Rhubarb season runs from April through to the end of summer, but it’s a real treat to eat fresh before the hot weather truly arrives. In the UK, it’s best grown in the “Rhubarb Triangle” in West Yorkshire, so we asked two-starred Michelin chef Michael Wignall, who runs The Angel Inn at Hetton, for his favourite ways with the vibrant vegetable. Rhubarb cooked in foil Serves: 4 Ingredients: 400g rhubarb (washed and cut into approx 5cm batons) 5 drops of vanilla extract Zest and juice of 1 lime 100g light brown sugar Aluminum foil Method: Set an oven at 180C. Place a sheet of aluminum foil (approx size of 2 x A4 sheets) on your work top. Lay your rhubarb on one side (ensure they are laid uniform) and leave the other side empty. Mix the zest and juice of lime, vanilla extract and brown sugar together and sprinkle over the rhubarb. Fold the empty side of the foil over the rhubarb to each corner and then fold each side into towards the centre 2-3 times, to wrap the rhubarb tightly, like an envelope (the better the seal the faster the rhubarb will cook, retaining all of its lovely flavour and juices). Place the foil envelope onto a ceramic tray (this is to allow you to use the juices, should any leak out) and cook for approx 25-35 minutes. Remove from the oven, allow to cool for 5 minutes before carefully opening the bag and serve. Serving suggestions: Serve with warm ginger custard, crème fraiche or clotted cream. Or go savoury with roasted duck or chicken. Rhubarb crumble Serves: 4-6 Ingredients: For the crumble topping: 450g plain flour (sieved) 270g muscovado sugar 250g unsalted butter (diced) 170g ground almonds (replace with oats, if nut free) 60g pecan nuts (chopped fine) replaced with pumpkin seeds for nut free) Zest of 1 orange For the fruit base: 800g of rhubarb (washed and chopped into approx 3cm) 200g blueberries (adds a lovely sweetness and colour) 150g light brown sugar Method: For the crumble mixture: Rub together the flour, sugar and almonds, making sure there are no lumps in the sugar (Muscovado sugar can get quite lumpy). Then add the butter in 3 stages and rub together, until you have a breadcrumb consistency. Lastly, add the pecan nuts and stir in thoroughly. For the fruit base: Add the sugar and rhubarb to a large pan and cook on a medium heat, until the rhubarb has slightly softened. Remove from the heat and lightly stir in the blueberries. Place the mixture onto a tray to cool. Preheat an oven to 180C, divide the filling into individual heat proof ramakins or one large heat proof dish. Sprinkle with the crumble mixture (do not press down) and bake for 15-20 minutes or until golden in colour and the filling is starting to bubble at the sides. Serving suggestion: Serve with ginger custard or ice cream. Lemon and ginger posset Serves: 6 Ingredients: 500ml double cream 250ml castor sugar 4 lemons (juice and zest) If you can, source good quality lemons – leafy and unwaxed. Amalfi lemons are the best, if in season. It makes all the difference! 20g root ginger (peeled and finely grated) 2 sheets of bronzed gelatin, soaked in ice cold water Method: Place the cream, sugar and ginger in a medium sized pan and bring to the boil. Remove from the heat, add the lemon juice and then the soaked gelatin. Stir well and pass through a fine sieve, into a pouring jug. Pour into ramakins or glasses and allow to set in the fridge for 5 hours. Serve with the compote of Rhubarb and vanilla. (Recipe below) Rhubarb compote Serves: 4 Ingredients: 1kg rhubarb (leaves and base removed) 350g castor sugar 1 vanilla pod (split and seeds removed) 50ml water ½ tsp of ground ginger Method: Cut the rhubarb into approx 2cm slices, along the length of the stem. Place a wide thick bottomed pan, onto a medium heat and add the sugar, vanilla, ginger and water. Allow the mixture to dissolve. Add the chopped rhubarb, making sure it is completely coated in the sugar syrup. Cook over a medium heat, stirring often, until the rhubarb begins to break down and turns into a thick mixture (there should be no water remaining). Chef’s tip: Forced rhubarb is best for this, as there is no need to peel, you get a lovely colour. Outdoor summer rhubarb can work well but peel before cutting and cooking and replace the water with 100ml of cranberry juice. Read More Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’ Gordon Ramsay’s coffee-spiced pork shoulder recipe Gordon Ramsay takes on Louisianian gumbo

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An extraordinary recreation of what a baby can hear in the womb has got people "tearing up" across social media. The creator Dimitris Chronis Animus Mentis Productions shared the heartwarming simulation on YouTube, where it racked up thousands of views. It shows a baby in the mother's womb surrounded by amniotic fluid during the last trimester of pregnancy. The external sounds are muffled, but the creator noted that "babies become increasingly capable of hearing a range of musical tones, and studies confirm that babies react — in the womb — to the sounds they hear." He went on to suggest that if a song is replayed, the late-term foetus may recognise it as a newborn. "I came up with the idea to simulate the above situation using spatial sound. I managed to put an ambisonic recorder in an enclosed basket filled with water and recorded the sound of an African lullaby coming through an outside Bluetooth speaker," he wrote, before advising listeners to use headphones while playing. What can babies hear inside the womb| (ambisonic simulation) www.youtube.com The clip was soon inundated with comments from emotional listeners. "It is nice to know what my niece used to listen to, and I may say it is calming even for a grown-up to hear," one person wrote, while another added: "Amazing beyond time and space, beautiful light." A third commented on how catchy it was, writing: "Now I’m gonna have THIS in my head all night…" Meanwhile, one person wrote: "This is adorable I started tearing up." Sign up for our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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Max Verstappen has become just the fifth driver in Formula 1 history to clinch the world title on a Saturday – and the first in 40 years. The Dutchman, who has won every grand prix bar three this season, sealed his third straight world title after Sergio Perez crashed in the sprint race at the Qatar Grand Prix on Saturday, leaving his team-mate nable to catch him with six races and two sprints to go. Verstappen has been unstoppable throughout 2023 and, despite his dislike of the sprint race format, secured his 2023 crown in the 100km dash around the Lusail International Circuit on Saturday night. It marks the end of a streak dating back to 1983 of drivers clinching the world title on a Sunday, the traditional day of a grand prix race. The last title-clincher on a Saturday was Nelson Piquet in 1983, who won the championship at the season finale in South Africa – with the grand prix held at Kyalami on a Saturday. The two previous winners – Piquet in 1981 and Keke Rosberg in 1982 – also claimed the title on a Saturday, with both seasons concluding at the Caesars Palace Grand Prix in Las Vegas, held on a Saturday. Prior to that, British driver Graham Hill secured the 1962 world title at the South African Grand Prix in East London, again on a Saturday. And 1959 champion Jack Brabham sealed his moment of victory on a Saturday too, at the United States Grand Prix, then held in Sebring, Florida. Saturday night racing, as well as the six sprint races this season, is making a return for a full grand prix next month as Las Vegas hosts the highly-anticipated street race on the famous strip at 10pm local time on Saturday 18 November. The 2024 season will also start with two Saturday night races – in Bahrain and Saudi Arabia – due to Ramadan. Sunday is considered a “feast day” during the Islamic festival, which sees the world’s almost two-billion Muslims fast between sunrise and sunset during the other six days of the week. Read More Piastri takes first F1 pole for Qatar sprint as Verstappen starts third F1 Qatar Grand Prix LIVE: Sprint race updates and results at Lusail Lance Stroll shoves personal trainer and gives furious seven-word interview in Qatar

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