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Alibobs | 16:29 Sun 12th Mar 2006 | Food & Drink
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I've just made a rhubarb crumble for pud tonight. Apart from rhubarb tart or rhubarb fool does anyone else have any good recipes for rhubarb. I love the stuff and it seems to be having a bit of a renaissance at present but I can't find many recipes, even on t'internet


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The following are just a small selection obtained by going to and putting 'rhubarb recipe' (without the quote marks) into the search box:

Rhubarb and cardamom tartlet (from the BBC Masterchef programme): damonta_4893.shtml

Rhubarb packed crumble cake (also from Masterchef): crumble_4901.shtml

Rhubarb vodka (Hic!) (from Radio 4's Veg Talk): 65975.shtml

Braised Iranian style pigeon with rhubarb (from Saturday Kitchen): nstylep_9995.shtml

Rhubarb Eton Mess (from BBC Somerset): 8/rhubarb_eton_mess_recipe.shtml

Rhubarb and walnut crumble tart (another one from Masterchef): nutcrum_4505.shtml

Rhubarb and Bramley apple charlotte:
Aagh! I've been edited!

It doesn't really matter though. Just follow the instructions in the first paragraph, above, and you'll find recipes for cheeesecakes, syllabubs, pancakes, jams, tarts and much, much more, all using rhubarb.


One of our favorites since the strawberries are usually available in abundance about the same time as the rubarb...

Rhubarb-Strawberry Pie

Pastry for a 2 crust 9 inch pie
4 cups chopped rhubarb, fresh or frozen
2 cups sliced strawberries
1 1/3 cups white sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1 egg, beaten
Preheat oven to 425 degrees F. Roll out half the pastry and line a 9 inch pie plate. Trim leaving 1/2 inch over the pie plate.
Combine rhubarb strawberries, sugar, cornstarch, lemon juice and cinnamon. Place in the pie shell.
Roll out remaining pastry and cut into 1 inch strips. Make a lattice top crust on the pie by crisscrossing the strips over the filling. Trim the strips even with the pie plate. Fold the 1/2 inch of the bottom crust over the ends of the strips. Seal and flute the edges. Brush lattice with egg.
Place on a baking sheet or tinfoil in the oven and bake for 15 minutes, until the crust starts to brown. Reduce heat to 375 degrees and continue to bake for 50 to 60 minutes, until crust is golden, rhubarb is tender, and filling is thickened. has 558 recipes. Not going to write them out..........

Similar query couple of days back, so hope this is a sign that everyone is chomping on rhubarab now!!

oooooh Alibobs,can you make me some rhubarb crumble please?iv'e had me dinner but got nothing for pud. yum yum..ta
Question Author

Thanks everyone - I thought I was good at internet searches but obviously not!!

Jaust had the crumble with a dollop of double cream - yum!

Sorry Mr-pointment - it's all gone!

Try it as we used to eat it when children ---- raw!

We would pick sticks of rhubarb which were growing in our gardens or allotments and eat them like sticks of rock.

Very nice, but very tart.

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