Spring is rhubarb season – and while this ... “Shop-bought custard (I won’t hear a word against it… the best illicit spoonful, fridge-cold, there ever was) gives this cake a crumb that ...

Graham Hornigold gives the classic comfort dessert of rhubarb and custard a dazzling update in this stunning recipe. Not for the faint hearted, there are various components to manage and some tricky ...

Rhubarb crumble or pie is not a dessert that you would associate with summer, instead serving it after a good Sunday roast in the cooler months, with steaming hot custard. This roulade is a great way ...

Old Fashioned Rhubarb Pie With Vanilla Custard is a community recipe submitted by Kukka and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Forced rhubarb is sold from January until March, when outdoor-grown rhubarb takes over. The latter can become coarse in late summer. Choose pert looking stems and avoid any limp or slimy-looking ...

Just make sure no one’s hogging it! Discover more French toast recipes, and if you’re thinking of throwing a big breakfast bonanza, check out our guide on the best big festive breakfasts for a crowd.

Look for firm, upright stalks. The leaves, which should not be eaten as they are toxic, will tell you how fresh the rhubarb is. Avoid rhubarb with brown or black leaves. Douse the stalks in soft ...

Spoon the rhubarb into 4 x 1 1/4-cup-capacity ovenproof dishes, top with the custard and place on a baking tray. Place the flour, extra sugar, butter, egg and milk in a bowl and mix well to combine.

These delectable rhubarb and custard slices are pretty as a picture for afternoon tea served with orange-scented rhubarb compote. Make this spicy rhubarb and onion chutney to brighten up a February ...

The sweet fruit and tart vegetable bring out the best in each other ... Recipe: Strawberry Rhubarb Custard Tart Rhubarb Pound Cake With Black Tea Cream Rhubarb is so unique and tasty on its own that ...

Place the rhubarb ... pour over the custard filling and bake for 1 hour 15 minutes or until just set with a slight wobble in the middle. Allow to cool and set before serving. Katie McLelland is a food ...

Once you’ve made proper custard from scratch, you’ll never go back to the powdered stuff. We’ve got a silky vegan custard recipe. too. Explore the many joys to be had from combining eggs, milk and ...