Hugh Fearnley Whittingstall served up a tasty rhubarb fumble with orange juice, honey, yoghurt and homemade custard on River Cottage Revisited.

The ingredients for the baked rhubarb compote include: Fresh rhubarb, orange juice and zest and runny honey.

For the crumble topping: porridge oats, wholemeal flour, butter, ground almonds, light muscovado sugar, sunflower seeds, flaxseeds and poppyseeds.

For the vanilla custard: double cream, whole milk, vanilla pods, egg yolks, muscovado sugar.

Natural yoghurt to serve.

See recipes by Hugh in his book titled: Eat Better Forever: 7 Ways to Transform Your Diet available from Amazon now.