Ten things to make with Rhubarb

Rhubarb is in season in the UK and I'm having fun making recipes, both familiar and new.

It is such a versatile ingredient and whether you're dealing with a glut from your allotment or buying it at the market there are many ways to use it.

Today I'm going to share 10 things to make with rhubarb!

1.

Beginning with a classic – rhubarb crumble (and custard) is possibly one of the most popular ways in which to cook and eat rhubarb. Last year I made this BBC Good Food recipe for Rhubarb and Pear Crumble which had just the right balance of sweet against the tartness of the fruit.

2.

Rhubarb cordial was another new recipe for us last year and it was a very big hit with both adults and children. Mixed with water, especially fizzy, it makes a really refreshing drink. Alcohol can be added for an adult treat, if that's your thing. It's syrupy enough to drizzle on to ice-cream or other desserts and it stores well, too.

3.

If you're looking for a lighter pudding recipe than crumble or pie then rhubarb fool might tickle your fancy. Traditionally made with gooseberries, fruit fool is a mixture of puréed fruit and whipped cream, sweetened and sometimes flavoured, too.

4.

Lighter still, stewed rhubarb served with yoghurt makes a delicious breakfast or pudding. I tend to save the strained fruit after making the cordial and freeze it in portions so that it isn't wasted and also lasts beyond the fresh rhubarb season.

5.

After making the rhubarb cordial last year alongside some home-flavoured vodka it occurred to me that rhubarb would be an excellent flavouring so this year I have some “rhubarb and custard” vodka developing in my kitchen cupboard - the custard flavour part comes in with the help of a split vanilla pod.

I think that my flavoured vodka will be a popular festive gift when it is strained and bottled up prettily later in the year. Low effort, home-made gifts where I can spread the cost throughout the year are immensely useful!

There is some good info on how to flavour your own vodka, here.

6.

On the subject of rhubarb and custard – rhubarb and egg custard tart is an extremely decadent way to enjoy the taste of rhubarb. Shortcrust pastry with layer of stewed rhubarb, topped off with a thick layer of firm, oven-baked egg custard – eaten cold is a pleasure to behold.

7.

Rhubarb chutney recipes are widely available online and come in so many different variations. Chutney is a great preserve to make for a beginner, too, as it is lower maintenance than jams and jellies.

I like the look of this chutney recipe from the Times.

8.

Crumble cake is a recipe that was recommended to me by a friend last year when we had a massive rhubarb glut at our allotment.
Make a basic sponge cake mixture and place in the cake tin. Carefully lay inch-long pieces of rhubarb on the surface and top with a crumble topping before baking.

9.

Rhubarb and ginger jam isn't the prettiest jam in the world but it makes up for that with flavour and is a more unusual variety of jam (you probably wouldn't find it at the supermarket, for instance) so is a good one for gifting. It improves with time too so I made mine in May last year, left it in a cool dark place to mature and then gave it away at Christmas. Rhubarb and Strawberry jam is popular, too.

10.

Rhubarb ice-cream, again, fits into that wonderful rhubarb and vanilla (custard) combination. I really like this Delia recipe for Rhubarb Crumble ice-cream. Not only is it delicious but it's a chance to make ice-cream at home with shortbread “bits” like the premium ice-creams available to buy. You don't need an ice-cream maker/machine either.

There are so many more than ten ways to eat rhubarb - please do share your favourite rhubarb recipes in the comments section, below.