More Rhubarb Recipes

Stewed Rhubarb

Stewed Rhubarb

Chop 350g rhubarb into 1cm lengths, place in saucepan with 1/4 cup sugar, and 1 to 2 tablespoons of water. Stir until sugar starts to melt. Cook on low heat for 7 to 10 minutes.

The ways in which stewed rhubarb can be used are quite varied and versatile. Here are some ideas just to name a few:

  • Use in rhubarb crumble
  • Use in rhubarb pie with a shortcrust pastry
  • An accompaniement to roast meat: Pork, Beef, Lamb and Turkey
  • Add Gelatin to make a topping for slices and cheesecakes
  • Add a teaspoon of stewed rhubarb to a glass of sweet sparkling white wine to create a refreshing different taste
  • Serve stewed rhubarb with icecream or custard

Or simply just eat it on it's own!

Rhubarb Cheesecake

Stewed Rhubarb

  • BASE
  • 1 1/4 cups shortbread biscuit crumbs
  • (substitute with Gluten Free biscuits if desired)
  • 80g melted butter
  • 500g Philadelphia cream cheese softened
  • 3/4 cup caster sugar
  • 2 tsp gelatin dissolved in 1/4 cup boiling water
  • 200g white chocolate melts melted and cooled slightly
  • 1 cup thickened cream whipped
  • 3 tsp gelatin dissolved in 1/4 cup boiling water
  • 200g cooled stewed rhubarb


Combine biscuit crumbs and melted butter and press into base of 25 cm spring form pan. Beat philly and sugar until smooth, add gelatin and chocolate and mix until combined. Lightly fold in whipped cream. Pour into pan. Refrigerate until slightly firm. Add gelatine to stewed rhubarb and spread across top of cheesecake. Return to refrigerator until set.

Roasted Rhubarb and Baked Cheesecake

  • 250g pkt granita biscuits, coarsely broken
  • 100g butternut biscuits, coarsely broken
  • 200g butter, melted
  • 500g cream cheese, softened
  • 300g ctn sour cream
  • 1/2 cup (100g) caster sugar
  • 180g pkt white chocolate, chopped
  • 2 teaspoons finely grated orange rind
  • 2 eggs

Roasted Rhubarb

  • 500g rhubarb
  • 1 cup (200g) caster sugar
  • 1/2 cup (125ml) water
  • 1/2 cup (125ml) orange juice
  • 3 vanilla bean, split
  • 3 cardamom pods, bruised
Roasted Rhubarb and Baked Cheesecake


Line the base of a 20cm (top measurement) springform pan with baking paper. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the prepared pan and use a glass to press the crumb mixture firmly over the base and side of the pan. Place in the fridge for 30 minutes to set.

Meanwhile, to make the roasted rhubarb, preheat oven to 160C. Use a sharp knife to cut the rhubarb on the angle into 5cm lengths. Place in a roasting pan. Sprinkle the sugar over the rhubarb. Add the water, orange juice, vanilla bean and cardamom. Roast in preheated oven, gently turning once, for 20 minutes or until rhubarb is tender by still holds its shape. Remove from heat. Transfer the rhubarb to a bowl. Place the syrup in a medium saucepan over medium heat. Cook for 5-10 minutes or until syrup thickens. Drizzle over the rhubarb. Place in the fridge to cool completely.

Place the cream cheese, sour cream and sugar in the bowl of a food processor and process until mixture is smooth. Add the white chocolate, eggs and orange rind and process until just combined.

Place the prepared biscuit base on an oven tray. Pour the filling into the base. Bake in preheated oven for 1 hour or until just set. Turn off the oven and leave the cheesecake in the oven, with the door ajar, for 1 hour or until cooled completely. Loosely cover with plastic wrap and place in the fridge to chill.

Place the cheesecake on a serving plate. Top with rhubarb and any extra syrup. Serve immediately.

Rhubarb and Ginger Fools

Rhubarb and Ginger Fools

  • 200ml Thickened Cream
  • 1 Tbsp icing sugar
  • 1/2 cup greek yoghurt
  • 1 cup stewed rhubarb (chilled)
  • 2 tbsp roughly chopped glace ginger


Beat cream and icing sugar until soft peaks form.

Add yoghurt and fold until just combined.

Add rhubarb and half of the ginger and fold gently to create a rippled effect.

Serve in bowls or glasses with left over ginger on top.

