Rhubarb is either forced or field-grown. The forced kind comes at the start of the year and hands over the baton to field-grown at the end of March. The two are pretty much interchangeable in cooking, though field-grown may need a touch more sugar. Here are all the ways to cook with rhubarb, whichever kind you choose.
Tomato, rhubarb and elderflower salad
Vanilla custard with roasted strawberries and rhubarb
Pecan and coconut granola with roasted rhubarb and blackcurrants
Roasted rhubarb with sweet labneh
