With gentle cooking, raw and tart rhubarb becomes lusciously soft and fragrant – especially in rhubarb desserts.
The pink-hued fruit is best friends with orange, brown sugar, and spices – simmer it down and spoon it on top of rice puddings, ice cream, pancakes, and waffles (Cornersmith’s recipe will brighten up your weekend breakfasts). Baked into tarts and rhubarb pies, it’s a dream. Just see our recipes for rhubarb strawberry sweet tart, rhubarb crumble, and strawberry rhubarb pie.
Rhubarb also works well in savoury recipes, as per O Tama Carey’s recipe for a sweet and spicy rhubarb achcharu.
Here are our best recipes with rhubarb to make the most of the pretty-in-pink winter fruit this season.
