Rhubarb recipes

Rhubarb and vanilla is a classic combination for a reason

Helen Graham shares a crumble recipe with a spicy twist

This simple yet extravagant-looking pudding is a great way to show off the beautiful pink rhubarb that is available at this time of year.

We love rhubarb at Clarke’s – it is used in all manner of ways, including ice creams, sorbets and meringues, or simply baked with sweet wine and blood orange juice. This sweet and tangy cake works especially well with a scented tea.

Helen Evans, previously head baker at Flor Bakery and now owner/baker at Eric’s in East Dulwich, presents baking recipes where the flour is the star of the show, including these rhubarb cakes, using red lammas wheat flour and ground almonds

Carole Bamford's recipe for an elegant dessert, from her cookbook of recipes from Daylesford.

Our food editor shares her sumptuous recipe for a modern take on rice pudding

Chef Trine Hahnemann suggests you need to eat this rhubarb filo tart recipe the day you bake it, and we see no issue in that

This pretty dessert can be eaten warm or cold

Oily mackerel pairs so well with something sharp, and here rhubarb is used to great effect.

Ginger and rhubarb are a perfect marriage, as is rhubarb and custard, so this makes a harmonious ménage à trois.

A rhubarb and rosewater tart recipe by Caroline Barty. Delicious on the day and the day after - charmingly colourful too.

Move over rhubarb crumble, this tart is far more photogenic and worth the extra effort to make

This recipe for baked rhubarb with fluffy hazelnut meringues is part of our collection of recipes for a relaxed lunch party from the antiques dealer Christopher Howe

This rhubarb crumble is lovely warm with custard or ice cream, or cold with a dollop of whipped cream.

A boozy French pudding with a British twist of Yorkshire forced rhubarb.

Rose water transforms this traditional British vegetable

Make the most of seasonal rhubarb with this healthy breakfast treat

Banish all thoughts of school blancmange with this sophisticated version

A fruity twist on a French classic makes the perfect breakfast treat