Rhubarb: A Seasonal Gem in Baking & Desserts

Growing up in the Mediterranean, rhubarb wasn’t something I encountered as a child. It was only after moving to the UK that I discovered this strikingly tart and vibrant ingredient. During the first lockdown, when Rob and I were still running our young patisserie, we joined forces with six other restaurants to provide meals for the homeless. Every Wednesday, we created desserts, and we were generously gifted local rhubarb from allotments.

Inspired by the classic British combination of rhubarb and custard, I created a verrine-style dessert: layers of genoise sponge soaked in rhubarb cooking juices, topped with a vanilla bean Bavarian cream mousse, and finished with poached rhubarb. This dessert was delicate, balanced, and beautifully captured the essence of spring.

Now, as I embrace a philosophy of elegance, seasonality, and natural ingredients, rhubarb perfectly embodies these values. This post explores rhubarb in depth—its history, varieties, seasonality, sustainability, and its many possibilities in baking and desserts.

Fresh UK-grown rhubarb — a seasonal spring ingredient home bakers love for its colour and tang.

What is Rhubarb?

Rhubarb (Rheum rhabarbarum) is a hardy perennial plant known for its long, celery-like stalks, which range from deep red to pale pink and green. It thrives in cooler climates and is widely grown in the UK, the Netherlands, Scandinavia, Canada, and the northern United States. Despite its frequent use in sweet dishes, rhubarb is technically a vegetable but is legally classified as a fruit in the United States for trade purposes.

Fun Facts About Rhubarb

• The leaves of rhubarb are toxic due to high levels of oxalic acid and should never be eaten.

• Rhubarb has been used medicinally in China for over 5,000 years.

• Forced rhubarb is harvested by candlelight in the UK’s famous ‘Rhubarb Triangle’ to maintain its delicate texture and colour.
  

Forced Rhubarb vs. Field-Grown Rhubarb

Forced rhubarb is cultivated in darkness, preventing it from producing chlorophyll, which keeps the stalks tender, sweeter, and vibrantly pink. This method originated in the Yorkshire Rhubarb Triangle and dates back to the 19th century.

Field-grown rhubarb grows naturally outdoors and develops a more fibrous texture and pronounced tartness. While it lacks the delicate sweetness of forced rhubarb, it is robust and ideal for baking.

When is Rhubarb in Season?

• Forced Rhubarb: January to March

• Field-Grown Rhubarb: April to July

Can You Grow Rhubarb at Home?

Yes! Rhubarb is a low-maintenance perennial that thrives in well-drained soil with full sun or partial shade.

Tips for growing:

• Plant crowns in autumn or early spring.

• Avoid harvesting in the first year to allow strong root development.

• Remove flower stalks to encourage better yields.

• Mulch in winter to protect against frost.

My Rhubarb, Orange & Vanilla Verrine — made during lockdown with rhubarb donated by generous local growers. A layered spring dessert perfect for Easter.

Baking & Dessert Creations with Rhubarb

Rhubarb’s tartness beautifully balances sweet elements in desserts. Here are some classic and modern ways to use it:

• Rhubarb Cake – A moist sponge cake with tart rhubarb bursts.

• Rhubarb Compote – Perfect for yogurt, pancakes, or porridge.

• Rhubarb Tart – Rustic or elegant, often paired with frangipane.

• Rhubarb Pâte de Fruit – A refined confectionery with an intense fruit flavor.

• Poached Rhubarb – Lightly sweetened and ideal for layering in desserts.

• Rhubarb Crumble – A British classic, pairing soft rhubarb with a crisp topping.

• Rhubarb Ice Cream – Creamy with a bright rhubarb tang.

• Rhubarb Mousse – Airy and delicate, perfect for spring
  

What Flavours Pair Well with Rhubarb?

