12 Easy Rhubarb Desserts for Sweet Treats

Prep Pan & Oven

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to create handles for easy bar removal.

Lightly grease the parchment with butter or nonstick spray and set aside.

Cook The Filling

In a medium saucepan over medium heat, combine the diced strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, and 1/4 teaspoon cinnamon. Stir to coat the fruit.

Cook, stirring frequently, for 8 to 10 minutes until the mixture thickens, the rhubarb softens, and the filling becomes glossy and jammy. Remove from heat and let cool slightly while you prepare the crust.

Make Oat Mixture

In a large mixing bowl, whisk together the flour, rolled oats, brown sugar, 1/2 teaspoon cinnamon, and salt until evenly combined. Add the cold cubed butter and work it into the oat mixture using a pastry cutter or your fingertips until the mixture resembles coarse, clumpy crumbs with some pea-sized butter pieces remaining.

If using nuts, stir them in now. Do not overwork — the cold butter pieces create a tender, crumbly texture.

Press The Crust

Transfer approximately two-thirds of the oat mixture (about 2 1/2 cups) into the prepared baking pan. Press it firmly and evenly into the bottom of the pan using your hands or the flat bottom of a measuring cup to form a compact, uniform crust layer.

Make sure the edges are well-pressed.

Add Filling Layer

Spoon the slightly cooled strawberry rhubarb filling evenly over the pressed crust, spreading it all the way to the edges with a spatula. Distribute the filling as uniformly as possible to ensure every bar gets an equal amount of fruit.

Add Crisp Topping

Sprinkle the remaining one-third of the oat mixture evenly over the top of the fruit filling. Gently press it down just slightly so it adheres, but leave some loose crumbles for a rustic, crispy topping texture.

Bake Until Golden

Place the pan in the preheated 350°F oven and bake for 40 to 45 minutes, until the topping is deep golden brown and the filling is bubbling around the edges. If the topping browns too quickly, loosely tent the pan with foil for the last 10 minutes of baking.

Cool & Chill

Remove the pan from the oven and set it on a wire cooling rack. Allow the bars to cool completely at room temperature for about 30 minutes, then transfer the pan to the refrigerator and chill for at least 1 hour.

Chilling is essential — it allows the filling to fully set so the bars hold their shape when sliced.

Slice & Serve

Once fully chilled and set, use the parchment paper overhangs to lift the slab out of the pan onto a cutting board. Use a sharp knife to cut into 16 bars (4 rows by 4 columns).

Serve at room temperature or slightly chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Cook Rhubarb Compote

Combine the chopped rhubarb, granulated sugar, and 2 tablespoons of water in a medium saucepan over medium heat. Stir to coat the rhubarb in the sugar.

Cook, stirring occasionally, for 8–10 minutes until the rhubarb has completely broken down and softened into a thick, jammy compote. Remove from heat and stir in 1/2 teaspoon vanilla extract and the orange zest.

Cool the Compote

Transfer the rhubarb compote to a bowl and allow it to cool to room temperature, about 15–20 minutes. Once cooled, taste and adjust sweetness if desired by stirring in an extra teaspoon of sugar.

The compote should be thick, tart, and deeply pink. Set aside 4 tablespoons of the compote for swirling on top before serving.

Whip the Cream

Pour the cold heavy whipping cream into a large chilled mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream on medium-high speed for 2–3 minutes until soft peaks form.

Add the sifted powdered sugar and 1/2 teaspoon vanilla extract, then continue beating for another 30–60 seconds until the cream holds medium-firm peaks. Do not over-whip.

Fold In Yogurt

Add the Greek yogurt to the whipped cream. Using a rubber spatula, gently fold the yogurt into the cream with large sweeping motions until just combined and smooth.

The mixture should be thick, airy, and creamy. Avoid over-mixing to preserve the light texture.

Fold in Compote

Add the cooled rhubarb compote (reserving the 4 tablespoons set aside earlier) to the cream and yogurt mixture. Gently fold it in with just 3–4 strokes of the spatula, leaving visible streaks and swirls of pink throughout the cream for a beautiful marbled effect.

Do not fully incorporate — the swirled appearance is part of the charm.

Assemble the Cups

Divide the rhubarb fool mixture evenly among 4 individual serving glasses or cups (8–10 oz capacity), spooning it in gently. Drizzle 1 tablespoon of the reserved rhubarb compote over the top of each cup.

