Forget exotic fruits shipped in from overseas, rhubarb is a British classic, tasty, and better for the environment.

• Rhubarb Fool
• Rhubarb and Orange cake
• Rhubarb and vanilla cheesecake

Rhubarb Fool

Ingredients:

• Rhubarb chopped (no leaves) - 1 kg / 2 lb
• Sugar - 300g / 11oz
• Double Cream - 1/2 pint

Method:

• Preheat the oven to 180^oC / 350^oF / gas mark 4
• Place rhubarb in an oven proof dish. Add sugar and cook for 25 min until soft and plenty of syrup has been produced.
• Strain, mash and set aside to cool.
• Stir in cream and serve!

Rhubarb and Orange cake

Ingredients:

• Rhubarb, trimmed and cut into 2cm pieces - 400g
• Golden caster sugar - 200g
• Softened butter - 150g
• Lightly beaten eggs - 2
• Self-raising flour - 75g
• Ground almonds - 100g
• Grated zest of 1 small orange
• Orange juice - 2 tbsp
• Flaked almonds - 25g

Method:

• Preheat the oven to 190^oC, gas mark 5. Grease a round 23cm spring form cake tin and line its base with baking parchment.
• Place the rhubarb in a bowl and cover with 50g of the sugar. Leave for 30 minutes while you prepare the rest of the cake.
• With an electric whisk, beat together the remaining sugar and the butter, then whisk in the eggs. Using a metal spoon, gently fold in the flour, baking powder and ground almonds, and then stir in the orange zest and juice.
• Stir in the rhubarb and its sugary juices into the cake mixture and spoon into the prepared tin.
• Place on a baking tray, sprinkle over the flaked almonds and bake for 25 minutes.
• Reduce the temperature to 180^oC, gas mark 4 and cook for a further 20-25 minutes, or until firm.
• Allow to cool in the tin for 10 minutes.
• Serve warm or cold, with softly whipped cream or custard.

Rhubarb and vanilla cheesecake

Ingredients:

• Crushed biscuits - 350g
• Butter - 120g
• Double cream - 250ml
• Sugar - 125g
• Curd cheese - 350g
• Vanilla essence - to taste
• Rhubarb - 400g

Method:

• Cook off rhubarb and sweeten slightly.
• Melt butter mix with biscuits.
• Layer bottom of flan ring and chill.
• Mix together sugar and cheese.
• Whip cream and fold into cream mix.
• Gently fold in cooled rhubarb to cheese and cream mix.
• Add vanilla to taste.
• Fill flan ring chill and serve.