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Fabulous Forced Rhubarb

created by ckbk

This vibrantly pink vegetable has a short season, from mid-January to March. Forced rhubarb starts its life outside, then is grown in darkened sheds throughout the winter, resulting in a pale colour and subtle flavor. Often used in desserts as a fruit, creative cooks show rhubarb makes a fabulous addition to curries and chutneys, or as a tangy partner to mackerel, pork, or lamb.
Recipes
Griddled Mackerel Fillets with Rhubarb

A Long and Messy Business

Rowley Leigh

Pork loin with rhubarb and balsamic vinegar

New Bistro

Fran Warde

Rhubarb Danishes

Bourke Street Bakery

Paul Allam and David McGuinness

(1)

Rhubarb Custard Tart

The Chef Book

Simon Boyle

Mozzarella, Salted Liquorice Macadamias, Pickled Rhubarb, Pomegranate Molasses Roast Red Onion and Dandelion Salad

The Chef Book

Anna Hansen

Toasted banana bread with vanilla cream cheese, rhubarb & raspberries

The Ginger & White Cookbook

Tonia George

Rhubarb Chutney

The Intolerant Gourmet

Barbara Kafka

Freekeh with Lamb & Rhubarb

The Jewelled Kitchen

Bethany Kehdy

Coconut and Orange Panna Cotta with Rhubarb Compote

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

Jo Pratt

Rhubarb, Raspberry and Orange Cake

The Mountain Cafe Cookbook

Kirsten Gilmour

Green Dahl with Rhubarb and Ginger

Mowgli Street Food

Nisha Katona

(2)

Ginger beer rhubarb rice

Pimp My Rice: Over 100 inspirational rice recipes from around the world

Nisha Katona

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