Rhubarb is a tart and tangy ingredient that adds a unique flavor to both sweet and savory recipes. Often paired with sugar or fruit to balance its sharpness, it’s a staple in pies, sauces, and jams.

She has a beautiful style of food writing and recipe development ... Rhubarb compote, aka stewed rhubarb, can be used atop your morning oatmeal, on toast in lieu of jam, on scones. I particularly like ...

Great served hot or cold with cream, custard or yoghurt. Try using frozen rhubarb when fresh is out of season. Put the rhubarb in a saucepan with the sugar, orange juice, star anise (if using ...

📋 Stewed Rhubarb Recipe This easy stewed rhubarb recipe ... Honey Roasted Rhubarb Toast with Ricotta and Pistachios Indulge ...

Mary Berry has a range of dessert recipes that ... one of which is her rhubarb crumble that “never fails to impress”. This traditional dessert consists of soft, stewed rhubarb sweetened ...

Taking inspiration from a classic Persian stew, I’ve substituted rhubarb for the plum paste usually used in a Georgian kharcho. The lamb can be replaced by portobello mushrooms to create a ...

"You can use rhubarb as you might otherwise use cranberries or pomegranate," Welsh notes. Consider making the swap with our Pomegranate Cosmopolitan. Stewed: "One of the easiest ways to enjoy ...