One of my favourite summer desserts. Sweet and sharp marinated rhubarb pairs so well with the nutty pistachio frangipane flavoured with orange and amaretto, the aromatic thyme, stem ginger and crunchy moreish almond crumble topping for some texture. It’s lovely slightly warm from the oven but also keeps really well. I like to serve it with a sweet, jammy rhubarb compote on the side made with extra amaretto, a dash of vanilla and chopped stem ginger. Creme fraiche lightens everything up but ice cream, chantilly or straight pouring cream would also be delicious.

This is one of the quickest, easiest and most delicious desserts you can make. Forced rhubarb is also in season just now so you will probably have seen it in the supermarkets. I love rhubarb and this is one of my favourite ways to have it - slow roasted in orange juice and zest, some spices and a little sugar. With a crunchy nut crumble made from whatever nuts you have lying around in the cupboard, a little ground ginger, maple syrup and a drizzle of olive oil, it’s a healthier way to satisfy those crumble cravings. We had ours with vanilla ice cream but you could also use creme fraiche which would be delicious and any kind of whipped cream.