Recipe of the week

Recipe of the week

Our initiative to both encourage people to share their passion for food or drink, while at the same time helping to raise money for local good causes, is called Juniper Barn's Recipe of the Week. It is all about bringing food, drink and the wider community together through the sharing of recipes that evoke memories, or that were inspired by a particular trip or life event.

You are all invited to make submissions, a selection of which will be included in a Juniper Barn recipe book to be published later this year. The book will be sold in our shop with all profits from sales going towards a local project or cause that will be decided by the Parish Council in Rendham village itself, and announced when the book launches.

Submissions should include: The story that makes the recipe special, the ingredients and a step-by-step recipe that is easy to follow, an image of the food or drink and a photo of the person submitting. Full details of what is required can be found on the form at the bottom of this page.

If your recipe is selected for inclusion in the recipe book you will receive a free copy once it is published, and many of the submitted recipes will also feature on our website and social media channels.


Rustic Rhubarb Crumble

Rustic Rhubarb Crumble


  • 500g rhubarb, chopped into chunks
  • 100g golden caster sugar
  • For the crumble topping
  • 140g self-raising flour
  • 85g butter
  • 50g golden caster sugar

Our Inspiration

The first of the season rhubarb is a delight at the moment, super sweet, and by cutting some now it just encourages more to grow so you can enjoy this much maligned plant again and again, throughout the season.

This is a super easy recipe for the children to help out with and a scrummy warm pudding for these still chilly spring evenings – a win win!


  • Heat oven to 200C/180C fan/gas 6
  • Place the chunks of rhubarb into a saucepan with 100g golden caster sugar
  • Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into 4 small individual baking dishes
  • To make the topping, rub 140g self-raising flour and 85g butter together with your fingers until you have a soft, crumbly topping
  • Now add 50g of the sugar and mix together with your hand
  • Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top
  • Serve hot with cream, custard or ice cream, Yum!


Send us your recipes

Please use the form below to submit your favourite recipe.

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