We've just returned from a gloriously sunny week in the Isle of Wight. The sunflowers and green beans in our garden were looking a little parched but the rhubarb seems to have loved the hot weather and has grown rather rapidly, ready to fill my freezer.
If you've also got rhubarb growing in abundance but feel it's too hot for rhubarb crumble then why not try this chilled dessert instead. It uses the delicious pairing of rhubarb and custard, but in a roulade instead of a pie - think trifle in a roll.
I made it during my birthday week and it made a great alternative to store bought chocolate cake that the husband usually buys for my birthday!
You can find the full step by step recipe on the Great British Chefs website here.