a British kitchen journal
Rhubarb from the allotment, the forcing shed and the greengrocer.
Plain, reliable recipes for the pink stalks of January and the rowdy maincrop of May. Growing notes for one good crown. No shop, no sponsorship, no affiliate links.
pink noses, late March
The index
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01Kitchen notes
The UK rhubarb year: when to pick, when to stop, and what to leave
A short seasonal guide for anyone with a crown in the garden or an eye on the greengrocer’s shelf. Plus the thing to remember about the leaves.
2 Nov · 2026 -
02Cakes & bakes
Rhubarb and ginger cake: an upside-down loaf that keeps for a week
A moist loaf with roasted rhubarb on top, caramelised to a sticky edge. Not a sponge; closer to a parkin. It improves on the second day.
20 Oct · 2026 -
03Puddings
A proper rhubarb crumble: the one recipe worth keeping
A plain, reliable crumble with buttery topping, sharp-sweet fruit and a bit of chew from the oats. No cornflour, no cardamom, no fuss.
28 Sept · 2026 -
04Preserves
Rhubarb and ginger jam: a short-set preserve that keeps its colour
A loose-set jam with sharp fruit and a good thwack of fresh ginger. No pectin, no lemon pips, no overnight soak.
5 Sept · 2026 -
05Rhubarb in Britain
The Rhubarb Triangle: why Yorkshire forced rhubarb is its own thing
Nine square miles between Wakefield, Morley and Rothwell still grow rhubarb in the dark, by candlelight, from January to March. Here is why that matters in the kitchen.
15 Aug · 2026 -
06Growing notes
Growing rhubarb from a crown: a plant that lasts a decade
A single rhubarb crown, planted well in a winter month, will feed a household for ten to fifteen years. Here is what to do in the first season, and the few things that go wrong.
10 Jul · 2026
About this journal
Rhubarb Recipes is a small, independent kitchen journal written by home cooks and kitchen-gardeners in the UK. We publish one piece at a time, when it is good, with attention to what actually works in a domestic oven and a wet allotment. There are no sponsored posts, no affiliate links and no named chef on the masthead.
If you have a recipe or a growing note to pitch, see our write-for-us page. If you want to say hello, our address is here.