The tartness of the rhubarb acts as a foil to the richness of the custard.
The rhubarb cuts nicely through the custard richness of this pudding.
Particularly good with cheese and smoked fish.
A very easy and interesting accompaniment for meats such as pork or lamb, or for patés.
Most rhubarb recipes will have you stew them in sugar. If you want to make a less sweet version, try this version.
Serve as a dessert in a fruit nappy, or as a side condiment to some pork, or on ice cream or yoghurt.
This is a great outdoor barbeque dessert.