For the rhubarb compôte, place the rhubarb, sugar, lime juice and glucose in a small non-stick saucepan. Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down. Remove ...

I remember my dad always growing rhubarb in his summer garden, but in a separate area so it could really spread out. My mom ...

Take off the heat and place the pan in a bowl of ice-cold water ... omit the jelly and serve the rhubarb compote with whipped cream or crème Chantilly instead of the custard.