Sweet and sharp at the same time, rhubarb has a wonderful sherbet like flavour and vibrant pink colour. Perfect for puddings, classic in cakes and delicious in dinners, this ingredient has so many different uses we could never get bored of it...
10 ways with…Rhubarb
Sweet and sharp at the same time, rhubarb has a wonderful sherbet-like flavour and a vibrant pink colour. Perfect for puddings, classic in cakes and delicious in dinners, this ingredient has so many different uses – we could never get bored of it.
Equally as delicious whether it’s cooked until it’s soft or left with a crunch in it, you can add as much or little sugar as you like to balance the plant’s sour edge. Officially a vegetable, these gorgeous rosy stalks will add a zingy edge to anything you’re making.
Try infusing vinegar with rhubarb, piling into a pie or serving up beside red meat to cut through the richness.
Interested? Click through to see 10 delicious ways to use rhubarb…
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Rhubarb is fairly low in pectin so will need a little help from some jam sugar to turn into a spread. Rhubarb cooks down quickly to make a delicious preserve in no time at all. The stalks turn into the silkiest spread for toast or topping for porridge to add an extra burst of flavour.
Try rhubarb in our jam recipes:
Cut into chunks and stewed with a little liquid, be it honey or sugar, rhubarb cooks down quickly into the most vibrant compote. Stewed rhubarb is super versatile and is delicious paired with citrus fruits like orange and grapefruit or spiced with fragrant ginger. With this easy technique you can have a dessert on the table in minutes.
Try rhubarb in our stewed recipes:
There’s no denying meringue is a beautiful thing but meringue with rhubarb is even better. The crunchy, super sweet egg white mixture makes the perfect base for sharp rhubarb. Add in cream and you’ve got a pretty heavenly dessert. To make the filling for a roulade simply cut into inch long pieces and roast for half an hour till soft and spreadable.
Try rhubarb in our roulade recipe:
Rhubarb is packed with water and can add moisture to cakes and bakes while they cook. For a zingy flavoursome cake, use raw rhubarb or pre-cooked rhubarb for a more subtle flavour. Try matching with a variety of different bakes just like our polenta cake.
Try rhubarb in our cake recipes:
Including one of your 5-a-day into your breakfast is an easy way to start your day well, giving you plenty of energy. Rhubarb is one of the least calorific vegetables so is a healthy option to kick start your morning. Fresh and pureed in smoothies, added raw to muffins before cooking or swirled on top of yogurt, there’s no going wrong with the addition of this tangy plant.
Try rhubarb in our breakfast recipes:
This must be the most classic recipe in which to use this lovely ingredient. Chopped roughly and combined with a little sugar, rhubarb makes the most wonderful fruity filling for a crumble. As the rhubarb cooks it releases all its juices, making it saucy and sweet. When cooked in this way it also becomes soft which is the ideal contrast to the crunchy, buttery topping. Just add custard, cream or ice cream for a decedent dessert.
Try rhubarb in our crumble recipes:
Pastry makes the perfect base to present your soft chunks of rhubarb on. To make a really simple pud you can simmer the rhubarb slowly, with sugar till soft and add to a pre-baked tart case. Try mixing with nutty flavours like frangipane or toasted hazelnuts for a delicious twist.
Try rhubarb in our tart recipes:
Make rhubarb the centrepiece for any party by including it in a good old British trifle. The cream, jelly, cake and custard are all given a lift from zingy rhubarb flavour. The colour also adds a distinctive layer, making your trifle look rather impressive. Simmer the rhubarb on the hob with a little water and sugar to make a saucy mixture, leave to cool and add to any recipe you fancy, we like it with flavours such as ginger like in the recipe below.
Try rhubarb in our trifle recipe:
Although most often associated with desserts, rhubarb shouldn’t be confined to pies and puddings. With flavours like strong cheese, red meat and rich pork, rhubarb acts as a refreshing balance, leaving a light and slightly sour edge. Either bake in the oven with your meat or quickly fry in the cooking juices just before serving to create an appetising sauce.
Try rhubarb in our savoury recipes:
Not technically one dish, but these two recipes go hand in hand with one another, in a wonderfully retro way! You can give jelly a really grown up edge with this sparkly ingredient that makes everything taste a little bit fancy. Simply use the cooking juices from simmering rhubarb in a basic jelly recipe to get a great tasting and impressively coloured fun dessert. You can make a frozen treat by cooking the rosy rhubarb in the same way, blending and freezing. Enjoy!
Try rhubarb in our jelly and ice cream recipes:
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