Rhubarb season + Easter coming up = time to make my indulgent brioche bread and butter pudding with rhubarb compote. I love bread and butter pudding. Proper good-old fashioned comfort food. Nothing fancy, but just deliciously easy and it has to be super gooey and soft in the middle and beautifully crunchy on top. This is a lovely easter recipe which you can use with any leftover Easter egg chocolate (no I don’t know what that is either) or just any chocolate you have in the cupboard. The staler the brioche, the better and this compote is sooooo good to top your breakfast or serve with any pudding of your choice.

A classic rhubarb crumble with a couple of slight twists. So easy to prepare but a complete crowd pleaser which delivers everything you want from a pudding on every level.

One of my favourite summer desserts. Sweet and sharp marinated rhubarb pairs so well with the nutty pistachio frangipane flavoured with orange and amaretto, the aromatic thyme, stem ginger and crunchy moreish almond crumble topping for some texture. It’s lovely slightly warm from the oven but also keeps really well. I like to serve it with a sweet, jammy rhubarb compote on the side made with extra amaretto, a dash of vanilla and chopped stem ginger. Creme fraiche lightens everything up but ice cream, chantilly or straight pouring cream would also be delicious.

This is one of the quickest, easiest and most delicious desserts you can make. Forced rhubarb is also in season just now so you will probably have seen it in the supermarkets. I love rhubarb and this is one of my favourite ways to have it - slow roasted in orange juice and zest, some spices and a little sugar. With a crunchy nut crumble made from whatever nuts you have lying around in the cupboard, a little ground ginger, maple syrup and a drizzle of olive oil, it’s a healthier way to satisfy those crumble cravings. We had ours with vanilla ice cream but you could also use creme fraiche which would be delicious and any kind of whipped cream.

The addition of tahini, ground almonds and sesame seeds in my crumble recipe adds such a lovely nuttiness which compliments the tartness of the rhubarb. Chopped stem ginger in a classic vanilla custard is also a complete game changer.