I don't consider myself to be particularly green fingered, but rhubarb is a summer fruit that I have no trouble growing as it just takes care of itself. Every so often I cut a few stalks off to make a pie or crumble, and without a moan or a whine my little plant produces a few more in just a short space of time. If we become a little impatient for the new stalks to grow I can sweet talk my allotment friend, who is always willing to pop a carrier bagful round, in exchange for the 'bake of the day'.
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 to enjoy that classic pairing of rhubarb and custard in a chilled dessert, perfect to follow a summer salad or barbecue.
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