How To Cook Rhubarb: 3 Rhubarb Recipes You Have To Try April 14, 2019
From a spritz to a classic crumble, here are 3 ways to enjoy rhubarb this Easter.
Nothing says ‘Spring’ better than bright pink rhubarb. The tart vegetable (yes, really) 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.
A Simple Rhubarb Chutney
- Put all the ingredients in a preserving pan or large heavy-based pan. Bring to the boil, then cook over medium heat for 1½ hours until the rhubarb has broken down and the mixture turns thick and jammy.
- 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
- 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.
- Strain through a fine sieve, then put back on the heat to reduce to about 200ml.
- Cool the syrup completely, then chill.
- 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