From a spritz to a classic crumble, here are 3 ways to enjoy rhubarb this Easter.

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Nothing says ‘Spring’ better than bright pink rhubarb. The tart vegetable (yes, really) is commonly found in sweet treats like pies and crumbles but works just as well in savoury sides and springtime spritzers. With rhubarb currently in season, our chefs have created three rhubarb recipes that are a little bit different.

The Perfect Rhubarb Crumble

Ingredients:

• 30 g almonds (with skin)
• 125 g butter
• 200 g sugar
• salt
• cest of 1 lemon
• 1 vanilla pod
• 200 g flour
• 1 kg rhubarb
• 2-3 tsp food starch
• powdered sugar & mint
• additional butter (for the tin)

Instructions:

1. Roughly chop almonds. Melt butter. Mix 100 g sugar, salt, lemon zest, vanilla pod (not entire one but scraped out), flour and almonds. Add butter and make crumble. Cover and cool.
2. Clean up rhubarb and cut into mouth fitting pieces. Mix 100 g sugar and food starch and add it to rhubarb. Grease baking pan, add rhubarb and top with crumble.
3. Bake in preheated oven (175°C) for 20-25 minutes. Garnish with powdered sugar and mint.

A Simple Rhubarb Chutney

Ingredients:

• 800g forced rhubarb, roughly chopped
• 200g caster sugar
• 200ml cider vinegar
• 40g grated fresh ginger
• 1 vanilla pod, halved lengthways, seeds scraped
• 1 cinnamon stick
• 1 tbsp cloves

Method:

1. Put all the ingredients in a preserving pan or large heavy-based pan. Bring to the boil, then cook over medium heat for 1½ hours until the rhubarb has broken down and the mixture turns thick and jammy.
2. Leave in the pan to cool for 10 minutes, then divide equally between the sterilised jars.

Rhubarb Aperol Spritz

Ingredients:

• 600g forced rhubarb
• 80g caster sugar
• 150ml clear apple juice
• 300ml Aperol

Method:

1. Cut the rhubarb into small pieces and place in a pan with 80g caster sugar and 150ml clear apple juice. Bring to the boil, then simmer for 15 minutes.
2. Strain through a fine sieve, then put back on the heat to reduce to about 200ml.
3. Cool the syrup completely, then chill.
4. Take 6 wine glasses and, into each, pour 2 measures of Aperol to 1 measure of rhubarb syrup, then top up with chilled prosecco. Stir, then serve.

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