Hint of summer
Pretend it's summer and fill scones, shortcakes or meringues with rose or vanilla-scented stewed rhubarb and lashings of whipped cream.
Replace apples or pears in a spicy cake mix with chopped rhubarb, then top with a sweet, crunchy streusel of butter, sugar, cinnamon and flour (or oats if you're feeling semi-healthy).
Simmer rhubarb with juicy local oranges and sugar to taste, freeze and break up with a fork for a fresh sorbet. Or stir through whipped cream or custard for an old-fashioned fool.