Choose rhubarb that has long, firm, brightly coloured stalks. Thick stalks will tend to be more fibrous.
Remove all leaves (these contain oxalic acid and should not be eaten) and store the stalks in a plastic bag or plastic wrap in the fridge for up to a week.
Wash rhubarb stalks, then cut into pieces and stew or bake until tender. Rhubarb needs to be sweetened with sugar, honey or orange juice during cooking as it contains very little natural sugar and can taste tart.
5 quick ways with rhubarb
To stew rhubarb, slice 2 bunches into 10cm lengths and place into a saucepan over medium heat. Sprinkle with ½ cup sugar and cook, stirring, for 10–12 minutes. Use as a topping for breakfast cereals or in crumble fillings.
For an instant dessert, swirl 1–2 tablespoons of stewed rhubarb through some low-fat vanilla yoghurt.
Slice 2 bunches of rhubarb into 10cm lengths. Place into an ovenproof dish. Top with a punnet of halved strawberries and a punnet of raspberries (or frozen berries). Sprinkle with ½ cup sugar. Add a split vanilla bean. Roast in a moderate oven for 35 minutes or until tender. Serve with low-fat ice-cream.
Slice 2 bunches into 10cm lengths and place into an ovenproof dish. Drizzle with 2 tablespoons honey and roast in a 180ºC oven for 15–20 minutes until tender. Spread on toast.
Make a relish by combining 2 cups chopped rhubarb, 2 cups chopped onion, 2 cups brown sugar, 1 cup white wine vinegar and ½ teaspoon each of ground ginger and allspice in a saucepan over medium heat. Cook for 30 minutes or until soft.