THIS recipe was created by 23-year-old chef Duncan Welgemoed, from The Five Horseshoes, Maidensgrove, near Henley.

I spent time with him foraging for wild food in the hedgerows last week. Naturally, we discussed the best way to use some of the fruits from the garden at this time of the year.

Duncan explained that even rhubarb, which is considered past its best now, can be turned into a really tasty dish if you know how to prepare it.

As I had been given a big armful of rhubarb by a friend whose mother had so much in the garden, she didn't know what to do with it, I decided to have a go myself.

The result was a very tasty, stylish pudding that everyone enjoyed.

To feed four, you will need: 4 thick sticks of rhubarb 250 ml grenadine (most off-licences sell it) 50g caster sugar To make the biscuits, you will need: 100g puff pastry 35g icing sugar 10g cinnamon 25g melted butter You will also need 100ml double cream or four scoops vanilla ice cream, and icing sugar to dust the finished biscuits Method: Cut the rhubarb into finger lengths, and then cut each finger into about four (depending how thick it is - use the picture as a guide) Marinate the rhubarb fingers in the grenadine and caster sugar for about a day. As they marinate, they will take on the red colour of the grenadine and become sweet and juicy Once marinated, place in a deep tray with the liquid, cover with tinfoil and cook gently on a low heat in the oven for about an hour or until they are just tender Once cooked, leave to cool Make the biscuits by rolling out the puff pastry as thin as you can, keeping it a square shape if possible, then brush the melted butter over it so it's evenly coated Sprinkle with the cinnamon and icing sugar Roll the puff pastry up like a Swiss roll, wrap it in foil and chill in the refrigerator for a couple of hours Once chilled, use a sharp knife to cut the roll into thin slices, and place each round on a baking tray Cook in a medium oven for about 15 to 20 minutes or until golden brown Remove biscuits from the tray with a fish slice and leave to cool before using Assemble the pudding by dividing the rhubarb fingers into four and placing each portion in the centre of a plate. Carefully place a spoonful of whipped cream or a scoop of ice cream on top of the rhubarb, sprinkle icing sugar on the cinnamon biscuits and place on top of the ice cream or cream. Extra juices from the rhubarb can be spooned over the finished dish. Any juices over can be kept in the refrigerator for a few days and used as a topping.