Courgette and Ricotta Tart | A Light & Flavourful Summer Bake

Introduction: A Simple Yet Elegant Seasonal Tart

Courgette and ricotta tart is a fresh and satisfying dish that captures the essence of summer. With buttery pastry, creamy ricotta, and tender courgette slices, this tart is perfect for picnics, garden parties, or an easy lunch. It’s light, savoury, and incredibly versatile — equally good served warm or cold.

Why You’ll Love This Courgette and Ricotta Tart

• Seasonal & Fresh – Perfect for using homegrown or market courgettes
• Light Yet Satisfying – Creamy ricotta paired with crisp pastry
• Versatile – Serve as a starter, main, or side
• Easy to Make – No complicated techniques, just classic flavours

Ingredients

• 1 sheet of ready-rolled puff pastry (or shortcrust for a firmer base)
• 2–3 courgettes, thinly sliced
• 250g ricotta cheese
• 1 egg
• Zest of 1 lemon
• 1 tbsp grated Parmesan or pecorino (optional)
• 1 tbsp olive oil
• Salt and black pepper
• A few sprigs of fresh thyme or basil (optional)
• Optional: 1 tsp Dijon mustard for extra flavour

How to Make Courgette and Ricotta Tart – Step-by-Step

Step 1: Preheat and Prep

• Preheat the oven to 200°C (180°C fan).
• Roll out the pastry and place it on a lined baking tray or in a tart tin.
• Lightly score a 1–2cm border around the edges to create a raised crust.
• Prick the base with a fork and chill while you prepare the filling.

Step 2: Prepare the Ricotta Mixture

• In a bowl, mix the ricotta with the egg, lemon zest, salt, pepper, and Parmesan if using.
• Spread the ricotta filling evenly over the pastry, avoiding the border.
• Optional: brush the base with a thin layer of mustard before adding ricotta.

Step 3: Arrange the Courgettes

• Lay the courgette slices over the ricotta, overlapping slightly in rows or spirals.
• Drizzle with olive oil and season with salt, pepper, and fresh herbs.

Step 4: Bake

• Bake in the oven for 25–30 minutes, or until the pastry is golden and crisp and the courgettes are lightly browned.
• Let it cool slightly before slicing.

Serving Suggestions

• Serve with a green salad and vinaigrette for a light lunch
• Add boiled new potatoes or couscous for a more filling meal
• Perfect cold in a picnic hamper or packed lunch
• Pairs beautifully with rosé wine, elderflower cordial, or sparkling water with lemon

Make It Your Own

• Add roasted peppers or caramelised onions for extra sweetness
• Use goat’s cheese or feta instead of ricotta for a sharper taste
• Include a handful of spinach or herbs in the ricotta mix
• Try different pastry bases like filo or wholemeal for variation

Storage & Reheating Tips

• Store in the fridge for up to 3 days
• Best served at room temperature or gently reheated in the oven
• Avoid microwaving to keep the pastry crisp
• Can be frozen before baking, then baked from frozen with extra time

Conclusion

Courgette and ricotta tart is a beautiful, easy-to-make dish that highlights simple ingredients at their best. It’s creamy, flaky, and full of flavour — ideal for summer dining, fuss-free entertaining, or a quick weekday meal. Once you’ve tried it, this tart is sure to become a seasonal favourite.

Meta Description

Make this light and easy courgette and ricotta tart for a delicious summer lunch or picnic dish. Crisp pastry, creamy filling, and simple flavours everyone will love.

Would you like a crustless version, or one using filo pastry for an extra-crispy finish?

Creamy Courgette Lasagne | A Comforting Vegetarian Bake

Introduction: A Rich and Satisfying Twist on a Classic

Creamy courgette lasagne is a delicious vegetarian alternative to traditional meat lasagne. Packed with tender courgette slices, layers of lasagne sheets, and a velvety white sauce, this dish is both comforting and surprisingly light. Perfect for using up a glut of courgettes or for a meat-free family dinner, it’s a bake that even lasagne purists will love.

