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Best in season: Rhubarb

It's rhubarb season! Delicate pink rhubarb is grown in sheds where it’s deprived of light, ‘forcing’ the plant to stretch up in search of the sun. This makes for tall, slim, tender stalks and some seriously tasty ways of eating them

Think pink

The gloom has just about abated post-winter, so now's a great time to add some colour to your food with blushing pink rhubarb. It’s tangy, tasty and packed with the healing properties of vitamin K.

While it’s always enjoyable to find sweetened rhubarb buried under a crunchy topping, this curious pink vegetable has a life beyond the classic British crumble. Try it paired with pork – or fish, like our recipe suggestion below – turn it into a tangy jam or gently poach it with vanilla and orange to enjoy with natural yoghurt for breakfast.

Discover British Rhubarb

Recipe: Seabass with rhubarb slaw

  • PREP: 10min
    COOK: 10 min
  • SERVING
    354 cal
  • EFFORT
    Medium
Seabass with rhubarb slaw recipe

Nutritional info per serving

  • Calories: 354
  • Fat: 13g (2g saturated)
  • Carbohydrates: 31g
  • Sugar 6g
  • Fibre: 4g
  • Protein: 28g
  • Salt: 1g
 

Ingredients

SERVES 4

300g rhubarb
1 lemon
200g radishes
2 sticks celery
2 tsp caster sugar
25g walnuts
2 tbsp extra virgin olive oil
0.5 tsp fennel seeds
15g flat leaf parsley
4 seabass fillets
Crusty bread

Preparation

Trim the rhubarb. Halve and juice the lemons. Toast and roughly chop the walnuts. Crush the fennel seeds.

Method

  1. Cut the rhubarb into very thin slices – use a mandolin if you have one. Put the sliced rhubarb in a bowl and stir in the lemon juice.
  2. Slice the radishes and celery very thinly and add to the bowl, along with the sugar, walnuts, half the oil, the fennel seeds and parsley. Stir to just combine, then set aside.
  3. Heat the remaining oil in a large frying pan and add the seabass. Cook for 2-3 minutes, until golden, then turn over and cook for another 1-2 minutes, until the flesh is opaque and cooked through.
  4. Serve with the rhubarb slaw and some crusty bread.

Pretty in pink

Sharp yet sweet and a lovely shade of rose pink, it's no surprise that rhubarb makes a great dessert. Whip up this creamy ricotta tart for any special occasion, from afternoon tea to a decadent dinner-party dessert. Discover the full recipe on the Cook with M&S app.

See the tart recipe

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