Roasted rhubarb and stem ginger tart

Roasting rhubarb is something I hadn't tried until today, but I'd wanted to for a while after reading and seeing various people do it. Don't overlook it for rhubarb - it turns into melty, caramelised loveliness when you roast it and allow the flavours to develop. Stem ginger is really good friends with rhubarb and it creates the most wonderful syrup when you roast it with some of the juice and light brown sugar. That'd be great as a dessert on its own, but what's better than a warm, rich and crumbly almond pastry tart served with ice cream?

Makes enough for a 8 inch tart tin, plus 6 jam tarts

Rhubarb fool (the not-too-naughty version)

A great way to use rhubarb – a lovely spring pudding. Being slightly scared of eating as much cream as a fool requires, I made this with half yoghurt and half cream, and the result was much lighter but just as delicious. This amount would serve 6 or even 8. It’d also be great with ginger – add a bit of stem ginger and its syrup to the cooking rhubarb, and top with lightly bashed ginger biscuits.