Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

As the last rays of summer sunshine fade into the crisp, golden days of autumn, it’s time to get more creative. I’m not ready for the slow cooker, and the cold salads are no longer calling my name, but I still want delicious and wholesome meals; this is where the late summer and early autumn produces come in.

Autumn brings a variety of fruits and vegetables, and one of the stars of this transition is rhubarb.

While rhubarb is traditionally associated with spring, but it can be harvested into September, making it the perfect bridge between the two seasons.

 Its sharp, tangy flavour pairs beautifully with a variety of autumnal ingredients, allowing you to create both sweet and savoury dishes that are perfect for making the most of these final sunny days.

Sweet delights

Crumble: Rhubarb’s tartness makes it a standout in desserts, providing a fresh contrast to sweet elements. For a simple yet elegant treat, try a rhubarb and apple crumble. The combination of rhubarb’s zing and the mellow sweetness of apples is a match made in heaven. 

Add a dash of cinnamon and a hint of nutmeg for warmth, and top with a buttery crumble enriched with oats and brown sugar. Serve it with a scoop of vanilla ice cream to truly capture the essence of the changing seasons.

Galette: If precision is not your cup of tea, a rhubarb and ginger galette allows you to create a homely and rustic, free-form pie and no one can critique your pie because your inner artist is at work. You can make this easier by buying an excellent quality pre-made pastry.

Ginger is one of rhubarb’s best friends, amplifying its tartness while bringing in a spicy, warming note. For the galette, roll out a flaky pastry and fill it with slices of rhubarb, a sprinkle of sugar, and freshly grated ginger. The result is a dessert that’s both sophisticated and comforting, perfect for those early autumn evenings spent outdoors while the weather is still mild.

If you like custard tarts, consider adding rhubarb and cardamom to your custard. The floral notes of cardamom elevate the tangy rhubarb, while a rich, creamy custard smooths out the tartness. This dessert feels luxurious but is surprisingly simple to prepare, and it’s a beautiful way to show off rhubarb’s versatility.

Savoury surprises

While rhubarb mostly associated with desserts, it can shine just as brightly in savoury dishes. Its acidity works like lemon or vinegar, adding brightness to dishes while balancing richer flavours.

Curry: One fantastic way to use rhubarb in a savoury context is with a rhubarb and lentil curry. The tartness of the rhubarb cuts through the earthiness of the lentils, while spices like cumin, coriander, and turmeric create a fragrant, warming base. 

Add in some coconut milk for creaminess, and you have a wonderfully hearty dish that feels right at home in the early days of autumn.

Chutney: For something lighter, try a rhubarb chutney. This tangy condiment can be made with spices like mustard seeds, cloves, and star anise, adding depth to the rhubarb’s flavour. 

Serve it alongside roast pork or grilled chicken, where its acidity cuts through the richness of the meat. Rhubarb chutney is also perfect with cheese, making it a lovely addition to an autumnal cheeseboard.

For a delicious glaze for grilled chicken, cook some rhubarb with honey and Balsamic vinegar and brush this over the chicken towards the end of the cooking time. 

The sweet-tart rhubarb glaze, accented with balsamic vinegar and a touch of honey, caramelises beautifully on the grill, giving the chicken a deep, smoky flavour with a bright, tangy finish.

Yemi's verdict

As summer fades, rhubarb allows you to savour the last of the sunshine while embracing the flavours of autumn. 

So, lets make the most of the last summer sun by celebrating this unsung hero of autumn. I gave in and made a rhubarb and ginger brown butter pudding, a rhubarb, honey and ginger ice cream which will go nicely with a hot pudding, and compote to add to waffles and pancakes.

Yemi's top tip: I got my rhubarb from local father and son growers Gary and James Sibson at Naturally Grown Farm. They have a Saturday stall by Yorkshire Farmers Meat Co on Beulah Street, Harrogate.