Brandy Snaps and Rhubarb Stacks

Brandy Snaps and Rhubarb Stacks
  • 1 1/2 cups roughly chopped rhubarb
  • 1 tablespoon water
  • 2 tablespoons caster sugar
  • 10g butter
  • 1 tablespoon brown sugar
  • 2 teaspoons golden syrup
  • 1/4 teaspoon ground ginger
  • 1 tablespoon plain flour
  • 2 tablespoons yoghurt


Preheat oven to 180 degrees celcius - 160 dgrees celcius fan forced. Grease oven tray.

Bring thubarb, water and sugar to the boil, simmer uncobvered for 3 minutes. Drain rhubarb with sieve, retain liquid and place rhubarb on tray in freezer to cool.

Stir butter, brown sugar, syrup and ginger over low heat until butter has melted. Remove from heat and stir in flour.

Drop level teaspoons of mixture and bake about 7 minutes or until they bubble and become golden brown. Cool on trays for 2 mainutes, then transfer to wire rack to cool completely.

Place cooked rhubarb in bowl and add yogurt. Mix by pulling skewer back and forth to create a marbled effect.

Sandwich 3 brandy snaps with a quarter of the rhubarb mixture to create 1 serve.

Drizzle with reserved liquid. Serves 4.

Rhubarb Sparkle

A sparkling refreshing drink

  • 875g sugar
  • 2 litres of hot water
  • 2.5 litres of tap water
  • 875g rhubarb, rinsed and chopped
  • 1 lemon thinly sliced
  • 1/2 cup white vinegar


Add sugar to hot water and stir until dissolved. Add tap water, rhubarb and lemon, cover and leave for 2 days. Strain out fruit and using fine sieve bottle in softdrink bottles, and leave for between 2 weeks and 3 months. Chill before serving.

Rhubarb Sparkle

Rhubarb and Orange Compote

Rhubarb and Orange Compote
  • 200g rhubarb, stalks trimmed, cut into 3cm pieces
  • 1/2 cup (110g) caster sugar, plus 2 tablespoons
  • 250g punnet strawberries, hulled, sliced
  • pared rind and juice of 2 oranges, plus 1 orange, segmented
  • Creme fraiche or thick yoghurt, to serve


Preheat oven to 180C. Place rhubarb in a baking dish. toss with 1 tablespoon sugar and half the juice. Bake, covered, for 15 minutes, then uncovered for 5 minutes until tender.

Slice orange rind into thin strips. Place 1/2 cup (110g) sugar and 1 cup (250ml) water in a pan over high heat, stir to dissolve, then bring to boil. Reduce heat to medium-low, add rind and simmer for 20 minutes or until softened. Allow to Cool.

Gently mix rhubarb, orange segments and strawberries with remaining juice and sugar. Drizzle over orange syrup, then serve with creme fraiche or yoghurt.

Rhubarb and Coconut Slice

Rhubarb and Coconut Slice
  • 100g butter, at room temperature
  • 3/4 cup caster sugar
  • 1 egg separated
  • 2/3 cup plain flour
  • 1/4 cup self-raising flour
  • Bunch rhubarb, trimmed, cut into 1cm-thick slices
  • 1 cup shredded or desiccated coconut


Preheat oven to 180C or 160C fan-forced. Grease a 26cm x 16cm slice pan and line with baking paper, allowing the long sides to overhang.

Use an electric mixer to beat the butter and 1/4 cup of the sugar in a large bowl until light and creamy. Beat in egg yolk until combined. Sift over combined flour and stir until a soft dough forms. Press into base of prepared pan. Bake for 20 mins or until golden.

Place rhubarb in a single layer in a large baking dish. Sprinkle with 1 tablepsoon of the sugar. Bake with the slice base for 15 mins or until rhubarb is tender but holds its shape.

Meanwhile, combine egg white, coconut and remaining sugar in a small bowl.

Spread the rhubarb over the slice base. Sprinkle over coconut mixture. Bake for 20 mins or until golden. Cool in the pan, then cut into pieces.

