Rhubarb and custard

Buying ready-made meringue and custard means you can whip up this summery dessert, packed with juicy rhubarb, in record time

a classic combination that needs little introduction

Fresh rhubarb, spring greens, British asparagus – celebrate the season with our columnist Tom Kerridge's delicious dishes

Want to enjoy the classic pairing of rhubarb and custard in summer months? Try this delectable chilled dessert.

It all begins with an idea.

Our individual rhubarb and custard crumbles are quick and easy to make and you can make them ahead of time, so they’re great for a dinner party dessert.

This beautiful rhubarb and custard tart recipe is the only visually stunning (and delicious) dessert you need this spring.

We've jazzed up this classic combination and baked it in the style of a cheesecake. This creamy recipe isn't just easy to make, it looks super impressive, too. Just check out those swirls

Perfect poached rhubarb in a crumbly pastry tart case, with a layer of creamy custard – yes please!

Crust: sweet short pastry, cover with pieces of rhubarb, mix 1 can of sweetened condensed milk with 2 eggs and 50 grams of flour, pour over the rhubarb and bake for 30-40 minutes at 220 celcius.