Rhubarb

Rhubarb is a unique ingredient in the BBQ world, offering a tart, tangy flavour that balances beautifully with smoky, charred notes from the fire. When grilled or roasted over coals, its natural acidity softens and the sugars caramelise, creating a complex flavour profile that can elevate both savoury and sweet dishes. It works exceptionally well when paired with fatty or rich meats such as pork or duck, cutting through the richness and adding a refreshing contrast. Rhubarb can also be used to create glazes, sauces, or even charred as a salad component to add texture and brightness. In terms of handling rhubarb for BBQ, the stalks are the edible part and should be firm and brightly coloured, typically a deep pink or red for the best flavour. Avoid any that look wilted or have blemishes. The leaves are toxic and must be discarded. When preparing rhubarb for cooking over fire, cut the stalks into even pieces to ensure consistent cooking. It softens quickly so it is best to add it towards the end of cooking or grill it gently over indirect heat to prevent it from turning to mush. For storage, fresh rhubarb keeps well in the fridge wrapped in a damp cloth or in a perforated plastic bag to maintain moisture without causing sogginess. It is best used within a week of purchase for optimal flavour and texture. If you have excess rhubarb, it freezes well when chopped and blanched briefly, making it convenient for off-season use in sauces or desserts. Using rhubarb in your BBQ repertoire adds a seasonal, British-grown ingredient that brings brightness and depth to your fire-cooked meals.