How to Cook Rhubarb

Did you know that rhubarb is classed as a vegetable? Known for its strong and tart taste, rhubarb has a popular place in many classic British desserts and puddings, where it is often sweetened and served alongside spices such as ground ginger, zesty orange, subtle vanilla and warm star anise.

Rhubarb is typically grown in winter and becomes seasonal in April through to September. A good source of fibre and antioxidants, rhubarb has some nutritional benefits too. But to really enjoy the tangy flavours of this unique red vegetable, rhubarb needs to be cooked. This guide will show how to cook rhubarb at home using two different methods.

How to bake rhubarb

Baking rhubarb is an easy way to prepare it for making into a delicious rhubarb and coriander tart . Sprinkling the rhubarb with demerara sugar in this simple recipe helps bring out the distinctive tang and allow the juices of the rhubarb to caramelise in the oven.

Baking rhubarb couldn’t be simpler. Start by chopping the rhubarb into chunks and tipping onto a baking tray. Next, sprinkle over sugar and cover with foil. Bake in the oven at 170C for about 15 minutes until soft and juicy.

How to poach rhubarb

Poaching rhubarb allows the juices inside to thicken into a puree or compote – perfect for serving alongside desserts like creamy ginger panacotta with poached rhubarb.

To poach rhubarb, cut the stalks into sticks. Put into a saucepan and scatter with sugar and a splash of water. Leave to simmer gently on a medium heat for around 8 minutes until the rhubarb is soft and starting to thicken. To make a compote, you can add gelatine to the rhubarb mixture or cook for slightly longer.

Now that you know how to cook rhubarb, why not explore our range of sweet dessert recipes?

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