Use a toothpick or skewer to swirl it lightly into the surface for a decorative finish.

Chill Before Serving

Cover each cup loosely with plastic wrap and refrigerate for at least 1 hour to allow the fool to set and the flavors to meld. The cups can be made up to 4 hours in advance and kept chilled until ready to serve.

Garnish and Serve

Just before serving, top each cup with a fresh mint leaf and, if desired, a small sprinkle of crushed shortbread cookies or gingersnaps for a light crunch. Serve immediately straight from the refrigerator.

Make Pastry Dough

In a large mixing bowl, whisk together 1 1/4 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon fine sea salt. Add 1/2 cup cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining — this creates flaky layers.

Drizzle in 3 tablespoons of ice water and stir with a fork until the dough just begins to come together. Add a fourth tablespoon of water only if needed.

The dough should hold together when pressed but not feel wet or sticky.

Chill the Dough

Turn the dough out onto a lightly floured surface and gently press it into a flat disk about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for 30 minutes.

Chilling allows the gluten to relax and keeps the butter cold, which is essential for a tender, flaky crust.

Prepare Rhubarb Filling

While the dough chills, combine the sliced rhubarb, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 1/2 teaspoon ground ginger, 1 teaspoon lemon zest, and 1 tablespoon fresh lemon juice in a medium mixing bowl. Toss well to coat every piece of rhubarb evenly.

Set aside for 10 minutes to allow the sugar to begin drawing out the rhubarb’s juices — do not let it sit longer or it will become too wet.

Preheat and Roll

Preheat your oven to 400°F (205°C) and line a large baking sheet with parchment paper. Remove the chilled dough from the refrigerator and place it on a lightly floured surface.

Roll it out into a rough 13-inch circle about 1/8-inch thick — it does not need to be perfectly round; a rustic, irregular shape is part of the galette’s charm. Carefully transfer the rolled dough onto the prepared parchment-lined baking sheet.

Assemble the Galette

Spoon the rhubarb filling onto the center of the dough, leaving a 2-inch border all around the edge. Arrange the rhubarb slices in an even layer and scatter the small pieces of 2 tablespoons of butter over the top of the filling.

Fold the border of the dough up and over the outer edge of the filling, pleating it every 2 inches as you go to create a rustic rim. Press the folds gently to help them hold their shape during baking.

Apply Egg Wash

Brush the folded crust border evenly with the beaten egg using a pastry brush. Sprinkle 2 tablespoons of turbinado sugar generously over the crust and lightly over the rhubarb filling.

The turbinado sugar adds a beautiful sparkle and a satisfying crunch to the finished crust.

Bake the Galette

Bake the galette in the preheated 400°F (205°C) oven for 38–42 minutes, until the crust is deep golden brown and the rhubarb filling is bubbling and jammy in the center. If the crust edges begin to brown too quickly after 25 minutes, loosely tent them with small strips of aluminum foil.

The filling should look thick and glossy — not watery — when done.

Rest and Slice

Remove the galette from the oven and allow it to rest on the baking sheet for 15 minutes before slicing. This resting time allows the filling to set so it doesn’t run when cut.

Use a sharp knife or pizza cutter to slice the galette into 8 equal wedges. Dust lightly with powdered sugar if desired and serve warm or at room temperature.

Make Rhubarb Swirl

Combine the diced rhubarb, 1/3 cup sugar, 1 tablespoon water, and 1 teaspoon lemon juice in a small saucepan over medium heat. Cook, stirring frequently, for 8 to 10 minutes until the rhubarb completely breaks down and the mixture thickens to a jam-like consistency.

Remove from heat and mash any remaining chunks with a fork until mostly smooth. Transfer to a small bowl and let cool to room temperature, about 20 minutes.

The compote should be thick enough to hold a ribbon shape when drizzled.

Preheat and Prep Pan

Preheat your oven to 325°F (163°C). Lightly grease all 24 cups of a mini muffin tin with nonstick cooking spray, then line each cup with a small square of parchment paper or use paper liners for easy removal.

Set aside.

Prepare Graham Cracker Crust

In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 3 tablespoons sugar, and 1/4 teaspoon cinnamon. Pour in the 6 tablespoons of melted butter and stir until the mixture resembles wet sand and holds together when pressed.

