This baked rhubarb couldn't be easier, and makes a great dessert with a dollop of Greek-style yoghurt or ice cream. Cut the rhubarb into 3cm/1in lengths and mix with the sugar and vanilla.

Or, to make it totally dairy-free, omit the whipped cream and use just coconut yoghurt (this makes it very rich - you’ll only need a small amount!) Cook the rhubarb with a small amount of water ...

Whisk together the yogurt, butter, eggs and vanilla in a smaller ... you want to just barely get things lightly combined. Add in the diced rhubarb to the batter and give 5 stirs.

Rhubarb is not a fruit, so this is actually my spring vegetable dessert. In New Zealand the most common variety in spring is known as “victoria”. I first learnt to make the famous Italian ...