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Rhubarb Collins with gin, prosecco, lemon juice, rhubarb juice and hibiscus syrup. Photograph: Getty Images When I was growing up in the US, people sometimes spoke of rhubarb – they seemed mildly amused by the word – but no one I knew ever ate it. I don’t think I’d ever really seen any until I came to the UK, where – from my point of view, at least – people got a little too excited about the annual arrival of this pink dessert celery. Rhubarb is a vegetable masquerading as fruit, and as such requires a bit of sugar to make it palatable. But not too much: the tartness of rhubarb is the whole point. I was converted to it through its two most traditional incarnations: rhubarb fool and rhubarb crumble. Sometimes, the former is made with custard, but I prefer Felicity Cloake’s straight double cream version, with just a little added yoghurt, not least because it’s easier. Her perfect crumble is s

United kingdomAnna jonesMeera sodhaJamie oliverClaire thompsonYotam ottolenghiFelicity cloakeNigel slaterRuby tandohDan lepardJames martinJames waltersLiam charlesஒன்றுபட்டது கிஂக்டம்அண்ணா ஜோன்ஸ்மீரா சோடா