Rhubarb

You need about 1 large bunch of rhubarb. Note

Rhubarb can be cooked several hours ahead. Place in pie dish, cover and refrigerate. Top rhubarb with crumble topping and bake as required. Note

You can reserve the strained rhubarb to flavour smoothies, or spoon on top of porridge, cereal or yoghurt. Note

It is fine to use just the one 300ml carton of cream for this recipe. To make chocolate shapes: melt 50g (1½ ounces) dark chocolate; place into a resealable plastic bag. Cut a tiny snip off onecorner, and pipe small shapes onto baking paper. Leave shapes to set at room temperature. Note

Thanks to hothouse growing, rhubarb is available all year, so you can indulge in a hot pie or crumble as well as any number of luscious desserts matching rhubarb with berries and cream or mascarpone whenever you like. Be sure to discard every bit of the vegetable’s leaf and use only the thinnest stalks (the […]

You will need about 1 bunch of rhubarb for this recipe. Note

You can use one quantity shortcrust pastry instead of the store-bought pastry sheets. Note