5 ways with… rhubarb

A bounty of fresh fruit and veg is coming into season, giving us a glorious taste of summer. Rhubarb isn’t around for long, so here’s how to make the most of it

1 Eye on the pie

Rhubarb pie is a must and will make customers’ mouths water at first sight. Combine with berries for a perfect partnership and add a teaspoon of orange peel, vanilla or nutmeg for extra zing. Tossing the rhubarb in sugar and leaving for about 30 minutes helps it soften, release its juices and stops it going mushy.

Fun fact!

RHUBARB IS A VEGETABLE, NOT A FRUIT!

2 Stew on it

One of the easiest things to do with rhubarb is stew it in sugar or honey and water (otherwise known as a compote). Spice it up by adding ginger or using orange juice instead of water. You’ve then got an ingredient that can be used in so many ways, from mixing with yogurt and topping with granola for breakfast to layered Eton mess in a jar or spread over cake.

3 Salad days

Toss chunks of rhubarb in sugar and roast until soft to make a perfect topping for salads. Equally good tossed in honey and balsamic vinegar before roasting. Sprinkle over spinach, crumbled feta and sliced strawberries or green leaves, goat’s cheese, walnuts and raisins.

4 Come on... ketchup

Combine with port, vinegar, sugar and orange zest to make a ketchup that goes beautifully with steak, pork, chicken and salmon.

Did you know?

THE COLOUR OF THE STALK DETERMINES THE TASTE. THE DARKER THE RED STALK, THE SWEETER THE RHUBARB!

5 Drink it up

Make a simple syrup by heating chopped rhubarb, sugar and water –flavour it with cinnamon, nutmeg, ginger or vanilla if you like. Simmer for 15 minutes until it’s syrupy, then strain out the rhubarb and chill. Mix with soda water for a rhubarb soda or add a splash of cream and you’ve got cream soda. Perfect in champagne or prosecco for a refreshing Bellini.