Rhubarb and custard is about as British as the victoria sandwich or a Sunday roast. It’s one of my favourite ways to showcase forced rhubarb, grown in the Rhubarb Triangle, a small area of Yorkshire c

Hosting a family do? Impress guests with twists on the classics, plus a pretty-in-pink pudding

Whether you like yours rolled up, topped with chocolate, filled with fruit or encased in pastry, there’s a sweet treat to please everyone

SERVES 4-6 Ingredients 800g rhubarb, choppedinto roughly 5cm pieces50g caster sugar½ tsp ground ginger½ tsp cinnamon½ tsp vanilla extract For the crumble topping 200g self-raising flour100g rolled oat

Purple sprouting broccoli always feels like a small seasonal celebration, the first signs of green after months of root veg and stews. This recipe works beautifully as a starter or as a snack with a c

SERVES 4-6 INGREDIENTS 800g rhubarb, chopped into roughly 5cm pieces 50g caster sugar ½ tsp ground ginger ½ tsp cinnamon ½ tsp vanilla extract FOR THE CRUMBLE TOPPING 200g self-raising flour 100g roll