Roasted Rhubarb and Beet Salad

  • 2 tbsp roughly chopped glace ginger
  • 4 medium beets, washed
  • 3 tablespoons honey
  • 2 Tbsp (30 mL) extra-virgin olive oil
  • 2 Tbsp (30 mL) balsamic vinegar
  • Dash each of salt and pepper
  • 120g baby rocket leaves or 1 green oak lettuce, leaves separated
  • 100g goat's cheese, crumbled
  • 2 tablespoons chives, coarsely chopped

Roasted Rhubarb and Beet Salad


Preheat oven to 180C. Line a baking tray with baking paper. Place rhubarb in bowl and drizzle with 2 tablespoons honey and leave for 10 minutes. Arrange the rhubarb on the tray. Roast for 5 - 10 mins or until rhubarb is tender but still holds its shape. Set aside to cool.

Put your beets in foil and roast at 200ºC for 50 minutes or until soft when poked with a knife. Once the beets are cooked and cooled – peel them (wear gloves if you don’t want pink hands) and chop into chunks – about 2.5cm

Place the oil, vinegar, mustard, remaining honey and any pan juices from the rhubarb in a screw-top jar. Shake until well combined.

Arrange the rocket or lettuce and rhubarb in serving bowls. Scatter with walnuts and goat’s cheese. Drizzle with dressing and sprinkle with chives.

Rhubarb Crisp

Rhubarb Crisp
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3 cups sliced rhubarb
  • 2 cups sliced peeled apples or sliced strawberries
  • 1 cup quick-cooking or old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon


In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.

In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired.

Rhubarb Chutney

Rhubarb Chutney
  • 1 1/2 cups chopped rhubarb
  • 1tablespoon Olive Oil
  • 1/4 cup raisins
  • 1/2 cup sugar
  • 1 small onion
  • Coarse salt
  • 1/4 teaspoon five spice (to taste)
  • 1 level tablespoon minced ginger
  • 1 garlic clove crushed
  • 1/3 cup apple cider vinegar


Heat oil in saucepan on medium heat, add onion, garlic, ginger and pinch of salt for about 5 minutes.

Remove from heat and mix in apple cider, five spice and raisins, return to heat. Add sugar, stir until dissolved, stir in half the rhubarb, bring to the boil. Simmer partially covered until rhubarb breaks down. (About 7 mins)

Stir in remaining rhubarb, raise heat, bring to boil, then reduce heat and simmer for about 3 minutes until rhubarb is just soft.

Cool completely. Makes 1 small bottle. Serve with cheese and biscuits or on meat sandwiches.

Rhubarb Crumble Cake

  • 250g Butter, softened
  • 250g golden caster sugar, plus 1 tbsp
  • 2 tsp vanilla extract
  • 5 large eggs
  • 300g plain flour, plus 7 tbsp
  • 2 tsp Baking powder
  • 2 tsp Baking powder
  • 300g Rhubarb, washed, trimmed and finely sliced
Rhubarb Crumble Cake


Heat oven to 160C/140C fan/gas 3 and grease and line the base and sides of a deep 20cm round cake tin with a little of the butter and baking parchment. Put the butter, 250g sugar and vanilla into a big mixing bowl. Beat until light and fluffy with an electric whisk.

Beat in the eggs, one by one, then fold in the 300g flour and baking powder. Spoon out 85g of the batter, and stir the extra 7 tbsp flour and cinnamon into this with a cutlery knife so it becomes crumbly.

Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin. Scatter over the crumble mix followed by 1 tbsp sugar. Bake for 1 hr 15 mins, until a skewer poked in comes out clean. You will need to lay a sheet of foil on top after an hour if the cake is browning too much. Cool for 15 mins in the tin, then finish on a wire rack.

Rhubarb and Strawberry Jam

Rhubarb and Strawberry Jam

  • 750g rhubarb cut in 1 cm lengths
  • 750g strawberries hulked and cut in half
  • 1.25kg sugar
  • 1.5 cups water
  • 1 tablespoon lemon juice


Wash fruit and cut and place in large saucepan with 375g sugar. Stir until sugar is dissolved. Cook gently until fruit in tender stirring occasionally. Add remaining sugar, stir over low heat until sugar disolves, add lemon juice. Boil rapidly until jam jells when tested on a cold saucer. Test after 25 minutes and every five minutes after that until it jells when tested. Remove from heat when testing. Pour into hot sterilised jars and seal. Makes approximately 2 litres.

Rhubarb Crumble

Rhubarb Crumble
  • 3 tablespoons butter
  • 1/4 cup castor sugar
  • 1/4 cup plain flour
  • 1/4 cup desiccated coconut
  • stewed rhubarb


Put dry ingredients into bowl, add chopped butter and rub into dry ingredients to form a crumbling mix. Place stewed rhubarb into baking dish and sprinkle crumble on top. Cook in moderate oven for 10 minutes or until golden and crisp.

