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A bunch of fresh organic red rhubarb

When it comes to the abundance of rhubarb I have sourced from my inherited veg plot in the past, I have not been very imaginative. It gets stewed for hours until it resembles a stringing pink mess, then a truck-load of crumble is used to hide it.   Well not any more! I have discovered that baking it gently keeps its shape and tastes a lot better too!


1lb/450g of rhubarb

4oz/110g of soft brown sugar

What to do?

Heat the oven to 300F/150C/gas mark 2. Slice the rhubarb into 1in/2.5cm lengths and lay in an ovenproof dish (one that will fit the rhubarb in a fairly tight single layer). Scatter over the sugar. Bake the rhubarb for 15-20 minutes, until it is almost (but not quite) cooked through. Take the dish out of the oven, turn the rhubarb pieces and leave to cool. The rhubarb will finish cooking as it cools.

This easy recipe creates enough for 3-4. Finish it off by layering the cooled rhubarb in glasses with vanilla custard and crushed amaretto biscuits.  You will be on to a winning spring pudding for all the family with this easy one!


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