3 Rhubarb Recipes You Can’t Live Without June 14, 2018

by Rebecca Down Uncategorized

Pretty in pink…

Nothing shouts ‘Spring’ better than bright pink rhubarb. The tart vegetable (oh, you didn’t know?!) is commonly found in sweet treats like pies and crumbles but works just as well in savoury sides and springtime spritzers. With rhubarb currently in season, our chefs have created three rhubarb recipes that are a little bit different. So head down to your greengrocers, pick up some rhubarb, and get cooking!

The Perfect Rhubarb Crumble

The Perfect Rhubarb Crumble


30 g almonds (with skin)
125 g butter
200 g sugar
cest of 1 lemon
1 vanilla pod
200 g flour
1 kg rhubarb
2-3 tsp food starch
powdered sugar & mint
additional butter (for the tin)


  1. Roughly chop almonds. Melt butter. Mix 100 g sugar, salt, lemon zest, vanilla pod (not entire one but scraped out), flour and almonds. Add butter and make crumble. Cover and cool.
  2. Clean up rhubarb and cut into mouth fitting pieces. Mix 100 g sugar and food starch and add it to rhubarb. Grease baking pan, add rhubarb and top with crumble.
  3. Bake in preheated oven (175°C) for 20-25 minutes. Garnish with powdered sugar and mint.

A Simple Rhubarb Chutney


  1. Put all the ingredients in a preserving pan or large heavy-based pan. Bring to the boil, then cook over a medium heat for 1½ hours until the rhubarb has broken down and the mixture turns thick and jammy.
  2. Leave in the pan to cool for 10 minutes, then divide equally between the sterilised jars.


  • 800g forced rhubarb, roughly chopped
  • 200g caster sugar
  • 200ml cider vinegar
  • 40g grated fresh ginger
  • 1 vanilla pod, halved lengthways, seeds scraped
  • 1 cinnamon stick
  • 1 tbsp cloves

Rhubarb Aperol Spritz


  1. Cut the rhubarb into small pieces and place in a pan with 80g caster sugar and 150ml clear apple juice. Bring to the boil, then simmer for 15 minutes.
  2. Strain through a fine sieve, then put back on the heat to reduce to about 200ml.
  3. Cool the syrup completely, then chill.
  4. Take 6 wine glasses and, into each, pour 2 measures of Aperol to 1 measure of rhubarb syrup, then top up with chilled prosecco. Stir, then serve.


  • 600g forced rhubarb
  • 80g caster sugar
  • 150ml clear apple juice
  • 300ml Aperol
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