Why You’ll Love Creamy Courgette Lasagne

• Vegetarian Comfort Food – No meat, but still hearty and satisfying
• Creamy and Rich – Layers of béchamel and cheese bring indulgence
• Great for Using Courgettes – A perfect way to enjoy a seasonal surplus
• Make-Ahead Friendly – Prepare in advance and bake when needed

Ingredients

For the Courgette Layer:

• 3–4 medium courgettes, sliced thinly lengthways or into rounds
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Optional: fresh thyme or basil for added flavour

For the White Sauce (Béchamel):

• 50g butter
• 50g plain flour
• 600ml whole milk
• Salt, pepper, and a pinch of nutmeg
• 50g grated mature cheddar or Parmesan

For Assembly:

• 6–9 lasagne sheets (dried or fresh)
• 100g mozzarella, torn
• Extra Parmesan or cheddar for topping

How to Make Creamy Courgette Lasagne – Step-by-Step

Step 1: Cook the Courgettes

• Heat olive oil in a large pan and sauté the courgette slices in batches until lightly golden and softened.
• Add the minced garlic and cook for 1 more minute.
• Season with salt, pepper, and herbs if using. Set aside.

Step 2: Make the White Sauce

• In a saucepan, melt the butter.
• Stir in the flour and cook for 1 minute to form a roux.
• Gradually whisk in the milk until smooth.
• Cook for 5–6 minutes, stirring often, until thickened.
• Season with salt, pepper, nutmeg, and stir in the cheese. Set aside.

Step 3: Assemble the Lasagne

• Preheat oven to 180°C (160°C fan).
• Spread a spoonful of white sauce on the bottom of a baking dish.
• Add a layer of lasagne sheets, then a layer of courgettes, then a layer of white sauce.
• Repeat until you’ve used all the ingredients, finishing with white sauce.
• Top with mozzarella and grated Parmesan.

Step 4: Bake

• Cover loosely with foil and bake for 25 minutes.
• Remove foil and bake for another 15–20 minutes until golden and bubbling.
• Let it rest for 10 minutes before slicing.

Serving Suggestions

• Serve with a crisp green salad or garlic bread
• Add a glass of chilled white wine or elderflower cordial
• Top with fresh basil or a sprinkle of chilli flakes for added flair

Make It Your Own

• Add spinach or kale to the courgette layer for extra greens
• Use ricotta instead of béchamel for a lighter version
• Include roasted peppers or mushrooms for variety
• Make it gluten-free with gluten-free lasagne sheets and flour

Storage & Reheating Tips

• Store leftovers in the fridge for up to 3 days
• Reheat in the oven at 170°C or in the microwave until hot throughout
• Freeze before baking for up to 2 months – defrost fully before cooking

Conclusion

Creamy courgette lasagne is the ultimate comfort food with a fresh, summery twist. It’s indulgent yet light, rich without being heavy, and a wonderful way to turn humble courgettes into something truly special. Whether you’re catering for vegetarians or just fancy a meat-free meal, this lasagne is sure to satisfy.

Spaghetti alla Nerano | The Creamy Courgette Pasta from the Amalfi Coast

Introduction: A Simple Italian Classic with Big Flavour

Spaghetti alla Nerano is a rich, creamy courgette pasta dish that hails from the village of Nerano on Italy’s Amalfi Coast. This simple yet luxurious recipe was created in the 1950s and has become a beloved staple of Neapolitan home cooking. The magic lies in its combination of humble ingredients — fried courgettes, spaghetti, and cheese — which come together to create a silky, flavourful sauce without using any cream.

Why You’ll Love Spaghetti alla Nerano

• Elegant Simplicity – Just a few ingredients deliver incredible flavour
• Creamy Without Cream – A naturally rich sauce made with courgettes and cheese
• Authentic Italian Comfort Food – Straight from the Amalfi Coast
• Vegetarian-Friendly – Perfect for meat-free meals

Ingredients

• 350g spaghetti
• 500g courgettes, thinly sliced
• 2–3 tbsp olive oil (for frying)
• 1 clove garlic, whole
• 50g grated Parmesan or Grana Padano
• 30g grated Provolone del Monaco or mature provolone (or extra Parmesan if unavailable)
• A handful of fresh basil leaves
• Salt and freshly ground black pepper
• Extra olive oil for drizzling
• Optional: a knob of butter for added richness

How to Make Spaghetti alla Nerano – Step by Step

Step 1: Prepare the Courgettes

• Slice the courgettes into thin rounds.
• In a large frying pan, heat olive oil over medium heat.
• Add the garlic clove and fry gently to infuse the oil.
• Remove the garlic, then add the courgette slices in batches.
• Fry until golden and slightly crisp around the edges. Remove and drain on kitchen paper.

