Instructions: 1. Cut rhubarb into 2.5cm pieces. Place water and 1 cup sugar in saucepan and bring to the boil. Add rhubarb and poach with orange zest and raisins until just tender. Drain, reserving liquid.

2. Pre-heat oven to 180deg.C. Grease a 1 1/2-2 litre gratin dish. Spoon rhubarb into the dish, smoothing the surface.

3. Cream butter and 3/4 cup sugar until light and fluffy. Sift together the flour and baking powder and add to creamed mixture alternately with the milk.

Spread over the fruit. Combine cornflour and 1 tablespoon sugar and sprinkle on top.

4. Measure reserved cooking liquid and make up to a cup with water. Carefully pour over the pudding and bake for about 1 hour. Serve warm with cream or custard.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.