Roll out the rhubarb

It’s rhubarb season again, and this vegetable, which we like to cook as a fruit, has adapted so well to Irish gardens and taste buds, one would be forgiven for calling it a native.

However, this pink stemmed, large leafed, kindred of dock and sorrel originates from Asia and is naturally low in sugar, lending it a unique tart taste.

More often than not, its fusion with sugar or honey tames its tartness and makes for the most delicious culinary creations. From sublimely zesty crumbles, tarts, pies, puddings, fools, mousses, jam, relish, wine, chutney, compotes, sauces, sorbets, ice cream and even champagne, there is much more to rhubarb than just a custard combo. Ginger, orange, elderflowers and strawberries are considered its greatest allies and cropping from mid-spring to late autumn, there is plenty of time to experiment with the myriad of rhubarb recipes that exist and that are yet to be invented.