1. Grilled Madeira Cake with Rhubarb
Ingredients
- 1 Madeira cake, sliced
- 500g rhubarb, chopped
- 100g sugar
- 1 orange, juiced
- 1 tsp vanilla extract
- Butter, for grilling
Method of Preparation
1. Preheat a grill pan over medium heat and lightly butter the Madeira cake slices.
2. Grill the cake slices until they are golden and have grill marks, about 2-3 minutes on each side.
3. In a saucepan, combine rhubarb, sugar, orange juice, and vanilla extract. Cook over medium heat until the rhubarb is tender and the mixture thickens, about 10 minutes.
4. Serve the grilled Madeira cake slices topped with the rhubarb compote.
2. Pavlova with Yoghurt, Rhubarb and Strawberry
- 4 egg whites
- 200g caster sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 500g rhubarb, chopped
- 250g strawberries, hulled and sliced
- 100g sugar
- 200g Greek yoghurt
Method of Preparation
1. Preheat the oven to 150°C (300°F). Line a baking sheet with parchment paper.
2. Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in vinegar and cornstarch.
3. Spread the meringue mixture onto the prepared baking sheet in a circular shape. Bake for 1 hour, then turn off the oven and let the meringue cool completely inside the oven.
4. In a saucepan, combine rhubarb, strawberries, and sugar. Cook over medium heat until the fruit is tender, about 10 minutes. Let cool.
5. Top the cooled pavlova with Greek yoghurt and spoon over the rhubarb and strawberry mixture.
3. Roasted Strawberries and Rhubarb with Coconut Cream
Ingredients
- 500g rhubarb, chopped
- 250g strawberries, hulled and halved
- 100g sugar
- 1 tsp vanilla extract
- 400ml coconut cream
Method of Preparation
1. Preheat the oven to 180°C (350°F).
2. Place rhubarb and strawberries in a baking dish. Sprinkle with sugar and vanilla extract.
3. Roast in the oven for 20-25 minutes until the fruit is tender and slightly caramelized.
4. Serve the roasted fruit with a dollop of coconut cream.
4. Gluten-Free Pear and Rhubarb Hot Cross Bun Crumble
Ingredients
- 4 gluten-free hot cross buns, torn into pieces
- 2 pears, peeled and sliced
- 500g rhubarb, chopped
- 100g sugar
- 1 tsp cinnamon
- 100g gluten-free flour
- 50g butter, melted
Method of Preparation
1. Preheat the oven to 180°C (350°F).
2. In a baking dish, combine pears, rhubarb, and sugar.
3. Mix hot cross buns, gluten-free flour, cinnamon, and melted butter until crumbly.
4. Sprinkle the crumble mixture over the fruit.
5. Bake for 25-30 minutes until the top is golden and the fruit is bubbling.
5. Warm Rhubarb Pink Gin
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| Image by Ben Dearnley |
Ingredients
- 500g rhubarb, chopped
- 100g sugar
- 1 lemon, juiced
- 200ml pink gin
- 500ml tonic water
- Fresh mint, for garnish
Method of Preparation
1. In a saucepan, combine rhubarb, sugar, and lemon juice. Cook over medium heat until the rhubarb is soft and the mixture is syrupy, about 10 minutes.
2. Strain the mixture to remove the solids, leaving the rhubarb syrup.
3. In a pitcher, combine rhubarb syrup, pink gin, and tonic water.
4. Serve warm, garnished with fresh mint.
6. Pear, Strawberry and Rhubarb Crumble
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| Image by Nigel Lough And Nigel Lough |
