Make the most of rhubarb season with 17 of our favourite recipes. Rhubarb’s sweet-tart flavour and candy-pink colour makes it a dream to cook with. In can take on a starring role in numerous bakes and desserts, from crumbles to tarts, pies, cheesecakes and more. That sharpness also makes it a clever addition to a surprising number of savoury dishes, too – in marinades, sauces and chutneys or even pickled.
Take a look at our best-ever rhubarb recipes and discover a spectacular rhubarb recipe to brighten up your day.
Make the most of rhubarb season with 17 of our favourite recipes. Rhubarb’s sweet-tart flavour and candy-pink colour makes it a dream to cook with. In can take on a starring role in numerous bakes and desserts, from crumbles to tarts, pies, cheesecakes and more. That sharpness also makes it a clever addition to a surprising number of savoury dishes, too – in marinades, sauces and chutneys or even pickled.
Take a look at our best-ever rhubarb recipes and discover a spectacular rhubarb recipe to brighten up your day.
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When is rhubarb in season in the UK?
Forced rhubarb starts to appear at the beginning of the year – between January and March – while field-grown rhubarb is in season between April and June.
What’s the difference between rhubarb and forced rhubarb?
Forced rhubarb is grown without light in ‘forced’ conditions in order to speed up the growth of the plant and extend its harvest period. This means forced rhubarb is available much earlier in the year than its seasonal cousin. Forced rhubarb is bright pink in colour with a delicately sweet-yet-tart flavour.
Did you know? Forced rhubarb is cultivated to grow so fast that you can actually hear it cracking and creaking as the buds open!
A showstopper cake for a springtime celebration. This quadruple layer cake is sandwiched with roasted rhubarb and a custardy cream, smothered in cream cheese buttercream and adorned with shards of white choc and candied rhubarb. Wow.
This seriously moist cake comprises layers of almond sponge, roasted rhubarb and an oaty streusel crumble. We like that it’s really versatile too – serve with a cup of earl grey in the afternoon or as a dessert with thick crème fraîche.
Gill Meller’s sticky ribs recipe uses the sharpness of rhubarb to create a sweet-sour marinade that’s perfect for rich pork ribs. Napkins at the ready – this is a gloriously messy main to eat with your fingers.
We’re not going to lie to you, this creamy white chocolate rice pudding is tremendously rich and sweet (it’s made with full-fat milk and cream). But that’s where the slightly tart rhubarb and passion fruit compote comes in… Give this heavenly pairing a go for a pudding to complete your Sunday roast.
The comforting flavours of rhubarb and custard are threaded through this candy-coloured brioche loaf. Pull away hunks of the sugar-crusted bread to discover a soft, pillowy interior.
Chawanmushi is a savoury egg custard dish from Japan. We’ve given it a twist with the addition of pickled rhubarb, which adds piquancy to the traditional seafood and dashi-based custard.
Inspired by Italy’s crema fritta, these custard croquettes have a creamy interior and a crispy shell. Dunk them into the hot pink dipping sauce for a dessert that will get everyone talking.
Give classic crumble an upgrade. Rhubarb’s tartness pairs well with the Middle Eastern flavours of rose, sesame and creamy pistachios. Try it with extra-thick double cream.
Another clever savoury recipe from delicious. contributor Gill Meller. Here, he pairs delicate crab meat with rhubarb baked with chilli and fennel seeds to create an incredible sharing dish. Serve with crusty bread.
Soufflés are notoriously difficult to master, but this recipe yields soft and fluffy puds every time. Finish off by baking them with the rhubarb compote, cream and brown sugar, then dive in spoon first!
