RHUBARB AND ORANGE TRIFLE

500 g rhubarb, cut into 1-inch chunks
100 g golden castor sugar
Grated zest and juice of 1 orange
6 trifle sponges
3 tablespoons orange marmalade
65 ml grand marnier liqueur
275 ml freshly squeezed orange juice
1 sachet gelatine granules
350 ml fresh custard
200 g greek-style yoghurt
50 g pecan nuts

Preheat oven to 180°C/ 350°F/ Gas Mark 4. Prepare the rhubarb by placing in a shallow ovenproof dish. Sprinkle the caster sugar and orange zest and juice over the top and pop into the oven, uncovered, for 30-40 minutes until the rhubarb becomes tender. At the same time, place the pecans on a baking sheet and place in the oven for 7 minutes to toast them. When these are ready, chop them. Slice the sponges in half lengthways and spread each half with the marmalade and then reform them. Spread the remaining marmalade over the top and cut each one into three little sandwiches. Now arrange them into a large trifle bowl and make some forks marks in the sponge. Drizzle the liqueur over the top and allow it to soak in. Once the rhubarb has been removed from the oven allow it to become cold before tasting it. If it is sharp, add some more sugar. With a slotted spoon, remove the rhubarb and place amongst the sponges. Pour the remaining juices from the dish into a measuring jug and make this up to the 500ml level with the orange juice. Next, transfer 225ml of this liquid into a small saucepan, scatter the gelatine over it, whisk and leave to soak for 5 minutes. Place the pan over a low heat and whisk until the granules of gelatine have completely dissolved, then return this to the juice remaining in the jug. Stir thoroughly and then pour it over the sponges and leave aside to set. In a separate bowl, whisk together the custard and yoghurt and then spoon over the set jelly. Cover with clingfilm and chill until ready to serve. Just prior to serving, scatter on the toasted pecan nuts and some additional pouring cream if desired.

MACKEREL WITH RHUBARB AND CIDER

Serves 2

Fresh mackerel fillets
4 bay leaves
salt and black pepper
120 ml (4 fl oz) dry cider
12 g (1/2 oz) butter
225 g (1/2 lb) fresh rhubarb, chopped
1/2 teaspoons lemon juice
25 g (1 oz) brown sugar
pinch nutmeg

Preheat the oven to 180°C, 350°F, Gas mark 4. Season the fillets with salt and pepper then place a bay leaf on each fillet and roll up. Place the fish rolls in a shallow ovenproof dish, pour over half the cider and dot with the butter. Cover with aluminium foil or a lid and bake in the oven for 30 minutes, until tender. Meanwhile, place the remaining cider, rhubarb, lemon juice, brown sugar and nutmeg in a pan. Bring to the boil then simmer for 20-25 minutes, stirring from time to time, until soft and puréed. To serve - transfer the fish to a warmed serving plate, drizzle some of the rhubarb sauce over the top of the fish and serve the remaining rhubarb sauce separately. Serve hot.

RHUBARB FOOL

Serves 3-4.

450 g (1 lb) rhubarb
65 ml (2&1/2 fl oz) water
100 g (4 oz) unrefined organic sugar
70 g (2&1/2 oz) icing sugar
100 ml (4 fl oz) crème fraîche
100 ml (4 fl oz) mascarpone cream

Wash and trim the rhubarb, but don’t peel it. Cut it into even chunks and put it into a warm pan with the water and the sugar. Cover the pan and simmer until the rhubarb is pulpy - about 10 minutes. Strain it through a sieve and allow the pulp to cool down. Add the icing sugar to the mascarpone and whisk it in, then gently fold in the crème fraîche and half of the rhubarb. Put the remaining rhubarb into dishes or glasses, then spoon the mixture on top of this. Let it cool and set in the fridge and serve.

FAST RHUBARB COMPOTE

Delicious with ice cream, pastry, or all alone!

400 g rhubarb, sliced thinly crosswise 200 g granulated sugar 1 tablespoon fresh lemon juice

Combine all the ingredients in a saucepan, and stir over a medium heat until the sugar dissolves. Reduce the heat to low and cover and simmer until the rhubarb is tender, about 5 minutes. Serve warm or chill first - it can be made and refrigerated one day ahead.

RHUBARB AND ALMOND CHICKEN

Why not tart up your chicken with delicious summer rhubarb! Serve with rice and salad for 4

Enough chicken parts to serve 4 (thighs, breasts etc)
1 tablespoon flour, very lightly seasoned with pepper, paprika, salt and chilli powder
3 tablespoons olive or vegetable oil for frying
3-4 stalks rhubarb, cut into thumb-length pieces
2 medium onions, thinly sliced
1 tablespoon minced garlic
1 tablespoon chopped thyme, or 1 teaspoon dried
200 ml white wine
1 handful slivered almonds, lightly toasted

In a large bowl, toss the chicken in the flour mixture. In a large, heavy pan or high-lipped frying pan, heat the oil over a medium-high heat until it is hot then brown the chicken for about 5 minutes on each side. Add the rhubarb and onions and cook for about 8 minutes, stirring, until the onions are brown. Add the garlic, thyme and wine, cover and reduce the heat. Simmer the chicken for 45 minutes, stirring occasionally, until cooked through and tender. Serve sprinkled with almonds.