Rhubarb’s can-do attitude makes it an ingredient to treasure. Just ask Phoebe Wood who puts the ruby-red stalks to work in practically every sweet treat that can take some zing. Starring in a creamy custard and white chocolate number, and dazzling as syrup, jam and cordial, this is produce that sparkles.
Not sure what to do with those ruby-red stalks? Sure, you could turn them into a pie or crumble, or you could try this rhubarb custard slice. The sweet-sour stalks add a brightness and zing that perfectly complements the creamy custard and buttery base.
Sorry strawberries and cream, but we've fallen in love with this light and fluffy vanilla sponge topped with white choc ganache, rhubarb syrup, pomegranate syrup and dried rose petals.
With sweet white choc balancing sharp rhubarb and apple, these muffins will have you smitten the minute they come out of the oven.
This classic dessert gets a sweet and tart rhubarb twist.
Don't let the kids have all the fun these school holidays. Use our recipe for rhubarb jam or play around with the conserves in the cupboard.
The crystallised ginger brings a hint of sweetness and spice to the rhubarb's tart stalks.
Whoever said rice pudding was boring, has never tried Phoebe Wood's coconut and rhubarb decadent twist.
Keep this cordial handy in the fridge for an easy addition to cool drinks. For an adults-only take, top with prosecco. Begin this recipe 1 day ahead.
