Discover the perfect balance of tart and sweet with this homemade rhubarb juice, a refreshing spring sipper that satisfies every craving.

Indulging in an Easter treat can also be an opportunity to load up on plants that are in season for a tasty dessert ...

Remove the rhubarb from the oven and strain it, reserving the juice for later. Set aside. Leave the oven on. To make the shortbread base, put all the ingredients in a large bowl and rub together ...

The custard itself is infused with culinary lavender, offering a delicate floral note that never overpowers thanks to the ...

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.

You can drink the rest of the rhubarb juice with sparkling water for a refreshing ... we’ve added lots of new features to make your food experience the best it can possibly be.

Add the lemon juice and whip everything together until smooth. Then, layer on top of the chilled biscuit base using a spatula. Rhubarb stalks can be eaten raw, but be warned, they're very tart.

plus a little citric acid to make jam set. Place the rhubarb in a large bowl with the ginger and orange juice. Sprinkle in the sugar and salt, lightly mixing with the fruit to combine. Cover the ...

3. Place the digestive biscuits and gingernut biscuits in a blender and blend until you get a breadcrumb-like consistency. Then pour in the butter and blend for 30 seconds. Spoon the biscuit base into ...