Looking for rhubarb recipes? British rhubarb season runs from February until May. We have some great dessert ideas to use this vibrant, tart fruit, including classic pie, spiced crumble and indulgent rhubarb and custard pudding.
If you want some afternoon tea inspiration for rhubarb season, try our delicate rhubarb and custard slice, or pretty pink shortcakes. For early risers, we have low-calorie breakfast rhubarb, and for night owls we’ve created some rhubarb cocktails to try.
- We use all types of rhubarb including the famous Yorkshire rhubarb
This summery dessert, packed with juicy rhubarb, can be whipped up in record time. The secret is buying ready-made meringue and custard to speed up the process. We have lots more summer desserts right here.
The sharpness of the rhubarb provides a seriously good contrast to white chocolate in this sophisticated panna cotta recipe.
A classic rhubarb crumble is the easiest of puddings to make and perfect for making use of seasonal fruit. This crumble is filled with sweet, tangy rhubarb and warming spices. After you've tried this, take a lot at our other crumble recipes.
A pink patchwork cake, flavoured with sweet forced rhubarb, two types of ginger, and white chocolate. Delicious served with thick clotted cream.
Make the most of sweet, vibrant rhubarb in this comforting pud and serve with cream for extra indulgence.
Give this seasonal rhubarb preserve an aromatic lift with the addition of fiery ginger and punchy chilli. Check out our guide to preserving.
Put rhubarb at the centre in this pretty afternoon tea idea. Puff pastry makes this tart extra flaky, with sharp rhubarb and a creamy star anise custard.
Bake our easy ginger traybake recipe with moreish Bonne Maman rhubarb compote, perfect with your afternoon cuppa.
Check out our indulgent, creamy and super moreish rhubarb and custard bread and butter pudding. This recipe is a glorious mash-up of two classic British puds.
Yoghurt or porridge served with poached fresh fruit makes a great healthy start to the day. Try poaching rhubarb in honey and orange for a quick breakfast topper. Here are our other low-calorie breakfast ideas.
American shortcakes are more like scones than biscuits. Usually filled with strawberries and cream these pink rhubarb ones are a great British twist. Here are more scone recipes.
Rhubarb-themed afternoon tea, anyone? We’ve taken a classic flavour combination and given it a modern twist with this recipe for rhubarb and custard slices.
Rhubarb and custard are always a winning combination but as a filling for a pavlova they become a special dinner party pudding. You can make all the elements of this ahead then just assemble to serve. This one serves up to 10 people so is perfect for a crowd.
This recipe for rhubarb pound cake is guaranteed to please. We’ve hidden white chocolate chips in the middle, too, for an extra treat. Try our fruity cake recipes to make the most out of all of your fruit.
This classic rhubarb pie makes a perfect comforting dessert. The orange zest adds a nice freshness and lifts the flavour. Forced rhubarb is available from January to March. More sweet pies over here.
Rhubarb and ginger are a delicious combination – try them in this creamy fool. Rhubarb is in season from February until May, but you may be able to find it a couple of months either side.
If you find yourself stuck for ideas to use rhubarb, this delicious cake with pistachios and soured cream is just the thing.
This is a delicious new twist on the classic Eton mess, made with rhubarb instead of strawberries. Rhubarb partners perfectly with rosemary.
If you love muffins as much as we do, you’ll always be on the lookout for new recipes. This one is a cracker – rhubarb, cinnamon and sugar with a sprinkling of demerara to give them that crunchy topping. Got you thinking about muffins? Check out our best muffins recipes.
You won’t retain the lovely bright pink colour of the forced rhubarb that’s around in winter, but you will end up with a delicious tart and slightly sweet chutney that goes brilliantly with cheese, oily fish and roast pork.
We’ve given a classic ramos gin fizz an update, swapping the usual orange blossom water for rose water and adding a touch of homemade rhubarb syrup to give it a blush of pink. It’s delicate in flavour and creamy enough to replace dessert and is bound to impress.
This update on the classic negroni using rhubarb and ginger is a great shout for spring. It comes from Black Dice, a 1960s rock ‘n’ roll-inspired bar tucked away beneath Moroccan restaurant MOMO in Mayfair.