Making the Most of Garden Rhubarb

Our neighbour popped round the other day with an armful of rhubarb.

It’s not something we’re particularly keen on, if I’m honest. And we’ve already got a huge patch of it in the garden, given to us years ago by a friend. But I smiled and thanked my neighbour and took it anyway. I'd done them a favour earlier in the day and they were looking for a way of saying thank you!

That said, there are a couple of exceptions where I have quite enjoyed rhubarb, heavily disguised, in the past.

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How I Served Rhubarb at My B&B

When I ran the B&B, I used to serve rhubarb and orange muffins. They were light, fluffy, and always popular with guests. I also served rhubarb compote, which worked brilliantly on the breakfast table.

Get the Rhubarb Muffin Recipe here >> Orange and Rhubarb Muffins

Another rhubarb recipe we used to enjoy, back when my ice cream maker still worked, was Delia Smith’s Rhubarb Crumble Ice Cream.

I did briefly consider buying a new ice cream maker just to make it again. But then I thought—maybe a simple rhubarb fool would be just as good. And a lot cheaper than spending over £100 just to use up some free rhubarb!

Why Compotes Are Great for B&B Breakfasts

I was a big fan of compotes at the B&B. My plum compote was another guest favourite. It improves in taste overnight and will last a couple of days in the fridge.

Compotes are a great way to use up surplus garden fruit—if you’ve got it—or to improve those cheap supermarket plums that never seem to ripen properly. They freeze well too, ready to defrost whenever you need them.

Get the Plum Compote Recipe here >> Spiced Roast Plum Recipe

I had an old rhubarb compote recipe on my blog, but when I looked it up, I was a bit shocked by how much sugar it used. I also remember it being far too watery.

Finding the Perfect Rhubarb Fool Recipe

So I did a bit of Googling for rhubarb compote and fool recipes, and came across a 2012 Guardian recipe for Rhubarb Fool by Felicity Cloake. I gave it a try, and we loved it. In fact, I’ve made it twice in the last two weeks.

We served it for dessert with homemade meringues to add a bit of sweetness, as the fool itself isn’t particularly sweet.

Rhubarb Compote for a Healthier Breakfast Idea

I also made enough compote to try for breakfast, folded into yoghurt and topped with homemade granola. It was delicious.

If you’re serving breakfast to guests, you could leave the compote on the buffet for them to add to their yoghurt, or layer it up in glasses with yoghurt and granola to make breakfast parfaits.

Check out my favourite granola recipe here >> Karen's Granola Recipe

Rhubarb Recipes for B&B Breakfast or Dessert

Easy Rhubarb Compote Recipe

• 500g rhubarb
• 5 tablespoons white or golden sugar

Chop the rhubarb into 1 cm chunks. Add to a large saucepan with the sugar. Cook over a low heat, stirring occasionally, until the rhubarb softens and breaks down.

Serve as it is for compote, or strain off the juice if you want to use it in a fool. The juice will be a lovely pink colour.

Breakfast Rhubarb Fool Recipe (Serves 1)

• 150g natural Greek yoghurt
• 100g rhubarb compote
• A little rhubarb juice

Fold the compote into the yoghurt and drizzle a little of the juice on top. Perfect served with granola.

Rhubarb Fool Eton Mess Dessert Recipe (Serves 4)

• 300ml double cream
• 100ml natural Greek yoghurt
• Strained rhubarb compote (made with 500g rhubarb and 5 tablespoons sugar)
• A little rhubarb juice
• 3 small meringues (see recipe below), broken into pieces

Whisk the cream to soft peaks, then fold in the yoghurt. Fold in the strained rhubarb compote. Serve topped with the meringue pieces and a drizzle of rhubarb juice.

How to Make Easy Meringues (Makes 3)

• 2 egg whites (handy if you’ve made hollandaise at breakfast)
• 50g caster sugar

Preheat the oven to 110C / 100C fan / Gas ¼.

Whisk the egg whites to fairly stiff peaks. While whisking, add the sugar a teaspoon at a time until fully incorporated.

Line a baking tray with parchment and spoon on the meringue mixture.

Bake for about 1½ hours. We like ours a little chewy in the middle. Bake longer if you prefer them crisp.