3 Rhubarb Recipes to Rock SpringApril 25, 2019
Rhubarb recipes guaranteed to have you feeling pretty in pink.
Nothing shouts “spring” better than bright pink rhubarb. The tart vegetable 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 culinary team has created three unique and delicious rhubarb recipes. So head to your local farmers’ market, pick up some rhubarb, and get cooking!
Perfect Rhubarb Crumble
- 1kg Rhubarb
- 30g Almonds, with skin
- 125g Butter
- 200g Sugar
- 200g Flour
- 2 tsp Cornstarch
- 1 Lemon, zested
- 1 Vanilla Pod (or 2 tsp Vanilla Extract)
- Optional: Powdered Sugar & Mint, for garnish
- Preheat oven to 300°F.
- Roughly chop almonds. Melt butter. Mix 100g sugar, salt, lemon zest, vanilla (scraped), flour and almonds. Add butter and mix until crumbled. Cover and cool.
- Wash rhubarb, dry and chop into bite-sized pieces. Mix remaining 100g sugar and cornstarch then add to rhubarb.
- Grease baking pan, add rhubarb, and top with crumble.
- Bake for 20-25 minutes.
- Garnish with powdered sugar, mint, and serve!
Simple Rhubarb Chutney
- 800g Rhubarb, roughly chopped
- 200g Sugar
- 200ml Cider Vinegar
- 40g Fresh Ginger, grated
- 1 Vanilla Pod, halved lengthways, seeds scraped (or 2 tsp Vanilla Extract)
- 1 Cinnamon Stick
- 1 tbsp Cloves
- Put all the ingredients in a preserving pan or large heavy-based pan. Bring to a 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 sterilized jars.
- Spread on everyyytthinnggg.
Rhubarb Aperol Spritz
- 600g Rhubarb
- 80g Sugar
- 150ml Apple Juice
- 300ml Aperol
- 1 Bottle Prosecco, chilled
- 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.
Trade the pink for some green with these Creative Avocado Recipes.