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.

Rhubarb Sorbet | A Refreshing & Tangy Frozen Treat

Introduction: Cool Off with Rhubarb Sorbet

Rhubarb sorbet is a vibrant, tangy, and refreshing dessert that captures the essence of spring and summer. Made from just a handful of ingredients, this light and fruity treat is dairy-free, easy to make, and a fantastic way to showcase the bright flavour of seasonal rhubarb. Whether you’re looking for an alternative to ice cream or a palate cleanser between courses, rhubarb sorbet is a must-try.

Why You’ll Love Rhubarb Sorbet

• Naturally Dairy-Free – Ideal for vegans and those with lactose intolerance
• Full of Flavour – Intensely fruity and perfectly tart
• Simple Ingredients – No fancy equipment needed
• Versatile – Serve alone, in cocktails, or alongside cakes and fruit desserts

Ingredients

• 500g fresh rhubarb, chopped
• 200g caster sugar
• 100ml water
• Juice of 1 lemon

How to Make Rhubarb Sorbet – Step-by-Step

Step 1: Cook the Rhubarb

• Add chopped rhubarb, sugar, water, and lemon juice to a medium saucepan.
• Bring to a simmer and cook for 10–15 minutes, or until the rhubarb is soft and starting to break down.
• Remove from heat and allow to cool.

Step 2: Blend and Strain

• Once cool, blend the mixture until smooth using a food processor or blender.
• For an ultra-smooth texture, strain the puree through a fine sieve to remove any fibrous bits.

Step 3: Chill

• Transfer the puree to a bowl and refrigerate until fully chilled (at least 2 hours or overnight).

Step 4: Freeze

With an Ice Cream Maker:

• Pour the mixture into your machine and churn according to manufacturer instructions.
• Transfer to a freezer-safe container and freeze until firm.

Without an Ice Cream Maker:

• Pour the puree into a shallow container and freeze.
• Stir every hour for 3–4 hours to break up ice crystals and achieve a smooth texture.

Serving Suggestions

• Scoop into bowls or cones for a summer treat
• Serve alongside sponge cake or lemon shortbread
• Use between courses as a light, palate-cleansing sorbet
• Add to a gin cocktail for a fruity twist

Tips for Success

• Use bright red rhubarb for the best colour and flavour
• Taste and adjust sugar to suit your preferred sweetness
• Add a splash of elderflower cordial or strawberry puree for variety
• Let sorbet soften slightly before scooping for perfect texture

Storage Instructions

• Store in an airtight container in the freezer for up to 2 weeks
• Cover the surface with baking paper or cling film before sealing to prevent ice crystals
• Allow 5–10 minutes at room temperature before serving

Conclusion

Rhubarb sorbet is a light, tangy, and delightfully refreshing way to enjoy one of spring’s most iconic ingredients. With its vivid pink hue, zingy flavour, and melt-in-your-mouth texture, it’s the perfect dessert for warm weather or any occasion that calls for a little something special. Easy to make, even without an ice cream maker, it’s a seasonal staple worth adding to your dessert repertoire.

Rhubarb Shortbread | A Buttery, Tangy Twist on a Classic Biscuit

Introduction: A Sweet & Tart Delight

Rhubarb shortbread is a deliciously unique treat that pairs the buttery richness of classic shortbread with the tart punch of rhubarb. Whether you use fresh rhubarb compote, roasted pieces, or even a drizzle of rhubarb glaze, this flavourful variation of the traditional biscuit is perfect for spring and summer bakes, afternoon tea, or a homemade gift.

Why You’ll Love Rhubarb Shortbread

• Simple Ingredients – All you need are pantry staples plus fresh rhubarb
• Delicate Texture – Crisp edges and melt-in-the-mouth centres
• Seasonal Flavour – A great way to use up garden rhubarb
• Customisable – Make bars, slices, thumbprints, or sandwich-style biscuits

Ingredients for Rhubarb Shortbread

Basic Shortbread:

• 225g (1 cup) unsalted butter, softened
• 100g (½ cup) caster sugar
• ½ tsp vanilla extract
• 260g (2 cups) plain flour
• Pinch of salt

Optional Rhubarb Layer or Filling:

• 1 cup chopped rhubarb
• 2 tbsp sugar
• 1 tbsp water
• Optional: ½ tsp lemon zest

How to Make Rhubarb Shortbread – Step by Step

Step 1: Prepare the Rhubarb

• In a small saucepan, combine the chopped rhubarb, sugar, and water.
• Cook gently until the rhubarb softens and becomes jammy (about 10 minutes).
• Set aside to cool completely.

Step 2: Make the Shortbread Dough

• Cream together the softened butter and sugar until light and fluffy.
• Add the vanilla extract.
• Stir in the flour and salt until a dough forms.
• Press the dough into a prepared baking tin or shape into biscuits.

Step 3: Add Rhubarb (Two Options)

• Bar Version: Press half the dough into the base of a lined tin, spread with the cooled rhubarb filling, then crumble the remaining dough on top.
• Biscuit Version: Cut out shortbread shapes and make indentations or sandwiches with a teaspoon of rhubarb in the middle.

