Nothing Signal Spring more than the bright pink stalks of rhubarb.  For me it wasn’t love at first sight, though; as a kid I didn’t like the boiled- to-death way my mum prepared those stalks from the garden that were more green than pink. It wasn’t until much later in life that I came to love rhubarb. Sometimes I just accept its stringy nature, for instance in compotes; at other times I prepare it in such a way so as to avoid the stringiness altogether, such as roasting or finely dicing for a raw salsa. While the leaves are poisonous and not to be eaten, the pink stalks can be eaten cooked and also raw, when they add a beautiful crunchy texture and acidic bite.

Preparation: 20 mins plus 4 - 6 hours pickling time

Serves: 4 - 6

Cook : 15 mins

Pickled Rhubarb, Fennel & Feta Salad

Preparation: 30 mins

Serves: makes 12

Cook: 10 - 15 mins

Crispy Avocado Tacos with Rhubarb Salsa

Preparation: 5 mins plus 50 mins cooling and 2 hours setting time

Serves: 4

Cook: 10 mins

Vanilla Coconut Creams with Rhubarb Jelly

Preparation: 10 mins plus 4 days resting time

Serves: makes 2 cups of syrup

Rhubarb and Ginger Shrub

Preparation: 20 min

Makes: 12 bite-sized tarts

Cooking: 20 min

Rhubarb & Rose Curd Tarts