3 Rhubarb Recipes To Try Now

Preheat the grill.

Divide the rocket or watercress onto the plates. Sprinkle the chopped tarragon and a little of the shallots over the leaves. Season with salt and black pepper. In a jar, shake together the olive oil, honey and vinegar.

Place the rhubarb and halved nectarines on a baking tray and season, drizzling with olive oil. Grill until charred. Season again if needed and divide between the plates. Drizzle over a little of the pomegranate molasses. Scatter the mint leaves.

To finish, add as much dressing as you wish. Place the burrata slices in the centre.

Preheat the oven to 180°C-190°C. In a tray, tip the potatoes and season with salt and black pepper. Dress with a little oil. Roast for about 20 minutes.

Meanwhile, on the hob, mix the shallot, sugar and white wine vinegar. Simmer for a few minutes until the sugar has dissolved to make a syrup. Pour in the chopped rhubarb and chilli and simmer for 10 minutes. Save what you want to serve now and pop the remains in a sterilised jar as it will last in the fridge for a week.

When the potatoes are nearly roasted, add the asparagus and salmon. Season. Drizzle with olive oil. Then, place in the oven for approximately 10 minutes, you want the salmon cooked, but just pink inside.

Finish by serving the new potatoes, asparagus and a portion of rhubarb pickle for tartness and a dollop of butter melted over the pots.

Preheat the oven to 180°C. Grease the crumble dish with butter.

Add the chopped rhubarb to the dish. Mix in the ground cinnamon. Sprinkle over the rose water and sugar.

Meanwhile, crumble the self-raising flour, butter and sugar together. Pop in the fridge for a few minutes. Spoon the crumble mix over the spiced rhubarb. Bake for 35 minutes.

If you’re including the rum cream, use an electric whisk to whisk the cream to stiff peaks. The bowl you’re using needs to be clean and dry. Add the rum and sugar. Whisk again. Serve with the crumble.