Rhubarb

How to extend the all-too-short rhubarb season? Make curd! This genius idea was inspired by lemon curd – just sub in rhubarb. Spread it on pancakes, spoon it into little meringues, fold it into whipped cream – or just eat it from the jar.

Serve this sweet-tart compote over yogurt for breakfast, or over a creamy scoop of vanilla ice cream after dinner.

Roasted asparagus and a savoury rhubarb sauce make dinner a quick, healthy and colourful ode to spring.

For our most recent challenge, we asked you to bake the golden rhubarb pie on the cover of our May issue. See our prize-winning photo, and all the other great entries! Click here for the next challenge.

In addition to a time-honoured burger and a twist on potato salad, we've added some extras to the menu to impress your guests.