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Vibrant Rhubarb Recipes

created by ckbk

Rhubarb originates from western China and the Himalayas, and its initial use was medicinal. The freshness and tartness of rhubarb make it a natural for all sorts of desserts (and savory dishes and drinks, too). Outdoor-grown rhubarb comes into season in March and April and carries on throughout the summer. Its vibrant red-pink hue adds an extra dimension to cakes, tarts, trifles, roulades, and pickles.
Recipes
Rhubarb Vodka Martini

Amber & Rye: A Baltic food journey

Zuza Zak

Rhubarb and Anise Crimble Cake

The Birthday Cake Book

Fiona Cairns

Rhubarb Tart

New British Classics

Gary Rhodes

Honey Parfait with Poached Rhubarb

French Countryside Cooking

Daniel Galmiche

(1)

Rhubarb & almond crumble cake

The Ginger & White Cookbook

Tonia George

Rhubarb in Chilled Punch Syrup with Cheese Sorbet

A Passion for Cheese

Paul Gayler

Ginger beer rhubarb rice

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

Nisha Katona

Rhubarb Butterscotch Layer Cake

Ripe Recipes

Angela Redfern

Spicy Rhubarb Confit

Season: Big Flavors, Beautiful Food

Nik Sharma

Meringue roulade with rhubarb

A Simple Table

Michele Cranston

Rhubarb trifle

Soho Cooking

Alastair Little

Rhubarb and Ginger Pickles

Spirit & Spice

Ghillie Basan

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