Those with memories of soggy rhubarb and custard at school should revisit this wonderful ingredient. In Delia's hands it's transformed into crumbles, jellies, compotes and more...
In this superb cheesecake, rhubarb is combined with ginger - a luscious partnership - to make a dessert that's perfect for spring, when rhubarb is in season.
Rhubarb and ginger has to be a marriage made in heaven. Combine them with a wonderful cream and Greek yoghurt brûlée topped with loads of brown sugar and it really is the food of the gods.
It has to be said that while we were filming ice creams for The Summer Collection television series, the team tasted them all (with not a spoonful left over!) and voted this one their number one favourite.
This can be a no-fat and no-sugar dessert for waist watchers which does taste rather good. But if you like you can use whole milk Greek yoghurt, which will be creamier and have some fat content.
Old-fashioned because when I was a child – a very long time ago – I used to love jelly trifles, and my mother would always make one for my birthday. This is a much more adult version...
I’m not very horticulturally minded but rhubarb is, I think, technically, a vegetable. But since the richness of duck is always complemented by something sweet and acidic, rhubarb is absolutely perfect.
Although my own rhubarb crop is only about 3 inches high at present, there is plenty of the early forced rhubarb in the shops and it's never better than in this most English of puddings. On Sundays we serve it with proper custard, an extra luxurious
The flavour of orange zest does something quite magical to the flavour of rhubarb, and this light, fluffy meringue pie is a perfect dessert for late spring. ‘Pile-it-high meringue', incidentally, applies only if you have extra egg whites to use up..
Those who claim not to be able to make pastry will love this easy American rhubarb pie, as presentation skills really aren't needed! It's also lower in calories than a conventional pie as the top is left uncovered.
Without doubt this is one of the easiest ways to produce some brilliant cheesecakes without any of the whisking or cooking and so on. You will have to partly freeze them to firm them up, but even that’s better than all the fiddle.
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