What Monica doesn't know about restaurant food isn't worth knowing! She's here to show us a restaurant menu classic. Impressive, but surprisingly easy to create at home; a perfect treat for Mum this ...

The appearance of rhubarb stalks in markets is a welcome burst of color and tart flavor. You can use the vegetable in ...

Learning how to eat rhubarb is one of the greatest culinary pleasures of springtime and should top every home cook's must-do ...

Then drain all the rhubarb juice out. This is a crucial step for this recipe. You'll also need to add some cornstarch. The final step is the crispy crumble on top. This helps absorb some of the ...

For the rhubarb compôte, place the rhubarb, sugar, lime juice and glucose in a small non-stick saucepan. Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down.

You can use either the slender vibrant pink stalks of early forced rhubarb, or the sharper red-green stalks of outdoor rhubarb that appear later in the year to make this homely rhubarb and ginger jam.

If you’re after a simpler bake, Edd Kimber’s strawberry and rhubarb cobbler is sure to impress. This recipe relies on relatively few hero ingredients, including lemon juice, ground almonds and ...

Rhubarb is having a moment right now. With its distinctive taste featuring in everything from vodka and gin to hot cross buns, it's little wonder that demand for the humble ingredient has skyrocketed.

lemon juice and kirsch. Cook for 30 seconds just until the first bubble breaks the surface and remove from the heat. Place the hot strawberries into your gratin dishes along with the rhubarb and ...