Whether you prepare rhubarb for pie or other rhubarb recipes, here's everything you need to know about this delicious, tart ...

These bright red, pink, or green leafy stalks can be a little ... or continue to cook it all down into a compote. The resulting rhubarb can be kept in the fridge and used to make all kinds of ...

Choose deep red stalks of rhubarb for the most vibrant color atop ... Reduce heat to medium-low to keep poaching liquid just below a simmer, and cook, gently swirling pan occasionally, until ...

Since they're down the road, we use cow's curd from St Jude in Bungay for the icing – it's slightly less tangy than traditional cream cheese, which allows the rhubarb to really shine. We cook ...

You can use either the slender vibrant pink stalks of early forced rhubarb, or the sharper red ... heat — otherwise the jam will continue to cook – and drop a little of the hot jam onto ...

Put the rhubarb in a saucepan with the sugar, orange juice, star anise (if using) and cinnamon stick. Cover with a lid and bring to a gentle simmer. Stir once, then re-cover and cook over a very ...