Rhubarb

This sweet and hot rhubarb achacharu, a Sri Lankan pickled vegetable mix made with mustard seeds and ginger, perfectly complements O Tama Carey’s black beef brisket recipe, or any other rich meat dish.

Vincent’s brioche bread and butter pudding is perfectly cut through by a rhubarb compote. Winter baking starts here.

This tart is easy to whip up if you have shortcrust pastry on hand. The tangy rhubarb is a great match for the rich but slightly bitter chocolate.

Chef Shaun Kelly adds punchy native Australian pepperberries to the classic pavlova.

Curtis Stone shares his recipe for an almond friand tart with rhubarb compote, strawberry sorbet and tarragon crémeux.

Two winter favourites, rice pudding and rhubarb, combine in these sweet treats.

The top of this pie has a chewy-biscuit texture from the brown sugar, while fennel seeds add a lovely note of spice.