A blender, a freezer and a little patience are all that stand between you and this lusciously sweet strawberry and rhubarb ...

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

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 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.

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

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.

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 ...