Rhubarb will always be great in crumbles, but what about some more adventurous options?
It's not quite a crumble, and it's not quite a cake either. A layer of soft spongy cake is layered with a helping of rhubarb before a crumble topping is added, which provides the necessary sugar for the rhubarb to cook and caramelise, bringing out its delicious sweetness. You can eat this one either warm or cold.
A great pudding to enjoy in the summer months. Use the best quality, young pink-coloured rhubarb for best results. The fool mixture is easy enough, requiring just milk, sugar, yolks and a vanilla pod. If you like, sprinkle over a little diced crystallised ginger before serving.
This recipe is very easy to make, and looks great, though you need a steady pair of hands to fold the pastry neatly! Make extra tarts and call it 'practice' if you're looking for an excuse to make more of these delicious parcels.
Strawberries and rhubarb are surprisingly good partners, though the rhubarb needs to be roasted for a while so it softens and sweetens. Rosewater labneh balls are used here too. This is thick yoghurt which has been salted and left to hang to drain the whey, resulting in a thick texture which can be shaped into balls.
This simple sponge is sweetened with agave syrup, and comes with a rhubarb compote, made slightly tart with the addition of a large orange's juice. Agave is quite sweet, so the balance between the two is simply perfect. Simple drizzle a little compote over each slice of cake right before serving.
You might also like:
Top 10 strawberry recipes
Top 10 Bramley apple recipes
Top 10 'five a day' recipes