Rhubarb

This variation on the classic Irish apple cake has a top and bottom crust made from a biscuit-like dough. You can cut this cake into wedges or dish it out with a spoon like a cobbler.

From Reading House innkeeper Rita Newell Can be prepared in 45 minutes or less.

Any leftover compote is great served over vanilla ice cream or frozen yogurt.

The secret to a perfect brûlée crust is using both the turbinado sugar and a blowtorch.

Hazelnuts are teamed with strawberries and rhubarb in this rustic tart. Vanilla ice cream is a must for serving.

This is a lovely, low-fat version of a classic English fruit dessert.

Make these with fresh rhubarb when it is in season, from late winter through midsummer.

Cardamom adds a lovely accent to the compote and the filling, which is made with soft farmer cheese for creamy texture.

This recipe is an accompaniment for Vanilla-Citrus Tea Ring . Any remaining compote would be great for breakfast or dessert with a spoonful of yogurt or crème fraîche.

A "wee dram" enhances the lovely filling.

For the prettiest parfaits, look for the reddest rhubarb possible at the supermarket or farmers market.

This recipe is an accompaniment for Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney .

Active time: 25 min Start to finish: 25 min

Jamie Oliver This dish was created by my mum, Sally Oliver, on the occasion of the birth of her second granddaughter, Daisy Boo Oliver. Be sure the rhubarb you use is nice and juicy, and lay it, pretty side down, over the syrup so it looks nice when you take the cake out of the pan.

You can use good, strong chicken stock for this recipe instead of homemade duck stock — it won't be as rich, but it's better than not cooking the dish at all as it is heavenly!