[wpsbc id="1" title="yes" legend="yes" dropdown="yes" start="1" display="1" language="auto" month="0" year="0" history="1" tooltip="1" weeknumbers="no"]

Blog and News

Seasonal Recipe: Rhubarb

23rd May 2019

In addition to the recipes from Parham’s Big Kitchen, you can also enjoy monthly seasonal recipes from private chef and food stylist Nicola Richman, who comes to Parham at various times throughout the year to cook for the family.

“Working as a private chef, I have been coming to Parham to cook for the family for a number of years. Parham is a beautiful house surrounded by remarkable gardens, where the gardening team grow first-class produce. The family love using as much of this as possible and it is without doubt one of my favourite parts of the job. The team strive to grow a varied crop that is both unusual and always delicious, from purple cauliflowers to micro greens and heritage tomatoes. Every day there is a wonderful array, which I try to celebrate in the dishes as often as I can.” Nicola Richman, Private Chef, Food Stylist and Writer

Rhubarb & Rose Bircher Muesli


200g rhubarb, cut into 4cm pieces
1 tablespoon runny honey
150ml freshly squeezed apple juice
2 tsp rose water
120g rolled oats
200g natural yoghurt
50g mixed seeds


Place the rhubarb into a large saucepan with the honey and apple juice. Poach gently over a low heat for approximately 10 minutes until the rhubarb has just softened but still holds its shape. Cool and drain most of the poaching liquor into a jug (leaving some with the rhubarb) and add the rose water. Mix the poaching liquor with the oats, yoghurt, seeds and half the rhubarb. Stir to combine and refrigerate overnight, allowing the oats to soak and soften. Serve the muesli topped with the remaining rhubarb, poaching liquor, and any of the serving suggestions you fancy.

Optional to serve:

Segmented blood orange

Pomegranate seeds

Natural yogurt

Photo by Polly Webster.

Find out more about Nicola Richman here or follow her Instagram account here.