Step 2: Cook the Spaghetti

• Bring a large pot of salted water to the boil.
• Cook the spaghetti until just al dente (a minute less than the package instructions).
• Reserve about 200ml of the pasta cooking water before draining.

Step 3: Build the Sauce

• Return the courgettes to the pan over low heat.
• Add a ladle of pasta water and stir until it starts to form a sauce.
• Add the drained spaghetti directly into the pan.
• Stir in the grated cheeses and more pasta water, tossing continuously to emulsify and coat the pasta.

Step 4: Finish and Serve

• Tear in fresh basil leaves and season with salt and pepper to taste.
• Optional: stir through a knob of butter for extra creaminess.
• Serve immediately with an extra sprinkle of cheese and a drizzle of good olive oil.

Serving Suggestions

• Serve with a crisp white wine like Falanghina or Vermentino
• Pair with a side salad of rocket and lemon for contrast
• Garnish with extra basil or courgette ribbons for presentation

Tips for Success

• Use small or medium courgettes for better flavour and less water content
• Don’t skip the pasta water — it helps create the creamy texture
• Stir continuously when adding cheese to avoid clumps
• Provolone del Monaco adds authentic flavour but substitute with another aged cheese if needed

Variations

• Add a kick: Stir in a pinch of chilli flakes for a gentle heat
• Make it vegan: Use plant-based cheese alternatives and omit the butter
• Use different pasta: Try linguine or tagliatelle for a twist on tradition

Conclusion

Spaghetti alla Nerano is a shining example of Italian cooking at its best — simple, seasonal ingredients elevated through tradition and technique. It’s creamy, comforting, and surprisingly rich, all without needing a drop of cream. If you love courgettes or want to experience the flavours of the Amalfi Coast from your own kitchen, this dish is a must-try.

Ways to Cook Courgette | Delicious Ideas for Every Meal

Introduction: Make the Most of This Versatile Veg

Courgettes (also known as zucchini) are a summer staple in many UK gardens and kitchens. Mild in flavour and quick to cook, courgettes can be transformed into comforting, crispy, creamy, or even sweet dishes. Whether you’ve got a glut of homegrown courgettes or just fancy trying something new, there are countless ways to enjoy this easygoing vegetable.

Why Cook with Courgette?

• Quick to prepare – Ready in minutes, no peeling needed
• Extremely versatile – Works in savoury and sweet dishes
• Low in calories – Perfect for light meals and healthy eating
• Great for garden harvests – A common homegrown veg that grows in abundance

10 Easy and Delicious Ways to Cook Courgette

1. Fried or Sautéed

Thinly slice courgettes and fry in olive oil with garlic and herbs until golden and soft. Great as a side dish, topping for toast, or stirred into pasta.

2. Grilled or Barbecued

Slice lengthways, brush with oil, and grill until charred and tender. Serve with lemon juice, feta, or a drizzle of balsamic glaze.

3. Roasted

Chop into chunks or batons, toss with olive oil, salt, pepper, and rosemary. Roast at 200°C for 20–25 minutes until golden and caramelised.

4. Courgette Fritters

Grate courgette, squeeze out excess water, and mix with egg, flour, and herbs. Pan-fry spoonfuls until crispy on both sides. Serve with yogurt or chilli sauce.

5. Stuffed Courgettes

Halve lengthways and scoop out the centre. Fill with a mixture of rice, minced meat or lentils, tomatoes, and herbs. Bake until the courgette is tender and the filling is golden on top.

6. Courgette Soup

Blend courgettes with onion, garlic, stock, and a splash of cream for a smooth, green soup. Add mint or basil for extra freshness.

7. Courgette Pasta

Spiralise into courgetti for a low-carb noodle alternative, or stir fried slices into creamy pasta sauces, lemony butter sauces, or pesto.

8. Courgette Bake or Gratin

Layer thin slices of courgette with cheese, breadcrumbs, or a white sauce and bake until bubbling and golden. Add tomato for a ratatouille-style bake.

9. Courgette in Cakes or Muffins

Grated courgette adds moisture to baked goods. Use it in chocolate cakes, lemon loaves, or spiced muffins for a hidden veg boost.

