Trim the rhubarb and cut into 3.5cm (1½in) lengths. Lay them in a single layer in an oven-proof dish, sprinkle with 75g (2¾oz) of the sugar and add 3 tbsp water. Bake for 20 to 30 minutes, until ...

Preheat the oven to 200C/180C fan/gas 6. Cut the rhubarb into 2cm-3cm lengths and toss with the sugar in a bowl. Arrange these evenly over the base of a 30cm/2 litre capacity ovenproof dish (or ...

Method: Firstly, preheat your oven to 200°C/180°C fan/gas mark six. Roughly cut your rhubarb into 6cm chunks. Place into a baking tray and cover with 50g of caster sugar and half the orange zest.

Wonderful served warm as a pudding with cream, custard or crème fraîche, ... Showing 1 - 1 of 1 rhubarb recipes. Easy rhubarb cake by Justine Pattison. Cakes and baking. Buyer's guide.

Timings Prep time: 25 minutes. Serves One, and makes 700ml rhubarb syrup. Ingredients. For the rhubarb syrup. 250g sugar; Juice of 1 lemon, plus 2 broad strips of zest, removed with a vegetable peeler ...

Put the rhubarb, lime zest, lime juice, and sugar into a saucepan. Heat for 2 minutes on medium-high and cover with a lid. Reduce the heat, and simmer for 10 minutes until the rhubarb is just tender.

For the pudding. 500ml coconut milk; 100g pitted dates; 1 teaspoon cinnamon; ½ teaspoon ground cloves; ½ teaspoon ground cardamom; 1 baguette or 500g stale bread (preferably white) For the ...

Rhubarb-and-pistachio strudel rolls Take 2 stalks of rhubarb and cut them into half-inch pieces. Put them in a saucepan with 4tbspn sugar and cook over a medium heat until soft, but not mushy. Roughly ...

“I didn’t think it was tart,” Times Leader taste tester Bill O’Boyle said last week, moments after tasting the Norwegian-style Rhubarb Pudding I’d made in the Times Leader test kitchen.

Add the rhubarb and simmer until tender, about 15 minutes. Pour the rhubarb and its poaching liquid into a glass or plastic bowl and refrigerate until chilled, about 3 hours. 3.

by Justine Pattison. 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 ...