As dark days are replaced by sunny skies, the arrival of spring comes with a new crop of seasonal fruits and vegetables.
And with the British rhubarb season running anytime between February and June, early spring hails the return of the vibrant and tart-flavoured vegetable.
As its neon pink stems fill gardens and farmer’s markets across the country, now is the perfect time to buy a bunch and cook up a storm.
Whether you fancy making a classic crumble or are looking for something a little more quirky like a zesty fruit pot, OK!'s Victoria Gray rounds up some of her favourite season rhubarb recipes…
Rhubarb and custard tart
Serves 6-8
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Ingredients
- 375g ready-rolled shortcrust pastry
- 5 eggs, (1 beaten, for brushing, and 4 yolks)
- 250g caster sugar
- 1 vanilla pod, split and the seeds scraped out and reserved
- 2 tsp cornflour
- 25g plain flour
- 200ml double cream
- 350ml whole milk
- 400g forced rhubarb, cut into 4cm pieces
Method
Rhubarb, ginger and lime pots
Serves 4
Ingredients
- 600g rhubarb, sliced into small pieces
- Finely grated zest of 1 lime, plus 1 tbsp lime juice
- 30g caster sugar
- 200g ginger nut biscuits
- 50g butter
For the lime cream topping
- 300ml double cream
- 2 tbsp mascarpone
- 20g caster sugar
- Finely grated zest and juice of 2 limes
- 3 tbsp pistachio nuts, coarsely chopped
Method
Waffles with rhubarb compote
Serves 4
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Ingredients
For the waffles
- 150g self-raising flour
- 1 tsp baking powder
- 4 tsp caster sugar
- 1 large free-range egg
- 200ml milk
- 40g butter, melted
- 4 drops vanilla extract
For the rhubarb compote
- 175g forced rhubarb, chopped into small pieces
- 1 small blood orange, juiced
- 100g caster sugar
- 1 vanilla pod, split
Method
Rhubarb oat crumble
Serves 4
Ingredients
For the crumble
- 100g plain flour
- 50g rolled oats
- 50g jumbo oats
- 25g flaked almonds
- 100g butter, cut into cubes
- 50g golden caster sugar
For the filling
- 175g forced rhubarb
- 100g caster sugar
Method
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