Rhubarb Panzanella

This panzanella is a summery delight of a salad. Tart rhubarb, leafy greens, refreshing cucumber, crunchy radishes and sweet tomatoes are all topped off with crusty chunks of bread and a delicious balsamic dressing.

Ingredients: 50g rhubarb (1 stick), 1 baby cucumber, 50g radishes, 120g cherry tomatoes, 50g yellow cherry tomatoes, bunch of rocket, handful of spinach, 2 stems of mint.

From the larder: 2 slices of bread, 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tbsp honey, salt, pepper, (optional: 3 pieces of cooked bacon).


  • Preheat oven to 180 degrees C. Roughly tear the bread into approx 3cm pieces. Lay on a baking tray and place in the oven to dry out and crisp up for about 15-20 minutes.
  • Wash the rocket and spinach and place in a salad bowl.
  • Quarter the cucumber lengthways and then slice the quarters into chunks. Halve the cherry tomatoes, slice the radishes and chop the mint leaves. Add all to the salad bowl.chopped tomatoes and rhubarb overheadchopped veg angle 1600px
  • Slice the rhubarb very thinly (approximately .5cm or thinner) and add to the salad bowl.
  • In a small bowl, whisk together the olive oil, vinegar, honey and a pinch of salt and pepper. Taste and adjust proportions as desired.ingredients in salad bowl 1600px
  • Pour the salad dressing over the salad and toss to dress well.
  • Add the bread into the salad and briefly toss. If using bacon, chop into small pieces and add to the salad.
  • Serve the panzanella in bowls and enjoy.salad, no hands 1600px

Rhubarb and Butternut Squash Lentils

‘Tis the season for forced rhubarb! Normally tucked into sweet desserts, we’ve made a slightly unusual but utterly tasty supper of rhubarb and butternut squash based lentils which will make your taste buds tingle!

Ingredients: clove of garlic, 2 shallots, 200g butternut squash, 1-2 sticks of forced rhubarb, handful of spinach, small bunch of parsley.

Larder: 150g rice, 100g yellow/red lentils, 1-2 tsp honey, 1 tin tomatoes, 350ml water (optional ½-1 tsp fennel seeds).


  • Chop the shallots and dice a garlic clove. Peel and chop the squash into small 1-2cm chunks.
  • Sauté shallots, garlic, squash and optional fennel seeds for 5 minutes in a large sauté pan or saucepan.
  • Slice the rhubarb into about 1cm slices & add to the pan along with 2-3 tsp honey, allowing the honey to melt into the pan.sauteeing-rhubarb-and-shallots-600px
  • Stir in the lentils and then add the tin of tomatoes and 350ml water. Add a pinch of salt and simmer for 25 mins or until lentils and squash are soft. Add more water if needed.
  • Start cooking the rice in a saucepan according to packet instructions.
  • Just before serving, chop spinach and parsley add to the lentils and cook until spinach wilts.
  • Serve the rhubarb lentils with rice.