Home Beauty recipe Make four sweet seasonal puddings with a bunch of ripe summer rhubarb

Make four sweet seasonal puddings with a bunch of ripe summer rhubarb


As gloomy days are replaced by sunny skies, the arrival of spring brings with it a new harvest of seasonal fruits and vegetables.

And with British rhubarb season running anytime between February and June, the start of spring welcomes the return of the lively, tart-tasting vegetable.

As its neon pink stems fill gardens and farmers markets across the country, it’s the perfect time to buy a bouquet and cook up a storm.

Whether you fancy making a classic crumble or are looking for something a little more original like a zesty fruit pot, OKAY!‘s Victoria Gray sums up some of her favorite seasonal rhubarb recipes…

Rhubarb and custard tart

For 6 to 8 people

Cook up a treat with rhubarb and custard tart

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  • 375g ready-to-use shortcrust pastry
  • 5 eggs, (1 beaten, for brushing, and 4 yolks)
  • 250g caster sugar
  • 1 vanilla pod, split and seeds scraped and reserved
  • 2 teaspoons cornstarch
  • 25g plain flour
  • 200 ml fresh cream
  • 350ml whole milk
  • 400 g forced rhubarb, cut into 4 cm pieces


  1. Butter a 25 cm fluted tart mold and line it with shortcrust pastry. Refrigerate for 20 minutes.
  2. Preheat the oven to 200°C/180°C convection/thermostat 6. Spread a sheet of baking paper over the dough, fill with baking beads and bake blind for 20 minutes.
  3. Remove from oven and remove paper and beans. Return the pie shell to the oven for 10 minutes, until golden brown.
  4. Brush the inside of the pie shell with the beaten egg, then return to the oven for an additional minute to dry.
  5. To make the pastry cream, whisk the egg yolks with 60 g of caster sugar, the vanilla seeds, the cornflour and the plain flour in a bowl.
  6. Add the fresh cream and milk to a saucepan and heat until boiling.
  7. Slowly pour the milk and cream over the egg mixture in the bowl, whisking briskly.
  8. Clean the pan and return the egg and milk mixture to it. Place over medium heat and whisk until thickened. Remove from heat and let cool completely.
  9. Add 300ml water and the remaining 200g sugar to a large shallow saucepan.
  10. Heat over medium heat until the sugar has dissolved. Increase the heat and let the mixture boil for 1 minute.
  11. Reduce the heat to low and gently add the rhubarb pieces.
  12. Poach for 5 to 10 minutes, until the rhubarb is tender but retains its shape. Then turn off the heat and let the rhubarb cool in the syrup for a few hours, or ideally overnight.
  13. To assemble the pie, spread the custard evenly over the base of the pie. Garnish with rhubarb pieces and drizzle with a little syrup. Refrigerate until ready to serve.

Pots of rhubarb, ginger and lime

For 4 people

Jars of rhubarb, ginger and lime for a refreshing treat
Jars of rhubarb, ginger and lime for a refreshing treat


  • 600 g rhubarb, cut into small pieces
  • Finely grated zest of 1 lime, plus 1 tablespoon lime juice
  • 30g caster sugar
  • 200g ginger biscuits
  • 50g of butter

For the lime cream filling

  • 300 ml fresh cream
  • 2 tablespoons mascarpone
  • 20g caster sugar
  • Finely grated zest and juice of 2 limes
  • 3 tablespoons coarsely chopped pistachios


  1. Put the rhubarb, lime zest, lime juice and sugar in a saucepan. Heat for 2 minutes over medium-high heat and cover with a lid. Reduce the heat and simmer for 10 minutes until the rhubarb is just tender.
  2. Remove from heat and let cool.
  3. Meanwhile, place the ginger cookies in a ziplock freezer bag and crush them with a rolling pin until they become crumbs.
  4. Add the butter to a medium saucepan and heat until melted, remove from the heat and add the ginger crumbs and stir well to coat. Let cool.
  5. Prepare the filling by putting the cream, mascarpone, sugar and lime zest in a bowl and beat until completely combined. Stir in lime juice, until mixture is glossy.
  6. Pour the crumbled ginger nuts into the bases of four pretty goblets or jam jars. Add rhubarb and coat with lime cream.
  7. Sprinkle with a few chopped pistachios and chill for an hour before serving.

Waffles with rhubarb compote

For 4 people

Making a rhubarb compote is an excellent choice
Making a rhubarb compote is an excellent choice

Billie Faiers, Greg Shepherd and children Nelly and Arthur form an adorable family unit in the photoshoot

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For the waffles

  • 150g self-rising flour
  • 1 teaspoon baking powder
  • 4 teaspoons caster sugar
  • 1 large free-range egg
  • 200ml) milk
  • 40g melted butter
  • 4 drops vanilla extract

For the rhubarb compote

  • 175 g forced rhubarb, cut into small pieces
  • 1 small blood orange, squeezed
  • 100g caster sugar
  • 1 vanilla pod, split


  1. Heat the waffle maker according to the manufacturer’s instructions.
  2. Mix all the dry ingredients together in a large bowl. Incorporate the egg little by little, then add the milk, butter and vanilla extract little by little. Whisk for a few minutes until you obtain a smooth and silky paste.
  3. Heat the oven to 180°C/160°C convection/gas thermostat 4.
  4. Using a ladle, pour the batter into your waffle iron and cook according to the manufacturer’s instructions. Repeat until all the batter is used up, placing your finished waffles on a baking sheet as you go.
  5. Once all the waffles are done, transfer them to the oven for 5 minutes to warm them up and crisp them up while you prepare the rhubarb compote.
  6. Place the rhubarb, orange juice, sugar and vanilla bean in a medium saucepan and bring gently to a boil.
  7. Once bubbling, reduce the temperature and cook over low heat for 15-20 minutes, stirring occasionally.
  8. Remove from the heat, remove the vanilla pod, stir and let the compote cool for a few minutes before pouring it over the waffles.

Oat crumble with rhubarb

For 4 people

You can't go wrong with a rhubarb oatmeal crumble
You can’t go wrong with a rhubarb oatmeal crumble


For the crumble

  • 100g plain flour
  • 50g rolled oats
  • 50g jumbo oats
  • 25g slivered almonds
  • 100g butter cut into cubes
  • 50 g golden caster sugar

For filling

  • 175g forced rhubarb
  • 100g caster sugar


  1. Preheat the oven to 200°C/180°C convection/thermostat 6.
  2. Put the flour, both types of oats, slivered almonds, butter and sugar in a bowl and press together with your fingers to achieve a crispy texture. Pour onto a baking tray lined with baking paper and bake for 10 minutes.
  3. Meanwhile, cut the rhubarb into pieces and place in a baking dish with 4 tablespoons of water. Sprinkle with sugar and roast for 10-15 minutes, until the rhubarb is tender but still holds its shape.
  4. Remove from oven. Spread the filling over the roasted rhubarb. Return to the oven for another 15-20 minutes until the topping is golden brown.

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