Rhubarb is a vegetable masquerading as a fruit. It’s usually used as a filling for a pie or crumble, but there are far more creative ways to make use of its bright, tart flavour than just pudding. It can be celebrated in chutneys, pickles, stews and salads, while its natural astringency means it’s also a fantastic accompaniment to all sorts of rich meat, fish and cheese, from duck, pork and lamb to oily mackerel and cheese.
