The Ultimate Rhubarb Guide: Preparing, Cooking and Serving

Rhubarb: The Taste of Early Spring

Few seasonal ingredients signal the arrival of spring quite like rhubarb.

With its vibrant pink stems, gently tart flavour and unmistakably British character, rhubarb marks the moment when winter cooking begins to handover to spring just when we need it most.

Rhubarb’s personality changes throughout the season, whether baked into comforting puddings or transformed into elegant desserts. As early as February, the first forced rhubarb appears; tender, pale pink stalks grown in darkness to produce a delicate flavour. This early rhubarb is wonderfully sweet and ideal for gentle desserts and simple baking. By spring, outdoor-grown rhubarb arrives with deeper rosy tones and fuller character, while the dramatic crimson stalks of early summer offer a sharper acidity that benefits from a little extra sugar. Although originally introduced to Britain from Russia, rhubarb feels entirely at home here and remains one of the defining British ingredients.

How to Prepare Rhubarb

Preparing rhubarb is simple, but a few small steps ensure the best results:

Always trim off and discard the leaves (they are not edible).

Wash the stalks and trim the ends if necessary.

Cut into roughly 1 inch (2.5 cm) pieces for even cooking.

There’s no need to peel young rhubarb, the skin adds colour, flavour and structure.

Best Way to Cook Rhubarb (Baking Method)

Rather than boiling or simmering, which can quickly turn rhubarb soft and watery, oven baking preserves both flavour and shape beautifully.

1.  Preheat the oven to Gas Mark 4 / 180°C / 350°F.

2.  Place 700g (1 lb 8 oz) prepared rhubarb in a shallow ovenproof dish.

3.  Sprinkle with 75g (3 oz) sugar.

4.  Bake uncovered for 30–40 minutes, until tender but still holding its shape.

This gentle method produces jewel-coloured rhubarb with a perfect balance of softness and texture.

How Much Rhubarb Per Person?

As a general guide:

700g (1 lb 8 oz) raw rhubarb serves four people when baked.

How to Serve Rhubarb

Rhubarb’s sweet–sharp flavour makes it wonderfully versatile. It works equally well in nostalgic puddings and lighter modern dishes, including:

Classic rhubarb crumble

Traditional pies and tarts

Compotes and preserves

Old-fashioned rhubarb trifle

Spooned desserts and breakfast toppings

Served simply with yoghurt, custard or ice cream

Some of the questions about our rhubarb recipes Lindsey has answered.

Can I freeze Rhubarb, Ginger and Almond Crumble and can I get ahead with it?

Can I use frozen rhubarb in Rhubarb and Orange Muffins?

Can I use frozen rhubarb in A Very Easy One-crust Pie?

Can I add the crumble mixture to the ice cream before Rhubarb Crumble Ice Cream is frozen?

You'll find the replies in the Ask Lindsey section on the recipe page.

Rhubarb perfectly bridges winter comfort cooking and the freshness of spring. For more inspiration browse our collection of Delia's recipes.