10. Pickled Courgettes

Slice thinly and pickle in vinegar, sugar, and spices for a tangy accompaniment to salads, cheese boards, or sandwiches.

Tips for Cooking with Courgette

• Don’t peel: The skin is tender and full of nutrients
• Avoid sogginess: Pat dry or salt slices before frying to draw out moisture
• Use small or medium courgettes: They tend to be more flavourful and less watery than large ones
• Try yellow courgettes: They’re just as tasty and add colour variety

Serving Suggestions

• Serve sautéed courgette alongside grilled meats or fish
• Add roasted courgette to grain bowls or warm salads
• Pair courgette bakes with crusty bread for a filling vegetarian meal
• Use courgette fritters as a lunchbox filler or brunch dish

Conclusion

Courgettes are one of the most adaptable vegetables in your kitchen. Whether you fancy something light and fresh, warm and cheesy, or rich and sweet, courgettes can do it all. With just a few ingredients and a bit of creativity, you can turn this humble veg into something truly delicious — again and again.

Rhubarb Ice Cream Recipe (UK) | Creamy, Tangy & Easy to Make

Introduction: Celebrate Spring with a British Favourite

Rhubarb ice cream is a smooth, tangy, and creamy dessert that makes the most of one of the UK’s most iconic seasonal ingredients. Whether you’re using forced rhubarb in early spring or garden rhubarb later in the season, this vibrant pink treat is a refreshing alternative to traditional flavours. Homemade ice cream may sound fancy, but with the right method, it’s surprisingly simple — and incredibly rewarding.

Why You’ll Love This Rhubarb Ice Cream

• Seasonal British Flavour – Perfect for showcasing homegrown or Yorkshire rhubarb
• Creamy & Tangy – A great balance of sweet and sharp
• Beautiful Colour – Naturally pink and eye-catching
• Great Make-Ahead Dessert – Store in your freezer and serve whenever

Ingredients

• 400g fresh rhubarb, chopped
• 150g caster sugar (divided)
• 300ml double cream
• 300ml whole milk
• 4 large egg yolks
• 1 tsp vanilla extract
• Optional: zest of ½ an orange or a dash of lemon juice for extra zing

How to Make Rhubarb Ice Cream – Step-by-Step

Step 1: Cook the Rhubarb

• Place the chopped rhubarb and 75g of the sugar into a saucepan.
• Simmer gently over a low heat for 10–15 minutes until the rhubarb breaks down into a compote.
• Let it cool, then blend until smooth. Set aside to chill in the fridge.

Step 2: Make the Custard Base

• Heat the milk and cream together in a saucepan until just below boiling point.
• In a separate bowl, whisk the egg yolks with the remaining 75g sugar until pale and creamy.
• Slowly pour the warm milk mixture into the egg mixture, whisking continuously.
• Return to the pan and cook gently, stirring constantly, until the custard thickens slightly and coats the back of a spoon.
• Remove from the heat, stir in vanilla extract, and allow to cool.

Step 3: Combine and Chill

• Stir the chilled rhubarb puree into the cooled custard base.
• Cover and refrigerate the mixture for at least 4 hours, or overnight for best results.

Step 4: Churn and Freeze

With an Ice Cream Maker:

• Pour the chilled mixture into your machine and churn according to instructions.
• Transfer to a freezer-safe container and freeze for a few hours to firm up.

Without an Ice Cream Maker:

• Pour the mixture into a shallow freezer-safe dish.
• Freeze for 4–6 hours, stirring every hour to break up ice crystals and create a smooth texture.

Serving Suggestions

• Scoop into bowls or cones for a refreshing treat
• Pair with poached rhubarb, shortbread biscuits, or a drizzle of rhubarb syrup
• Serve alongside a warm rhubarb crumble for a twist on a British classic
• Add to a summer sundae with berries and whipped cream

Storage Tips

• Store in an airtight container in the freezer for up to 2 weeks
• Press a layer of baking paper or cling film directly on the surface to prevent ice crystals
• Leave to sit at room temperature for 5–10 minutes before scooping for best texture

Flavour Variations

• Rhubarb & Custard Ice Cream – Add extra vanilla and swirl in rhubarb compote
• Rhubarb Ripple – Stir the cooked rhubarb into vanilla ice cream without blending
• Rhubarb & Ginger – Add a little ground ginger or use stem ginger in syrup for warmth

Conclusion

Rhubarb ice cream is a perfect way to capture the essence of springtime in the UK. It’s creamy, tangy, and packed with flavour — and once you’ve tried it homemade, there’s no going back to shop-bought. Whether served in a cone on a sunny afternoon or as part of a dinner party dessert, this rhubarb ice cream is sure to impress.

