Rhubarb | Recipes

Eat the season: April

Every month we choose an exceptional ingredient and showcase just how special it is with supplier stories and unique recipes designed to get the best out of these star products – this month it’s rhubarb

Top of the crops

April is here, which is the perfect time to make the most of one of our best-loved British vegetables. With its distinctive green tinge and sturdy blush pink stalks, it’s easy to distinguish summer’s outdoor-grown rhubarb from the slender forced variety grown in winter. You might need to cook it for longer, but this new crop has a more intense flavour and a delicious tartness that enhances savoury as well as sweet dishes.

Our rhubarb comes from two dedicated farmers – fourth-generation fruit grower John Myatt in Kent and Yorkshire-based grower Tim Chambers. They hand-harvest their crops and transport the finest specimens to store within 48 hours, so that it’s as fresh as possible. And, best of all, this versatile veg can be matched with a diverse array of flavours, from spicy ginger to sweet strawberry. Discover how deliciously different rhubarb can be with our tasty recipes below.

Recipe: Pork with spiced rhubarb chutney

Ready in 40 minutes
Serves 2

Ingredients

2 pork chops
2 tsp olive oil

For the chutney:
200g British outdoor-grown rhubarb, cut into small chunks
5 tbsp cider vinegar
50g caster sugar
1-2cm piece ginger, crushed
½ red chilli, deseeded and diced
½ orange, juiced

Method

Put the chutney ingredients in a saucepan. Bring to the boil, then reduce the heat. Simmer, stirring occasionally, for 10 minutes, or until the rhubarb is soft and breaking apart – add a splash of water to loosen if it starts to stick. Remove from the heat and set aside to cool.
To cook the pork, heat a frying or griddle pan over a medium-to-high heat. Rub the pork on both sides with a little oil, and season with salt and pepper. Sear the fat and edges of the pork, and cook on each side for 7 minutes, or until cooked through. Transfer to a plate or board and leave to rest for about 5 minutes. Top with rhubarb chutney, and serve with rocket and roasted new potatoes.

Nutritional info per serving

Calories: 524 kCal
Fat: 41.7g (saturated 14.7g)
Carbohydrates: 3.4g
Sugar: 3.4g
Fibre: 1.9g
Protein: 34g
Salt: 0.24g

See more spring recipe ideas

Recipe: Fennel salad with pickled rhubarb and goat’s cheese

Fennel salad with pickled rhubarb and goat’s cheese recipe

Ready in 40 minutes, plus cooling
Serves 2

Ingredients

½ small white baguette, thinly sliced
3 tbsp olive oil, plus extra for drizzling
½ fennel bulb, very finely sliced lengthways
1 baby gem lettuce, leaves torn
80g Welsh goat’s cheese, crumbled

For the pickled rhubarb:
150ml cider vinegar
150g caster sugar
2-3cm piece ginger, very finely grated
1 star anise
1 tsp whole black peppercorns
1 bay leaf
150g British outdoor-grown rhubarb, sliced into rounds

Method

Put the cider vinegar, sugar, ginger, star anise, peppercorns and bay leaf in a saucepan with 150ml water and bring to the boil. Reduce the heat to low and simmer for 5 minutes until the sugar has dissolved. Remove from the heat and strain into a heatproof bowl.
Add the rhubarb to the hot pickling liquid, making sure it is submerged. Cover and set aside until the liquid has cooled completely. Once cooled, drain the rhubarb and retain the pickling liquid for the salad dressing.
While the rhubarb is cooling, make the croutons. Heat the oven to 200°C/180°C fan/gas 6. Put the bread on a baking sheet, drizzle with olive oil and season with salt. Bake until crisp and golden. Remove from the oven and set aside.
To make the dressing, whisk 3 tbsp pickling liquid with 3 tbsp olive oil. Put the croutons, fennel and lettuce in a bowl. Add the dressing and toss to coat evenly. Divide between 2 plates, along with the rhubarb and cheese. Season to taste.