Rhubarb’s natural tartness pairs beautifully with:

• Spices: Vanilla, cinnamon, cardamom, ginger

• Nuts: Almonds, pistachios, hazelnuts

• Chocolate: White chocolate complements its acidity

• Other Fruits: Strawberries, oranges, apples

• Dairy: Custard, mascarpone, yogurt

• Herbs: Mint, basil, lemon verbena

Using Frozen or Pureed Rhubarb

If fresh rhubarb isn’t available, frozen rhubarb is a great alternative, retaining most of its texture and flavor. Rhubarb puree is ideal for mousses, curds, and sauces, offering a concentrated tartness that enhances desserts.

Sustainability & Eating Seasonally

Choosing to eat seasonal rhubarb ensures the best flavour, texture, and nutritional value while supporting local farms and reducing the carbon footprint of imported produce. Forced rhubarb production, particularly in Yorkshire, is a heritage industry worth preserving. When buying rhubarb, opt for local and organic sources whenever possible.

Rhubarb batons roasted with orange and vanilla — ideal for topping tarts, verrines or using in mini loaf cakes.

Rhubarb, Orange & Vanilla Verrines Recipe

Makes 6 glasses

Roasted Rhubarb with Orange & Vanilla

Ingredients:

• 2–3 medium rhubarb stalks, cut into 6–9 elegant sticks

• 150ml freshly squeezed orange juice (about 2 oranges)

• 80g caster sugar (about ⅓ cup)

• ½ tsp vanilla paste or seeds from ½ vanilla pod

• Optional: a strip of orange zest

Method:

1. Preheat oven to 170°C (fan) / 190°C / 375°F.

2. Arrange rhubarb sticks in a single layer in a snug-fitting baking dish.

3. In a small jug, mix together the orange juice, sugar, vanilla, and optional zest. Pour gently over the rhubarb.

4. Cover loosely with foil and roast for 15–20 minutes, or until the rhubarb is just tender when pierced with a knife but still holds its shape.

5. Remove from oven and let cool in the syrup. Chill before layering into verrines.

    Tip: Reserve the syrup to soak sponge cakes — you can freeze it. Waste not, want not.

Orange Jelly 

Ingredients:

• 250g (about 1 cup) fresh orange juice

• 75g (about ⅓ cup + 1 tbsp) caster sugar

• 1¼ tsp powdered gelatine (equivalent to 7.5g silver leaf gelatine)

• 30ml (2 tbsp) cold water – for blooming the gelatine

Method:

1. Sprinkle the powdered gelatine evenly over the cold water in a small bowl. Let sit for 5–10 minutes.

2. In a saucepan, heat the orange juice and sugar. Stir until the sugar dissolves and bring to a gentle boil.

3. Remove from heat and stir in the bloomed gelatine until fully dissolved.

4. Pour into verrine glasses and refrigerate until fully set (4–6 hours).

Tip: Strain juice for clarity. Add a strip of orange zest for fragrance if desired.

Vanilla Bavarian Mousse

Ingredients:

• 6g powdered gelatine (equivalent to 22g silver leaf gelatine)

• 30ml (2 tbsp) cold water (for blooming)

• 45g egg yolks (about 2–3 yolks)

• 45g caster sugar

• 180ml whole milk

• 180ml whipping cream (35–38% fat)

• 1 vanilla pod (or ½ tbsp vanilla paste)

Method:

1. Bloom the gelatine in the cold water for 5–10 minutes.

2. Whip the cream to soft peaks and chill.

3. Heat milk with vanilla until steaming.

4. Whisk yolks and sugar until pale. Temper with hot milk.

5. Return to heat and cook to 85°C (185°F), stirring constantly.

6. Remove from heat, add bloomed gelatine, stir well.

7. Strain and cool to 30–32°C (86–89°F).

8. Fold in the whipped cream.

9. Pipe over set jelly layer. Chill until fully set (2–3 hours).

Assembly: Rhubarb, Orange & Vanilla Verrines

• Start with the fully set orange jelly layer.

• Pipe vanilla mousse on top, leaving room for fruit.

• Chill to set.

• Top with roasted rhubarb batons just before serving.

• Optional: Serve with a vanilla shortbread biscuit for added elegance.
  

My Rhubarb, Orange & Vanilla Verrine — made during lockdown with rhubarb donated by generous local growers. A layered spring dessert perfect for Easter.