Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy stalks are treated as a fruit, despite their tart flavour. All rhubarb is too tart to be eaten raw, so should be cooked with plenty of sugar. It goes well with both ginger and strawberries. Put it in a crumble - or make gin with it!

This rhubarb is biodynamic and grown in Kent.