There’s no idiot like a rhubarb idiot, and now is the time for it. The arrival of rhubarb in the current market usually cheers me. Spring is listed here!
This British dessert goes way again — we’re talking about a couple of hundred yrs — and it was initially manufactured with custard and pureed fruits, most notably gooseberries.
I have lightened it up with whipped cream as a substitute of the custard and swapped the gooseberries for seasonal rhubarb. It’s an uncomplicated-peasy dessert for a weeknight meal or a spring occasion!