Rhubarb Vodka Recipe | A Flavoured Spirit with a Seasonal Twist

Introduction: A Boozy Way to Celebrate Rhubarb Season

Rhubarb vodka is a brilliantly simple yet elegant way to capture the tart, fruity flavour of rhubarb in a smooth, sippable spirit. It’s perfect for cocktails, spritzes, or sipping over ice. Whether you’re making it as a gift or for your own drinks cabinet, rhubarb vodka is a rewarding project that requires just a few ingredients and a bit of patience.

Why You’ll Love Rhubarb Vodka

• Easy to Make – Just combine, shake, and wait
• Beautiful Colour – Infuses to a blush pink or deep rose hue
• Unique Flavour – Tart, fruity, and perfect for spring and summer cocktails
• Great Gift Idea – Bottle it up for birthdays, garden parties, or Christmas hampers

Ingredients

• 500g fresh rhubarb, chopped
• 250g caster sugar
• 750ml bottle of good quality vodka (doesn’t need to be top-shelf)
• Optional: zest of ½ a lemon or a piece of fresh ginger for extra flavour

How to Make Rhubarb Vodka – Step-by-Step

Step 1: Prepare the Rhubarb

• Rinse and chop the rhubarb into small pieces.
• There’s no need to peel it — the skin helps create that vibrant pink colour.

Step 2: Combine the Ingredients

• Add the chopped rhubarb and sugar to a large sterilised jar or bottle.
• Pour the vodka over the top to cover the rhubarb completely.
• Add lemon zest or ginger if using for a flavour boost.

Step 3: Infuse

• Seal the jar tightly and give it a good shake.
• Store in a cool, dark place for at least 2 weeks, ideally 3–4 weeks.
• Shake every couple of days to help dissolve the sugar and infuse the flavour.

Step 4: Strain and Bottle

• Once the vodka has turned a beautiful pink and the flavour is strong enough, strain the mixture through a fine sieve or muslin.
• Pour the filtered vodka into clean, dry bottles and seal tightly.
• Label and date your bottles for gifting or storage.

Serving Suggestions

• On the Rocks – Serve over ice with a slice of lemon or lime
• Rhubarb Vodka & Tonic – A fruity alternative to a G&T
• Rhubarb Martini – Mix with elderflower liqueur and a splash of lemon juice
• Spritz it Up – Combine with soda water, Prosecco, or lemonade for a refreshing drink

Storage Tips

• Store in a cool, dark place or in the fridge
• Best enjoyed within 6 months for optimum flavour
• Flavour may deepen or mellow slightly over time

Flavour Variations

• Rhubarb & Ginger Vodka – Add a few thin slices of fresh ginger
• Rhubarb & Strawberry Vodka – Add 100g chopped strawberries for extra sweetness
• Spiced Rhubarb Vodka – Add a cinnamon stick or a couple of pink peppercorns

Conclusion

Rhubarb vodka is a fun and flavourful way to preserve the bright, tart taste of fresh rhubarb. With only a few ingredients and minimal effort, you can create a homemade spirit that’s perfect for cocktails, gifts, or simply enjoying chilled on a summer’s evening. Once you try it, you’ll be hooked on flavouring your own spirits at home.

Rhubarb Ice Cream Recipe | Creamy, Tangy, and Perfectly Refreshing

Introduction: A Scoop of Spring in Every Bite

Rhubarb ice cream is a creamy, tangy, and slightly tart dessert that captures the essence of spring and early summer. Whether made with a traditional custard base or a simple no-churn method, this flavourful ice cream brings out the best of rhubarb’s natural sharpness, balanced by the richness of cream and sweetness of sugar. It’s a perfect way to make the most of seasonal rhubarb – and impress family and guests with something a little different.

