Forced rhubarb is essentially rhubarb that has been grown in dark conditions, often with the addition of a little warmth, resulting in early growth. The process gives it a sweeter, more tender taste.

We cook our rhubarb al dente – having this added bite ... pudding with stewed Yorkshire Rhubarb on the dessert menu. The recipe slowly stews the rhubarb into a jam-like consistency and uses ...

Follow Mitch Tonks' easy recipe and they could become a regular ... Add the shallots and garlic and cook until softened, but not browned. Add the wine to the pan and boil for a minute to burn ...

30ml water 150g plain flour 15g sugar A pinch of salt 100g unsalted butter, cut into small cubes 500g rhubarb, cut into three- quarters of an inch pieces 75g caster sugar, plus a tablespoon for ...

Rhubarb and custard fans will also adore this creamy concoction. A friend recently gave me a considerable amount of rhubarb. I froze most of it, but this delicate dessert is a delightful way to ...