Rhubarb is incredibly versatile and available all year round. Try it in cakes, pies, jams, sauces and desserts.
In earlier centuries rhubarb was used as a medicine/healing ointment.
Rhubarb is botanically a vegetable, but we treat it like a fruit in cooking and often eat it in desserts.
Poach in a sugar syrup with a squeeze of lemon juice for 5-8 minutes. Serve with custard, cream, or ice cream and a meringue.
Use also in tarts, pies, crumbles or puddings.