Growing rhubarb
Rhubarb is a great option for the first-time vegetable gardener. We recommend that you grow rhubarb from one-year-old plants, or crowns. Follow our guide to getting the best results. Choose a spot in fertile, free-draining soil and partial ... [... more]
BBC |
Rhubarb & Ginger Cake
Prepare the rhubarb by trimming off the leafy tops and the pale pink root slivers at the base of each stalk. Rinse and chop into 1in/2cm chunks. Fold in the flour and the ground ginger. Spoon the mixture into a greased and lined 8in tin. Cover ... [... more]
Vegetarian Society |
Rhubarb Wine
Strain off the syrup and cover the rhubarb with water to rinse off any remaining sugar. Add this liquid to the syrup and make it up to 1 (UK) gallon with water and a cup of cold black tea to add astringency. Using a hydrometer, stop fermentation ... [... more]
Vegetarian Society |
Rhubarb Wine
Rhubarb originated in Asia some 2,000 years ago. Initially cultivated for its purgative qualities, it was not until the 18th century that rhubarb was grown for culinary purposes here in Britain. Despite its being commonly regarded as a fruit, ... [... more]
Vegetarian Society |
Rhubarb growing, care and harvest - page 1
Is Rhubarb a vegetable or is it a fruit? We believe it should be called a vegetable because the stems of Rhubarb are eaten rather than the fruit. Rhubarb originates from Siberia, and is a very hardy, frost resistant plant - in fact it needs a ... [... more]
Garden Action |
Rhubarb - Care, Plant and Divide
Rhubarb is normally sold in garden centres as one year old plants (known as 'crowns') of a particular variety. Rhubarb five years or more old can be lifted and split into three or more 'crowns' - see the later section on 'how to divide rhubarb'. ... [... more]
Garden Action |
Rhubarb Fool
Divide the rhubarb mixture between 6 individual dessert glasses and chill until ready to serve. Grand Marnier to taste Fold into the cold rhubarb mixture. Rhubarb Wine Rhubarb Intro Page [... more]
Vegetarian Society |
Rhubarb crumble
2. Place the chunks of rhubarb into a small pan, over a low-to-moderate heat, with the caster sugar and the water. Simmer for 4-6 minutes, or until the rhubarb has softened. 3. Place the rhubarb mixture into a small gratin dish or ramekin. 4. ... [... more]
BBC |
Rhubarb compote meringue
1. Gently melt the butter in a pan and sauté the rhubarb for 5-6 minutes, or until soft. 3. Remove from the heat, and if desired purée in a mini-food processor until smooth. 4. Place the meringue nests onto serving plates and spoon the [... more]
BBC |
Rhubarb sponge
2. Place the rhubarb and the 1 tbsp sugar in a bowl in the microwave and cook on high for two minutes. 3. Mix together the flour, vanilla seeds, 85g/3oz sugar and eggs in a food processor. 5. Pour over the batter and bake in the oven for ten minutes. [... more]
BBC |
Rhubarb fool
1. Whisk the cream and sugar in a bowl until thickened. Lightly fold in the honey, ginger, rhubarb and vanilla seeds. 1 tbsp stem ginger, finely chopped, cooked to a pulp 150g/51/4oz rhubarb, chopped 2 tbsp digestive biscuits, crushed 2. Spoon ... [... more]
BBC |
Rhubarb sponge pudding
1. Blend the butter and sugar together in a food processor. Add the flour and eggs and pulse to combine. 2. Grease a small pudding dish with butter. Drizzle the honey into the pudding dish and scatter the ginger and rhubarb in the base. 3. Pour ... [... more]
BBC |
