How to Make Rhubarb Purée

Never worry about making too much rhubarb purée, it has a surprising number of uses in the kitchen. From sloshing some in the bottom of a champagne glass for rhubarb bellinis to drizzling a dash over ice cream, turning leftovers into rhubarb curd or freezing it in ice cube trays to stir into hot porridge, it's unlikely that a delicious rhubarb purée will linger for long.

For Michelin-inspiration, look to Daniel Clifford's Vanilla panna cotta which uses rhubarb purée in the dish’s stunningly theatrical plating, or Adam Stokes' recipe for duck breasts, which uses small dots of rhubarb purée as a garnish.