Roast Rhubarb with Mackerel recipe Escape to the Farm Kate Humble
20 May

Make the roast rhubarb and mackerel recipe from Escape to the Farm. 

Serves 2  


  • 4 – 6 stalks of rhubarb, trimmed (about 300-350g once trimmed)
  • 1 orange, zest of whole, juice of half
  • caster sugar
  • 4 mackerel fillets, skin on, bones removed
  • Olive oil
  • sea salt and freshly ground black pepper

on the side

  • watercress


  1. Preheat the oven to 200C/gas mark 6.
  2. Slice the rhubarb into 5cm long batons. If any of your stalks are really thick, cut them in half lengthways so that all pieces are of equal size. Place into a medium roasting tin and scatter over the orange zest. Squeeze the juice of half of the orange on top and sprinkle with a couple of good pinches of sugar. Roast for 7-10 minutes, until tender but still holding their shape.
  3. Once the rhubarb is cooked. Remove from the oven. Turn on the grill to its highest setting to heat up.
  4. Place the fillets of mackerel, skin side up, on top of the rhubarb. Slash the skin a couple of times. Drizzle a little olive oil over the skin and season with salt and pepper.
  5. Put the mackerel and rhubarb under the grill and grill for 5 minutes, or until the mackerel flesh is opaque and cooked through with the skin crisping at the edges.
  6. Divide the rhubarb between two plates. Top with the fillets of mackerel and pour over any juices from the roasting tin. Serve immediately with a handful of watercress on the side.

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