A nice twist on the French classic, add shocking pink stalks of rhubarb to jazz up this tender pudding-cake. Preheat the oven to 180C/160C Fan/Gas 4. For the filling, melt the butter over a medium ...

Whilst some may argue that rhubarb is at its best when simply roasted and served with ice cream, we think there's so much ...

Forced rhubarb is sold from January until March, when outdoor-grown rhubarb takes over. The latter can become coarse in late summer. Choose pert looking stems and avoid any limp or slimy-looking ...

Time for afternoon tea? These mini buttermilk scones are filled with a wonderful pink rhubarb compote and fragrant cardamom cream. This creamy and crunchy rhubarb and custard tart brings back memories ...

A fresh, tangy cheese that’s definitely on the healthier side, it’s perfect for desserts, especially when paired with fruit like rhubarb – just like in a fool. You could easily trick your ...

Helen Evans, previously head baker at Flor Bakery and now owner/baker at Eric’s in East Dulwich, presents baking recipes where the flour is the star of the show, including these rhubarb cakes, using ...

Make the most out of rhubarb season with these drink and dessert recipes! From rhubarb jam pie to strawberry rhubarb bellini, you're sure to find something to satisfy your sweet tooth. This gluten ...

The leaves of rhubarb are toxic and should never be eaten; make sure to only eat the stems. The stems are tart and often used in desserts. Nutritionally, it is low in calories and very acidic (pH 3.1) ...