Rhubarb crumble is a warming fruity pud with a sweet crunchy topping, an ideal treat for the family after a Sunday lunch.

This tart has a crunchy oat crisp and a “baked to perfection” bottom that soaks up all the sogginess normally associated with ...

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 ...

Spring is rhubarb season – and while this vibrant vegetable is most often used in desserts, it has plenty more potential. Go beyond crumble with these gorgeous recipes. With just under a month ...

This rhubarb cake uses an all-in-one method so is easy and quick to make. Wonderful served warm as a pudding with cream, custard or crème fraîche, or equally delicious enjoyed with a cup of tea ...

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 ...

Rhubarb, a prized ingredient for its tart flavor in pies and desserts, holds a plethora of health benefits extending beyond ...

The following recipe is from “Rhubarb.” You can purchase this book from the MOTHER EARTH NEWS store: The Kitchen Ecosystem. This is the simplest preserve, just rhubarb cooked with sugar.

Place diced rhubarb and water in a deep saucepan Cover and bring to a boil; turn heat down and simmer gently until rhubarb is very tender about 10 minutes stirring occasionally.

There is an abundance of rhubarb growing in my garden. Each Sunday we are stewing rhubarb with apple to enjoy with our muesli during the week. Here, I have made a light jelly with a hint of vodka.

It’s nice to have a variation on the classic whipped cream fool — this recipe is a more rich indulgent "grown up’’ type of fool, with sweet sharp rhubarb to contrast with the creme.

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