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 ...

Mary Berry's rhubarb ... edge using a sharp knife. Using two fingers and thumb, crimp the edges to make a neat design. Using a small sharp knife, make a steam hole in the top of the pie.

I have used rhubarb ... frozen raspberries or some of those home preserves you made at the end of summer. I often throw in feijoas with the apples for a taste sensation. Remember, when using ...

Wrapped tightly, dough can be refrigerated for three days or frozen for one month ... Combine the wet ingredients with the dry. Scoop into pie shell, with most or all of the liquid - do not make the ...

It is so named because it is prepared by "dumping" ingredients (typically canned fruit or pie filling ... If you're using frozen rhubarb or other fruit, be sure to thaw it first.