Rhubarb and Gingernut Icecream

  • 4 eggs separated
  • 1 cup icing sugar
  • 1 cup thickened cream
  • 2 stalks cooked rhubarb, not mashed or overcooked
  • half a packet of ginger nut biscuits crushed


Beat egg whites in mixmaster on high until soft peaks form. Gradually add icing sugar until disolved and mixture is still peaked. In another bowl, beat cream until really thick. In another bowl, beat egg yolks with rotary beater until creamy and smooth. Add egg yolks to cream, mix gently until combined. Add this to the egg whites and fold gently until combined. Add cooked rhubarb and crushed ginger nuts and mix through gently. Freeze until set.

Rhubarb and Gingernut Icecream

Rhubarb Rosemary and Orange Muffins

Rhubarb Rosemary and Orange Muffins
  • 2 1/4 cups wholemeal flour
  • 2tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp finely chopped rosemary
  • 1 tbs orange juice
  • Zest of 1 orange
  • 1 cup castor sugar
  • 1/2 cup vegetable oil
  • 1 cup Greek yoghurt
  • 2 large eggs
  • 1 tsp vanilla
  • 2 cups finely chopped rhubarb


Preheat oven to 180 degrees C and grease muffin trays. Combine flour, baking powder and soda, salt and rosemary in bowl.

In mixmaster, add all other ingredients except rhubarb and whisk until sugar dissolves. Combine wet and dry ingredients and rhubarb and fold until just combined.

Bake for 18 to 22 minutes (fan forced oven). Cool in tray for 10 mins

Baked Rhubarb Cheesecake

Baked Rhubarb Cheesecake


  • 150g butter
  • 1 pkt arrowroot biscuits


  • 2 x 250g philladephia creamcheese
  • 3/4 cup caster sugar
  • 3/4 cup sour cream
  • 2 teaspoons vanilla
  • 3 eggs
  • 200g stewed rhubarb


Preheat oven to 160 degrees C/140 degrees C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan.

Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and sides of pan leaving a 2cm gap from top (see Cooking class). Refrigerate for 30 minutes.

Process cream cheese, sugar, sour cream, vanilla and lemon rind until smooth. Add eggs, 1 at a time, processing until just combined. Pour into prepared pan. Pour cooled stewed rhubarb over cheese mix and stir through with a knife. Bake for 50 minutes to 1 hour or until just set and centre wobbles slightly. Allow to cool in oven for 2 hours, with door ajar. Refrigerate overnight.

Rhubarb Slice

Rhubarb Slice


  • 125g butter
  • 1 1/4 cups plain flour
  • 2 tablespoons sugar
  • 2 tablespoons water

Rhubarb Filling

  • 400g rhubarb
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon


  • 4 eggs
  • 4 tablespoons sugar
  • 4 tablespoons flour


Cut up butter and mix with flour and sugar using your fingers. When smooth mixture mix in water and spread and press the dough on the baking tray (25cm x 25cm) covered with baking paper. Put in the fridge for 30 minutes.

Cut rhubarb up to little pieces, mix with sugar and cinnamon.

Preheat the oven to 220 degrees C and bake the base about 10 min or until it starts to brown up from the edge. While base is baking prepare the topping. Whip eggs with sugar until strong foam about 5 minutes. Add flour and mix it in in short time.

Remove the base from the oven. Lower the temperature to 175 degrees C. Spread rhubarb evenly on it and pour the topping over the rhubarb. Place the tray back in the oven and bake about 15 minutes until the topping is cooked.Cool down and cut up in squares.

Rhubarb Sponge Pudding

  • 2 cups hot stewed rhubarb
  • 125g sugar
  • 125g butter
  • 1 teaspoon vanilla
  • 2 eggs
  • 125g plain flour
  • 2 teaspoons baking powder
  • 2 tablespoons milk
Rhubarb Sponge Pudding


Place stewed rhubarb in an oven proof dish. Cover and keep hot.

Put butter, vanilla and measured sugar into a bowl. Beat until pale and creamy. Beat in eggs one at a time, beating well after each addition. Sift flour and baking powder together. Fold into creamed mixture. Add milk and mix to combine. Spoon mixture over fruit.

Bake at 190 degrees C for 40 minutes or until sponge springs back when lightly touched. Serve hot dusted with icing sugar.