Anna Rubingh - Rhubarb & Elderflower

Rhubarb and elderflower, stars of early summer

Photography + recipes: Anna Rubingh

Rhubarb and elderflower are the stars of early summer, a sign that the season is truly on its way. Catch these flavours while you can: enjoy them fresh, and preserve some to keep that early summer feeling alive later in the year.

To preserve, start by making elderflower cordial. For a special twist, use pink elderflowers from the Thunderbird variety, they will give you a pink elderflower cordial and a Thunderbird tree looks spectacular in the garden. Make rhubarb cordial too; it’s fantastic in lemonade, or as a syrup for cakes and desserts. Rhubarb relish is another great option, the tangy flavour pairs perfectly with pan-fried mackerel. Add some salty capers and a slice of toast for a perfect lunch, ideally enjoyed outdoors.

You can also infuse honey with elderflower for an almost instant floral hit. Try using that honey to flavour yoghurt and serve it with a rhubarb crumble made with a splash of elderflower cordial.

Make elderflower fritters by dipping the blossoms in a simple batter and frying them until crisp. Serve with rhubarb and the first strawberries, gently poached with a little elderflower cordial.

Or, use your cordial in a vinaigrette to dress a simple salad of fresh broad beans and tender lettuce leaves.

These are all beautiful ways to savour the taste of early summer—and to bottle up a little sunshine for a rainy day later in the year.

(Red )Elderflower Cordial

Rhubarb Cordial