen’s rhubarb and chamomile tart
Rhubarb and apple pie with warm cinnamon custard
Cornersmith’s buttermilk waffles with rhubarb and rose compote
Rhubarb and apple tarte Tatin with Calvados ice-cream
Rhubarb and strawberry tart with candied pistachio and fennel seeds
Greg and Lucy Malouf’s sharbat-e reevas (rhubarb-rosewater sherbet)
Brae’s rhubarb and strawberry-gum spider
Caramel pudding with crème fraîche, rhubarb and vanilla
Rhubarb-hazelnut puddings with brown sugar-brandy custard
Coconut rice pudding with star anise and rhubarb
Thick ricotta pancake with roast rhubarb
Liège-style waffles with rhubarb-vanilla jam
Vincent’s bread and butter pudding with rhubarb compote
Roast pork with rhubarb and rosemary jelly
Roast rhubarb with candied almonds and rhubarb ice-cream
The Summertown Aristologist’s rhubarb spelt tart
Baked rhubarb with orange and citrus mascarpone
Curtis Stone’s rhubarb, pomegranate and hazelnut crumble
