Rhubarb is delicious in desserts, jams, and all kinds of recipes, but what exactly is this sweet, stalky vegetable? We've got ...

A good rule of thumb is to leave about 1/2-1 inch of headspace. Absolutely. While I prefer to use seasonal produce when it’s fresh, the fact that both strawberries and rhubarb are cooked down in this ...

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 ...

Below, you’ll find five delicious recipes to help you make the most of rhubarb’s potential. Start with Gill Meller’s apple, rhubarb and beetroot salad, a fresh, palate-cleansing mix that ...

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 ...

Wipe the rhubarb and cut into 2.5cm pieces ... We know that you love to cook, and we wanted to provide you with a searchable recipe database that would give you access to our archive of recipe ...

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 ...

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.

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 ...

Cut the rhubarb into 2.5cm pieces ... serve garnished with fresh sprigs of sweet cicely and lots of softly whipped cream. Feast on delicious recipes and eat your way across the island with ...