I absolutely love rhubarb in any form.  Pimlico Fresh has developed an entire rhubarb menu (compote to put on top of porridge or to eat with granola and yoghurt, rhubarb tart, rhubarb fool and rhubarb bread – recipe here). 

The great thing about rhubarb is that it is always good.  When it is young and pink it is good.  When it is a bit woody it is good.  Mix it with strawberries or gooseberries and make jam or pie.  Mix it with ginger or orange juice to make compote or crumble.  Boil it, add sugar and gelatine and make a beautiful pinky red jelly.  The list goes on and on (as does the rhubarb).  My favourite jam is rhubarb and grapefruit (1 lb sugar, 1 lb rhubarb, 1 grapefruit boil until set) and you can also make rhubarb chutney with apples and raisins and onions…..I think I need to go and do some cooking now!