Rhubarb recipes

in Recipes

Oh, rhubarb, that vegetable that everyone eats in a sweet pie once a year in late and has absolutely no idea what to do with before or after that. Well keep reading, because Apollo is cooking up a tableful of rhubarb for you this time.

Let’s start with why should we even eat this vegetable in the first place. On the vitamins side, rhubarb is absolutely pumping with calcium, manganese, and potassium. It’s also chock full of antioxidants and will get your digestion moving great with its heaps of fiber. We also happen to think it tastes great, too, and it can be used for far more than your traditional pie.

Start by prepping your rhubarb: rinse thoroughly, as rhubarb often comes with dirt still caught in the stalks, cut off and discard all the leaves (not only does it have a ghastly unpleasant taste, it also contains compounds that are toxic to your liver, so once again REMOVE ALL LEAVES), and then remove any excess stringy bits from the stalks with a pairing knife, exactly as you would for celery.

Now here’s our rhubarb meal, complete with cocktail and dessert. First up are Greek-style wraps with rhubarb sauce, accompanied by a strawberry rhubarb cocktail, and a mousse and rhubarb concoction for dessert.


Your eager guests will want something to sip on while you get their wraps to the table, so why not serve them up a rhubarb cocktail? Here you’re going to learn two techniques at once. Of course you’re going to learn how to make a strawberry rhubarb cocktail, but more importantly you’ll learn how to make a simple fruit syrup. Once you’ve mastered that simple technique, you’ll be able to use it for whatever combination you want to make in the future.

Cocktails Cocktails

For rhubarb syrup we suggest using gin, vodka, or plum brandy, so as not to overpower the delicate rhubarb syrup taste. It also goes great with champagne for mimosas and similar champagne cocktails.


For the simple syrup:

  • 1 lb rhubarb, around 4 stalks, medium fine chopped (around 4 cups)
  • 1 lb strawberries, trimmed, and halved/quartered (around 3 cups)
  • 1 cup sugar
  • 1 1/2 cups water


For the cocktail:

  • 1 lb rhubarb, around 4 stalks, medium fine chopped (around 4 cups)
  • 2 tablespoons lemon juice (about 1 lemon)
  • 4 oz. strawberry rhubarb syrup
  • 2 large mint leaves
  • 4 shots of gin
  • ice
  • seltzer water

For the simple syrup:

Add the rhubarb, strawberries, sugar, and water to a pot and bring to a low boil. Lower the heat and let simmer for about 20 minutes, or until the fruit is completely broken down. Let everything cool off down to room temperature.

Then get a cheese cloth (a fine mesh strainer/sifter will work to) and run your strawberry rhubarb mixture through the cloth. Use a spoon to press down and strain out all those delicious drops. Once you’ve gotten every last drop, pour the syrup into a bottle or jar to store.


Now make your delicious cocktail:

Gently muddle your mint in lemon juice. Pour the lemon juice and mint into a cocktail shaker. Add your syrup, gin, and ice and shake like crazy till everything’s all mixed up.

Put some ice cubes into two cocktail glasses. Pour out the syrup, gin, and lemon/mint mixture evenly between the two glasses. Top off with seltzer and CHEERS!

Rhubarb mimosa

Use your syrup creatively to make whatever other cocktail you might desire. This one works especially good with champagne in a rhubarb mimosa!


First for the wraps:

  • 1 small onion
  • 5 garlic cloves
  • 200 ml Greek yogurt
  • 1 splash of white wine
  • 1 tsp paprika
  • 2 bay leaves
  • 2 lbs lamb leg, cut into inch-size cubes
  • 4 tbsp olive oil
  • Small tortillas or other flatbread and yoghurt, to serve


Now for the rhubarb sauce

  • ¾ cup cider vinegar
  • 7 oz. granulated sugar
  • 1 cinnamon stick
  • 1 tsp cumin powder
  • 1 red onion, very finely sliced
  • 12 oz. trimmed rhubarb, cut into 4cm lengths
  • about 10 mint leaves, torn

For the simple syrup:

Finely chop the onion and crush the garlic cloves, putting together into a bowl with all the ingredients for the wrap except for the lamb and half the olive oil. Mix together. Put your lamb meat into the mixture, gently folding it on itself with your hands. Then cover with plastic wrap and put in the fridge for a few hours or overnight for the flavors to soak into the meat.

For the sauce, add your vinegar and sugar to a pan and bring to a boil, stirring gently as the sugar dissolves. Add the cinnamon and cumin, and let simmer for around 10 mins. Add the onion and continue to simmer, uncovered, for 10 mins. Add the rhubarb pieces and simmer gently for about 4 minutes more, or just until the rhubarb becomes slightly tender. Whatever you do, don’t overcook your rhubarb, as you want to make sure you have whole pieces. Add the mint and leave to cool. The mixture will thicken a little more.

Take your lamb chunks out of the seasoning mix, and shake off the excess. Put the lamb onto skewers (of course add other vegetables to the skewers if you want, too). Oil a griddle pan and char the skewers, seasoning them and turning regularly for 5-7 mins until brown all over. Serve with the bread, yoghurt, and rhubarb sauce.

Bon apetit!

White chocolate mousse with poached rhubarb

This seasonal dessert is simply divine. It uses a scrumptious white chocolate mousse atop fresh, sweet poached rhubarb, finished off with a bit of crunchy oats on the top.

White chocolate mousse with poached rhubarb

For the mousse:

  • 6 oz white chocolate
  • 4 large egg whites
  • 1 tbsp golden caster sugar
  • 7 oz. heavy cream


For the poached rhubarb

  • 6 oz white wine (or a mini bottle)
  • 1 tbsp golden caster sugar
  • 1 vanilla pod, split lengthways and scraped
  • 4 tall rhubarb stalks (around 14 oz.), cut into 2 inch pieces

For the topping

  • ⅔ cups jumbo oats
  • ¼ cup plain flour
  • 2 tbsp golden caster sugar
  • ½ cup melted butter

Melt the chocolate in a double boiler, then take off the heat. Whisk the egg whites to stiff, add the sugar and whisk again briefly. Whisk the cream to soft, and fold in the melted white chocolate with the cream. Once mixed, adx a spoonful of the egg whites into the cream and chocolate, stir well, then fold the rest of the egg whites in. Mix quickly so as not to lose any air. Cover with plastic wrap and chill in the fridge for at least 1 hr.

While the mousse is setting, poach the rhubarb. Add your wine, sugar, vanilla, and about ⅔ cups of water into a saucepan and bring to the boil. Put in your rhubarb, reduce heat, and lightly poach for 2-3 mins. Turn off the heat and leave everything to cool.

Heat your oven to 350 F. Mix in your oats, flour, and sugar in a bowl and pour in the melted butter. Stir well, then tip onto a non-stick baking sheet, and bake for 20 mins, tossing halfway through, until golden and crisp. Take out of the oven and sit to cool.

To serve spoon the rhubarb out of the liquid and place into serving bowls, layering with the mousse, and the oat crumb.

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