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Rhubarb season always feels fleeting and special. Perhaps it’s the brief window it appears, arriving in spring and lasting only into midsummer, or maybe it’s the way its vibrant pink stalks instantly bring colour to kitchen counters and garden tables.
During our recent summer collection shoot at Pythouse Kitchen Garden, we also spent time in the rhubarb patch itself, capturing it at its most abundant and bountiful, growing just as nature intended. This theme carried on through the day, finding its way onto our tables in the form of a rhubarb and orange cake, styled amongst our handmade ceramics, soft linens and afternoon tea in the greenhouse.
A seasonal ritual
Rhubarb feels deeply aligned with the way we love to live at Sorbet Living – embracing ingredients when they’re naturally at their best, rather than expecting everything to be available all year round.
In season from around April through to July, rhubarb reminds us of the simple pleasure of enjoying things while they’re here. We love its contrast too: large crisp green leaves alongside vivid pink stalks, and a flavour that feels both sharp and comforting all at once.
There’s nostalgia woven into it as well. For many of us, rhubarb brings memories of childhood puddings and Sunday lunches – generous dishes of rhubarb crumble arriving at the table with warm custard.
And beyond baking, it’s wonderfully versatile. Serve stewed over creamy yoghurt for breakfast, folded through compotes, or transform rhubarb into a chutney served alongside roast pork. It feels equally at home in everyday rituals and special gatherings.
Rhubarb & orange cake
This recipe featured in our summer shoot – the tartness of rhubarb paired with orange and almond creates a cake that feels rustic and comforting, perfect for afternoon tea or warm from the oven as a pudding.
Ingredients
Method
Step 1
Mix the rhubarb with 50g sugar and leave for 30 minutes to draw out the juices. Preheat the oven to 180°C / 160°C fan and line a 23cm round cake tin.
Step 2
Beat together the remaining sugar, butter, orange zest and juice. Add flour, almonds, baking powder and eggs and mix until smooth. Fold through the rhubarb and its juices. Spoon into the cake tin.
Step 3
Scatter with flaked almonds and bake for 1 hour–1 hour 15 minutes until golden and cooked through. Cool slightly and dust with icing sugar before serving.
Savouring what’s here now
Part of the joy of seasonal ingredients is knowing they won’t stay forever. Rhubarb season feels like a quiet reminder to be present, to notice what’s growing, cook with what’s available and enjoy simple moments around a table.
Fresh flowers from the garden, tea poured into favourite mugs and a warm slice of cake shared with friends; often it’s these small rituals that become the moments we remember most.
Explore our summer collection and discover pieces made for seasonal tables and slow, shared moments.
Words by Amy Tarrant
Rhubarb cake baked by Ailie Williams, our shoot stylist
Photography by Marte Marie Forsberg
More blog posts about our collections, makers, and locations.
