Rhubarb and custard makes a delicious (and quick!) Mother's Day dessert


  1. Wash the rhubarb
  2. Trim off both ends
  3. Cut into even sized lengths
  4. Place in an oven proof baking tin
  5. Scatter with demerara sugar
  6. Roast at 200ºC, 180ºC fan, Gas 6 for approximately 30 minutes until caramelised.

Here are some great recipes with cooked rhubarb: Rhubarb cakes and Rhubarb and ginger fool for two

Get more ideas for cooking with rhubarb in our ravishing rhubarb recipe collection