Baked Sticky Rhubarb Pudding Recipe (2024)

FAQs

What's the best way to prepare rhubarb? ›

Stew or poach (8-10 mins) or roast (15 mins for forced, 20 for maincrop) rhubarb. Use it to make crumbles, pies or jam. Roast and purée to make rhubarb fool. Rhubarb can also be added to savoury dishes, as its tartness can stand up to fatty meats like pork and duck well.

Rhubarb is a truly special ingredient. With its vivid pink colour and distinctively tangy taste, it can be stewed, poached, roasted and puréed in a range of dishes as well as drinks. Use it in a comforting crumble, a classic syllabub, a fruity chutney or a zingy kebab sauce – the possibilities are endless.

The classic move of using up an abundance of summer fruit is through making up a jam, and that works really well with rhubarb too. Rhubarb preserves are tart on their own, so if you'd rather balance that out, you can make something like this Strawberry Rhubarb Freezer Jam.

Wash rhubarb with cool tap water, but do not soak.

Rhubarb is good to eat in spring or early summer months, so before late July, to be exact. However, during the late summer months, rhubarb stalks tend to become more fibrous and start to lose their characteristic natural flavor. So, it's better not to eat rhubarb in the late summer.

While cinnamon may be a more common spice to pair with rhubarb, citrusy, herbal cardamon lends a warm, citrusy note to a dish. A big pinch of ground cardamom can be added to any cake, pie, or compote, or you can simply add a little to the whipped cream you'll be topping your rhubarb dessert with.

With it's tart and tangy flavor, rhubarb goes incredibly well with things like strawberries, raspberries, mint, and ginger just to name a few. To preserve rhubarb, you can freeze it, which you'll find details on in the post. This post may contain affiliate links.

Sennoside A and other dianthrone derivatives are reported to be the active ingredients causing rhubarb's laxative effect (6). They are metabolized by β-glucosidase of enterobacterial origin and are converted into rhein anthrone, which produces the purgative activity.

A cup is a measure of volume while pounds is a measure of weight so a direct calculation is difficult. If we only take liquid weight into account, one cup is eight ounces and two pounds would be 32 ounces so two pounds of rhubarb would equate to 4 cups.

You can freeze rhubarb raw, blanched or fully cooked. Regardless of which stage you choose to freeze at, the rhubarb will break down more as it defrosts, so it's best used in dishes where you don't need neat sticks of it.

Is it better to cut or pull rhubarb? ›

To pick rhubarb, hold the stalk firmly, pull and twist. Do not use a knife to cut the stalks from the plant. The knife can carry diseases from plant to plant, and the remaining stalk can be a point of entry for other pests.

Some rhubarb varieties are prone to being stringy, and rhubarb which has been left too long on the plant can also develop a 'stringiness' – if this occurs, pull away any thick, fibrous strands before cooking. Peeling rhubarb is rarely necessary. Most recipes require the rhubarb to be cut into batons.

“You do not need to wash the stalks until you are ready to use them or freeze them,” says Cooper. “When you are ready to use fresh rhubarb, rinse them for 20 seconds with water and dry on a clean cloth.” Remove and throw away leaves and trim the ends of the rhubarb. Rinse with water and dry with a clean cloth.

Removing the first layer of skin will take away its "rubbery taste" and bring out the stalk's most appealing flavors, and the brown sugar will temper the tartness.