Rhubarb Rock - 227g (half pound))

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The Vietnamese Market Cookbook by Van Tran and Anh Vu (Square Peg) Danish rhubarb cake with cardamom and custard Meanwhile, sift a little more icing sugar on to the brioche, then grill on medium. Once it has started to colour, divide between four plates, then top with the rhubarb and butter. Serve with the cream if you are feeling indulgent. First, make the topping. In a saucepan, heat the butter, sugar and spice for the rhubarb mixture. When bubbling slightly, add the rhubarb and stew for a few minutes until completely coated. Take off the heat and leave to cool. This stage can be done the day before you want to eat it. We have been very fortunate over the years to have some success showing our dogs. We are delighted that our daughter, Mairi, has also shown love for dogs we work in a team.

I judge Labradors at Open Show level, again, business commitments at the time curtailed the progression of my judging career, and I am a Life Member of The Labrador Club of Scotland, previously serving on the committee. Meanwhile, place the rhubarb, 3 tbsp sugar and ground ginger into a large saucepan. Over a medium-high heat, cook the rhubarb until soft – about 10 minutes – stirring occasionally. Cool the rhubarb until lukewarm. Put the softened rhubarb in a blender and process until smooth. In another mixing bowl, whisk together the eggs, lemon juice, and remaining 3 tbsp sugar. Gradually add the processed rhubarb and continue whisking until fully mixed in. Whisk in the cornflour. We actually ended up having them for an eclectic breakfast too! A few were left,a friend came over for (well, it was supposed to be for morning coffee but I was running terrifically late) a late breakfast and we ate themwith some Aga hot plate scotch pancakes and a cafetière of coffee. We have never been what you would call �big breeders" but our dogs have won over 100 CC�s & Res CC�s for us over the years. In this process we have made up 17 Show Champions, are the breeders of Sh Champions owned by others, and have also made up two overseas Labradors in the UK to Show Champions.Pour the marsala into the pan and bubble for a few seconds, then add the orange juice and bring to a simmer. Dot the rhubarb around the chops, drizzle with honey and cook for 4-5 minutes or until the pork is just cooked and the rhubarb is softened but holding its shape. Turn the pork once and don't stir but gently swirl the sauce as it cooks. My aim , and always has been, is to produce and keep Labradors of good breed type, with beautiful heads, excellent temperament and good sound movement. They are all health tested. Add 1 tbsp olive oil to the pan along with the rhubarb, sugar, balsamic, salt and pepper to taste. Fry for a minute. Put the chard on the warm plates topped with the liver, horseradish cream and the rhubarb plus its juices, then eat at once. Wash the chard and run a knife along the chard stalks to remove the leaves. Slice the stalks into finger-size strips, leaving the leaves whole. Plunge the stalks in salted boiling water for a few minutes until they are soft but still have some bite. Whisk them out with a slotted spoon and repeat with the leaves. Drain well and season both the stalks and leaves with a good glug of olive oil, salt, pepper and the parmesan. Set aside in a warm place.

Put the rhubarb in a large saucepan with the honey and orange juice and poach gently over a low heat for about 10 minutes, until the rhubarb has just softened. Cool and drain the cooking liquor into a jug, then add the rose water or extract.Snip the rind of each pork chop at 1.5cm intervals. Crush the fennel, coriander seeds, peppercorns and salt until well bruised, but not ground to a powder. Rub into the pork.

Mix the cooking liquor with the oats, cinnamon, yoghurt, half the almonds or pistachios and half the rhubarb. Stir to combine and refrigerate overnight, allowing the oats to soak. This is a Greek-inspired muesli with added rhubarb for that delicious colour. You will need to soak the oats overnight. Heat a frying pan until it is smoking hot. Season the livers with salt and pepper, then add a dash of olive oil to the pan. Add the calves' liver, in two batches if your pan is small, so the meat browns rather than sweats. Sear on both sides for a few minutes, then remove to a warm plate. If you overcook the liver it will turn grey and rubbery and lose its flavour. Spoon eight even-sized heaps onto your lined baking sheet, leaving room between each as they spread. With the rhubarb finely chopped, stir together with the 2 tablespoons of caster sugar and set aside.Beatthe egg with the milk, salt and vanilla then add it, stirring gently to bring everythingtogether.

Preheat oven to 180C/350F/gas mark 4. Line a 20x20cm baking tin with baking paper, then lightly grease. In a mixing bowl, beat together the butter and sugar until light and fluffy. Add the flours and salt, continuing to mix until uniform. Press the crust evenly into the prepared pan and bake for 15-20 minutes, or until lightly browned. Set aside. A very moist vanilla sponge with a fresh, tart rhubarb topping, spiced with vanilla and cardamom. The custard adds a lovely creamy texture, but can be left out if you prefer a firmer cake. Serve hot or cold, with or without cream. To make the cake, cream the butter and sugar until fluffy. Add the eggs one at a time, making sure each one is incorporated before adding the next.

Have a bunch of rhubarb you're not sure what to do with? These comforting rhubarb breads, cobblers, pies and more taste just like the kind Grandma used to make.

Mix the mascarpone, icing sugar, marsala and orange zest until smooth. Fold through the whipped cream. Self-saucing puddings are magical: what goes in to the oven as a dish full of batter transmogrifies into a golden-topped sponge with a deliciously saucy, gooey bottom. Showing dogs is a hobby for us but sometimes it can be challenging. Especially on a cold morning when you need the skill of an Olympic Skater to remain upright on the icy paving stones in the kennels. Although the worst part must surely be the heartache when you have to say goodbye to an old dog who has given you so many wonderful years. Serve the muesli topped with the remainingpoached rhubarb, almonds or pistachios, more Greek yoghurt and a drizzle of honey.