Step 4: Bake

• Bake at 170°C (150°C fan) for 25–30 minutes or until lightly golden.
• Cool in the tin before slicing or removing.

Serving Suggestions

• Dust with icing sugar or drizzle with a light rhubarb glaze
• Serve with clotted cream or whipped mascarpone
• Pair with Earl Grey tea or a fruity herbal infusion

Storage Tips

• Store in an airtight container at room temperature for up to 5 days
• For longer storage, freeze unbaked dough or fully baked shortbread for up to 3 months
• Bring back to room temperature or reheat gently to refresh texture

Variations

• Lemon-Rhubarb Shortbread: Add lemon zest to the dough and filling
• Rhubarb Thumbprint Cookies: Press small dents into each biscuit and spoon in rhubarb compote before baking
• Rhubarb Sandwich Biscuits: Bake shortbread rounds and sandwich them with cooled rhubarb jam or curd

Conclusion

Rhubarb shortbread offers a lovely contrast of tart and sweet flavours wrapped in a buttery, crumbly biscuit. It’s a simple yet sophisticated bake that captures the freshness of the season while sticking to traditional roots. Whether served as a teatime treat or wrapped up as a gift, this rhubarb twist on shortbread is bound to become a firm favourite.

Can You Freeze Fresh Rhubarb? | Easy Preservation Guide

Introduction: Saving Rhubarb for Later

Rhubarb is a quintessential seasonal crop that bursts into life in spring and early summer. Whether you’re harvesting from your garden or buying in bulk from a local market, fresh rhubarb doesn’t last forever. The good news? Yes, you can freeze fresh rhubarb easily. Freezing is one of the best ways to preserve rhubarb’s tart, fruity flavour for months to come.

Why Freeze Fresh Rhubarb?

• Preserves flavour and texture for use beyond the growing season
• Reduces waste by storing excess harvest before it spoils
• Saves prep time for future cooking and baking
• Perfect for meal planning and batch-cooking desserts, sauces, or jams

Is It Safe to Freeze Fresh Rhubarb?

Yes — it’s completely safe. Rhubarb freezes well without losing its sharp flavour. Freezing fresh rhubarb raw, without cooking, is a convenient method that takes very little time. You can also freeze it after blanching if you want to preserve its colour and slightly improve the texture when thawed.

How to Freeze Fresh Rhubarb: Step-by-Step

Step 1: Clean and Trim

• Rinse the rhubarb stalks thoroughly under cold water.
• Cut off the leafy tops (they’re toxic and should never be eaten) and any tough base ends.

Step 2: Chop Into Pieces

• Slice the rhubarb into 1–2cm pieces — ideal for most recipes.
• Try to keep them roughly uniform in size for even freezing and easier use later.

Step 3: Optional – Blanching

Blanching isn’t necessary but helps maintain colour and slightly improves texture.

• Boil water in a large pan.
• Drop rhubarb pieces into the boiling water for 1 minute.
• Immediately remove and plunge into ice water to stop the cooking process.
• Drain and pat dry with a clean tea towel or paper towel.

Step 4: Flash Freeze

• Spread the raw rhubarb pieces out in a single layer on a baking sheet.
• Place the tray in the freezer for a couple of hours until the pieces are solid.

Step 5: Store Properly

• Transfer the frozen rhubarb to labelled freezer bags or airtight containers.
• Remove as much air as possible to prevent freezer burn.
• Store for up to 12 months for best quality.

How to Use Frozen Rhubarb

Frozen rhubarb is extremely versatile and can be used in almost any recipe that calls for fresh rhubarb.

• Crumbles, pies, and muffins – use straight from frozen
• Compotes and chutneys – simmer down from frozen
• Smoothies – blend frozen chunks for a tangy boost
• Jam-making – weigh what you need and thaw before use

Tip: For baking, toss frozen rhubarb in a little flour before adding to batters — this helps prevent excess moisture.

Do You Need to Thaw Frozen Rhubarb?

Not always. You can add it directly to many cooked or baked recipes. If you’re using rhubarb in a delicate batter or want to control moisture levels (like in a sponge cake), it’s a good idea to thaw and drain it first.

Can You Freeze Cooked Rhubarb?

Yes, cooked rhubarb freezes very well. Stewed rhubarb, compotes, and sauces should be cooled completely, then portioned into airtight containers or freezer-safe bags and frozen for later use.

Common Mistakes to Avoid

• Freezing without drying: Excess moisture causes ice crystals.
• Not labelling bags: You may forget how long it’s been frozen.
• Clumping together: Skip flash-freezing and you’ll have one giant frozen block.

Conclusion

Freezing fresh rhubarb is a quick and efficient way to preserve this tart, vibrant vegetable for use all year round. With a little prep, you’ll have ready-to-go rhubarb that works perfectly in everything from crumbles to sauces. Whether blanched or raw, frozen rhubarb retains its tang and makes future cooking that much easier.