Rhubarb and cardamom whip (with Pimm’s)

A light, fruity dessert with Pimm’s. It must be Pimm’s o’ clock!

This dessert needs to be filed under D for Divine. You can make it as healthy or as rich as you like – depending upon your ratio of yoghurt to cream – and it works best with a sharp fruit like rhubarb, gooseberries or raspberries. It’s a bit of a cross between a traditional fruit fool and a trifle (I guess that would make it a trool or a frifle? Now I’m just being silly…).

The addition of Pimm’s No 1 really works, and it’s a surprising complement to the flavour of cardamom. It’s probably because the cardamom has a slightly lemony flavour and we all know how well this particular drink goes with a slice of lemon and other fruit.

Lightly-spiced rhubarb relish

Whenever I pick up a bundle of pretty pink rhubarb sticks from the market, I tend to go to my trusty, default rhubarb recipes of rhubarb and apple crumble or a sweetened compote to stir into creamy yoghurt. Call me a rebel, but with my latest bundle I thought it was time to leave such delicate English classics behind and – well – pimp up my rhubarb with some chilli and spice.