Remember that rhubarb leaves are poisonous, and can cause kidney problems. When preparing rhubarb, the leaves should be cut away and discarded immediately. When buying rhubarb, you may come across two different types, differentiated by the colour of their stems. Deep pink/green stems are outdoor rhubarb, and these will be tougher and have a more intense flavour.
Uniformly pale pink stems are forced indoor rhubarb, and have a more delicate flavour. Either type will be fine for the crumble recipe, but the cake is better made with forced rhubarb, or just the top ends of the outdoor rhubarb stems, which are less fibrous. Suitable flavour pairings for rhubarb including ginger or orange, or, more surprisingly, strawberry or lavender!
Despite being technically a vegetable, rhubarb is used in cooking like a fruit. It makes great jam, and is also delicious in desserts. Here’s a classic Rhubarb Crumble recipe (great for casual supper parties), and also a moist, tangy Rhubarb and Orange Cake (a picnic staple) for you to try.
Classic Rhubarb Crumble Recipe
For the base:
- 2 cups (450g or 1lb) rhubarb, trimmed and sliced into 2 cm (1 inch) pieces
- ¼ cup (60ml or 2 fl oz) water
- About 1/3 cup (85g or 3 oz) caster sugar
For the topping:
- ½ cup (4oz or 115g) plain (all purpose) flour
- ¼ cup (2oz or 60g) wholemeal flour
- ¼ cup (2oz or 60g) oatmeal
- ½ cup (4oz or 115g) soft brown sugar
- 1/3 cup (3oz or 85g) butter
- Put the rhubarb in an ovenproof dish and sprinkle with the water and sugar.
- Make the crumble topping by adding the butter to the flours, and rubbing in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the oatmeal and sugar.
- Cover the fruit with the crumble mixture, and bake at 350F/180C for about 40 minutes minutes until the topping is golden brown and the filling is bubbling through. Serve hot with cream, ice cream or custard.
- 7 inch round cake tin
- Greaseproof paper
- Large mixing bowl
- Wooden spoon
- Cooling rack
- Skewer
Rhubarb and Orange Cake – Recipe
- 3 eggs, preferably free range, beaten
- ¾ cup (375g or 6oz) self raising flour, or all purpose flour + 2 tsps baking powder
- ¾ cup (375g or 6oz) sugar, plus 1 teaspoon for sprinkling
- ¾ cup (375g or 6oz) butter
- 2 sticks rhubarb, cut into 1cm (1/2 inch) lengths
- Grated rind and juice of 1 orange
- Start by preparing the tin. Grease it, and line the base with a circle of greaseproof paper (if you are using a spring clip tin, you can skip the lining stage and just grease the tin).
- Beat the sugar and butter together in the mixing bowl until pale and fluffy looking.
- Add the eggs, a little at a time.
- Add the flour, and beat to combine.
- Add the rhubarb chunks, and orange rind, and mix.
- Pour the batter into the prepared tin, and smooth the top off.
- Bake at 180C/350F for approximately 25 – 30 minutes, until well risen and golden.
- Leave to cool slightly, then turn onto the cooling rack and leave to cool a little.
- Whilst the cake is still warm, prick holes all over it with the skewer and pour the orange juice over it. Sprinkle with sugar.
- Due to the fruit content, this cake doesn’t keep brilliantly (3 days is probably the limit), but it freezes well.
Sara Walker - I graduated from the University of Liverpool with a BA in English and French, and spent many years working as a software trainer and then ...
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