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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

For a real old-fashioned dessert you can’t go wrong with an apple and rhubarb sponge. You can put it in the oven to cook while you eat the main course. I love cinnamon at the moment, so added ...

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 Total: 60 mins Easy Easy Serves: 6 Serves ...