Prep School: Jamie Kennedy shows three ways to cook with sour spring rhubarb

Jamie Kennedy of Gilead Café eats with the seasons, and in springtime, rhubarb is one of his favourite ingredients. Here, he shares sweet ways to treat the sour stalks

Photograph by Vicky Lam

In a jelly. Cut a kilogram of rhubarb stems into small pieces. Bring to a boil with a cup of water, then cover and simmer for 15 minutes or until soft. Strain the liquid for three hours through a cheesecloth-lined colander into a large bowl. In another pot, place two and a half cups of sugar, 25 drops of pectin and the strained rhubarb liquid. Boil until it thickens, about 15 minutes. Pour into a sterilized jar to set.

As a compote. In a large pot, mix one cup of sugar with three cups of sliced strawberries and three cups of rhubarb stems, diced into one-centimetre pieces. Stew over medium heat for 45 minutes, stirring occasionally. Serve warm over vanilla ice cream sprinkled with granola.

In simple syrup. Roughly chop six medium stems of rhubarb and place in a large pot. Add half a cup each of sugar and water. Bring to a slow boil and cook for 15 minutes. Strain and refrigerate overnight. Add the syrup to champagne or club soda for a tart thirst-quencher.