Rhubarb curry, crumble and cordial. Went down a treat. We used Sweet cicely to reduce the sugar content. We managed to get parsley, wild garlic and mint from the garden to flavour the curry. We showed how to propagate mint AND use it to cook with at the same time. Something to know about growing mint varieties together.
The cordial (left over) became the base of the crumble. All in all an amazingly quick way to make a dessert, main course and a refreshing drink for the hot days ahead (if you believe the weather forecast.