Pork Chops And Pizza: Chefs Share The Best Meals To Make With Rhubarb

Comment provided by Kit Delamain, head chef at Circus Pizza, Panzer’s, Stuart Gillies, chef-owner for Number Eight, Sevenoaks and Bank House, Chislehurst, and Zoe Gill, development chef at Brakes Foodservices.

Great news for fellow bakers – though we’re reaching the end of winter’s forced rhubarb harvest, most other varieties are almost in season, and will remain at their best until June.

The tangy treat, which is technically a vegetable, is a favourite among home cooks and chefs alike. So, we thought we’d ask some pros, namely, chefs Stuart Gillies, Zoe Gill, and Kit Delamain, to share their favourite dish involving rhubarb.

Stuart Gillies: a classic crumble 

“At this time of year, rhubarb really takes centre stage, and I like to use it in a crumble with apple and oats,” Gillies told us.

That way, “its natural sharpness is the hero, balanced gently with sweetness and finished with a crisp, buttery topping”. 

We’ve written before at HuffPost UK about why you should consider baking, rather than stewing, your rhubarb, as well as the best crumble topping we’ve tried so far.

Zoe Gill: pork chops with rhubarb compote 

Sweet is not the only option here, the chef told us. 

“Rhubarb is a great ingredient to pair with a pork dish. When cooked down into a compote, it works really well as a substitute for pear or apple sauce,” she explained. 

“Its tangy, sharp taste acts as a great contrast to the fattiness of a pork belly or chops, especially with a touch of honey and herbs.”

Then, there’s the nutritional element to consider.

“Rhubarb is also high in fibre, vitamin C and calcium, so it can be considered a healthy accompaniment,” Gill said. 

“I would recommend serving with seasonal vegetables like asparagus, carrots or broad beans and a side of roasted or boiled Jersey royal potatoes.”

Kit Delamain: a rhubarb pizza (yes, really)

The pizza chef, who really seems to stand by his craft, said: “We went up to Leeds in February to secure the pink gold, the English champagne, Yorkshire forced rhubarb.

“We could see no better use for it than to spruce up our already divisive custard pizza, made with vanilla to pair with our limited rhubarb. It’s a big pink custard tart.” 

If you don’t fancy proving your own dough, though, a custard and rhubarb tart is a beautiful and surprisingly simple thing: BBC Good Food’s gingery recipe is incredibly well-reviewed.

(Don’t tell the chefs, but both us and them recommend premade shortcrust for the job).