don’t remember rhubarb featuring in the Trenga potager when I was growing up in
France. It was not until I moved to England that I discovered this amazing
vegetable-come-fruit and I vividly remember my first rhubarb crumble – served
with this strange thing called custard! It wasn’t much to look at, but the first
mouthful was something of a ‘food moment’ for me – one of those experiences
where, suddenly, you have discovered a new world of flavour.
love watching the rhubarb collection through the seasons at Wisley. It’s an
unbelievable transformation from mounds of nothingness to the most majestic
show of colours. More than 100 different rhubarb varieties are held here in the
National Collection of Rhubarb. I have bought my very own Wisley rhubarb plants
from the shop and am looking forward to them starting to do their thing.
Rhubarb is very easy to look after and a crown can last 20 years or more,
although to maintain strong plants it needs to be divided every three to five
great thing about rhubarb in the kitchen is that it is so versatile. We love
planning our menus with it. When pickled and paired with a deeply savoury duck
confit it is a truly amazing spring dish. Rhubarb goes so well with fresh young
cheeses too. Here at Wisley we make rhubarb lemonade, which is great for the
whole family, but add a splash of prosecco and then you have a refreshing
aperitif for the adults.
of Wisley outlets are showcasing rhubarb in a wide range of dishes and events
this spring. Make sure you try our creamy rhubarb and ginger tart on your next
visit, and pick up one of our rhubarb recipe cards. Throughout April and May we
have special rhubarb tasting menus available in the Food Hall and Restaurant.
Even better, join us in the Restaurant at 12.30pm on the 10th or 11th
of May when Wisley gardeners will be giving guests a tour of the National
Rhubarb Collection before a sumptuous rhubarb lunch. Secure your place by
calling 01483 225329 or visit