It's time for rhubarb recipes, and here's a great one to start with, from Jassy Davis at Aol. Do I smell Sunday morning brunch?

Cheese blintzes are often served with jam, but I've paired them with a simple compote made from forced rhubarb. The warm winter delayed this year's harvest, but tender pink stems of forced rhubarb have finally hit the markets. Forced rhubarb is grown outside until the cold bites, then it's moved into dark sheds and quickly 'forced,' producing succulent stems with a sweet-sour flavour.

Both the rhubarb compote and the blintzes can be made ahead. You can assemble the parcels, store them in the fridge and then reheat them at gas mark 4/180°C/fan oven 160°C for 10–15 minutes. Brush them with a little melted butter before you bake them to get a good golden-brown colour

Read the full recipe here