Cooling raspberry sorbet

As the weather has been so nice of late, now I've said that it will go back to normal no doubt, I decided to make something cool for dessert. Raspberries are great this time of year so you should be able to find them at the supermarkets, I was lucky enough to get them for free from my mums allotment. There isn't alot of work in this dessert and the flavour is delicious, so get making!

Serves 6-8
Ingredients
170g/6oz granulated sugar
Juice of half a lemon
470g/17oz raspberries
250ml water

Method
1. Put the lemon juice, water and sugar into a saucepan and heat until the sugar has dissolved and the mixture is thicker, or syrupy, leave to cool.
2. Whizz up the raspberries in a blender then strain the juice out through a sieve, alternatively just push the raspberries through a sieve, and add to the sugar mixture.
3. Pour the combined mixture into a freezeable tub and put in the freezer for a few hours, take out and break up the ice crystals with a fork and return to the freezer.
4. Take out of freezer 20mins before eating, serve with fruit or meringue, enjoy.

Raspberry and disaronno trifle

I quickly made this dessert the other day, so apologies for lack of specific ingredients, its very easy and tastes great. It is abit of a twist on the traditional trifle but it went down well in my house so hopefully it will in yours too.

Serves 1 (but make as many as you like)
Ingredients
1 trifle sponge
Raspberries
Whipped double cream
Ready made custard
Disaronno

Method
1. Cut the trifle sponge in half and fill with raspberries, sandwich back together and put in the bottom of a small bowl. Pour a couple of tablespoons of disaronno  on the sponge.
2. Pour the custard over the sponge until fully covered.
3. Spoon enough whipped cream over to cover the custard and place some more raspberries ontop to decorate.

Rhubarb Almond Cake

I was asked at the last minute to make a dessert using rhubarb, which my mum had picked from her allotment, and a cake was the first thing that came to mind. I know I always say this but this dessert really is simple to make and uses few ingredients, great for if like me you're in a hurry. The cake is light and fluffy but also moist and full of flavour thanks to the rhubarb so go on give it a go.

Ingredients
3 1/2 oz/100g self raising flour
1/2 oz/14g ground almonds
4oz/113g margarine or butter (depends if you're going for the full fat option or not)
4oz/113g golden caster sugar (again normal will do but golden is slightly healthier)
2 medium eggs beaten
1tsp baking powder
7oz/200g rhubarb, washed and cut into 2inch length chunks
2tsp Demerara sugar, for after cooking

Method
1. Preheat the oven to 150oC (fan oven) and line the bottom of a 8x1.5in cake tin with baking paper. Cream together the margarine and sugar in a free standing or hand held electric whisk, until light then gradually add the eggs, if it looks curdled don't worry just add some of the flour to make the mixture smooth. Sieve the flour, ground almonds and baking powder into the mixture and mix until smooth. Poor the mixture into the baking tin.
2. Arrange the rhubarb ontop of the cake mixture and bake for about 35mins or until risen and golden brown, take out of the oven, sprinkle over the Demerara sugar and leave to cool in the tin.
3. Carefully take out of the tin, remembering to remove the baking paper from the bottom of the cake and serve with ice cream or have it alone, either way it's still scrumptious!