To freeze rhubarb, cut the stalks into one to two-inch pieces and place in a single layer on a large baking sheet. Freeze until hardened, about one hour. Transfer rhubarb pieces to a large ziplock bag ...

Rhubarb is a unique ingredient that brings a tart, fresh flavor to desserts. It’s often paired with strawberries or other ...

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.

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 ...

Rhubarb season typically begins in April but gardeners need to be aware of one important thing before eating it.

While the snow hangs stubbornly in the mountains," sunny gardens here and there boast colorful nubs of rhubarb plants eagerly ...

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 ...