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 ...

This pudding is delicious as it is, but you can also serve it with a seasonal fruit compote. Think tangy rhubarb in the spring or a handful of fresh berries during the summer. Add 150ml double ...

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

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 ...

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 ...

Tangy roasted rhubarb is a perfect match for this light, creamy Italian dessert. Make it a day ahead for a fuss-free pudding to round off a special meal. For the roasted rhubarb, preheat the oven ...

If you’re the sort of organised person who has some cooked rhubarb in the fridge or freezer, and a packet of meringues in the pantry, this is an almost-instant pudding. A little goes a long way.