Vegetables aren't usually considered "dessert food" but rhubarb flummery is a traditional British dessert that shows just how sweet veggies can be.
Place the chopped rhubarb into a large wide bottomed saucepan, add orange juice and zest, 100ml (3 1/2fl oz) of water, caster sugar and vanilla and bring to the boil. Simmer gently for 10 minutes or until the rhubarb is tender.
Mix the cornflour with a little water to make a paste and then pour into the cooked rhubarb. Stir over a medium heat until thickened. Remove the vanilla pod if using and discard.
Serve warm or at room temperature with generous dollops of thick double cream or whipped cream and a scattering of flaked toasted almonds.
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