Why You’ll Love This Rhubarb Ice Cream

• Unique Flavour – A delicious break from vanilla or chocolate
• Creamy Texture – Rich and smooth with just the right tang
• Great Use of Fresh Rhubarb – Ideal for homegrown harvests
• Freezer-Friendly – Store in advance for future indulgence

Ingredients

• 400g fresh rhubarb, chopped
• 150g caster sugar (divided)
• 300ml double cream
• 300ml whole milk
• 4 large egg yolks
• 1 tsp vanilla extract
• Optional: 1 tbsp lemon juice (to enhance tartness)

How to Make Rhubarb Ice Cream – Step-by-Step

Step 1: Cook the Rhubarb

• In a saucepan, combine rhubarb and 75g of the sugar.
• Simmer gently for 10–15 minutes until the rhubarb softens into a compote.
• Optional: Add lemon juice for extra zing.
• Remove from heat and blend until smooth. Let it cool completely.

Step 2: Make the Custard Base

• In a separate pan, heat milk and cream together until just below boiling.
• In a bowl, whisk egg yolks with the remaining 75g sugar until pale and thick.
• Slowly pour the hot milk mixture into the eggs, whisking constantly.
• Return the mixture to the pan and stir gently over low heat until it thickens slightly – it should coat the back of a spoon.
• Remove from heat and stir in vanilla extract.
• Allow to cool, then combine with the cooled rhubarb puree.

Step 3: Chill the Mixture

• Cover and chill the mixture in the fridge for at least 4 hours or overnight.
• The colder the mixture, the creamier the final result.

Step 4: Freeze the Ice Cream

With an Ice Cream Maker:

• Pour into your machine and churn according to manufacturer’s instructions.
• Transfer to a container and freeze until firm.

Without an Ice Cream Maker:

• Pour into a shallow dish and freeze. Stir every 30–60 minutes for 4 hours to break up ice crystals and improve texture.

Serving Suggestions

• Serve in cones or bowls with a few stewed rhubarb pieces on top
• Add crushed shortbread or ginger biscuits for extra crunch
• Use as a base for a spring sundae with berries and whipped cream

Storage Tips

• Store in an airtight freezer-safe container for up to 2 weeks
• Place cling film directly on the surface to prevent freezer burn
• Allow to soften for 5–10 minutes at room temperature before scooping

Flavour Variations

• Rhubarb & Strawberry Ice Cream – Add 100g chopped strawberries to the compote
• Rhubarb Ripple – Swirl cooked rhubarb through vanilla ice cream instead of blending
• Rhubarb and Custard – Fold cooled rhubarb puree into shop-bought custard and freeze for a quick version

Conclusion

Rhubarb ice cream is a beautifully balanced dessert — rich, smooth, and full of natural fruit flavour. Whether enjoyed on its own or paired with crumbles, pies, or fresh fruit, it’s a wonderful way to celebrate rhubarb season. With its pastel pink hue and refreshing bite, this is one ice cream recipe you’ll want to revisit all year long.

Rhubarb Loaf Cake | Moist, Tangy, and Perfect for Spring

Introduction: A Classic Cake with a Seasonal Twist

Rhubarb loaf cake is the perfect bake for spring and early summer, combining a soft, buttery sponge with pockets of tart rhubarb. Moist and flavourful, this cake is easy to make, lovely to look at, and ideal for everything from morning coffee to afternoon tea. Whether you’re new to rhubarb or a lifelong fan, this recipe delivers the perfect balance of sweet and tangy in every slice.

Why You’ll Love Rhubarb Loaf Cake

• Easy to Bake – A no-fuss, one-bowl recipe
• Seasonal Favourite – Uses fresh rhubarb at its best
• Moist & Flavourful – Keeps well and gets better by the day
• Versatile – Serve plain, with a glaze, or with whipped cream

Ingredients

• 225g plain flour
• 1½ tsp baking powder
• ½ tsp bicarbonate of soda
• ¼ tsp salt
• 115g unsalted butter, softened
• 200g caster sugar
• 2 large eggs
• 1 tsp vanilla extract
• 120ml buttermilk or plain yogurt
• 1 tsp lemon zest (optional)
• 200g rhubarb, chopped into small pieces
• 1 tbsp plain flour (to toss rhubarb)

Optional Glaze

• 100g icing sugar
• 1–2 tbsp lemon juice or rhubarb syrup

Instructions: How to Make Rhubarb Loaf Cake

Step 1: Preheat and Prep

• Preheat your oven to 180°C (160°C fan).
• Grease and line a standard 2lb loaf tin with baking paper.

