Growing rhubarb is ideal for vegetable gardening for beginners (yes, it's considered a vegetable despite being used for ...

Finely chop half of the cooked rhubarb (about 180g/6oz), leaving the rest as it is, and set aside in 2 separate bowls. Measure 200ml/7fl oz of the reserved syrupy juice to make the jelly.

Rhubarb stalks can be eaten raw and have a similar texture to celery, with a very tart flavor, though they are more commonly ...

Great served hot or cold with cream, custard or yoghurt. Try using frozen rhubarb when fresh is out of season. Put the rhubarb in a saucepan with the sugar, orange juice, star anise (if using ...

One of the most popular choices of filling is rhubarb as it offers a delicious tartness to offset the sweet flavour of the crumble topping. If you haven’t made a crumble before, it's one of the ...

The first English recipes for cooked rhubarb appeared in the 18th century. Legend has it that the origins of forced rhubarb were a happy accident in 1815, when labourers working at Chelsea Physic ...

Well, nearly. If you’re the sort of organised person who has some cooked rhubarb in the fridge or freezer, and a packet of meringues in the pantry, this is an almost-instant pudding. A little ...