Rhubarb is a British kitchen favourite, from crumbles to rhubarb and custard. Rhubarb powder is dried, finely milled rhubarb, which means you can enjoy that sharp, fruity flavour all year round, not just in spring. Here's what it is and how to use it.

What is rhubarb powder?

Rhubarb is technically a vegetable, but it's cooked like a fruit. Its pink-to-green stalks are the part we eat; the leaves aren't eaten. Dried and ground, rhubarb becomes a pale pink powder that adds tang and colour wherever you'd use the fresh stalks, without the cooking time.

What does it taste like?

Tart, fruity and slightly sour, like cooked rhubarb. On its own it's quite sharp, so it's best paired with something sweet such as sugar, honey, vanilla, ginger, strawberries or custard.

How to use rhubarb powder

In baking

• Stir into crumble toppings, muffin batters and sponge cakes
• Mix into shortbread or biscuit dough for a pink, tangy twist
• Add a little to buttercream or glacé icing for natural pink colour and flavour

At breakfast

• Swirl into yoghurt with honey and granola
• Stir into porridge or overnight oats with vanilla and berries
• Blend into smoothies with strawberries, banana and a little ginger

In drinks

• Make a quick rhubarb lemonade with sparkling water, lemon juice and a little sugar syrup
• Shake into a rhubarb and ginger mocktail
• Whisk into a milkshake with vanilla ice cream

In savoury dishes

• Stir into a sweet-sour sauce for pork, duck or oily fish such as mackerel
• Add a pinch to salad dressings and chutneys

Rhubarb and custard pots

Stir 1 to 2 teaspoons of rhubarb powder and a little honey into 200 g of Greek yoghurt. Layer in glasses with ready-made custard and crushed ginger biscuits, and chill for 30 minutes. A quick, no-cook pudding.

Tips

• Start with a little: rhubarb powder is concentrated and tart.
• Mix with a splash of liquid first to avoid lumps.
• Pair it with ginger, vanilla, orange, strawberry or cardamom.
• Keep the pouch sealed in a cool, dry place, as fruit powders absorb moisture and can clump.

Rhubarb naturally contains oxalates. If you've been advised to limit oxalates in your diet, check with your GP or dietitian first.

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