Vanilla-roasted rhubarb with zabaglione

Rhubarb and vanilla were made for each other, the puckery pinkness tamed by balmy floral scent. The other member of the party is zabaglione, a delicate custard cloud that is formed by beating Italian Marsala into egg yolks. It has to be made at the last minute, but is simple enough that you can chat to guests while you whisk. If you do not have Marsala, a fruity white wine, rosé, prosecco, amaretto, sherry or sweet vermouth will work. Serve this dessert on its own, or with some amaretti biscuits and coffee. Serves 4 

SPICE SWITCH: Roast the rhubarb with 1tsp grated ginger and a little orange zest

In A Whisper of Cardamom: Sweetly Spiced Recipes to Fall in Love With (Murdoch Books, £26), food writer and cook Eleanor Ford explores the creative use of spices in sweet dishes. These recipes from the book highlight the varied combinations that help to unlock distinctive flavour and fragrance.

Next, why not try more great recipes from the House & Garden recipe archive?