Out of all the vegetables readily available at grocery stores, rhubarb is perhaps the most underestimated. The stalks of this ...

Back in the 1980s, when I worked at The Dorchester under Anton Mosimann, we were in the heart of the nouvelle cuisine and ...

This Rhubarb Apple Crisp recipe combines the tartness of fresh rhubarb with the sweetness of apples, creating a perfect ...

Look for firm, upright stalks. The leaves, which should not be eaten as they are toxic, will tell you how fresh the rhubarb is. Avoid rhubarb with brown or black leaves. Douse the stalks in soft ...

Believe it or not, this is a classic combination. Tart rhubarb cuts through the richness of smoky, oily mackerel for a perfect spring supper. For the roasted rhubarb, preheat the oven to 200C/400F ...

Wipe the rhubarb and cut into 2.5cm pieces. Put it in a large bowl layered with the sugar, add the lemon rind and juice. Leave to stand overnight. Next day put into a preserving pan with the ...

Fold in the dry ingredients and buttermilk in 2 alternating additions, then fold in the diced strawberries and rhubarb and the grated lemon zest. Spoon the batter into the prepared muffin cups and ...

Baked rhubarb 1 bunch rhubarb (minimum 6 stalks) 150g caster sugar 1 small piece fresh ginger, peeled and thinly sliced 1 orange, juiced and zested To make the baked rhubarb, preheat the oven to 160°C ...