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

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.

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

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 ...

The first English recipes for cooked rhubarb appeared in the 18th century and forced rhubarb is believed to have originated ...

Rhubarb is a popular plant in many gardens and the vegetable - which is often thought to be a fruit - is a favourite ...

Proving that fruity fragrances can be luxurious too, this is a playful and pretty scent that captures all of the jammy sweetness of cooked rhubarb alongside the more elegant green notes of the ...

‘Rhubarb has a high acidity and hints of citrus ... ‘The sharp and sweet notes play well with the richness of the cooked custard part, then the bitterness of the caramel top.’ ...

Take four stalks of rhubarb, cut them into three-quarters of an inch pieces, sprinkle with sugar and roast in a moderate oven until tender. Divide the cooked rhubarb between four glasses. Take a ...

In most states, strawberries will begin to sprout up from April to June, with a few warmer states experiencing strawberry ...

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 ...

The first English recipes for cooked rhubarb appeared in the 18th century. Legend has it that the origins of forced rhubarb were a happy accident in 1815, when labourers working at Chelsea Physic ...