Rhubarb

Serve this sweet-tart compote over yogurt for breakfast, or over a creamy scoop of vanilla ice cream after dinner.

Roasted asparagus and a savoury rhubarb sauce make dinner a quick, healthy and colourful ode to spring.

For our most recent challenge, we asked you to bake the golden rhubarb pie on the cover of our May issue. See our prize-winning photo, and all the other great entries! Click here for the next challenge.

In addition to a time-honoured burger and a twist on potato salad, we've added some extras to the menu to impress your guests.

Delight your taste buds with a fresh salad, topped with a vinaigrette that adds a sweet-tart kick.