Lamb and Rhubarb Stew (6)

A seasonal Middle Eastern recipe which I found in Delicious magazine. The lamb, onions and herbs can be cooked in advance and frozen, but its best to cook and add the rhubarb when you are ready to serve.

Rhubarb Cake (8)

An easy cake to bake from ” Cook Simple” by Diana Henry. You can use other fruit if you like, for example peaches, pears or apricots. Just be sure the fruit is tender and ripe or it wont cook .

Rhubarb and Apple Brown Betty (6)

Another favourite pudding from ” Cook Simple” by Diana Henry. You can use any sweet bread or fruit loaf to make the crumbs for this. Serve with whipped cream or ice cream.

Rhubarb and Custard Cobbler (4)

The first of the seasons rhubarb on my allotment is almost ready to pick so I’m sharing a few more favourite recipes for rhubarb. This one is from my local chef and food writer Claire Thomson.

Rhubarb Khoresh with Caulilower (4-6)

An Iranian lamb stew from ” Sour” by Mark Diacono. Serve with flatbread or rice instead of the cauliflower if you prefer.

Rhubarb and Blood Orange Clafoutis (6)

A delicious pudding from Thomasina Miers.

Pork Belly with Rhubarb Pickle (6-8)

A recipe from Thomasina Miers where the pork is cooked slowly in molasses and cider until it is dark, treacly and succulent.

Rhubarb with Mint and Orange (4)

A rhubarb dish for breakfast from Nigel Slater.

Rhubarb with Apple and Sherry (4)

A delicious dessert from Nigel SLater.

Rhubarb Jellies (4)

A recipe from Sybil Kapoor’s ” Modern British Food”.

Rhubarb Trifle (6)

An easy spring and summer trifle from Angela Hartnett’s ” A Taste of Home”

Apple Juice with Rhubarb and Ginger (4)

A warming non alcoholic version of mulled cider from ” Apple ” by James Rich.

Rhubarb and Ginger Vodka (750 ml)

When my allotment yields plenty of rhubarb one of the first things i do is make something alcoholic.This is my go to recipe from Sarah Raven.You can serve as a frozen shot, or as a longer drink with tonic. Cheers!

Rhubarb Fool (8)

I have several rhubarb crowns on my allotment which will produce a steady supply of rhubarb from now to midsummer for my neighbours and myself. The first thing I make each year is Rhubarb Gin- this takes a month to mature, so best to get off to an early start and keep making regularly throughout the season! Next on the menu is Rhubarb Fool. This is Nigella Lawson’s recipe from ” Forever Summer” .

Rhubarb and Ginger Cake (8)

Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Blog Archives