Step outside your crumble comfort zone as there’s so much you can do with this versatile fruit.

Chilli rhubarb chutney

• 4 crushed garlic cloves
• 8cm length ginger, peeled and grated
• 3 red chillies, deseeded and chopped
• 225g fresh tomatoes, skinned, deseeded and chopped
• 250g fresh rhubarb, trimmed and chopped
• 1 vegetable stock cube
• 100ml cider vinegar
• 300g soft brown sugar

Add the garlic, ginger, chillies, tomatoes, rhubarb and chicken stock cube to a food processor and whizz until the mixture becomes a smooth paste.

Add the paste to a saucepan with the vinegar and sugar and heat gently, stirring regularly, until the sugar has dissolved.

Bring to the boil and simmer gently for 30 minutes, stirring regularly, until the mixture thickens and has a glossy finish.

Allow to cool for 30 minutes before decanting into a sterilised jam jar.

Seal and store in a cool, dark place for 2-3 months.

Once opened, the chutney will keep for up to two weeks in a refrigerator.

Rhubarb fool

• 500g rhubarb, trimmed and chopped
• 100ml ruby orange juice
• 1 vanilla pod, split
• 2 tablespoons clear honey
• 500g Greek yoghurt
• 60g icing sugar

Preheat the oven to 180C.

Place the rhubarb, orange juice, vanilla pod and honey into a small roasting dish and cook for 20 minutes.

Allow to cool before stirring with a fork to break up the rhubarb pieces.

Remove the vanilla pod and scrape the seeds into the yoghurt, discarding the pod, along with the icing sugar and mix together well.

Spoon a layer of rhubarb into a small serving glass, followed by a layer of yoghurt, then rhubarb and so on.