Rhubarb

There are various types of rhubarb available - with red stalks, greenish-red stalks, or stalks that are almost entirely green in colour. The green parts of the stalks are more sour in flavour than the red parts, but are not 'unripe' and will therefore not turn red when stored. Rhubarb is fresh when the stalk feels hard and firm. There is no need to peel the stalks, but if peeled, the cooked rhubarb will turn green; unpeeled, it turns a reddish colour when cooked. Rhubarb can be eaten hot or cold.

Basic techniques: boiling, compote, poaching, puréeing.

Taste combinations: honey, strawberries, raspberries, yoghurt, lemon thyme, caramel, orange juice, blood orange juice, crème fraîche, white chocolate, star anise, tarragon, mint, vanilla, cinnamon, almond, red cabbage, ginger.

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Rhubarb

65-degree rhubarb

Rhubarb compote with hibiscus

Confit of rhubarb with orange and tarragon

Cooled rhubarb and pomegranate tea

Rhubarb and grapefruit gel

Rhubarb and Basil Cress jelly

Marinated rhubarb circles

Rhubarb granité

Rhubarb cooked in red wine

Rhubarb crisps

Rabarcello marshmallow

Rhubarb and almond compote

Rhubarb stock

Rhubarb cooked with whisky and vanilla

Rhubarb marinated in lemon

Rhubarb stewed in rose syrup

Rhubarb mojito

Rhubarb mojito jelly

Rhubarb pâte de fruits

Rhubarb and vanilla syrup

Rhubarb cake

Rhubarb compote with vanilla

Rhubarb crumble

Rhubarb jelly

Rhubarb jus

Rhubarb rolls with mango caramel

Raw marinated rhubarb glazed with honey and caraway seeds

Rhubarb juice

Slow cooked rhubarb with crème de cassis

Sweet rhubarb salad