AS spring arrives so does the first crop of delicious, tender rhubarb - a great source of potassium and vitamin C. Not only that, but rhubarb contains oxalic acid, which helps neutralise CFCs that damage the ozone layer.

With varieties including red, green and speckled, Jus-Rol, the pastry experts, have devised some quick and easy recipes to help you eat more rhubarb - and help save the planet!

Rhubarb, Orange and Ginger Pie

Stem ginger imparts a really good flavour and is available in jars from most grocers, delis and supermarkets.

500g frozen puff pastry, thawed

Beaten egg white

500g/1lb rhubarb, washed and cut into 2cm/1" lengths

Juice and rind of 1 orange

150g golden caster sugar

2 globes' of stem ginger, diced and 2tbsp syrup

Preheat oven to 220C (200 for fan assisted) 425F/Gas 7.

Combine chopped rhubarb with 100g of the sugar, tjuice of the orange and the ginger plus syrup. Place in a pie dish or ovenproof dish with a rim. Combine grated rind with remaining sugar and put to one side.

Roll out pastry large enough to cover dish with some to spare, cut off strips to form a border on pie dish rim. Brush rim with beaten egg white, press strips on to rim, then top whole dish with remaining pastry to form a lid. Trim off excess, knock up and flute edges and make 2-3 slits in top of lid.

Brush top with beaten egg white and sprinkle with the sugar and orange rind mixture, bake for 20 minutes or until pastry risen and golden brown.

Rhubarb and Marmalade Tarts

We made them in muffin tins, but one large one could be made in a 23cm/9" flan tin if preferred.

500g frozen shortcrust pastry, thawed

400g rhubarb, washed and diced

3tbsp orange marmalade

1 tub mascarpone cheese

100g caster sugar

2 medium eggs

Preheat oven to 200C (180 for fan assisted) 400F/Gas 6.

Roll out pastry and line 12 muffin forms (you will need to re roll pastry to achieve this).

Place in refrigerator while making filling.

Beat together the mascarpone cheese, eggs and sugar and in a separate bowl stir marmalade into rhubarb.

Divide rhubarb mixture between muffin cases, then top with egg and cheese mixture.

Bake 18-20 minutes until pastry is golden brown and the filling set.

Rhubarb Streusel Topped Squares

500g frozen shortcrust pastry, thawed

50g almonds

1tsp cornflour

400g/scant 1lb rhubarb, washed and cut into approx. 2.5cm/1" lengths

50g golden caster sugar

2tbsp cornflour

Topping:

50g jumbo oats

25g ground almonds

60g soft, light brown sugar

2tbsp sunflower oil

Preheat oven to 200C (180 fan assisted) 400F/Gas 6.

Roll out pastry and use to line an oblong tin 27 x 18 x 3.5cm. Dust pastry base very lightly with 1-2 teaspoons of cornflour and sprinkle with 50g of ground almonds.

Combine rhubarb with caster sugar and cornflour and scatter over almonds in the pastry base.

Mix together the first three topping ingredients, then stir in the oil and scatter in an even layer over the rhubarb. Bake 20-25 minutes. Cut into squares to serve.

Rhubarb and Orange Tart

1 x 500g pack shortcrust pastry, thawed

3 eggs

135g caster sugar

Juice and rind of 2 oranges

125ml double cream

400g rhubarb, washed and cut into short lengths

Icing sugar for dredging

Preheat oven to 200C (180 for fan assisted) 400F/Gas 6.

Roll out pastry and line a 23cm/9" flan tin.

Combine prepared rhubarb with 75g caster sugar and place in an ovenproof dish, covered.

Place pastry in oven and bake blind for approx. 18 minutes, removing beans and paper for final 5-7 minutes.

At the same time as cooking pastry case, place rhubarb in the oven on the other shelf, stirring once or twice, and cook until just al dente.

Reduce oven temperature to 160C/325F/ Gas 3.

Once rhubarb is cooked drain off the juices (keep these to serve with flan) and scatter approximately one third of fruit over cooked flan base.

Meanwhile whisk eggs and sugar together until pale, whisk in the finely grated rind and juice of the oranges.

In a separate bowl lightly whip the cream until just holding in peaks, then gently whisk into the egg mixture.

Gently pour the egg mixture into flan and return to oven for 35-40 minutes until custard' is just set. Remove and cool.

To serve, scatter remaining rhubarb over the top and dredge with icing sugar.