Rhubarb

Yes, the stalks are edible raw, but they are very tart and can be stringy. Slice them thinly and dip them in a little sugar or honey, or cook them until tender for a softer, less sharp taste.

Usually not. Trim off the ends and pull away any particularly tough strings, but leave the skin on; it helps the pieces hold their shape and gives cooked rhubarb its colour.

Cut the stalks into short lengths and simmer them with a splash of water and sugar for about 8–12 minutes, stirring occasionally, until soft but not completely broken down. Add the sugar gradually, since rhubarb can vary in tartness.

Yes. Trim and chop the stalks, spread the pieces on a tray to freeze separately, then transfer them to a sealed freezer bag; blanching is not needed. Cook the pieces straight from frozen, allowing a little extra time.

Strawberries balance its sharpness, while ginger, orange and vanilla also work well. Rhubarb is often cooked into crumble, pie or compote and served with custard, yoghurt or porridge.

No—eat only the stalks. Discard the leaves, which contain high levels of oxalic acid, and remove them before storing or cooking the rhubarb.

Look for firm, crisp stalks without shrivelled ends or mushy patches. Colour ranges from green to deep red, so a greener stalk is not necessarily unripe.