Naturally acidic and tart in flavour, it is traditionally paired with sugary sweet jams and in desserts. Classic combinations include; rhubarb and custard, rhubarb and ginger, and rhubarb and strawberries. Cooled stewed rhubarb folded into lightly whipped cream makes a simple seasonal dessert.

About the Producer

Grown by Malcolm Robertson, Co. Wexford

Seasonality

April- September