Rhubarb Rhubarb

As a nation renowned for having a sweet tooth and penchant for all kinds of sugary confections.. we favour our puds and are fiercely proud of our old stalwarts such as Jam Roly Poly pud..a formidable concoction of suet and sticky jam guaranteed to stick to your ribs and other extremities. Or how about Sticky Toffee Pudding.. another calorific challenge..



Eve's Pudding, Floating Islands, Apple Charlotte, Eton Mess, Knickerbocker Glory, Rice Pudding, Baked Alaska, Peaches and Cream, Syllabub, Bread and Butter Pudding, Tapioca with a blob of crimson jam, Gooseberry Fool..there are many more from this larder of British puds and we expect you can add a few of your own favourites. Milly is rather partial to Spotted Dick whilst Dottie has a particular fondness for Rhubarb and Custard ... Rhubarb Crumble and custard to be precise ..



Anyone who has a rhubarb patch nestled in their garden, will have noticed the spires of ruby red stems sprouting, stimulated by the frosts. Rhubarb is a vegetable with a unique taste that makes it a favorite in many pies and desserts. It originated in Asia over 2,000 years ago. It was initially cultivated for its medicinal qualities, it was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America. Rhubarb is often commonly mistaken to be a fruit but rhubarb is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. Rhubarb is rich in vitamin C and dietary fibre. With delightful names such as Champagne and Timperely Early. So pull some of those ruby red stalks today, stew lightly and make a crumble topping. Smothered in lashings of creamy custard.. It's a marriage made in heaven !!