Making a sweet compote is a great way to use up any leftover rhubarb. Store in your fridge and enjoy it with porridge, yoghurt, ice cream or goat's cheese.
Don't forget that rhubarb works with savoury dishes too! Making use of one of our favourite Irish farmhouse cheeses, these tartines are topped with a honey rhubarb compote to bring a touch of sweetness.
Is there anything more crave-worthy than a slow-roasted pork belly? This recipe pairs that succulent meat with a lightly spiced rhubarb and ginger compote. Pure porky heaven.
Ideal for coffee mornings or bake sales, this vibrant, colourful loaf cake is the perfect treat to share with friends and family and pairs beautifully with a fresh pot of tea or coffee.
If elegant, yet understated is the look you're going for, then this fuss-free bake is the one for you – calling for an array of storecupboard staple ingredients and keeping the decoration minimal.
One of our favourite make-ahead desserts, this no-bake cheesecake is a scrumptious treat, which make the most of in-season rhubarb! Ideal for dinner parties and back garden barbecues.
If you're in need of a last-minute dessert, then this creamy parfait would make a fine contender, with the meringue offering a lovely sweetness that's contrasts with the tart stewed rhubarb and crunchy, buttery pistachios.