Baked Sticky Rhubarb Pudding Recipe (2024)

FAQs

What is the best way to cook rhubarb? ›

Method. Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.

You'll usually find rhubarb baked into sweets, like rhubarb crisp (topped with a brown sugar crumble), rhubarb pie, or rhubarb custard cake. It's great solo, but also plays well with sweeter fruits. In one classic pairing, strawberry-rhubarb pie, the sweet flavor of the fruit complements tart rhubarb.

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

Absolutely not. I have never pre-cooked the rhubarb. In fact, I think it would be a runny mess if you did.

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.

Rhubarb is rich in antioxidants, particularly anthocyanins (which give it its red color) and proanthocyanidins. These antioxidants have anti-bacterial, anti-inflammatory, and anti-cancer properties, which help protect you from many health-related issues such as heart disease, cancer, and diabetes.

Crisp apple slices compliment rhubarb's flavor as well, along with other in-season fruits, like plums and peaches. However, there's a softer, floral flavor that might just be the ultimate match for this sharp-tasting veggie, and that's lavender.

Peeling it seemed to somewhat reduce the bitterness. Rhubarb can be baked into muffins, cakes, squares, even used as a pizza topping. Stewed up with a little sugar (to taste) and water, it can be a topper for ice cream or biscuits, or eaten on its own.

Cut Rhubarb into thin slices and place them on a baking sheet. Bake for about 20 minutes, until you see them start to turn light brown. 2) Put the sliced Rhubarb in a bowl and add a little sugar. Add a little water and mix well.

What pairs well with rhubarb? ›

You can make rhubarb compote, pie, or jam by simmering chopped rhubarb with sugar until it becomes tender and sweet. Adjust the amount of sugar to your taste. Combine with Sweet Fruits: Pair rhubarb with sweet fruits like strawberries, apples, or berries in desserts, compotes, or jams.

Earlier harvests of sweeter, tender, pale stalks can be produced by covering rhubarb plants with a forcing jar, tall bucket or dustbin in mid-winter, so the stems form in the dark. Choose an early variety, such as 'Timperley Early', and only use a strong, healthy plant.

Cut into sticks. Scatter with sugar, add a splash of water and simmer gently for 8 minutes until soft and longer to cook it to a puree or compote.

There is nothing in rhubarb that makes it turn sweet with cooking or baking, without the adding of sugar, in the form of sweeter fruits and berries, honey or other natural sugars or processed granulated sugar. It has to be added. Fresh or frozen rhubarb may be used." Preheat oven to 400 degrees F (200 degrees C).

Not by roasting though – it really is dead simple. Drench the rhubarb in sugar, cover, and bake in the oven until the rhubarb is pink and tender. Like magic, the sugar has vanished, the colour is superb and you have a little bit of rich syrup at the bottom of the dish.