Ingredients
- 2 pears, peeled and sliced
- 250g strawberries, hulled and halved
- 500g rhubarb, chopped
- 100g sugar
- 1 tsp cinnamon
- 100g flour
- 50g oats
- 100g butter, cubed
Method of Preparation
1. Preheat the oven to 180°C (350°F).
2. In a baking dish, combine pears, strawberries, rhubarb, and sugar.
3. Mix flour, oats, cinnamon, and butter until crumbly.
4. Sprinkle the crumble mixture over the fruit.
5. Bake for 25-30 minutes until the top is golden and the fruit is bubbling.
7. Rhubarb Cakes with Orange Syrup
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| Image by Guy Bailey |
Ingredients
- 200g rhubarb, chopped
- 150g sugar
- 1 orange, juiced and zested
- 200g flour
- 1 tsp baking powder
- 100g butter, melted
- 2 eggs
- 100ml milk
Method of Preparation
1. Preheat the oven to 180°C (350°F). Line a muffin tin with paper cases.
2. In a saucepan, combine rhubarb, 50g sugar, and orange juice. Cook over medium heat until the rhubarb is tender, about 10 minutes.
3. In a bowl, mix flour, baking powder, and remaining sugar.
4. Add melted butter, eggs, and milk, and mix until combined.
5. Fold in the cooked rhubarb.
6. Divide the batter among the muffin cases and bake for 20-25 minutes until golden and a skewer comes out clean.
7. For the syrup, combine orange zest and juice with a little sugar and heat until the sugar dissolves. Drizzle over the warm cakes.
8. Rhubarb Frangipane Tart
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| Image by Vanessa Levis |
Ingredients
- 1 pre-made tart crust
- 200g rhubarb, chopped
- 100g sugar
- 100g butter, softened
- 100g ground almonds
- 100g sugar
- 2 eggs
- 1 tsp almond extract
Method of Preparation
1. Preheat the oven to 180°C (350°F).
2. Line the tart crust in a tart pan and blind bake for 10 minutes.
3. In a saucepan, cook rhubarb with 100g sugar until soft, about 10 minutes.
4. Beat butter and sugar until fluffy. Add ground almonds, eggs, and almond extract, and mix well.
5. Spread the frangipane mixture over the tart crust.
6. Spoon the cooked rhubarb over the frangipane.
7. Bake for 30-35 minutes until golden and set.
9. Rhubarb, Strawberry and Gin Jelly
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| Image by Chris L Jones |
Ingredients
- 250g rhubarb, chopped
- 250g strawberries, hulled and halved
- 100g sugar
- 500ml water
- 4 tbsp gin
- 4 gelatin leaves
Method of Preparation
1. In a saucepan, combine rhubarb, strawberries, sugar, and water. Cook until the fruit is soft, about 10 minutes.
2. Strain the mixture to remove the solids, leaving the liquid.
3. Soak gelatin leaves in cold water until soft, then stir into the warm fruit liquid until dissolved.
4. Stir in gin and pour the mixture into molds.
5. Refrigerate until set, about 4 hours.
10. Rhubarb and Fennel Sparkling Cocktail
Ingredients
- 250g rhubarb, chopped
- 1 fennel bulb, thinly sliced
- 100g sugar
- 500ml water
- Sparkling water or Prosecco
- Ice
- Fresh mint, for garnish
Method of Preparation
1. In a saucepan, combine rhubarb, fennel, sugar, and water. Cook until the rhubarb is soft, about 10 minutes.
2. Strain the mixture to remove the solids, leaving the syrup.
3. Fill glasses with ice, add a splash of rhubarb-fennel syrup, and top with sparkling water or Prosecco.
4. Garnish with fresh mint.
11. French Toast with Plum and Rhubarb
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| Image by Ben Dearnley |
Ingredients
- 4 slices of bread
- 2 eggs
- 100ml milk
- 1 tsp vanilla extract
- 250g rhubarb, chopped
- 250g plums, sliced
- 100g sugar
- Butter, for frying
Method of Preparation
1. In a shallow dish, whisk together eggs, milk, and vanilla extract.
2. Dip the bread slices in the egg mixture, ensuring they are fully coated.
3. In a saucepan, cook rhubarb, plums, and sugar until the fruit is tender, about 10 minutes.
4. Heat butter in a frying pan over medium heat and cook the soaked bread slices until golden on both sides.
5. Serve the French toast topped with the plum and rhubarb compote.
12. Chocolate Sponge Roll with Rhubarb
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| Image by Ben Dearnley |
Ingredients
- 4 eggs
- 100g sugar
- 100g flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 300g rhubarb, chopped
- 100g sugar
- 200ml double cream
Method of Preparation
1. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment.
