Notes about Recipes in this book

• Danish rhubarb cake with cardamom and custard

  • kateastoria on April 20, 2026

    OK, hard to tell when it's done because of the custard layer, means the skewer always comes out slimy. Not much flavor considering all the layers of vanilla and spices. Wouldn't make it again.

• Rhubarb and ginger bars

  • Jane on June 09, 2014

    A very pretty dessert. The rhubarb curd has a lovely pink blush color and tastes great. Although the recipe suggests dusting with icing sugar (confectioner's sugar) I found the top was too damp for it to stay - it just dissolved. So I wouldn't bother - and you also wouldn't see so much of the pretty pink top.

• Rhubarb, rose, and almond Bircher muesli

  • radishseed on July 28, 2021

    This came out as an unappealing, gloppy pinkish-gray mush, not as appetizing as the photo. I only made one serving, then ate the rest of the rhubarb with yogurt and Toasted muesli (https://www.eatyourbooks.com/library/recipes/1066669/toasted-muesli).

• Potato farls

  • FJT on November 17, 2019

    Good way to use up left-over mash! Really just used the recipe for the ratio of flour to mash. Great for breakfast topped with a poached egg.

• Sesame noodles

  • meggan on May 23, 2014

    A bit bland. Could use some more spice.