Old Fashioned Rhubarb Recipes (2024)

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Is there a rhubarb plant, untended, unloved and uneaten in the bottom of your garden? Have you seen bunches of rhubarb for sale and wondered what to do with them?

Lots of people associate rhubarb with pies but there's a lot more to rhubarb than a pastry crust..

Rhubarb is an exciting sauce over chicken or seafood, gives spice to pancakes, zing to muffins and tart sweetness to a crepe. As jam it spreads on scones, as juice it gives a boost to white rum, and it's a heavenly sauce on ice cream.

And a garden just isn't a garden without a big clump of rhubarb.

• 500 g - 1lb fresh rhubarb
• 140 g - 5oz white sugar
• 2 vanilla pods

1. Get rid of all the leaves and the tougher bits on the bottom of the rhubarb. Chop the rhubarb into pieces about as long as your finger.
2. Heat the oven to 200C - 400F -Gas 6.
3. Put the rhubarb in a baking and top with the sugar.
4. Run a knife through the centre of the vanilla pods and place them on top of the sugar.
5. Cover the tin with foil and seal well. Cook for 20 minutes.
6. Take it out of the oven but leave the foil on for another 10 minutes.
7. Serve hot or cold.

5 stars from 1 rating of Basic Rhubarb recipe

Don't eat the leaves - only the stems

• 2 cups chopped rhubarb
• 1/4 cup crystallised ginger
• tablespoon honey
• 230 g / 8oz flour self-raising flour
• 150 g / 5½oz brown sugar
• 150 g / 5½oz butter

1. Place your chopped rhubarb in a baking dish. Keep them to a shallow layer. Without adding any liquid, bake your rhubarb in a hot oven for about fifteen minutes.
2. Cut up the crystallised ginger in very thin slices and put them in with the rhubarb. Bake a further five minutes, then stir in the honey.
3. In small bowl, mix together butter, flour and sugar for a crumble. You can use your own crumble mixture recipe if you prefer Sprinkle over the rhubarb then bake a further 20 minutes

• 2 stalks rhubarb
• 1 and 1/2 tablespoons water
• 40 g - 1 and 1/2 oz caster sugar
• 1 large passion fruit

1. Wash the rhubarb. Cut it into very small 1cm pieces
2. Put in a pan with water and castor sugar
3. Simmer for 4-5 minutes with the lid on
4. Strain the juice from the passion fruit.
5. When the rhubarb is cool, blend with the passion fruit juice. You can stir it in for a thicker texture or blend quickly in your food processor

What you need

25g - 1oz butter

25g - 1oz caster sugar

1 lime, zest and juice only

75g - 2¾oz cooked rhubarb, finely chopped

1 tsp chopped fresh mint

3 large scoops vanilla ice cream

50g - 1¾oz sultanas

50g - 1¾oz almonds, chopped

What you do

Melt the butter and sugar together with the lime juice and zest. Tip in the rhubarb and cook for three minutes. It should be soft and warm by then. Add the chopped mint and set aside to cool.

Spoon a scoop of the ice cream into the base of a tall glass. Sprinkle over a third of the sultanas and nuts, and a third of the cooled rhubarb. Repeat the layering until all ingredients are used up. Stick in a mint sprig and serve straightaway.

My elderly neighbour gave me this recipe, basically a Crumble made with oats.

She suggested I could use tinned peaches if I had no fresh fruit, but I haven't seen a tin of peaches in a long time. They tend to be all exported these days.

Her recipe also contained real oats, not the pre-cooked kind, and directed that they be soaked overnight. So I've made a slight adjustment to the oats in the recipe here.

Serve this dish warm with vanilla ice cream.

• About 500g sliced peaches
• About 500g sliced rhubarb
• 1 1/2 cups fine sugar
• 3 tablespoons lemon juice
• 1 1/4 cups self-raising flour
• 1/3 cup uncooked quick-cooking oats
• 1/3 cup firmly packed brown sugar
• 1/3 cup cold butter
• cut into small pieces

1. 1. Combine fruit, sugar and lemon juice in a medium bowl; add 1/4 cup flour, stirring well. Pour mixture into a 13- x-9-inch baking dish coated with a light cooking spray.
2. 2. Combine oats, brown sugar, and remaining 1 cup flour in a small bowl; cut in cold butter with a fork or pastry blender until mixture resembles coarse crumbs. Sprinkle mixture evenly over fruit filling.
3. 3. Bake at 375° for 45 to 50 minutes or until bubbly.
4. She says to serve this dish warm with vanilla ice cream.

What do you (really) think of rhubarb?

I an, for once, at a loss for words.I'm having a glass of sparkling red wine - sadly, not rhubarb wine - and smiling as I read all the lovely comments. I'm even on the official Squidoo Lens Of The Day!

Thank you to everyone!

March 12, 2009

The rhubarb, ginger and honey mix is also delicious chilled, served with Greek yoghurt.