Unlike the other leafy greens on offer at the market, rhubarb leaves are not for eating. You won't want to sautee or stew the leaves of the rhubarb plant like you would Swiss or rainbow chard ...

Rochford prepared a St. Patrick’s Day meal for us with a menu close to her heart, dishes that her grandmother would make for ...

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 ...

At Parisienne-inspired Story Cellar, in London’s Covent Garden, expect to see rice pudding with stewed Yorkshire Rhubarb on the dessert menu. The recipe slowly stews the rhubarb into a jam-like ...

Transform a classic lemon meringue pie. You could substitute the rhubarb for any other stewed fruits. For this recipe you will need 4 x 12cm/4½in flan tins. Preheat the oven to 190C/375F/Gas 5.

Whether baked in a crumble, simmered in a compote, or stewed and served with custard, rhubarb is a favourite dessert of the British. Despite originating in Asia, the distinctive stalked vegetable ...

Apart from the well-known stewed rhubarb, you can also cook it in the oven. If you have tender pink stalks then you can cut them into 10cm lengths and lay in a non-reactive roasting dish.