We love rhubarb season! This tart stalk holds such a unique flavour and seeing its beautiful red stems on the shelves means summer is finally here. We love a bowl of stewed rhubarb and custard, but this crimson vegetable is also the perfect topping for another favourite, Pavlova. It’s tart and slightly sour which is exactly the flavour that should be paired with a super-sweet meringue, which are crunchy on the outside and soft on the inside. Whipped cream marries the two extremes, and fresh raspberries add another hit of summer sweetness.
We recommend making the most of the cooking effort that goes into the stewed rhubarb and doubling the amounts so that you have extra in the fridge perfect for that bit of custard, or on top of yoghurt or ice-cream. The rhubarb syrup is also great for adding to sparkling water or summer cocktails. Choose rhubarb with the reddest stalks for a more vibrant pink colour once cooked.
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