At first glance, the vibrant, pink stalks look almost like sunburned celery, but rhubarb is in a category of its own.

In the last week alone, I’ve had at least half a dozen press releases land in my inbox hailing Barbie-pink rhubarb as the ‘next big thing’ in food thanks to a huge explosion in demand.

Rhubarb originated in Siberia, and today it grows around the world, typically in the spring and summer months. Used for medicinal purposes for centuries, people began eating rhubarb in the 1700s.

You can use either cooking or eating apples – cooking apples collapse ... Take off the heat, stir in the rhubarb and tip the mixture into a wide 2 litre/3½ pint baking dish.