Fresh ways with rhubarb

Bake this wonderfully moist cake reminiscent of an old-fashioned gingerbread. Serve it for tea or heat up a thick slice in the microwave and have it for pud with a dollop of custard. You'll need to eat it up though, as it will only keep for up to three days because of the fresh rhubarb. That's your excuse, anyway.

Pretty as a picture, just five ingredients and a delight to eat - what more could you want from a from a dessert. These can also be made the day before and are dairy-free. Enough said.

A slump is a New England pudding made with seasonal fruit. It was originally cooked in a saucepan on top of the stove, giving you a sort of fruity dumpling, which tastes better than it looks. To make it easier on the eye and to add a lovely crusty top, I perfer to bake it.

This is a great dinner party dish as you can prepare the stuffing, the pork and the rhubarb up to 24 hours ahead, leaving just a very simple sauce to make at the last minute. Wrapping the fillet in bacon retains its moistness and gives a wonderful flavour.

To keep all the lovely texture in this chutney I add the rhubarb after all the other ingredients have broken down, and it works a treat. Do try to keep it tucked away for at least a month to allow the flavours to mellow. Great with cheese, pate, cold meats, sandwiches - you name it.