What to Do with Rhubarb

Rhubarb is one of the clearest signs that spring and early summer have arrived. Its fresh, tart flavour works beautifully in classic bakes, refreshing drinks, simple desserts and flavourful sides for food.

Many people think of rhubarb pie first, but rhubarb can be used in many more ways. With the right balance of acidity, sweetness and spice, it becomes a versatile ingredient for afternoon coffee, garden dinners, summer drinks and outdoor cooking.

When Is Rhubarb in Season?

Rhubarb is usually harvested from spring into early summer. The first stalks of the season are often tender and delicate, while later stalks can be thicker and may need to be lightly peeled if they feel tough.

Only the stalks should be eaten. The leaves should not be used, as they contain substances that can be harmful in larger amounts.

Classic Rhubarb Pie

Rhubarb pie is one of the most popular ways to use rhubarb. The tartness of the rhubarb works perfectly with a sweet crumble topping, vanilla custard or a scoop of vanilla ice cream.

A good tip is to mix the chopped rhubarb with a little potato starch or cornflour before baking. This helps bind the liquid and gives the pie a better texture.

Flavours that pair well with rhubarb pie:

• Cardamom

• Vanilla

• Cinnamon

• Almond

• Strawberries

• White chocolate

Rhubarb Compote for Breakfast and Dessert

Rhubarb compote is easy to make and useful in many ways. Cook chopped rhubarb with a little sugar and a splash of water until soft. Add vanilla, cardamom or fresh ginger for extra flavour.

Serve rhubarb compote with:

• Yoghurt

• Porridge

• Pancakes

• Ice cream

• Cheesecake

• Meringue desserts

• Toasted sponge cake

Rhubarb Cordial

Homemade rhubarb cordial is one of the best ways to use a larger harvest. It has a fresh flavour, a beautiful colour and works both as a refreshing drink and as a base for summer cocktails.

For a more grown-up flavour, add:

• Lemon

• Mint

• Ginger

• Vanilla

Serve well chilled with plenty of ice.

Rhubarb Syrup for Cocktails and Mocktails

Rhubarb syrup is simple to make and very useful. Cook rhubarb with sugar and water, strain and leave to cool. The result is a sweet and tart syrup that works perfectly in drinks.

Use rhubarb syrup for:

• Rhubarb spritz

• Gin and tonic with rhubarb

• Alcohol-free summer drinks

• Sparkling wine with rhubarb

• Lemonade

• Iced tea

Rhubarb and Strawberries

Rhubarb and strawberries are a classic combination for a reason. The acidity of rhubarb lifts the sweetness of strawberries and creates a more balanced flavour.

This combination works especially well in:

• Pies

• Jam

• Compote

• Cordial

• Crumble

• Layered summer desserts

Rhubarb Chutney for Grilled Food

Rhubarb also works very well in savoury cooking. A rhubarb chutney with onion, sugar, vinegar and spices makes a great side for grilled meat, chicken, cheese and vegetarian dishes.

Good flavourings include:

• Ginger

• Chilli

• Mustard seeds

• Cinnamon

• Black pepper

The acidity of rhubarb makes chutney especially good with rich, smoky or fatty flavours.

Pickled Rhubarb

Thinly sliced rhubarb can be quickly pickled in a simple mixture of vinegar, sugar and water. It becomes a fresh and tangy topping for salads, cheese boards, fish, grilled vegetables and small starters.

Pickled rhubarb pairs especially well with:

• Goat cheese

• Feta cheese

• Salmon

• Grilled asparagus

• Nutty salads

• Roasted vegetables

Rhubarb in Baking

Rhubarb can be used in many bakes beyond pie. Its tart flavour makes cakes and pastries feel fresher and less heavy.

Good bakes with rhubarb:

• Rhubarb muffins

• Rhubarb cake

• Rhubarb buns

• Rhubarb galette

• Rhubarb cheesecake

• Rhubarb blondies with white chocolate

Can You Freeze Rhubarb?

Yes, rhubarb freezes very well. Rinse the stalks, cut them into pieces and freeze them in bags or containers. You do not need to cook rhubarb before freezing.

Frozen rhubarb is useful for:

• Pies

• Compote

• Cordial

• Baking

Keep in mind that frozen rhubarb often releases more liquid after thawing. Use a little potato starch or cornflour in pies and bakes to help improve the texture.

Tips for Cooking with Rhubarb

• Use the right amount of sugar. Rhubarb needs sweetness, but too much sugar can hide its fresh flavour.

• Combine it with berries. Strawberries, raspberries and apples work especially well.

• Add flavour carefully. Vanilla, cardamom, lemon and ginger lift the rhubarb without overpowering it.

• Cut even pieces. This helps the rhubarb cook evenly.

• Save a large harvest. Freeze it, make cordial or cook a compote.

What to Drink with Rhubarb

Rhubarb has a clear acidity, so drinks that are fresh, fruity or slightly sweet often work best. With rhubarb pie, good options include coffee, tea, dessert wine or sparkling wine with a little sweetness.

For rhubarb-based drinks, rhubarb works especially well with:

• Sparkling wine

• Gin

• Vodka

• Lemon

• Mint

• Elderflower

For an alcohol-free option, rhubarb cordial with lemon, mint and sparkling water is a simple and refreshing choice.

Rhubarb is one of the season’s most useful ingredients. It works in classic rhubarb pie, cordial, compote, chutney, pickles, drinks and many different desserts.

The key to using rhubarb well is balancing its acidity with sweetness and the right flavours. When handled correctly, rhubarb brings a fresh seasonal taste to spring and summer food, fika, drinks and outdoor dinners.