The appearance of rhubarb stalks in markets is a welcome burst of color and tart flavor. You can use the vegetable in ...

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 ...

To make things even more confusing ... the rhubarb from its bowl and add it to the strawberries. Discard the rhubarb juice. Combine the cornstarch with the lemon juice and vanilla, then add ...

You will need strawberries, rhubarb, lemon juice (freshly squeezed or bottled ... I use the No Sugar Pectin whenever I make ...

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 ...

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.