And with it comes so many lovely ingredients, like asparagus, which I wrote about last week, and of course the lovely greeny pink stalks of rhubarb.

Rhubarb is highly nutritious, containing vitamin C, iron and calcium and also high levels of fibre, even though it does require sugar to counteract its sourness, transforming its flavour into something very special and unique.

There is nothing quite like the combination of rhubarb and custard, whether the rhubarb is simply poached in a sugar syrup with its own juices, or in a delicious warm sponge pudding or a crumble with a jug of custard on the side, it is hard to beat.

Rhubarb goes wonderfully well with strawberries, so adding a few sliced strawberries into the poached rhubarb (below) or into the rhubarb fool works very well too. So whatever your favourite is, what could be better to serve on Easter Sunday for dessert than this versatile seasonal treat?

Poached rhubarb Serves 6 This is the most simple way to cook rhubarb, divine with natural yoghurt for breakfast or with some cream or creme anglaise and shortbread biscuits for your Easter lunch.

200g sugar 200ml water 450g rhubarb, ends trimmed, cut into two cm pieces Place the sugar and water in a saucepan on a medium heat and stir to dissolve the sugar. Bring up to the boil and boil for two minutes. Add the rhubarb, simmer gently for one minute, and then place a lid on the saucepan and remove from the heat. The rhubarb will continue to cook in the saucepan but will not go to complete mush (if it does, strain off some of the syrup and make rhubarb fool).

Serve warm with creme anglaise and shortbread biscuits, or at room temperature. A few sliced strawberries are also delicious in this.

Rhubarb and strawberry crumble Serves 6 This can be made earlier in the day or even a day in advance and just popped into the oven to cook when you want it.

200g rhubarb, trimmed at both ends, and cut into two cm pieces 200g strawberries, halved and quartered One tbsp sugar For the crumble 100g flour 50g light brown or granulated sugar 50g butter, chilled and cubed Preheat the oven to 1800C, gas mark 4. In a one-litre capacity pie dish (or six large ramekins), place the rhubarb and strawberries.

Add the sugar.

For the crumble topping, in a bowl place the flour and sugar and rub in the butter, but not completely . . . it should still be nice and coarse.

Scatter the crumble over the fruit and refrigerate until you need to cook it.

Cook in the preheated oven for 30-40 minutes (or 15-20 for individual dishes) until golden and bubbly. Serve with creme anglaise or with a dollop of lightly whipped cream or vanilla ice cream.

I sometimes add nibbed almonds or chopped hazelnuts, walnuts or pecans to the crumble . . .

just about 25g. Also, sometimes I replace 25g of the flour with oats.

Rhubarb sponge pudding with creme anglaise Serves 6-8 This is such a delicious pudding . . . great served with whipped cream, but really amazing with warm creme anglaise.

450g fresh (or frozen ) rhubarb, sliced two cm long pieces 125g sugar One tbsp water 125g soft butter 125g caster sugar Two eggs, beaten 1/2 tsp vanilla extract or essence 125g self-raising flour 25g caster sugar, for sprinkling Preheat the oven to 1800C, gas mark 4. Place the rhubarb, sugar and water in a small saucepan on a low heat. With the lid on, cook for about eight-10 minutes, stirring every now and then, until the rhubarb is soft. Pour into a one-litre shallow pie dish, or into eight individual ramekins .

In a bowl, beat the butter.

Add the sugar and beat again, then add the eggs and the vanilla, gradually, still beating, then fold in the flour to combine.

Spread this over the rhubarb, sprinkle with sugar and cook in the preheated oven for 40-50 minutes or until the centre of the sponge feels firm.

Remove from the oven and serve warm, with the creme anglaise.

Creme Anglaise This is a classic custard sauce, absolutely wonderful poured over a rhubarb crumble or just plain poached rhubarb.

500ml milk One vanilla pod, or 1/2 tsp vanilla extract or essence Five egg yolks 50g sugar Bring the milk to the boil with the vanilla pod, if using.

If you want to see the tiny little black specks of seeds in the sauce, then make a small incision in the pod lengthways. Beat the egg yolks and the sugar until pale and thick. Whisk in the hot milk gradually, and add the mixture back into the saucepan.

Cook over a very low heat, stirring all the time with a wooden spoon, until the mixture thickens slightly . . . it should just coat the back of a spoon. Pour into a jug and serve warm. If you are reheating this, do so very carefully on a low heat.

Rhubarb fool with strawberries, served with little shortbread biscuits Serves 6 The combination of rhubarb and strawberries always tastes like it is nearly summer. This fool and the shortbread biscuits can both be made a day in advance.

350g rhubarb, cut into chunks 175g sugar 225ml cream 225g strawberries, mashed or sliced Put the rhubarb into a saucepan with the sugar and cook on a gentle heat, stirring very regularly for about 20 minutes, until soft. Stir vigorously with a wooden spoon to mash up the rhubarb. Allow to cool completely.

Meanwhile, whip the cream and slice or mash the strawberries. When the rhubarb is cold, gently fold in the whipped cream and the strawberries.

Serve with shortbread biscuits.

Little shortbread biscuits Makes about 25 These are incredibly simple little shortbread biscuits, perfect with the rhubarb fool.

175g plain flour 110g soft butter 50g caster sugar Preheat the oven to 1800C, gas mark 4. Put the flour into a mixing bowl, rub in the soft butter, add the caster sugar and bring the whole mixture together to form a stiff dough, or just whizz all the ingredients together in a food processor until combined.

Roll the dough out to about 1/2 cm thickness and cut into shapes. Place carefully on a baking tray and cook in the oven for six-10 minutes, or until pale golden. Take out, and cool on a wire rack.

HANDY HINTS >> Rhubarb freezes very well, so trim the stalks at both ends, and chop into two cm pieces and pop into a bag in the freezer, so you can enjoy it months later.

>> To make the most delicious rhubarb cocktail, liquidise any leftover poached rhubarb (with or without the strawberries), and quarter fill a champagne glass. Top up, slowly, with a good chilled sparkling or still white wine, or sparkling water.