10 ways with rhubarb

From fruit fool to flavoured vodka, there's more to rhubarb than the classic crumble.

1 Cook a compote

Over a low heat, cook together 900g/2lb chopped rhubarb, juice of 1 orange and 125g/5oz caster sugar. Bring to the boil and simmer for 5 mins, till rhubarb is very soft. Stir to break it up a little. Use in the following recipes, or serve with ice cream or yogurt.

2 Blend up a bellini

Whizz up half the rhubarb compote and spoon a little into the bottom of 6 champagne flutes, then top up with prosecco.

3 Try a trifle with a twist

Whip 300ml/1⁄2 pt double cream and fold in a 500ml pot of ready-made custard. Spoon some rhubarb compote into the bottom of 6 small bowls or glasses and top with creamy custard mixture, then spoon over a little more rhubarb. Chill before serving.

4 Whizz up ice cream

Place 450g/1lb sliced rhubarb in a pan with 75g/3oz caster sugar and cook over a low heat for about 10 mins, till rhubarb is soft. Remove from heat and chill till cold. Whisk 3 large egg whites till stiff peaks form then, while whisking, gradually pour in 75g/3oz icing sugar and whisk to stiff peaks again. In a large bowl, whisk 300ml/10fl oz double cream to soft peaks, then fold in 3 egg yolks followed by rhubarb and then whisked egg whites. Pour into a plastic container and place in freezer till frozen.

5 Get in a jam

Slice 450g/1lb rhubarb into 2cm/3⁄4in pieces and place in a preserving pan or heavy based pan, along with 450g/1lb granulated sugar and juice and finely grated zest of 1 lemon. Cook over a low heat, stirring, till sugar has melted, then turn up heat, bring to the boil and cook for 10 more mins. Spoon into 2 sterilized jars before it cools, and seal with lids.

6 Tart it up

Heat an oven to gas mark 5/190°C (180°C in a fan oven). Roll out 375g/13oz sweet pastry and use to line a 25.5cm/10in fl an tin. Bake blind for 15 mins, or till base is pale golden. Meanwhile, slice 675g/11⁄2lb rhubarb into 3cm/11⁄4in lengths and place in a pan with 1tbsp caster sugar. Cook over a low heat till rhubarb is just soft, then cool. Beat together 2 medium eggs, 125g/4oz caster sugar and 150ml/5fl oz single cream. Remove rhubarb from its juice and arrange on baked pastry case, then pour over egg mixture and bake for 20-30 mins at gas mark 2/150°C (140°C in a fan oven). Cool before tucking in.

7 Add a crumble coating

Slice 900g/2lb rhubarb into 2cm/3⁄4in pieces and put into a pan with 300g/11oz caster sugar and 2tbsp finely grated ginger. Cook over a low heat for about 10 mins, or till sugar is dissolved. Remove from heat and transfer to an ovenproof dish. Heat an oven to gas mark 6/200°C (190°C in a fan oven). To make topping, place 300g/11oz plain fl our, 200g/7oz caster sugar and 1tsp each ground ginger and cinnamon in a bowl. Rub in 150g/5oz butter till mix is crumbly. Spoon over rhubarb and bake for 20-30 mins, or till crumble is golden.

8 Boost it with booze

Place 600g/11⁄3oz sliced rhubarb, 300g/11oz caster sugar and a few slices fresh ginger in a 2l jar with a tight fitting lid. Pour over 1l/11⁄4 pt vodka, screw lid on tightly and leave in a cool dark place for 2 months. After this time, strain mix through a sieve and re-bottle.

9 Give it a roasting

Cut 450g/1lb rhubarb into finger-length pieces. Place in a roasting tin in a single layer and sprinkle over 75g/3oz caster sugar. Heat an oven to gas mark 6/200°C (190°C in a fan oven). Cover roasting tin with foil and roast for 15 mins, or till sugar has dissolved, then give rhubarb a stir and return to oven for 5 more mins, till juice is syrupy and rhubarb tender. Serve hot or cold.

10 Whisk up a fruit fool

Place 450g/1lb rhubarb, cut into chunks, in a pan with 4tbsp sugar and 2tbsp water. Cook over a low heat for about 10 mins till tender, then stir in 75g/3oz sugar and leave to cool. In a bowl, whisk 300ml/1⁄2 pt double cream with zest of 1 orange and 3tbsp orange juice, till soft peaks form. Strain rhubarb and keep a few pieces for decoration, then fold rest into cream. Spoon into 6 glasses, top with a piece of reserved rhubarb and chill.

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