From preserves to cordials to dessert, rhubarb can do it all

Valerie O’Connor enthuses about the versatility of the fruity vegetable which is a welcome arrival for the cook during the garden’s ‘Hungry Gap’.

The excitement that the first flushes of rhubarb brings are many for the passionate cook. From the first things that spring to mind like a simple tart loaded with sugar to balance out the tarty shock, to a baked rhubarb with honey and lavender, there are so many things you can do with this fruity vegetable.

I love to preserve things and have made rhubarb cordial which brings an amazing depth to any drink you add it to, or you can pour it over ice cream or just generally get it into you, even mixed with water, it’s just too tasty.