You can also use Frozen Rhubarb. No need to thaw before baking. Just toss in the individualized frozen rhubarb pieces. If you prefer a Strawberry and Rhubarb combination – check out our ...

Toss them into the batter at the same time as fresh rhubarb and strawberries, fold in, and bake as usual. Just be sure you are using diced and sliced frozen rhubarb and frozen strawberries ...

Wrapped tightly, dough can be refrigerated for three days or frozen ... rhubarb should be just covered in the liquid. Arrange lattice on top, crimp edges in. Brush the top of the lattice with the egg ...

This baked rhubarb couldn't be easier, and makes a great dessert with a dollop of Greek-style yoghurt or ice cream. Cut the rhubarb into 3cm/1in lengths and mix with the sugar and vanilla.

I have used rhubarb and apple, plus you can add a few frozen raspberries or some of those ... when using pastry as the base it is imperative that you bake it blind or it will be soggy.

Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar. Bake for 1 hour 15 minutes ... for up to 3 days and can be frozen when wrapped tightly in foil.