2. Beat eggs and sugar until pale and fluffy. Sift in flour, cocoa powder, and baking powder. Fold gently to combine.
3. Spread the batter evenly on the prepared baking sheet. Bake for 10-12 minutes until the sponge is springy to the touch.
4. In a saucepan, cook rhubarb and sugar until the rhubarb is soft and the mixture thickens, about 10 minutes. Let cool.
5. Whip the double cream until stiff peaks form.
6. Once the sponge is cool, spread a layer of whipped cream followed by the rhubarb mixture.
7. Carefully roll up the sponge from one end, using the parchment paper to help. Slice and serve.
13. Fudgy Strawberry and Rhubarb Blondie
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| Image by Nigel Lough |
Ingredients
- 200g white chocolate, chopped
- 100g butter
- 150g sugar
- 2 eggs
- 200g flour
- 1 tsp vanilla extract
- 200g strawberries, hulled and chopped
- 200g rhubarb, chopped
Method of Preparation
1. Preheat the oven to 180°C (350°F). Line a baking tin with parchment paper.
2. Melt white chocolate and butter together, then stir in the sugar.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Fold in flour until just combined, then gently mix in the strawberries and rhubarb.
5. Pour the batter into the prepared baking tin and bake for 25-30 minutes until golden and set.
6. Let cool before slicing into squares.
14. Hayden Quinn's Barbecue Rhubarb Crumble
Ingredients
- 500g rhubarb, chopped
- 100g sugar
- 1 orange, juiced
- 100g flour
- 50g oats
- 100g butter, cubed
- 50g brown sugar
Method of Preparation
1. Preheat the barbecue to medium heat.
2. In a baking dish, combine rhubarb, sugar, and orange juice.
3. In a bowl, mix flour, oats, brown sugar, and butter until crumbly.
4. Sprinkle the crumble mixture over the rhubarb.
5. Place the baking dish on the barbecue, close the lid, and cook for 25-30 minutes until the top is golden and the fruit is bubbling.
6. Serve warm.
15. Rhubarb Jam Sponge with Oat Crumble
Ingredients
- 200g flour
- 100g sugar
- 100g butter, softened
- 2 eggs
- 100ml milk
- 200g rhubarb jam
- 50g oats
- 50g brown sugar
- 50g butter, melted
Method of Preparation
1. Preheat the oven to 180°C (350°F). Grease and line a baking tin.
2. Beat butter and sugar until fluffy. Add eggs one at a time, beating well after each addition.
3. Fold in the flour and milk alternately until combined.
4. Pour the batter into the prepared tin and spread rhubarb jam over the top.
5. In a bowl, mix oats, brown sugar, and melted butter until crumbly. Sprinkle over the jam.
6. Bake for 25-30 minutes until golden and set.
7. Let cool before slicing.
16. Slow Cooker Dumplings with Rhubarb Compote
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| Image by Brett Stevens And Brett Stevens |
Ingredients
- 500g rhubarb, chopped
- 100g sugar
- 1 lemon, juiced
- 200g self-raising flour
- 100g suet
- 1 tsp baking powder
- 100ml milk
Method of Preparation
1. In a slow cooker, combine rhubarb, sugar, and lemon juice. Cook on low for 4 hours until the rhubarb is soft.
2. In a bowl, mix flour, suet, and baking powder. Add milk gradually until a dough forms.
3. Shape the dough into small dumplings and place them on top of the rhubarb compote.
4. Cover and cook on high for 1 hour until the dumplings are cooked through.
5. Serve warm.
17. Mini Pink Pavlovas with Rhubarb and Raspberries
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| Image by James Moffatt |
Ingredients
- 4 egg whites
- 200g caster sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 200g rhubarb, chopped
- 100g sugar
- 200g raspberries
- 200ml double cream
Method of Preparation
1. Preheat the oven to 150°C (300°F). Line a baking sheet with parchment paper.
2. Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in vinegar and cornstarch.
