For this rhubarb-infused gin you will need to use bright pink, early forced rhubarb and allow at least 1 week after making before drinking. This gives the gin a beautiful pink colour and fresh ...

Look for firm, upright stalks. The leaves, which should not be eaten as they are toxic, will tell you how fresh the rhubarb is. Avoid rhubarb with brown or black leaves. Douse the stalks in soft ...

This recipe from Mary Berry is the perfect excuse to get your hands on some rhubarb and indulge in a homemade sweet treat. Complete with instructions on how to whip up your own brandy cream ...