RHUBARB is a firm British favourite that is in its prime at this time of the year. I love the vibrant colour of the crimson stalks and the tart, complex flavour of this wonderful produce (which in actual fact is a vegetable rather than a fruit).

Although it’s most commonly associated with sweet treats, rhubarb also pairs beautifully with many meat dishes, in particular rich or fatty ingredients like duck or pork belly and mackerel.

When it’s in season I try to incorporate it into my restaurant menu as much as possible.

There are lots of other uses for rhubarb too; Rhubarb gin is very popular popular at the moment and rhubarb cordial is deliciously refreshing when combined with chilled sparkling water.

Or try making your own rhubarb jam or chutney for another twist on a traditional British favourite.

Rhubarb needs to be cooked (preferably with a lot of sugar) to make it edible because it’s far too tart to eat raw.

You only eat the stalk of the plant – the leaves contain oxalic acid which is poisonous so make sure you remove them before cooking.

When buying rhubarb, select crisp, firm stalks which are long and brightly coloured and avoid any that are limp or damaged.

For me nothing beats the classic combination of rhubarb and custard which will forever hold a nostalgic place in my heart.

The best Sunday dinners of my childhood finished with a bowl of steaming rhubarb, either simply stewed or topped with crumble or pastry and smothered in creamy luscious vanilla custard.

This delicious seasonal pudding is always a winner in my house and I’m sure you’ll agree it tastes amazing.

Serve with some thick, creamy custard for the ultimate winter treat.

Rhubarb Crumble

(serves 4)

100g plain flour

100g brown sugar, chilled

50g butter

500g rhubarb, cut into chunks

100g caster sugar

Pre-heat the oven to 180c/350F/Gas4

Heat the rhubarb and caster sugar in a saucepan and simmer for 15 minutes or until the rhubarb has softened but still holds its shape.

Taste and add more sugar as needed if you prefer it sweeter.

Remove from the heat and place the rhubarb into a baking dish or divide between four ramekins.

To make the crumble, combine the flour and brown sugar in a large bowl and rub the butter into the dry ingredients until a crumble consistency is achieved.

Sprinkle over the rhubarb and bake in the oven for 30 minutes or until golden-brown and bubbling.

Allow to cool slightly before serving with fresh custard or good quality vanilla ice cream.

With the winter weather firmly upon us this is one warming dessert that’s guaranteed to have the whole family asking for second helpings.