Rhubarb

At first glance rhubarb's appeal can seem a little mystifying. But rhubarb fans will tell you there's nothing like the tangy taste and radiant rose-red colour it adds to cooking, especially when baked in pies and crumbles or stewed and spooned over chilled desserts.

How to buy

Rhubarb is generally available year-round, but at its best from May to August. Choose rhubarb that has long, firm brightly coloured stalks. Thick stalks will tend to be more fibrous.

How to store

Remove all leaves and store the stalks in a plastic bag or plastic wrap in the fridge for up to a week.

How to cook

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.

For an instant dessert, swirl 1-2 tbs of stewed rhubarb through some vanilla yoghurt.

Rhubarb can also used to make a pungent relish: combine 2 cups of chopped rhubarb, 2 cups of chopped onion, 2 cups brown sugar, 1 cup white wine vinegar and 1/2 tbs each of ground ginger, cloves and cinnamon in a sauce pan over medium heat. Cook for 30 mins or until soft.

Goes well with

Berries, brown sugar, vanilla, honey

• Thomas Dux Lane Cove
• Thomas Dux Paddington