Live music every Saturday and Sunday.
Want to win a $100 Prahran Market voucher?
What would you spend $100 on at our Market?

Subscribe to our e-newsletter in May for your chance to win a $100 voucher!

With exciting events, foodie news and nearly 100 traders, there's always something new and exciting happening so stay up to date and at the forefront of our news and subscribe to our e-newsletter.

Winner notified on June 8th via email.

5 Ways with a Rhubarb

Friday 16th June 2017

We bet you haven’t tried all these rhubarb recipes!

It’s rhubarb season and it’s time to get creative with this very versatile vegetable that’s now available from many of our fruit and veg traders! Known for its sweet-but-tart flavour, rhubarb is perfect for desserts such as traditional rhubarb crumble and zesty lemon and rhubarb cheesecake, but it also makes a mouth-watering accompaniment to savoury dishes as a sauce, chutney or compote. However you like your rhubarb, we think it’s definitely going to hit the spot this winter, so to get you started we’ve got 5 super tasty rhubarb recipes to try. You can thank us later.

Rhubarb Cheesecake
Creamy, sweet and just a little bit tart – the perfect winter dessert!

Rhubarb Cordial/Cocktail
A deliciously refreshing drink throughout the day turned into playful night-time cocktail by adding your chosen spirit recommend gin or vodka.

Honey Roasted Pork Belly with Savory Rhubarb Sauce
Time for a savoury dish from our rhubarb hero.

Rhubarb and Orange Compote
Serve with yoghurt or porridge for a flavoursome start to the day.

Traditional Rhubarb and Apple Crumble
You can’t go wrong with this traditional rhubarb and apple crumble.

A couple of handy rhubarb tips:

  • If your rhubarb is looking a little droopy, stand it in a jug with some water. Leave for at least 1 hour and voila! Your rhubarb will be revived and ready for cooking.
  • Look out for rhubarb that has firm stalks with good colouring on the leaves and stalks. For a stronger flavour, look for green leaves with deep red stalks. Yellow leaves with pale pink stalks offer a milder flavour and are less stringy in texture.









recommended articles