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 ...

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 ...

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 ...

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.