Step 2: Mix the Batter

• In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda, and salt.
• In a large bowl, cream the butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well, then add the vanilla and lemon zest (if using).
• Stir in the buttermilk or yogurt.

Step 3: Add the Rhubarb

• Toss the rhubarb pieces in 1 tbsp flour to prevent them from sinking.
• Fold the dry ingredients into the wet mixture, then gently fold in the rhubarb.

Step 4: Bake

• Pour the batter into the prepared tin and smooth the top.
• Bake for 50–60 minutes or until a skewer inserted into the centre comes out clean.
• Cool in the tin for 10 minutes, then transfer to a wire rack.

Step 5: Add the Glaze (Optional)

• Once the cake has cooled, whisk together icing sugar and lemon juice or rhubarb syrup.
• Drizzle over the top and allow it to set before slicing.

Serving Suggestions

• Serve slices warm with a dollop of Greek yogurt or clotted cream
• Pair with a cup of Earl Grey or rhubarb-infused tea
• Add a few fresh strawberries for colour and contrast

Storage Tips

• Keep in an airtight container at room temperature for up to 3 days
• Store in the fridge for up to a week if using a glaze
• Freeze slices individually for up to 3 months (wrap well)

Flavour Variations

• Rhubarb and Ginger – Add ½ tsp ground ginger or a handful of chopped crystallised ginger
• Rhubarb and Almond – Replace 50g of the flour with ground almonds for extra moisture
• Rhubarb and Strawberry – Add 100g chopped strawberries for a fruitier twist

Conclusion

Rhubarb loaf cake is a beautifully simple bake that delivers big on flavour. With its moist crumb, tangy rhubarb bursts, and optional zingy glaze, it’s a cake that feels both homely and special. Perfect for using up a fresh rhubarb harvest, this loaf will quickly become a springtime go-to.

Rhubarb Cookies | A Soft and Tangy Twist on Classic Bakes

Introduction: Sweet Meets Tart in Every Bite

Rhubarb cookies are a unique and delicious way to enjoy the seasonal tartness of rhubarb. Perfectly soft, slightly chewy, and speckled with fruity rhubarb pieces, these cookies are an exciting alternative to more traditional biscuit bakes. Whether you’re a keen gardener with a glut of rhubarb or just looking to try something new, these cookies offer a flavourful twist that’s sure to delight.

Why You’ll Love Rhubarb Cookies

• Seasonal & Fresh – A tasty way to use up fresh spring rhubarb
• Soft & Chewy – Light texture with a subtle tang
• Freezer-Friendly – Make extra dough or bake ahead
• Family Favourite – Kid-approved and perfect for lunchboxes or teatime

Ingredients

• 125g unsalted butter, softened
• 150g light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 200g plain flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon (optional)
• 100g finely chopped rhubarb (fresh or frozen)
• Optional: 50g chopped white chocolate or nuts

How to Make Rhubarb Cookies – Step-by-Step

Step 1: Cream the Butter and Sugar

• In a large bowl, beat the softened butter and sugar until light and fluffy.
• Add the egg and vanilla extract and mix until well combined.

Step 2: Mix the Dry Ingredients

• In a separate bowl, whisk together flour, baking soda, salt, and cinnamon if using.
• Gradually stir the dry mix into the wet ingredients until a soft dough forms.

Step 3: Fold in the Rhubarb

• Gently stir in the chopped rhubarb. If using frozen, no need to thaw – just dust lightly with flour first.
• Add any extras like white chocolate or chopped nuts at this stage.

Step 4: Chill the Dough (Optional)

• For thicker cookies, chill the dough in the fridge for 30–60 minutes.

Step 5: Bake

• Preheat the oven to 180°C (160°C fan).
• Line two baking trays with parchment paper.
• Scoop tablespoon-sized balls of dough and place on the trays with space between each.
• Bake for 10–12 minutes or until edges are lightly golden and centres still soft.
• Cool on trays for 5 minutes before transferring to a wire rack.

