Ways With Rhubarb

For the pastry, in a food processor pulse the flour, icing sugar and a pinch of salt until combined. Add the butter and orange zest and pulse until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour mixture using your fingers.

Add the egg yolk and 1-2 tbsp ice-cold water and pulse/mix until the pastry begins to clump together. Tip onto a work surface, shape into a disc, wrap and chill for 30 mins.

Lightly dust the pastry with flour and roll it out between 2 sheets of baking parchment to roughly a 35cm circle. Peel off the top parchment and invert the pastry into a roughly 23cm round, fluted tart tin. Peel off the top parchment and line the tin neatly with pastry, making sure you press it into the flutes. Trim edges to neaten and prick the base all over with a fork. Chill for 10 mins.

Preheat oven to 180°C (160°C fan) mark 4. Line the pastry case with 1 of the baking parchment sheets and fill with baking beans. Bake for 18 mins, or until the pastry sides are set. Carefully lift out parchment and beans and return the tin to the oven for 5 mins, or until the base feels sandy to the touch and is lightly golden. Set aside.

For the frangipane, in a food processor whizz the butter and sugar until light and creamy. Add the eggs and whizz again until combined. Add the ground almonds and flour and pulse until just combined. Alternatively, beat the butter and sugar with a handheld electric whisk, then beat in the eggs and fold in the ground almonds and flour using a metal spoon.

Scrape frangipane into the pastry case (still in the tin) and gently spread to level. Halve the rhubarb lengthways and cut the diagonal into 2-3cm pieces. Arrange on top of the frangipane, packing it in tightly as the rhubarb will shrink on baking. Sprinkle over the 1 tbsp sugar and bake for 1hr, or until the frangipane is golden and set.

Leave to cool in the tin for 10 mins, then transfer to a serving plate or wire rack (if not serving immediately). Serve warm or at room temperature with crème fraîche.

Put the rhubarb, caster sugar and 2 tbsp water in a saucepan and cook over a low heat, covered, for 3 mins. Remove the lid, increase the heat slightly and cook for a further 5-8 mins, until the rhubarb is softened. Allow to cool for 10 mins.

Using a blender, purée the cooled rhubarb mixture, then set aside until at room temperature. Chill until needed.

Just before serving, make the rhubarb ribbons. Using a swivel peeler, press the rhubarb onto a hard surface to flatten slightly, then hold down firmly and draw the peeler down the rhubarb.

To serve, divide the purée between 6 glasses and top up with prosecco. Garnish the glasses with the rhubarb ribbons.

Meanwhile, melt the butter over high heat and fry the rosemary. Add the pork and cook for 2 mins on each side until nicely browned, then remove from the heat. Take the roasting tin out of the oven and add the grains and chicken stock and mix. Add the meat and the rosemary to the roasting tin, placing the chops on top. Roast for 10-12 mins further, or until the pork is cooked through. Serve each chop with a big spoonful of the grains, scattered with parsley.

In a pan, heat the cider vinegar and caster sugar until the sugar has dissolved. Add the chopped rhubarb, dates, ginger and cardamom pod and cook for 15-20 mins or until the rhubarb has broken down and the liquid has reduced to a thick chutney. Season with salt and serve as a condiment for your favourite curries, meat or cheese. Will keep in a sterilised jar for three months in a cool, dark place.