Though we often let its tart sweetness shine through in crumbles and pies – finished with a generous drizzle of its usual companion, custard – rhubarb shouldn't just be reserved for puds. Although it might be a perfect fit in dishes which call for fruit (you can plenty of examples of that this way), rhubarb is actually a vegetable, related to sorrel and buckwheat, and works just as brilliantly in savoury starters and mains. 

With its unmistakeable pink hue, rhubarb also provides a hit of vibrancy during the UK's colder months, first appearing at the start of January in Yorkshire. This is known as 'forced' rhubarb and is generally only found in what's called The Rhubarb Triangle, an area of rhubarb growers between Leeds, Wakefield and Bradford. In spring it returns more widely, readily springing up in gardens and allotments thanks to the beginner-friendly nature of growing it.

Whether you're wanting to make use of forced rhubarb in winter or are looking for springtime recipe inspiration, we've curated eight brilliant recipes which show rhubarb's savoury potential, from pickled with oysters to fermented in a kimchi and chargrilled with pigeon. For other ideas, don't miss our collection of rhubarb recipes; there's everything from a rhubarb and crème fraîche tart to a rhubarb and beetroot ketchup.

This oyster dish by Sam Buckley uses pickled rhubarb and a glossy oyster emulsion, resulting in a gorgeous yet simple dish which is packed with freshness, creaminess and a hint of sweetness. It's impressive on the eye if you're after a memorable dinner party starter. The rhubarb takes two weeks to pickle, but it'll last for months, so it's worth making a jar full for future recipes.

This rhubarb and lentil curry epitomises why we shouldn't keep the pink stalks to dessert menus; the contrast between earthy lentils and sharp rhubarb works incredibly well. As well as being a hearty winter warmer, it's also a great way to use up a glut of stalks if you've got plenty left over.

Rhubarb's tartness cuts through the oily richness of mackerel wonderfully, and this recipe from Henry Freestone is a real celebration of the pairing. Though it's a simple dish, it's packed with flavour and texture, with the fennel adding a refreshing crunch. A beautiful lunch or light dinner.

In Robin Gill's gorgeous roasted wood pigeon dish, rhubarb is marinated in salt and sugar before being charred until tender and smoky and served alongside chicory, the game birds – which are stuffed with thyme and juniper – and an offal sauce. Its pink colour and delicacy make it a seriously impressive main course if you're cooking for a food-loving crowd.

Our Mexican-inspired pork chop is served with a sour rhubarb salsa which combines tomatoes, dried ancho chilli, garlic and coriander. The smokiness of the chilli is balanced perfectly by the sour rhubarb, which also pairs brilliantly with the fattiness of the pork chop. Though this recipe uses a griddle pan for the pork, it would also be beautiful on the barbecue.

Olle Templeton combines salted, softened sticks of rhubarb with roast asparagus and Jersey Royals in this dish, bringing the plate together with a verdant chive oil and tangy buttermilk. It also uses wild garlic, but you can swap it out for spring onions or seasonal greens.

While kimchi is traditionally made from napa cabbage, the fermentation technique can be applied to whatever you have in the fridge. Our recipe uses rhubarb and carrots for a colourful and tart kimchi that goes particularly well with rich, fatty dishes like pork belly.