“ Rhubarb is an obliging soul – as the forced variety comes to an end, its outdoorsy cousin appears; less Dolly Parton pink but still with that tart, zesty flavour. It’s friends with almonds and orange, and I’ve put all three into this cake recipe, which makes a great afternoon tea or, with a dollop of something creamy, a perfect pud. The rosemary gives an extra dimension, chiming with the amaretti. If you haven’t yet come round to herbs in puddings, this is a great way to start. an extra dimension, chiming with the amaretti. If you haven’t yet come round to herbs in puddings, this is a great way to start. ” REBECCA WOOLLARD, FOOD EDITOR
PHOTOGRAPH GARETH MORGANS
Rhubarb and amaretti cake with orange and rosemary glaze