Brilliant pink-red rhubarb is one of the most exciting things to emerge from the thawing soil each spring, bringing a promise of pie and crumble to urban foragers willing to tuck a paring knife in their back pockets and harvest the crowns unfurling in the corners of yards and between recycling bins in back alleys.
Whisk or blend the rhubarb, vinegar, honey, mustard and oil in a small blender or with a hand-held immersion blender until smooth. Store in a jar in the fridge for up to a month.Pale pink aioli is delicious with roasted chicken or fish, crispy fries or roasted potatoes, and can be used to dress all kinds of spring and summer dishes – it pairs well with cold pasta salads, potatoes and poached or grilled salmon.
In a large bowl, beat 2 cups of the whipping cream with 2 tbsp of the icing sugar and the vanilla until soft peaks form. Fold in the cooled rhubarb compote, leaving it swirly.