In season: rhubarb

Thought of as a fruit, probably because it’s usually eaten in sweet dishes, rhubarb is actually a vegetable. While available all year round, it’s at its best from May until September.

Use only the stalks – the leaves are poisonous to humans.

In Persian cuisine, rhubarb is added as a vegetable with meat stews.

The texture and tartness of rhubarb is an ideal base for a chutney.

Roasted with honey or sugar, the stems retain their shape.

Bake rhubarb into your favourite fruit crumble, cake, pie or tart recipe.

Stewed rhubarb is excellent dolloped on breakfast cereal or served as a sauce-like accompaniment to cakes and puddings.