Pour the rhubarb and its poaching liquid into a glass or plastic bowl and refrigerate until chilled, about 3 hours. 3. Spoon the rice pudding into bowls. Using a slotted spoon, top with some of ...

Make the most of pretty pink forced rhubarb while it’s in season by roasting to intensify its colour and flavour. Enjoy in ...

A nice twist on the French classic, add shocking pink stalks of rhubarb to jazz up this tender pudding-cake. Preheat the oven to 180C/160C Fan/Gas 4. For the filling, melt the butter over a medium ...

And rhubarb is still around, so this pudding makes a nice change from crumble. This pudding is best served warm, with either runny cream, custard, or icecream.

Serve warm with a dollop of rhubarb and orange compote on top (see recipe below). Alternatively chill in the fridge and eat it cold with fruit compote. 450-500g rhubarb 1 large orange, zest ...

Forced rhubarb is sold from January until March, when outdoor-grown rhubarb takes over. The latter can become coarse in late summer. Choose pert looking stems and avoid any limp or slimy-looking ...

Bread and butter pudding is a classic recipe (and a genius way to use up stale ends of loaves). Bettina Campolucci Bordi’s version with vanilla rhubarb and custard is a modern spin that you’ll ...

Rhubarb, the tart perennial spring vegetable, is finally ready to be picked for your favorite recipes. The stalks actually contain nutrients Vitamin C and K, calcium, potassium and fiber. The season ...