It is almost white in colour but I like to swirl a little rhubarb puree on the top, which looks so pretty and quite delicate. Come along to the demo tent and you can try a sip for yourself!

To make the rhubarb puree, wipe and cut the rhubarb into chunks, place in a saucepan with 1 tablespoon of caster sugar and bring slowly to the boil. Leave to boil for one minute only and take off ...

What excites the tastebuds as much as different flavours is contrasting textures, so in this dessert we have tart rhubarb jelly studded with tender fruit; sweet, smooth, velvety custard ...

Could not pick out the rhubarb puree or freezedried rhubarb that the ingredients claim to be in there, just sultanas." "Absolutely gutted! I saw the 1 star reviews but didn’t want to believe it ...