I love rhubarb, I think because it reminds me of being in the kitchen with my grandmother. Stewed rhubarb served with cream or custard was a popular dessert in our household and I’m thrilled to see it in varying forms on more and more restaurant menus.

Rhubarb is readily available at the greengrocer or farmers’ markets. Even the major supermarket chains stock it.

When selecting rhubarb, choose thin stalks that are firm and bright red. Paler stalks that are mottled with green will generally be more bitter and dull pink when cooked, whereas the red ones will shine like raspberry jam. Thicker stalks can be stringy and are more acidic in flavour, best avoided in my opinion. Never use the leaves as they are poisonous.

Every time you cook rhubarb the result will be slightly different, depending on the time of year and the quality of the stalks you choose. I like rhubarb that is a bit tart, rather than sweet. But if you have more of a sweet tooth, simply add more sugar or cook it with apple to even out the flavour.

For a tangy treat try it out…

An old-fashioned favourite – stewed rhubarb
8 stalks of rhubarb, cut into 3cm pieces
½ cup water
¾ cup castor sugar

Place the rhubarb pieces in a saucepan with the sugar and water, and bring to a simmer. Simmer uncovered until rhubarb softens.