3. Spoon small mounds of meringue onto the baking sheet, creating a slight indent in the center of each.
4. Bake for 1 hour, then turn off the oven and let the meringues cool completely inside the oven.
5. In a saucepan, cook rhubarb and sugar until soft, about 10 minutes. Let cool.
6. Whip the double cream until stiff peaks form.
7. To serve, top each meringue with a dollop of whipped cream, rhubarb compote, and fresh raspberries.
18. Spiced Condensed Milk Cake with Roast Rhubarb
Ingredients
- 200g flour
- 100g sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ginger
- 200ml condensed milk
- 100g butter, melted
- 2 eggs
- 300g rhubarb, chopped
- 100g sugar
Method of Preparation
1. Preheat the oven to 180°C (350°F). Grease and line a baking tin.
2. In a bowl, mix flour, sugar, baking powder, cinnamon, and ginger.
3. Add condensed milk, melted butter, and eggs, and mix until combined.
4. Pour the batter into the prepared tin.
5. In a baking dish, combine rhubarb and sugar. Roast in the oven for 20 minutes until tender.
6. Pour the roasted rhubarb over the cake batter.
7. Bake for 25-30 minutes until golden and set.
8. Let cool before slicing.
19. Hazelnut Pavlova with Orange Curd and Roasted Rhubarb
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| Image by Steve Brown And Ben Dearnley |
Ingredients
- 4 egg whites
- 200g caster sugar
- 50g ground hazelnuts
- 1 tsp white vinegar
- 1 tsp cornstarch
- 300g rhubarb, chopped
- 100g sugar
- 100ml orange juice
- 100g butter
- 3 egg yolks
Method of Preparation
1. Preheat the oven to 150°C (300°F). Line a baking sheet with parchment paper.
2. Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in ground hazelnuts, vinegar, and cornstarch.
3. Spread the meringue mixture onto the prepared baking sheet in a circular shape. Bake for 1 hour, then turn off the oven and let the meringue cool completely inside the oven.
4. In a saucepan, cook rhubarb and sugar until soft, about 10 minutes. Let cool.
5. For the orange curd, heat orange juice, butter, and sugar until the butter melts. Whisk in egg yolks and cook over low heat until thickened.
6. To assemble, top the pavlova with orange curd and roasted rhubarb.
20. Rhubarb and Almond Cobbler
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| Image by Ben Dearnley |
Ingredients
- 500g rhubarb, chopped
- 100g sugar
- 100g flour
- 50g ground almonds
- 1 tsp baking powder
- 100g butter, cubed
- 50g flaked almonds
- 100ml milk
Method of Preparation
1. Preheat the oven to 180°C (350°F).
2. In a baking dish, combine rhubarb and sugar.
3. In a bowl, mix flour, ground almonds, and baking powder. Rub in the butter until the mixture resembles breadcrumbs.
4. Stir in flaked almonds and milk to form a dough.
5. Drop spoonfuls of the dough over the rhubarb mixture.
6. Bake for 25-30 minutes until golden and the fruit is bubbling.
7. Serve warm.
21. Rhubarb Flan
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| Image by Alan Benson |
Ingredients
- 1 pre-made flan crust
- 500g rhubarb, chopped
- 100g sugar
- 1 orange, juiced
- 200ml double cream
- 2 eggs
- 1 tsp vanilla extract
Method of Preparation
1. Preheat the oven to 180°C (350°F).
2. Line the flan crust in a flan pan.
3. In a saucepan, cook rhubarb, sugar, and orange juice until the rhubarb is soft, about 10 minutes.
4. Spread the rhubarb mixture evenly over the flan crust.
5. In a bowl, whisk together double cream, eggs, and vanilla extract. Pour over the rhubarb.
6. Bake for 25-30 minutes until the filling is set and the top is golden.
7. Allow to cool before slicing and serving.
22. Rhubarb Fool
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| Image by Ben Dearnley |
Ingredients
- 500g rhubarb, chopped
- 100g sugar
- 1 orange, juiced
- 300ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
Method of Preparation
1. In a saucepan, cook rhubarb, sugar, and orange juice until the rhubarb is soft, about 10 minutes. Let cool completely.
