greg wallace

Make this classic rhubarb crumble for an easy, family-friendly dessert. Use seasonal rhubarb and a handful of ingredients to make a stunning pud.

Rhubarb crumble

rhubarb,

golden caster sugar

tbsp port (optional)

self-raising flour

butter, chilled

light brown muscovado sugar

chopped walnuts (optional)

Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.

Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.

To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.

Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.

Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.

Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.

When you find a punnet of perfectly ripe strawberries, showcase them in this irresistible summer dessert

Strawberry pavlova

caster sugar

tsp white wine vinegar

tsp cornflour

tsp vanilla extract

strawberries, hulled and halved

redcurrants, stalks removed

tbsp icing sugar

double cream

Using a pencil, mark out the circumference of a dinner plate on baking parchment.

Whisk 4 egg whites with a <a href="https://www.bbcgoodfood.com/content/top-five-whisks">hand mixer</a> until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.

Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.

Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.

Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.

When the meringue is cool, <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar.

Place in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>, blitz until smooth, then push the fruit mixture through a sieve.

Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot.

Juicy peaches, sweet almonds, melt-in-the-mouth pastry... you'll want a large slice of this one

Peach & almond tart

plain flour

cold unsalted butter

tbsp caster sugar

butter

eggs

almond

peaches

peach preserve or apricot jam

fraîche

To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and refrigerate for 30 mins.

Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.

While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour. Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top. Serve with a little pot of crème fraîche on the side and eat it quick before anyone else gets their hands on it!

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Rhubarb crumble

Strawberry pavlova

Peach & almond tart

Top 3 greg wallace recipes from across the web

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Rhubarb crumble

Strawberry pavlova

Peach & almond tart

The most viewed greg wallace recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine