Rhubarb lovers have written in search of old recipes for the ruby-colored “pie plant.” Here’s a recipe worth reviving. It’s from the long-defunct Bill Zuber’s Restaurant and Dugout Lounge that was ...

It’s that time of year again, when 70% of my Instagram feed is taken over by moodily-lit galettes laden with pink celery. And guess what? I LOVE IT. It means spring is here, there’s more day time for ...

I first tasted rhubarb on a dare. The family next door to my childhood home had a son my age and sometimes we’d talk to each other through the fence between our yards. One day I went outside and there ...

This old-fashioned pudding cake begins in a skillet with rhubarb compote, then a layer of cream and eggs lightened with fluffy whites goes into the pan. When it bakes, the batter creates its own sauce ...

A nostalgic bake with sweet, sour and creamy vanilla flavours. Rhubarb really is one of the most versatile veggies around, working perfectly in both sweet and savoury dishes. This week I used the ...

450g rhubarb, plus 6 extra sticks, cut into 1cm pieces 200g light soft brown sugar Juice of ½ a lemon 3 leaves of gelatine, soaked in cold water (6g total weight) 450g cream cheese or mascarpone 250 ...

1. Heat the oven to 170C fan, gas mark 3 and grease, base and side line the tins. 2. Sprinkle 40g of the sugar over the rhubarb pieces and add the orange zest and juice. Stir well and set aside to get ...

THIS is a personal favourite of mine and perfect as we come into spring and the first of the rhubarb thrives. But if you still can’t find fresh rhubarb, don’t worry. This one works with tinned too.