Rhubarb Recipes

rhubarb pie

For pastries:

250 g flour/cream flour

30 g corn flour

130 g butter/margarine

60 g caster sugar

1 egg yolk

20 ml water/milk.


Sift flour and cornstarch together

· Rub through cold butter until it resembles fine breadcrumbs. Be careful not to mix for too long.

· Mix egg, sugar and water together and add to the crumbled mix to form a soft paste.

· Wrap in cling film for at least 30 minutes.

For cake:

450 g (approximately) fresh rubbarb sticks washed and cut into 2 cm pieces,

150g-175g sugar

15 g (1 tablespoon cornstarch)

Making cake:

Use 250g to carefully extend the base pin to a thickness of 3mm on a greased 30cm deep side tart pan

Place in prepared rhubarb

Wet edges of base

Mix sugar and cornflour and sprinkle over the rhubarb

Pin the top with the remaining 250g paste, seal the edges and insert a few steam vent holes.

· Bake at 185C for 40 minutes, turning 1/2 times. Sprinkle with sugar immediately after removing from the oven.


Protect the bottom of the oven with a baking dish or some baking paper on a baking tray under the pie pan to catch any escaping juices

Rhubarb Meringue Fool

450g (16oz) rhubarb, cleaned

175g (6oz) golden caster sugar

50ml (2fl oz) Cointreau – optional

3 tsp cornflour mixed to paste with a little cold water

300 ml (½ pint) box of double cream

500 g Greek yogurt

½ tsp vanilla extract

4 meringue nests/broken

6 pieces of crystallized ginger finely chopped for decoration.

Stem ginger shortbread


1. Cut the rhubarb into 2.5 cm cubes. Place in a saucepan with 125g sugar, liqueur and 25ml (1fl oz) cold water. bring to a boil; simmer gently until soft. Add the cornstarch and let it thicken to cool.

2. Whip cream, yogurt, vanilla and rest of sugar (50g) to soft peaks

3. Divide between six 250ml (9fl oz) sundae glasses by layering the cream, rhubarb purée and crushed meringue pieces until glass is filled and finish with some cream. Sprinkle crystallized ginger on top and serve with shortbread.

Rhubarb & Strawberry Ginger Crumble


450 g rhubarb washed and cut into 2 cm pieces

10-12 strawberries washed and quartered

150 g caster sugar

crumb topping:

200g Butter

180 g flour

180 g light brown sugar

100 g ground almonds

120g Gingernut biscuits


1. Place the prepared rhubarb and strawberries in a greased 30cm deep ovenproof tart tin, sprinkle with sugar and add 30ml (2 tbsp) water

2. Place all crumble ingredients in food processor and pulse until crumbly (If no food processor, grind biscuits with rolling pin until fine and blend all ingredients until crumbs form)

3. Sprinkle on crumble

4. Bake for 35-40 minutes at 180C

5. Serve warm with custard or vanilla ice cream