Spoon approximately 1 tablespoon of crust mixture into each prepared muffin cup. Use the back of a small spoon or a shot glass to firmly press the crumbs into an even, compact layer on the bottom of each cup.

Bake the Crusts

Place the muffin tin in the preheated 325°F (163°C) oven and bake the crusts for 5 minutes until just set and lightly golden. Remove from the oven and set aside to cool slightly while you prepare the filling.

Keep the oven on at 325°F.

Mix Cheesecake Filling

In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese and 1/2 cup sugar on medium speed for 2 to 3 minutes until completely smooth and fluffy, scraping down the sides of the bowl as needed. Add the sour cream and vanilla extract and mix on low speed until combined.

Add the eggs one at a time, mixing on low speed just until each is incorporated — do not overmix. Sprinkle in the flour and salt and fold gently with a rubber spatula until just combined.

Overmixing incorporates too much air and can cause cracking.

Fill and Swirl Bites

Spoon the cheesecake filling into each muffin cup over the pre-baked crust, filling each cup about three-quarters full (approximately 1 heaping tablespoon of filling per cup). Drop a small dollop (about 1/2 teaspoon) of the cooled rhubarb compote on top of each filled cup.

Using a toothpick or wooden skewer, gently swirl the rhubarb into the cheesecake filling in a figure-eight or circular motion to create a marbled pattern. Do not over-swirl or the colors will blend completely.

Bake Cheesecake Bites

Bake at 325°F (163°C) for 17 to 22 minutes, until the edges of the cheesecake bites are set but the centers still have a very slight jiggle when the pan is gently shaken. The tops should look matte and not wet.

Begin checking at 17 minutes to avoid overbaking. Remove the pan from the oven and place on a wire cooling rack.

Cool and Chill Bites

Allow the cheesecake bites to cool in the muffin tin at room temperature for 30 minutes. Then cover the pan loosely with plastic wrap and transfer to the refrigerator to chill for at least 2 hours, or overnight, until fully set and cold throughout.

The centers will firm up completely during chilling.

Unmold and Serve

Once fully chilled, carefully run a thin offset spatula or butter knife around the edge of each bite to loosen it, then gently lift out each cheesecake bite. If you used parchment squares, simply pull them out by the paper.

Arrange on a serving platter. Optionally, garnish each bite with a small dollop of the remaining rhubarb compote on top before serving.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly butter a 9×9-inch or 2-quart baking dish and set it aside on a rimmed baking sheet to catch any drips during baking.

Prepare the Filling

In a large mixing bowl, combine the 900g of rhubarb pieces with 150g packed light brown sugar, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1 tablespoon fresh lemon juice. Toss everything together until the rhubarb is evenly coated.

Pour the filling into the prepared baking dish and spread it into an even layer.

Make the Crumble

In a medium mixing bowl, whisk together 180g all-purpose flour, 150g packed dark brown sugar, 100g rolled oats, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt. Add the 115g cold cubed butter and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse, clumpy crumbs with some pea-sized pieces of butter remaining.

Do not overwork — those butter chunks create a crisp, irregular topping.

Top and Bake

Scatter the crumble topping evenly over the rhubarb filling in the baking dish, covering it completely. Place the baking dish (on the rimmed baking sheet) in the preheated oven and bake at 375°F (190°C) for 38 to 42 minutes, until the topping is deep golden brown and the rhubarb filling is bubbling thickly around the edges and through the topping.

Rest Before Serving

Remove the crumble from the oven and place it on a wire cooling rack. Allow it to rest for 10 minutes before serving.

This resting time allows the filling to thicken slightly so it holds together when scooped.

Serve and Enjoy

Scoop generous portions of the warm Brown Sugar Rhubarb Crumble into bowls and serve immediately topped with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Leftovers can be stored covered at room temperature for up to 1 day or refrigerated for up to 3 days; reheat in a 350°F oven for 10 minutes to re-crisp the topping.

Bloom the Gelatin

Pour 3 tablespoons of cold water into a small bowl and sprinkle 2 1/4 teaspoons of unflavored powdered gelatin evenly over the surface. Do not stir.

Let the gelatin sit undisturbed for 5 minutes until it absorbs the water and becomes spongy and swollen. This blooming step ensures the gelatin will dissolve evenly without lumps.

