Just desserts

Look after your rhubarb and you'll be rewarded with lots of luscious stalks for plenty of summer puds, says Toby

- Toby Buckland

Rhubarb is originally from China, but it's now a traditional British dessert

IF you think with your stomach, you're likely to regard rhubarb as a fruit, as that's how the stems are cooked and eaten. But if you're of a botanical bent, 'fruit' consists of the 'fleshy seed-holding parts of a plant' and as the edible part of rhubarb is a stalk, that makes it a card-carrying vegetable like celery and purple sprouting broccoli.

Whatever you choose to call it, the only thing that really matters is whether there's enough for second helpings! And to that end I've been giving my clumps some essential TLC.

Spread well-rotted manure around rhubarb crowns

With its parasol-sized leaves and ability to smother weeds, rhubarb seems irrepressible. But if you're too greedy when picking or don't top-up its soil with nutrients, it can disappoint or, worse, die off.

Provide some TLC and you'll be have plenty of rhubarb for crumbles over the summer