2. Whip the double cream with icing sugar and vanilla extract until soft peaks form.
3. Fold the cooled rhubarb mixture into the whipped cream.
4. Spoon into serving glasses and chill in the fridge for at least 1 hour before serving.
23. Rhubarb Relish
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| Image by Ben Dearnley |
Ingredients
- 500g rhubarb, finely chopped
- 1 red onion, finely chopped
- 100g brown sugar
- 100ml apple cider vinegar
- 1 tsp mustard seeds
- 1 tsp ground ginger
- 1 tsp salt
Method of Preparation
1. In a large saucepan, combine rhubarb, red onion, brown sugar, apple cider vinegar, mustard seeds, ground ginger, and salt.
2. Bring to a boil, then reduce heat and simmer for 30-40 minutes, stirring occasionally, until the mixture thickens.
3. Let cool and transfer to sterilized jars.
4. Store in the fridge and use as a condiment for meats, cheeses, and sandwiches.
24. Rhubarb Jam
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| Image by Steve Brown |
Ingredients
- 1kg rhubarb, chopped
- 800g sugar
- 1 lemon, juiced
- 1 tsp vanilla extract
Method of Preparation
1. In a large pot, combine rhubarb, sugar, lemon juice, and vanilla extract.
2. Bring to a boil, then reduce heat and simmer for 40-50 minutes, stirring frequently, until the mixture thickens and reaches a jam-like consistency.
3. Test the jam by placing a small amount on a chilled plate. If it wrinkles when pushed with a finger, it is ready.
4. Pour the hot jam into sterilized jars, seal, and let cool completely.
5. Store in a cool, dark place and refrigerate after opening.
25. Waffles with Rhubarb
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| Image by Louise Lister |
Ingredients
- 250g flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 500ml buttermilk
- 100g butter, melted
- 300g rhubarb, chopped
- 100g sugar
- 1 tsp vanilla extract
Method of Preparation
1. Preheat a waffle iron.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together eggs, buttermilk, and melted butter. Add to the dry ingredients and mix until just combined.
4. In a saucepan, cook rhubarb, sugar, and vanilla extract until the rhubarb is soft, about 10 minutes. Let cool slightly.
5. Pour the batter onto the preheated waffle iron and cook according to the manufacturer's instructions until golden and crisp.
6. Serve the waffles topped with the rhubarb compote.
26. Strawberry & Rhubarb Galette
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| Image by Mark Roper |
Ingredients
- 250g flour
- 2 tbsp sugar
- 1/2 tsp salt
- 150g butter, chilled and cubed
- 3-4 tbsp ice water
- 300g rhubarb, chopped
- 250g strawberries, hulled and halved
- 100g sugar
- 1 tbsp cornstarch
- 1 egg, beaten (for egg wash)
Method of Preparation
1. In a food processor, combine flour, sugar, and salt. Add butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water and pulse until the dough comes together.
2. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
3. Preheat the oven to 200°C (400°F).
4. In a bowl, toss rhubarb, strawberries, sugar, and cornstarch.
5. Roll out the dough on a floured surface into a large circle. Transfer to a parchment-lined baking sheet.
6. Pile the fruit mixture in the center of the dough, leaving a 5cm (2-inch) border. Fold the edges of the dough over the fruit, pleating as you go.
7. Brush the dough with beaten egg and bake for 30-35 minutes until golden and bubbling.
8. Let cool slightly before serving.