Our celebrity chefs will be cooking up a storm every day throughout the festival, and with 60 chalets selling tasty treats, there's bound to be something to get your taste buds tingling! So if you're feeling inspired, why not have a go at one of our mouth-watering rhubarb-based recipes, kindly supplied to us by Stephanie Moon of
Rhubarb and Chicken Hot & Sour Soup

How to use up a chicken carcass from the Sunday roast with your favorite rhubarb ingredient!

Serves 4


  • 1 small onion, sliced
  • 3 tbsp. sunflower oil
  • 2 garlic cloves, roughly chopped
  • 1 chilli, sliced and de-seeded
  • 1 stick of rhubarb, thinly sliced
  • 3 lime leaves
  • 1 chicken carcass bag of leftover chicken trimmings
  • 1 tin chopped tomatoes
  • Juice of 2 limes (to taste)
  • Splash of fish sauce
  • A large handful of coriander
  • 2 glass noodle nests, soaked well



Fry the onion.

Shread off the cooked chicken on the carcass, place the carcass in a pan and bring to the boil for 30 mins.

Add the chilli and garlic to the pan with the lime juice and zest, and the chopped tomatoes.

Add a spalsh of fish sauce, and finally the rhubarb and chicken pieces.

Remove the carcass and serve the soup with the rhubarb popped in thinly sliced at the last moment to keep crisp.

Add the soaked glass noodles and serve with the coriander (or other fresh herbs according to your taste).

Homemade Flat Bread with Rhubarb and Spiced Whitby Mackerel Sandwich

A spicy twist on an old favourite!

 Serves 2


  • 1 large mackerel, filleted and pin bones removed
  • 2 large bamboo skewers (soak in water for 20 mins so they do not burn when cooking the fish)
  • Finely chopped green chilli (we are only using ½ teaspoon as this is strong stuff!)
  • 1 lime
  • Your choice of spice for the mackerel. We use a special blend of curry spices
  • Pinch of cracked black pepper
  • Pinch of sea salt
  • ¼ large head of crunchy green salad
  • 1 stick of rhubarb
  • 1/2 cucumber, diced



For the fish:

Gently sprinkle the mackerel with sea salt.

Cut the lime in half and then again into three segments before placing the lime and the mackerel on a bamboo skewer.

Rub the chilli, seasoning and a little zest and juice of lime over the mackerel and allow to marinate. This can be done overnight for a strong marinade, or used straight away if you prefer.

Make sure the barbeque is hot, or use a hot chargrill pan.
Cook the mackerel for around two minutes each side, depending on the size of the fish.

For the rhubarb and cucumber dressing:

Finely chop the rhubarb

Add the diced cucumber and seasoning then serve

Serve with the coriander, black pepper, flatbread and rhubarb and cucumber dressing

Ginger and Rhubarb Pudding and Molten Sauce

A delicious, warming dessert, perfect for this time of year!


  • 50g butter
  • 600g rhubarb, trimmed
  • Zest of an orange, and juice
  • 3 eggs, separated
  • 180g caster sugar
  • 50g self raising flour
  • 150ml milk
  • 2 teaspoon powdered ginger



Heat your oven to 180c and grease a pudding dish.

Place rhubarb in a pan with 1 tablespoon ginger, plus orange zest and juice and 4 tablespoons of caster sugar.

Bring to the boil. Once tender, drain well and keep juice and rhubarb.

Mix butter and remaining sugar until light and fluffy.

Add the egg yolks one by one and flour 1 tablespoon at a time so the batter does not split.

Now add the remaining teaspoon ginger.

Whip up the egg whites into a meringue.

Place everything in a dish and bake, with the pieces of rhubarb in the bottom of the dish and then pour the batter (add some of the rhubarb liquid) over the top.

Bake for 20 mins until the top is cooked.

The sauce is in the bottom of the pudding and the pudding is on the top.