From Garden to Plate

From Garden to Plate



When it comes to growing seasonal fresh fruit and veggies Rhubarb will forever be a favourite. I like to keep my cooking simple and seasonal. There is nothing better than cooking something that you grew yourself.

Rhubarb reminds me of my childhood. I could always count on Gran to have a pot of fresh Rhubarb in the fridge. Come to think of it she always had ice cream too.
How good is a simple scoop of ice cream and nourishing rhubarb stew. If you dont know you must add this to the list of simple desserts.
It has only been in my most recent years of home ownership when I inherited an amazing established Rhubarb patch under the mandarin tree that I came to appreciate this plant even more. 
I love gardening but if I have to drop the ball on something in my house it is often the garden. The thing I love most about rhubarb is that it will live under ANY condition.
Neglect is my specialty.
For anyone starting out growing your own fruit and veggies this one is a keeper - she will keep going even when you thought you gave up on her. If you have small kids starting their growing journey this is also a fun one to start those open communications and educate on how to grow. The process from garden to plate is so satisfying for our little minds - for them to easily grow and make something from start to finish.
I want to share with you my favourite rhubarb tips from garden to table. I hope I can inspire you to become a Rhubarb enthusiast like me.

5 Steps to Rhubarb Success

  • Choose a spot in full sun.
  • Prepare your soil with organics compost and sheep pellets. - I like to occasionally spray my veggies with organic seaweed concentrate. (This is about as technical as I get when it comes to caring for my veggies.)
  • Autumn through to the end of spring is generally a good time to plant rhubarb in New Zealand.
  • Feed with a general fertiliser during the key growth periods of spring and autumn.
  • Keep plants well watered, particularly through dry periods.


Fennel Fact

  • When planting rhubarb remember that rhubarb leaves are poisonous and that only the stem can be cooked and used - I also like to throw away my Rhubarb leaves over composting in my bin to avoid contamination. 
  • Rhubarb is sometimes considered a fruit, because it is generally eaten with sweet dishes. Technically, however, it’s a vegetable.
  • Rhubarb stems will store in the fridge for a week or so. They can also be frozen for up to three months once cut into 5-10cm lengths.
  • Rhubarb is rich in vitamin K - for optimum brain health



Here are my favourite top three recipes - they are all incredibly simple and nourishing. These recipes are easy to make, store and even easier to eat! 

Tip before starting any recipe below:

Cut stalk into bite size pieces and place in warm water for 20 minute before cooking. Drain & rinse before use. This removes some of the bitterness.

you can freeze and keep rhubarb for 5 months or try preserving. 


Traditional Rhubarb stew.


  • 500g rhubarb, chopped into chunks.
  • 100g golden caster sugar
  • 3tbs Water


Cover and simmer on a very low heat for 15 mins.



Rhubarb & Walnut Crumble


  • 500g rhubarb, chopped into chunks.
  • 100g golden caster sugar

For the crumble topping

  • 1/2 cup self-raising flour
  • 85g butter, chilled
  • 50g light brown sugar
  • 50g chopped walnuts (optional)
  • 1/4 cup Oats 


Prepare filling as above (rhubarb stew)

Pour the rhubarb into a medium baking dish.

Heat oven to 200C/180C fan

To make the topping, rub  self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.

Now add brown sugar and chopped walnuts, if using. Mix together with your hands.

Scatter over rhubarb mix and bake for 30 mins or until golden brown.


This last one is a favourite of mine.


Rhubarb Cake



2/3 cup granulated sugar , plus 2 tbsp for top of rhubarb
3 eggs
3 tablespoons butter , melted
2 tablespoons milk or buttermilk
1 teaspoon vanilla or vanilla bean paste
1 cup plus 2 tablespoon all-purpose flour
3/4 teaspoon baking powder
pinch of salt
2 cups diced rhubarb


1. Preheat oven to 180 degrees.
2. In a bowl mix eggs and 2/3 cup of sugar until light.
3. Add melted butter, vanilla, and milk.
4. Stir in flour, baking powder and salt and mix to combine.
5. Pour into a 8 or 9 inch cake pan that has been sprayed with nonstick cooking spray.
6. Spread diced rhubarb around the top of the batter and sprinkle with 2 tbsp sugar.
7. Bake for 30 minutes or until a knife comes out clean.

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