Heat the Cream

In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1/3 cup granulated sugar, and a pinch of fine sea salt. Heat over medium heat, stirring occasionally with a whisk, until the mixture is hot and the sugar is fully dissolved, about 5 to 7 minutes.

Do not allow the mixture to boil — small wisps of steam rising from the surface indicate the correct temperature (around 160°F / 71°C). Remove the saucepan from heat.

Dissolve the Gelatin

Add the bloomed gelatin to the hot cream mixture and whisk gently but thoroughly for about 2 minutes until the gelatin is completely dissolved. You should not see any visible granules.

Stir in 1 teaspoon of pure vanilla extract. Allow the panna cotta mixture to cool for 5 minutes, stirring occasionally.

Fill the Ramekins

Lightly coat 6 individual 6-ounce ramekins or dessert glasses with a very thin layer of neutral oil if you plan to unmold them, or leave them ungreased if serving directly in the glasses. Pour or ladle the panna cotta mixture evenly into each ramekin, filling each about three-quarters full to leave room for the rhubarb compote topping.

Carefully transfer the ramekins to the refrigerator.

Chill the Panna Cotta

Refrigerate the filled ramekins for at least 4 hours, or until the panna cotta is fully set and jiggles only slightly in the center when gently shaken. For best results, you can chill them overnight.

Cover loosely with plastic wrap after the first hour to prevent the surface from absorbing refrigerator odors.

Cook the Compote

While the panna cotta chills, prepare the rhubarb compote. Combine 1 pound of chopped rhubarb, 1/2 cup granulated sugar, 2 tablespoons fresh orange juice, 1 teaspoon orange zest, and 1/4 teaspoon ground ginger in a medium saucepan.

Cook over medium heat, stirring frequently, for 10 to 12 minutes until the rhubarb breaks down completely and the mixture thickens to a jammy, spoonable consistency. Remove from heat and let cool to room temperature, then refrigerate until cold, about 1 hour.

Assemble and Serve

Once the panna cotta is fully set and the rhubarb compote is cold, spoon 2 to 3 tablespoons of the rhubarb compote directly over the top of each panna cotta in its ramekin. If unmolding, run a thin knife around the edge of each ramekin, place a chilled dessert plate on top, and invert with a quick, confident motion, then spoon the compote alongside or over the top.

Garnish each serving with a fresh mint leaf and serve immediately.

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously with butter or nonstick spray, making sure to coat the sides as well.

Set aside.

Make Brown Sugar Base

In a small saucepan over medium heat, melt 4 tablespoons of butter with the packed light brown sugar and ground cinnamon, stirring constantly for about 3-4 minutes until the sugar dissolves and the mixture is smooth and glossy. Pour this caramel mixture evenly into the bottom of the prepared cake pan, tilting the pan to spread it to the edges.

Arrange Rhubarb Layer

Arrange the rhubarb pieces in a tight, even single layer over the brown sugar mixture in the pan. You can arrange them in concentric circles or rows for a decorative effect.

Press them gently into the caramel. Set the pan aside while you prepare the batter.

Cook time for the caramel base: 5-6 minutes total including cooling.

Whisk Dry Ingredients

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and fine salt until well combined. Set aside.

Cream Butter and Sugar

In a large mixing bowl using a stand mixer or hand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for about 3-4 minutes until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl as needed.

Add Eggs and Flavoring

Add the eggs to the butter mixture one at a time, beating well on medium speed after each addition until fully incorporated. Add the vanilla extract and orange zest, mixing until just combined.

The batter may look slightly curdled at this point — that is normal.

Combine Wet and Dry

In a small bowl, whisk together the whole milk and sour cream until smooth. With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the milk-sour cream mixture in two additions (flour, milk, flour, milk, flour).

Begin and end with the flour mixture. Mix only until just combined after each addition — do not overmix.

Fold in any remaining streaks gently with a rubber spatula.

Pour Batter and Bake

Carefully spoon and spread the cake batter in even dollops over the rhubarb layer in the pan. Use a rubber spatula to gently smooth the top, being careful not to disturb the rhubarb arrangement underneath.

Bake in the preheated 350°F (175°C) oven for 42-45 minutes, until the top is deep golden brown and a toothpick inserted into the center of the cake (not the rhubarb layer) comes out clean with just a few moist crumbs.

Rest Before Inverting

Remove the cake from the oven and place it on a wire cooling rack. Allow the cake to rest in the pan for exactly 10 minutes — this allows the caramel to set slightly so it does not run when inverted, but remain warm enough to release cleanly from the pan.

