21/04/2026
The rhubarb is delicious at the moment!
Rhubarb Season is Here!
Many of you will now be harvesting plenty of rhubarb from your plots — but what do you do when you’ve got more than you can eat fresh?
The good news is rhubarb is incredibly versatile, and there are lots of ways to preserve your harvest so nothing goes to waste:
🌱 Freeze it – Chop and freeze raw, or lightly stew first for ready-to-use portions for crumbles and pies.
🌱 Can it – Preserve in syrup, compote, or as a stewed base for desserts.
🌱 Make jam or chutney – A classic way to balance rhubarb’s sharp flavour with sugar, spice, or citrus.
🌱 Dehydrate or dry it – Slice thinly for chewy snacks or to rehydrate in baking.
🌱 Infuse it – Use rhubarb to flavour vinegar, cordial, gin, vodka, or even kombucha-style drinks.
🌱 Cook & store – Make compote and refrigerate or freeze in portions for quick puddings.
🌱 Vacuum seal & freeze – Helps preserve texture and flavour for longer storage.
🌱 Blend & bottle – Turn into purées for smoothies, desserts, or baking ingredients.
🌱 Roast & preserve – Roast with a little sugar and store as a rich dessert base.
🌱 Cordials & syrups – Reduce with sugar to create drinks that last for weeks in the fridge.
🌱Sorbets & ice cream – Turn your rhubarb into refreshing sorbets or creamy ice cream for a seasonal
From drinks to desserts, rhubarb can be stored in many forms — meaning your allotment harvest can be enjoyed long after the season ends.
What's your favourite way?