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Masquerading as both a fruit and vegetable, rhubarb is a surprisingly versatile and interesting ingredient in its many guises. The distinctive sourness of rhubarb lends itself well to balancing sweeter dishes, with crumble being the classic serving, it is also ideal for stewing and preserving.
Fresh rhubarb should have firm, crisp plump stalks and perky leaves with a good colour. Whilst the leaves are inedible the stalks should always be cooked before eating. Stored correctly fresh rhubarb should keep well for a couple of weeks.
Here are some easy recipes with rhubarb to give you some ideas of how to put this brightly coloured vegetable to good use at home this summer:
Rhubarb Compote With Terrine of Foie Gras, Raspberry and Ginger chutney
This is an unusual appetizer pairing rhubarb with Foie Gras along with summer raspberries, putting another summer fruit to delicious use.
Yoghurt Panna Cotta with rhubarb compote
A refreshing summery take on an Italian classic, this desert uses yoghurt instead of cream which contrasts well with the sharpness of the compote.
Rhubarb and strawberry pie
A classic crowd pleaser, this dish is easy to make and equally impressive, just add some decorative pastry to wow friends or family.
