Cooks Questions recipes for rhubarb dishes saw colourful plates of food served up by chefs Philip Howard, Atul Kochhar and Claude Bosi.

Philip Howard made a rhubarb seven ways dish consisting of rhubarb jelly, rhubarb fool, nougatine, rhubarb mousse, poached rhubarb and mini jam doughnuts.

Atul made a sweet rhubarb chutney with sugar, apples, raisins, ginger and spices to served with a marinated pigeon breast and fresh sliced rhubarb.

Claude Bosi served up raw diced rhubarb with olive oil, spinach gnocchi, rhubarb consommé and hibiscus.