Though not as tart as the field-grown variety (early or forced rhubarb is grown in the dark) its long, pale pink stalks usually require sweetening with sugar.

Brilliant in pies, crumbles and jam, rhubarb also makes wonderful ice cream and sorbets.

When buying, look for crisp, firm stalks, nicely plump and vibrant.

Never cook rhubarb (or other acidic foods, like tomatoes) in an aluminium pot as this will taint the flavour and never eat the leaves, as they are poisonous.

Rhubarb is wonderfully hardy and will keep, refrigerated for up to two weeks. It freezes well either raw or cooked.

Place the cooked rhubarb, ginger, syrup and ice cream in the blender and blend until smooth. Pour into a glass and garnish.