This ruby-hued plant with alluring sharpness straddles the border between vegetable and fruit, making it a delicious addition to both sweet and savoury dishes. Move past the classic crumble and opt for rosemary-spiked sorbet, lentil salad or a really good rice pudding. www.sbs.com.au/food/ingredient/rhubarb
porridge is currently the darling of the café menu. This no-fuss baked version from teams tangy rhubarb and a vanilla and honey-spiked labna, so you can eat in bed instead! Check out our Bakeproof column for tips and recipes.
This is a slightly different way to cook rhubarb that uses very little sugar and is far more savoury than most rhubarb recipes. The short cooking time allows the rhubarb to show off its wonderful crunchy texture and inherent tart flavour.
Rhubarb is often overlooked for savoury starring parts, but its tartness and slight sourness shines when paired alongside sardines. Charred, smoky and mustardy flavours all combine here to make this a bold dish.
Chef and columnist O Tama Carey uncovers the unusual case of rhubarb’s dual identity. This ruby-hued plant with alluring sharpness straddles the border between vegetable and fruit, making it a delicious addition to both sweet and savoury dishes.