Serving Suggestions

• Dust with icing sugar for extra sweetness
• Serve warm with a scoop of vanilla ice cream
• Great paired with a cup of chamomile or ginger tea

Storage Tips

• Store in an airtight container at room temperature for up to 4 days
• Freeze baked cookies for up to 2 months
• Freeze cookie dough balls and bake from frozen, adding 1–2 extra minutes to the bake time

Flavour Variations

• Rhubarb & White Chocolate – Adds creaminess that balances the tart fruit
• Rhubarb & Orange Zest – For a bright, citrusy lift
• Rhubarb Crumble Cookies – Top each cookie with a sprinkle of oat crumble before baking

Conclusion

Rhubarb cookies are a soft, chewy, and flavourful way to enjoy rhubarb outside of pies and crumbles. They’re quick to whip up, full of seasonal charm, and just different enough to feel special. Whether you’re baking for a crowd or just want something a little bit different for the biscuit tin, these cookies are sure to become a springtime staple.

Rhubarb Pavlova | A Stunning Spring Dessert

Introduction: Light, Crisp, and Lusciously Tangy

Rhubarb pavlova is a showstopping dessert that blends the delicate crispness of meringue with the sharp tang of rhubarb and the richness of whipped cream. With its pastel colours and contrasting textures, this seasonal delight is ideal for spring gatherings, Easter tables, or summer garden parties. The tartness of rhubarb cuts through the sweetness of the meringue perfectly, creating a balanced and unforgettable dessert.

Why You’ll Love Rhubarb Pavlova

• Visually Stunning – The vibrant pink rhubarb looks beautiful against white meringue
• Textural Contrast – Crisp shell, soft marshmallowy centre, silky cream, and tender rhubarb
• Seasonal Freshness – A great use for garden rhubarb or market stalks in spring
• Make-Ahead Friendly – The components can be prepared in advance

Ingredients

For the Meringue Base:

• 4 large egg whites
• 200g caster sugar
• 1 tsp white vinegar or lemon juice
• 1 tsp cornflour
• 1 tsp vanilla extract

For the Rhubarb Topping:

• 400g rhubarb, cut into 2–3cm pieces
• 75g caster sugar
• 1 tsp orange zest (optional)
• 1 tbsp water

For the Cream:

• 300ml double cream
• 1 tbsp icing sugar
• 1 tsp vanilla extract

How to Make Rhubarb Pavlova – Step by Step

Step 1: Make the Meringue

• Preheat the oven to 120°C (100°C fan).
• Line a baking tray with parchment and draw a 20cm circle as a guide.
• In a clean bowl, whisk egg whites to soft peaks.
• Gradually add sugar, a tablespoon at a time, whisking until stiff and glossy.
• Fold in vinegar, cornflour, and vanilla.
• Spoon onto the baking paper and shape into a round nest with a slight dip in the centre.
• Bake for 1½ hours, then turn off the oven and let it cool inside with the door slightly ajar.

Step 2: Prepare the Rhubarb

• Place chopped rhubarb, sugar, water, and orange zest (if using) in a roasting dish.
• Cover with foil and bake at 180°C for 15–20 minutes until soft but holding shape.
• Cool completely. Reserve some syrup for drizzling.

Step 3: Whip the Cream

• In a mixing bowl, whip the double cream with icing sugar and vanilla until soft peaks form.

Step 4: Assemble

• Transfer the cooled meringue base to a serving plate.
• Spread whipped cream over the centre.
• Spoon the roasted rhubarb gently on top.
• Drizzle with the reserved rhubarb syrup.
• Garnish with edible flowers or mint, if desired.

Serving Suggestions

• Serve immediately once assembled for best texture
• Pair with a glass of chilled dessert wine or a cup of herbal tea
• Make individual mini pavlovas for an elegant dinner party presentation

Storage Tips

• Meringue base can be made 1–2 days ahead and stored in an airtight container
• Whipped cream and rhubarb should be kept in the fridge until ready to use
• Assemble just before serving to prevent the meringue from softening

Variations

• Add strawberries or raspberries with the rhubarb for a fruitier twist
• Infuse the cream with elderflower cordial for a floral note
• Use rosewater in the cream for a subtle aromatic touch

Conclusion

Rhubarb pavlova is a stunning dessert that balances sweet and tart flavours with airy textures and beautiful presentation. Ideal for entertaining or celebrating the seasons, it’s surprisingly easy to make yet never fails to impress. Once you’ve tried this combination, it’s sure to become a firm favourite in your spring and summer dessert lineup.