Add the brown sugar and vanilla and simmer for 5 minutes. Add the cream and boil for 3 or 4 minutes, until reduced slightly. Cool. 3. Serve the rhubarb in bowls with sauce and a scoop of ice cream.

The tartness of the rhubarb contrasts beautifully with the sweet, buttery sauce, creating a harmonious dessert that’s both comforting and elegant. This recipe is simple to follow and results in ...

Equipment and preparation: for this recipe you will need a 23cm/9in loose ... Place a 23cm/9in fluted flan tin on a baking tray. For the rhubarb sauce, put the rhubarb, sugar, cinnamon and four ...

James Martin’s classic rhubarb crumble recipe will take you to comfort food heaven in six short steps and under an hour. Each serving provides 630 kcal, 6g protein, 97g carbohydrates (of which ...