5 Vibrant Spring Recipes from Curtis Stone
Chef and O food columnist Curtis Stone celebrates the most vibrant of seasons with bright, versatile ingredients.
Photo: Johnny Valiant
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I have beautiful memories of rhubarb, because my mum grew it and made jam, which is a tradition I've carried on. It's easy to grow, too, if you want to have a crack at it. But remember, it's sour—so don't get too far from the sugar bowl.
Get the recipe: Pavlova with Rhubarb, Strawberries and Fresh Cream