Invert and Serve

After the 10-minute rest, run a thin knife or offset spatula around the edges of the pan to loosen the cake. Place a large serving plate or cake stand face-down on top of the cake pan.

Using oven mitts, firmly hold the plate and pan together and quickly flip them in one confident motion. Gently lift the pan away.

If any rhubarb pieces stick to the pan, simply use a spatula to place them back onto the cake. Spoon any remaining caramel from the pan over the top.

Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Cook Rhubarb Compote

Place the rhubarb pieces, caster sugar, and 2 tablespoons of water into a medium saucepan over medium heat. Stir gently to combine.

Cook for 12–15 minutes, stirring occasionally, until the rhubarb has completely softened and broken down into a thick, jammy compote. Remove from heat and stir in 1 teaspoon of vanilla extract.

The compote should be a vibrant pink color and thick enough to coat the back of a spoon.

Chill the Compote

Transfer the rhubarb compote to a bowl and allow it to cool to room temperature for about 10 minutes, then cover and refrigerate for at least 30 minutes until completely cold. This prevents the warm compote from melting the whipped cream when assembling.

Whip the Vanilla Cream

Pour the 600ml of cold double cream into a large, chilled mixing bowl. Add the sifted icing sugar, 1 teaspoon of vanilla extract, and the scraped seeds from the vanilla bean.

Using an electric hand mixer on medium-high speed, whip the cream for 2–3 minutes until it holds soft, billowy peaks. Do not over-whip — the cream should be lush and cloud-like, not stiff or grainy.

Crush the Meringues

Break the meringue nests into rough, uneven pieces — a mix of larger shards and fine crumbs adds great texture. Aim for rustic, irregular pieces rather than uniform crumbs.

Set aside, keeping them at room temperature so they remain crisp before assembly.

Layer and Assemble

To assemble each serving, spoon a generous tablespoon of the chilled rhubarb compote into the base of each serving glass or bowl. Add a layer of crushed meringue pieces, then a generous dollop of vanilla whipped cream.

Repeat the layers — compote, meringue, cream — finishing with a swirl of cream on top. Drizzle or spoon a little extra rhubarb compote over the top of each glass for a beautiful pink swirl effect.

Garnish and Serve

Garnish each Eton Mess with a few fresh mint leaves and a light dusting of freeze-dried berry powder if using, for a pop of color and extra fruit flavor. Serve immediately so the meringue retains its crunch.

If needed, the assembled desserts can be refrigerated for up to 20 minutes before serving, but no longer or the meringue will begin to soften.

Make Pie Dough

In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon sugar, and 1 teaspoon salt. Add the cold cubed butter and use a pastry cutter (or your fingertips) to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining — these create the flaky layers.

Drizzle in ice water one tablespoon at a time, mixing gently with a fork after each addition, until the dough just comes together and holds when pressed. You may need 6–8 tablespoons total.

Do not overwork the dough.

Chill the Dough

Divide the dough into two equal portions, flatten each into a disc, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.

Chilling is essential — it relaxes the gluten and firms the butter, resulting in a flakier crust.

Cook Rhubarb Filling

While the dough chills, combine the rhubarb pieces, 1/2 cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon vanilla extract, and 1/4 teaspoon cinnamon in a small saucepan over medium heat. Cook, stirring frequently, for about 8–10 minutes until the rhubarb softens and the mixture thickens into a jam-like consistency.

Remove from heat and let cool completely to room temperature before filling the pies — a hot filling will melt the butter in the dough.

Preheat and Prep

Preheat your oven to 400°F (205°C). Line a large baking sheet with parchment paper.

In a small bowl, whisk together 1 egg and 1 tablespoon milk to make the egg wash; set aside.

Roll and Cut Dough

On a lightly floured surface, roll out one disc of chilled dough to about 1/8-inch thickness. Use a 5-inch round cutter or the rim of a bowl to cut out circles, re-rolling scraps as needed.

Repeat with the second dough disc. You should get approximately 16 rounds total — 8 for bottoms and 8 for tops.

Fill the Pies

Place 8 dough rounds on the prepared parchment-lined baking sheet. Spoon about 2 heaping tablespoons of the cooled rhubarb filling into the center of each round, leaving a 3/4-inch border around the edge.

