Sharp, tangy and tender: our forced rhubarb is a beautiful colour, texture and taste. Here are some of our favourite ways to prepare it.

How To Cook

  • Steam
  • Boil
  • Bake
  • Roast
  • Jam
  • Rhubarb Lattice Pie

    Serves 8


    Butter for greasing
    350g all-butter shortcrust pastry (you can use sweetened pastry if you prefer)
    600g rhubarb, trimmed before weighing
    230g golden caster sugar
    Grated zest of 1.5 oranges
    1/2 tsp. ground cardamom
    3 tbsp. ground almonds
    Pinch of salt
    Egg wash: 1 egg
    A few drops of milk


    1. Butter a 23cm tart tin (about 2.5cm deep) and set aside
    2. Roll out about half the pastry until wide enough to line the dish with a little overhang. Place it inside the dish, pressing down into the edges and trim, leaving an overhang
    3. For the lattice: roll out the other half of the pastry into a rectangle and place on a baking tray lined with baking paper. Chill both for at least half an hour
    4. Preheat the oven to 200C/400F/Gas 6
    5. Chop the rhubarb into 1.5inch chunks. Place in a bowl with the sugar, ground almonds, cardamom, orange zest and salt, and toss thoroughly to coat.
    6. Fill the pastry casing with your rhubarb mixture
    7. Remove the rectangle of pastry from the fridge and carefully slice the pastry into long strips around 1cm wide. Arrange the strips over the rhubarb in a lattice pattern and trim, saving three for the edge
    8. For the egg wash, beat the egg and milk in a small bowl with a whisk. Using a pastry brush, coat the lattice with egg wash. Use the last three strips of pastry to cover the rim, and then coat with the rest of the wash
    9. Place the dish in the oven (on a baking tray to catch the drips, and to make it easier to remove). Bake for forty-five minutes, although if your rhubarb is very wet it may take a little longer. Leave it in the dish to cool slightly before transferring to a serving dish, or cool completely if you are serving it cold

    Serve with cream, custard, or vanilla ice cream.

  • Food on a table

    Rhubarb & Vanilla Jam

    Serves 2


    1kg trimmed rhubarb (cut into 1inch chunks)
    1kg jam sugar
    2 vanilla pods, halved lengthways
    1 lemon, juiced (or more to taste)


    1. Heat the rhubarb, sugar, and vanilla together in a large, heavy-bottomed saucepan over a gentle heat, and keep stirring until all the sugar has dissolved
    2. Add the lemon juice and increase the heat
    3. Boil for around ten minutes, skimming off the scummy top regularly
    4. Check for the setting point by spooning a little onto a plate. After a minute or two prod the jam – if the surface wrinkles up it is ready. If not, keep testing every couple of minutes, taking the jam off the heat in between.
    5. Sterilise your jars and warm them before spooning the jam in and sealing tightly.
    6. Enjoy!

    N.B. If you have a sugar thermometer the jam should reach about 105 degrees. The jam should be stored somewhere cool and dark and should keep for up to six months.