The pretty pink frills 

of spring 

Nature can be rather bizarre don’t you think? This past month we’ve woken to crisp, clear mornings of exquisite sunshine, lighting a halo of beauty across The Cotswolds. However, instead of bringing the warmth its glow suggests, these dawns have delivered a bitterly cold breeze sending goose bumps across our skin – a chilly reminder winter is still in our midst and the woollies are to remain out. I crave the day I am able to wear a bikini to a hot sandy beach instead of a gruelling trip to the gym’s swimming pool –  summer seems a lifetime away, not to mention a British one!  Believe it or not though, spring is in bloom – the snowbells are flourishing, new-born lambs snuggle up to their mothers to shelter away from the freezing climes and nature offers up another batch of its seasonal gifts.

To bring some colour into the climatic gloom, I’ve chosen rhubarb for this month’s recipe. I am sure you are all well acquainted with the phrase, “you learn something new every day”, but did you know that even though we use rhubarb in desserts and therefore automatically assume it’s a fruit, it is in fact a vegetable (a little like the tomato, but the other way around). It’s interesting how we use fruit in desserts and vegetables in savoury dishes and automatically assume ‘they are what they say on the tin’.

Rhubarb may model pretty pink frills, however it’s not to everyone’s taste, without a little sweetening, it can be rather bitter. However, don't give up on this little gem as not only does it yield some fantastic flavours when cooked well, but it also bears some wonderful nutritional properties that shouldn't be ignored. My recipe here, is a fun and alternative take on one of my favourite sweets, it’s truly scrumptious and makes for a brilliant pudding on a sunny spring (if not brisk!) evening.

Rhubarb Custards

Makes 4

These delicious little desserts can be made the night before, which minimises the hassle before a dinner party.

Ingredients

For the rhubarb

400g rhubarb, trimmed and chopped into 3cm pieces

80g caster sugar

For the custard

250ml single cream

175ml whole milk

2 vanilla pods

150g white chocolate

3 yolks

25g caster sugar

Pinch of salt

For serving

50g white chocolate

Ginger biscuits

Method

Preheat the oven to 200C

Put the rhubarb into an ovenproof dish and sprinkle with the sugar. Cover in a layer of foil and place in the oven for 20 minutes until the rhubarb is tender. Turn the oven down to 170C

Carefully spoon the rhubarb out of the dish and divide between the four ramekins (Cook’s note: don’t get rid of the rhubarb syrup, topped with champagne, it makes the perfect spring cocktail.)

Meanwhile, gently heat the cream, milk, vanilla pod and the salt in a pan, though do not boil. Remove from the heat and set to one side, allowing the vanilla pod to infuse for 15 minutes. Return the cream mixture to the heat and heat back up, though again, do not boil.

In a heatproof bowl, whisk the sugar and egg yolks together until they turn a pale colour and the consistency thickens. Remove the cream mixture from the heat and add the chocolate pieces and stir until they’ve dissolved.

Gradually pour in the cream mixture and whisk. Pass through a sieve to remove the vanilla pods and any rogue lumps (Cook’s note: clean off the vanilla pod and add it to a jar of sugar for flavouring). Pour the custard mixture onto the rhubarb, filling near to the top and cover with foil.

Carefully place the ramekins in an ovenproof dish/roasting tin and fill with boiling water until it reaches the halfway point on each ramekin.

Bake for 30-35 minutes until has set. Put to once side to cool and then chill for two hours or overnight.

Before serving, finish off by topping each custard pot with grated chocolate and serve with ginger biscuits.