It’s rhubarb season!

15 April, 2016

As we head into April it can only mean one thing, rhubarb season!
Although commonly known as a fruit used in crumbles and pies, it is in fact a vegetable. With fresh rhubarb keeping in the fridge for up to 2 weeks and freezing well once cooked, it’s the ideal choice for an inexpensive ingredient to add to your menu.

With this in mind we thought we’d offer up some inspiration to sweeten up your dishes with this pretty pink seasonal ingredient.

Rhubarb and custard doughnuts

An age old flavour favourite has to be rhubarb and custard and what better way to add it to your menu than in the form of a doughnut. Simply pipe your doughnuts with a generous helping of sweet rhubarb compote followed by a velvety vanilla infused custard to create these lip-smacking doughnuts that your customers won’t be able to resist!

With vanilla cream donuts in powdered sugar.

Rhubarb meringue pie

Swap the retro lemon meringue pie for a rustic rhubarb meringue pie to really entice your customers this Spring. The sharpness of the rhubarb cuts perfectly through the sweet meringue. Instead of adding sugar to sweeten up your rhubarb curd try stewing with apple juice for a more tart flavour.

Why not take it one step further and pair this delicious dessert with a scoop of rhubarb and vanilla ice-cream?


Rhubarb chutney

Spice up your ploughman’s platter with a rhubarb chutney. Simply stew your rhubarb with star anise, fennel seeds and dried chilli flakes to create this sticky sweet chutney. Paired with a selection of cheeses and meats your customers won’t be able to get enough.

Cranberry chutney with onions and spices.

Rhubarb and white chocolate blondies

Who said brownies had to be brown? Simply swapping the milk or dark chocolate in your recipe for white chocolate provides a much sweeter and creamier alternative. Paired with rhubarb this really is a bake that your customers will find hard to resist.

Serve as a grab and go treat or as a gooey warm dessert with a scoop of ice-cream!


If you’re going to be incorporating rhubarb into your bakes this Spring, we’d love to know how on our Twitter?