Brush the border of each filled round lightly with egg wash to help seal the pies.

Seal and Crimp

Place the remaining 8 dough rounds over each filled base. Press the edges firmly together with your fingers to seal, then crimp all the way around with the tines of a fork to create a tight seal.

Use a sharp knife or fork to cut 2–3 small slits in the top of each hand pie to allow steam to escape during baking.

Apply Egg Wash

Brush the top of each hand pie generously with the egg wash, then sprinkle with coarse turbinado sugar for a sparkling, crunchy finish.

Bake Until Golden

Bake at 400°F (205°C) for 22–25 minutes, until the hand pies are deep golden brown and you can see the filling bubbling slightly through the steam vents. Rotate the baking sheet halfway through baking for even browning.

Cool and Serve

Transfer the hand pies to a wire cooling rack and let them cool for at least 15 minutes before serving. The filling will be extremely hot directly out of the oven.

Serve warm or at room temperature. Hand pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.

Prepare Rhubarb Compote

In a small saucepan, combine the 400g rhubarb pieces, 60g sugar, and 2 tablespoons water over medium heat. Stir to coat the rhubarb in sugar.

Cook, stirring occasionally, for 10 to 12 minutes until the rhubarb has completely broken down and the mixture is thick and jammy. Remove from heat, stir in 1 teaspoon vanilla extract, and allow to cool for 5 minutes.

Divide the compote evenly among 4 serving glasses, spooning about 3 tablespoons into the bottom of each. Set aside.

Mix Coconut Pudding Base

In a medium saucepan, whisk together the cornstarch and sugar until combined. Gradually pour in the 800ml full-fat coconut milk, whisking constantly to prevent any lumps from forming.

Add the 1/4 teaspoon sea salt and whisk until smooth and fully incorporated.

Cook Coconut Pudding

Place the saucepan over medium heat and cook the coconut milk mixture, whisking constantly, for 8 to 10 minutes until the pudding thickens noticeably and begins to bubble. Once bubbling, continue to whisk and cook for a further 1 to 2 minutes to fully activate the cornstarch and ensure a creamy, lump-free texture.

Remove from heat and stir in 1 teaspoon vanilla extract.

Layer the Pudding

Allow the coconut pudding to cool slightly for 3 to 4 minutes, stirring occasionally to prevent a skin from forming. Carefully pour or ladle the warm coconut pudding evenly over the rhubarb compote in each of the 4 serving glasses, filling them nearly to the top.

Gently tap each glass on the counter to settle the layers.

Chill Until Set

Place the filled glasses uncovered on a tray and allow them to cool to room temperature for about 15 minutes. Then cover each glass loosely with plastic wrap and transfer to the refrigerator.

Chill for at least 4 hours, or until the pudding is fully set and firm to the touch. For best results, chill overnight.

Garnish and Serve

Just before serving, remove the puddings from the refrigerator and uncover. Top each glass with a pinch of toasted coconut flakes and a few fresh mint leaves for garnish.

Serve chilled directly in the glasses.

Make Pastry Dough

In a food processor, combine 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, and 1 tablespoon granulated sugar. Pulse 3 times to combine.

Add the cold cubed butter and pulse 8-10 times until the mixture resembles coarse crumbs with pea-sized butter pieces. With the processor running, drizzle in ice water one tablespoon at a time, pulsing after each addition, until the dough just comes together and holds when pinched — do not over-mix.

The dough should not be sticky.

Chill the Dough

Turn the dough out onto a lightly floured surface and gently press it into a flat disc. Wrap tightly in plastic wrap and refrigerate for 1 hour.

This resting period allows the gluten to relax and the butter to firm up, which prevents shrinkage during baking and ensures a flaky, tender crust.

Prepare Rhubarb Filling

In a large mixing bowl, combine the rhubarb pieces, 1/3 cup granulated sugar, 2 tablespoons honey, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, 1/2 teaspoon ground ginger, and orange zest. Toss until the rhubarb is evenly coated.

Let the mixture sit at room temperature for 15 minutes while you roll out the dough, allowing the rhubarb to release some juices and the sugar to begin dissolving.

Roll and Shape Crust

Preheat your oven to 375°F (190°C). Remove the chilled dough from the refrigerator and let it sit for 5 minutes to soften slightly.

