How To Cook Rhubarb at Home: Recipes and Tips

Rhubarb is a British springtime classic. Its cheerful, bright pink colour is one of the first signs that winter is over and the weather is warming up. Traditionally, it works well in crumbles, tarts, fools and other desserts, but if you’ve never tried it in a savoury dish, you’re in for a treat. Here are some of the favourite ways to cook and use rhubarb.

How to cook rhubarb

It’s possible to eat rhubarb raw, but it’s much nicer when cooked. Before you start, you need to prepare it. Rhubarb stalks resemble celery, and you should prepare them in a similar way. Choose firm, crisp stalks and peel off any stringy bits. Top and tail the stalks, then chop them up as you wish.

Poached rhubarb is one of the simplest ways to cook it. Add sugar to just 50ml water and stir over heat until it dissolves. Bring the liquid to a boil, add the rhubarb, and cook for 8 to 10 minutes. For a classic British dessert, serve with custard.

How to cook rhubarb in the oven

Roasted rhubarb is a sweet treat. You’ll need to heat the oven to 200°C. If you’re already cooking dinner in the oven, roast some rhubarb at the same time. Sprinkle caster sugar over the rhubarb and cover with foil before roasting for around 20 minutes. Halfway through the cooking time, remove the tray from the oven and give it a good shake. Serve with ice cream after one of these favourite  family-friendly meals for a dessert that kids will love.

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How to cook rhubarb in the slow cooker

With a slow cooker, you can leave rhubarb gently stewing all day while you get on with other things. All you need to add to the mixture is the rhubarb, water and sugar. However, you might want to grate in some fresh ginger for a brighter flavour or add a dash of vanilla extract for added sweetness. As the rhubarb stews in the slow cooker, it will produce its own sauce. Add some butter to make the sauce thicker and glossier.

Tips on how to cook rhubarb without it going mushy

Mushy rhubarb is every cook’s nightmare! Here are some tips to get that perfect texture:

• Take care when choosing the stalks. Thin, limp stalks are more likely to go mushy. Use the rhubarb within three days after buying it. The older it is, the worse the texture will be.
• Don’t overcook the rhubarb. Check the texture regularly with a skewer or the tip of a knife.
• Don’t use too much water. As the rhubarb cooks, it will release its own liquid, so you need less water than you might think.
• If you’re having problems with poached or stewed rhubarb, try roasting the rhubarb instead. As there is no water added, it should hold its texture better.

Rhubarb crumble recipe

For a traditional rhubarb that serves four people, you’ll need 500g rhubarb and 100g caster sugar. Golden caster sugar will give a better flavour.

• Chop the rhubarb into chunks of about 2 cm. Add to a saucepan with the sugar and 50 ml water. For a grown-up treat, replace the water with port or sweet dessert wine.
• Cover and simmer for 15 minutes. While it’s cooking, preheat the oven to 180°C and make the crumble topping. Using only fingers, mix 90g chilled butter, chopped into small pieces, with 150g flour and 50g caster sugar.
• Tip the rhubarb into a medium-sized baking dish and distribute the crumble mixture on top.
• Bake for about 30 minutes. Serve with cream or ice cream.

Stewed rhubarb

To make stewed rhubarb, follow the first steps of the rhubarb crumble recipe above. Remember, you can also use rhubarb in savoury dishes. It makes a particularly good side dish for vegetarian recipes. If you want to stew it for a side dish, add some thyme to bring out its savoury flavour.

Best rhubarb recipes

In the UK, rhubarb is most commonly used in desserts, but in the Middle East, it’s seen as a savoury vegetable. Persian cooking often involves hearty, generously spiced vegetable stews with chunks of rhubarb.

If you’ve never tried rhubarb in a salad, you’re in for a treat. Thanks to its poached rhubarb base, this goat’s cheese and walnut salad recipe has a fabulous tang. For something meatier, try grilled pork chops with glazed rhubarb. You’ve probably tried pork with apple sauce before, but rhubarb works just as well.

FAQs

Do you need to peel rhubarb before cooking?

No, but you should remove any stringy bits from the outside.

Do you soak rhubarb before cooking?

No, there’s no need to soak rhubarb. You can cook it right away.

How do you firm up rhubarb?

If the rhubarb is starting to wilt, try putting it into ice water for 10 minutes. Be warned, though: this is just a temporary solution.

Do you cook rhubarb in water?

Yes, but less than you think. Just 50ml water is enough for 500g rhubarb. If you use too much, it will go soggy.

How do you keep rhubarb pink when cooking?

Use a small amount of liquid, and don’t overcook it. Try roasting rhubarb for a technique that will retain its colour and texture.