Unlock the Delight of Rhubarb: In Season Tips and Tricks


Unlock the Delight of Rhubarb: In Season Tips and Tricks
Best known for the role it plays in pies and tarts, rhubarb also shines in savoury dishes and pairs with ginger for a delightful jam.

How to grow, cook and enjoy rhubarb

How to grow rhubarb

Adaptable to soil and climate, rhubarb is quite easy to grow. Aim for a moist soil, rich with manure, and water regularly during its growth period. To make growing easier, buy rhubarb crowns, which are available in winter. Plant these during winter or early spring into manure-rich soil, in a shaded area of the garden. Allow about one metre between plants. Fertilise well and harvest the stalks on a regular basis and they will flourish with more shoots.

How to cook rhubarb

Although a vegetable (and sometimes classed as a herb), rhubarb is most commonly used as a sweet in desserts. Originally from China, rhubarb was introduced to Europe in the 16th century for medicinal use, and is still recognised for its diuretic and anti-inflammatory properties. It is low in calories, yet very high in calcium and contains potassium, vitamins, minerals, fibre, folate and iron. Only the stalks of the rhubarb can be eaten; the leaves and roots produce a compound called oxalic acid, which wards off predators and is toxic to humans. Although there are many varieties of rhubarb, ranging from green to pale pink to red, the red variety will give you the beautiful bright colour when cooked. When buying rhubarb, look for strong stems with a good colour. Rhubarb partners well with strawberries, citrus, apples, pears, nuts, ginger and pie spices.


Rhubarb and Ginger Jam Recipe

Makes about 2½ cups


1 bunch rhubarb (approx 500g), cut into 3cm pieces

4cm piece ginger, peeled, grated

2 tbsp lemon juice

1½ cups white sugar


Place rhubarb, ginger and lemon juice into a large microwave-safe bowl. Cover loosely with plastic wrap or a microwave-safe plate and cook on high for 3 minutes. Stir, re-cover and cook for a further 3 minutes or until soft and pulpy.

Stir in sugar and cook on high for 3 minutes. Stir and repeat. Cool until just warm, then ladle into warm, sterilised jars. Cover the surface of the jam with rounds of baking paper and stand until cold. Cover jars with lids and store in a cool place.

Smart Tip:

Rhubarb and Ginger Jam will keep in an airtight container in the fridge for one month.

How to use Rhubarb Jam

  • Fold through freshly whipped cream to serve as a rhubarb fool.
  • Spread a little on bread to have in a roast pork and rocket sandwich.
  • Toast slices of brioche, spread with jam and top with strawberries.
  • Spoon onto a serving of yoghurt and sprinkle with chopped nuts.


Print Recipe


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