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

We may receive a commission on purchases made from links. Rhubarb is a unique ingredient you may see pop up on menus or in the aisles of your local grocery store. Come springtime, depending on ...

Since they're down the road, we use cow's curd from St Jude in Bungay for the icing – it's slightly less tangy than traditional cream cheese, which allows the rhubarb to really shine. We cook ...

And rhubarb is proving to be the most tempting one of all. Offering up a fresh alternative to the richer, more syrupy notes ...

If using outdoor-grown rhubarb, remove any stringy outer layers. Cut into equal-sized pieces to ensure even cooking. Forced rhubarb is very fragile so poach or bake only briefly to prevent it from ...

One of the most popular choices of filling is rhubarb as it offers a delicious tartness to offset the sweet flavour of the crumble topping. If you haven’t made a crumble before, it's one of the ...

Rhubarb contains vitamin C, which supports the immune system and helps with skin health. "It’s also high in antioxidants, such as anthocyanins (especially in red varieties), which help combat ...

Choose a planting site for rhubarb which receives a minimum of six hours of direct sunlight, free from the shade of trees or buildings. Since rhubarb is a perennial, it should be planted to one side ...

The first English recipes for cooked rhubarb appeared in the 18th century. Legend has it that the origins of forced rhubarb were a happy accident in 1815, when labourers working at Chelsea Physic ...

Cooking the rhubarb: In a medium saucepan bring the rhubarb and its juices to a simmer for 3-5 minutes. Drain through a sieve into a small saucepan and reserve the rhubarb on a tray. On a medium ...

The first English recipes for cooked rhubarb appeared in the 18th century. Legend has it that the origins of forced rhubarb were a happy accident in 1815, when labourers working at Chelsea Physic ...