On a lightly floured surface, roll the dough into a 12-inch circle about 1/8-inch thick. Carefully transfer the dough to a 9-inch tart pan with a removable bottom by rolling it loosely around the rolling pin and unrolling it over the pan.

Press the dough gently into the bottom and up the sides of the pan. Trim any overhang flush with the rim.

Prick the bottom all over with a fork.

Blind Bake Shell

Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes until the edges are just set and lightly golden.

Remove the parchment and weights, then brush the bottom of the shell with a thin layer of the beaten egg wash. Return to the oven and bake for an additional 5 minutes to seal the crust.

Remove from the oven and set aside. Keep the oven at 375°F.

Cook Rhubarb Briefly

Pour the rhubarb mixture into a medium saucepan over medium heat. Cook, stirring gently, for about 5 minutes until the rhubarb just begins to soften and the juices thicken slightly from the cornstarch.

You want the rhubarb pieces to hold their shape — do not cook until mushy. Remove from heat and stir in the remaining 1 tablespoon of honey.

Let cool for 5 minutes before filling the tart shell.

Fill and Bake Tart

Spoon the rhubarb filling evenly into the par-baked tart shell, spreading it into an even layer. Brush the exposed crust edges lightly with the remaining egg wash for a golden finish.

Bake at 375°F (190°C) for 20 minutes until the filling is bubbling gently around the edges and the crust is deep golden brown. If the edges brown too quickly, tent them loosely with foil strips.

Make Honey Glaze

While the tart is in its final minutes of baking, prepare the honey glaze. In a small saucepan over low heat, combine 2 tablespoons honey, 1 tablespoon fresh orange juice, and 1 teaspoon unsalted butter.

Stir constantly for about 2-3 minutes until the butter melts and the glaze is smooth, glossy, and slightly thickened. Remove from heat immediately.

Glaze and Rest Tart

Remove the tart from the oven and immediately brush the warm honey glaze generously over the entire surface of the rhubarb filling using a pastry brush, ensuring even coverage for a beautiful glossy finish. Allow the tart to rest in the pan on a wire cooling rack for 15 minutes before removing the tart pan ring.

This resting time allows the filling to set so it slices cleanly.

Slice and Serve

Once rested, carefully remove the outer ring of the tart pan and slide the tart onto a serving plate. Slice into 8 equal wedges using a sharp knife.

Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream if desired. Leftovers can be stored loosely covered at room temperature for up to 1 day or refrigerated for up to 3 days.

Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar together on medium-high speed for 3-4 minutes until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl as needed.

Add Yolks and Vanilla

Add the 2 egg yolks and 1 teaspoon of vanilla extract to the butter mixture. Beat on medium speed for about 1 minute until fully incorporated and smooth.

Scrape down the sides of the bowl again.

Mix In Dry Ingredients

Add the 2 cups of all-purpose flour and 1/4 teaspoon of fine sea salt. Mix on low speed just until the dough comes together and no streaks of flour remain, about 30-45 seconds.

Do not overmix — the dough should be soft but not sticky.

Chill the Dough

Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes. Chilling firms the dough so the cookies hold their shape during baking and prevents excessive spreading.

Preheat and Prepare

While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Set aside.

Portion and Shape Dough

Remove the chilled dough from the refrigerator. Scoop the dough into 24 equal portions, each about 1 tablespoon (roughly 20g each).

Roll each portion between your palms into a smooth ball and place them about 2 inches apart on the prepared baking sheets.

Create Thumbprint Indentations

Using your thumb or the rounded back of a 1/2 teaspoon measuring spoon, press a deep indentation into the center of each dough ball, going about halfway down without breaking through the bottom. If the edges crack, gently press them back together with your fingertips.

Fill with Rhubarb Jam

Spoon approximately 1 teaspoon of rhubarb jam into each indentation, filling it just to the top without overfilling. Overfilling can cause the jam to bubble over and burn on the pan.

Bake the Cookies

Bake one sheet at a time on the center rack of the preheated 350°F (175°C) oven for 12-14 minutes, until the edges are just barely golden and the bottoms are lightly golden. The centers should appear set but the cookies will look slightly underdone — they will firm up as they cool.

Cool and Finish

Remove the baking sheet from the oven and let the cookies rest on the pan for 5 minutes before transferring them to a wire cooling rack to cool completely. Once fully cooled, dust lightly with powdered sugar through a fine mesh sieve if desired.

Serve at room temperature.