Rhubarb is a perenial and grows every year. It is the gift that keeps on giving and my crown of rhubarb will probably outlive me. It is at least 25 years old, probably older as I was given the crown originally from an old gardener.
I split my rhubarb 2 years ago and I now have rhubarb in 3 different places in the garden. I didn’t pick the two new plants last year so that they could build up their strength. I should get a really good harvest this year. The rhubarb is ready to pick now and so I thought that I would do a post with some of the recipes we make to give you some ideas. We often get a glut in May/ June. I attach links to recipes. 
Rhubarb, ginger and custard sundae.
Rhubarb and walnut chocolate brownies
Rhubarb, nut and cinnamon loaf
Rhubarb is so versatile. We eat a lot of it made into compote and served with ice cream, custard, or rice pudding. It is nice mixed with strawberries in a pie. Rhubarb cordial is so refreshing on a sunny day. I also love rhubarb jelly from my Girl Guide camping days. If making the latter with stewed fruit and a strawberry jelly, be careful to strain most of the juice out of it or else the jelly won’t set. I mustn’t forget about making Rhubarb and ginger gin which we give as presents for Christmas. It makes us lots of friends 😁. When I was young, and sweets and snacks were not readily available, it was a real treat to be given a stick of rhubarb with a small brown paper bag full of sugar. I don’t think that I could eat it like that now. What do you like making with rhubarb?
I made a sweet and sour sauce with rhubarb as the base ingredient. Super easy and super tasty.
Oh that sounds nice. I will have to look into that unless you would care to share the recipe, please?
Hi Toni
This is the recipe I used. Easily doubled if you need more.
Rhubarb Balsamic Glaze: Serves 2.
Ingredients:
1 cup rhubarb (finely chopped)
2 tbsp balsamic vinegar
2 tbsp brown sugar
1 star anise (optional, for a deep aromatic note)
2 tbsp water
Method:
Simmer all ingredients in a pan for 15 minutes until the rhubarb is totally falling apart.
Remove the star anise.
Optional change: I added one tablespoon of apple cider vinegar at the end of cooking because it tasted a bit too sweet for me. Seemed to work well.
Press the mixture through a fine-mesh sieve with the back of a spoon. Discard the solids.
Return the liquid to the pan and reduce further until it coats the back of a spoon.
Enjoy!
That sounds nice. I have only tried a blackberry balsamic glaze before. I will give it a go. Thanks
Another fine blog Toni, plenty of information there. Just one spelling, you have an extra o in originally in the first paragraph x
Thanks
Nisha Katona’s (Mowgli) green dahl uses rhubarb, ginger, usual spices, tomato and green mung beans in delicious dahl. I’m not a big fan of rhubarb in puddings, so this is where my rhubarb goes!
I have found cooking an orange with the rhubarb means not having to add sugar. If it does still need sweetening extra I have bought Stevia to use as it is natural and more healthier than sugar, although it does take some getting used to the taste. If you only have satsumas they work too.
Yes I did that the other day with an orange we had used the peel for a cake. I have tried a mixture of sugar and Stevia that I bought once. It would be functoctrycto grow stevia. 😊
Oh that sounds nice. I will have to try that. Thanks x
Love rhubarb, but tend to just have it stewed with a little sugar, and have it with some Greek yoghurt, I freeze most of it for winter when I need something tasty. I also make rhubarb and lemon jam, just a basic rhubarb jam recipe with the zest and juice of lemon/s. Nice and zesty.
Ooh not tried it with lemon. Just ginger or vanilla. In a farm shop today I found some rhubarb and raspberry. I will try the lemon next winter. Thanks
I love rhubarb but ours is a very small crown so will not get much this year. Will make a crumble as that’s the main reason for growing it.
I also have stewed with yoghurt and a little granola over top for breakfast. Have also used to make rhubarb and custard traybake once or twice but need to find recipe again to make.
I liked the rhubarb and custard tray bake as well. Thanks for sharing
I listened to you and didn’t force my new plant (sister did the split) and I’ve learned here today from you not to pick it this year ( I wouldn’t have known!) so will use my tinned for recipes ( massive one from company shop at £1.50).
Do I just let the plant die back? Or do something to it? I’m guessing I need to let it have a life before I spilt it rather than splitting annually. I’m learning lots thank you 😀
Yes just let it die back. If it grows really well you can get away with picking just a few stalks in the first year. Always leave at least 3 stalks on a crown when picking, even if it is mature. I would leave it 3 years before splitting, at least. Glad that these blogs are helpful.
That’s a lovely selection of recipes – thank you!
I may I add one of mine? I
make a rhubarb whip, which is my son’s favourite. I think the recipe was originally from a leaflet that came with their bank account when they were young (NatWest pigs anyone?!) I’ve actually lost the formal recipe but usually wing it. It’s about 6 sticks of rhubarb stewed in a little water and then raspberry or strawberry jelly dissolved in it while it’s still hot; the original said add sugar but I don’t now. That’s then left to cool but not set. In advance a can of evaporated has been chilled, ideally overnight or similar. It’ then whips up to a lovely consistency and the rhubarb mix is carefully folded in – it’s the evaporated milk that provides the sweetness, along with the jelly. It goes back in the fridge to set fully. It makes a big mixing bowl full so provides a light dessert for a lot of people, I would say at least 6 servings, maybe more.
My mum made something similar with strawberries. Thanks for sharing. I still make a dessert just with the jelly and evaporated mulk now and again. It is just like mousse.