the rosy stalks still present a challenge with their wince-worthy bitterness. While flavors can be balanced with the right ingredients, acidic rhubarb continues to complicate the cooking process ...

Look for firm, upright stalks. The leaves, which should not be eaten as they are toxic, will tell you how fresh the rhubarb is. Avoid rhubarb with brown or black leaves. Douse the stalks in soft ...

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 ...

With this years harvest of rhubarb, I opted for more savory than sweet recipe creation. This is one of the few recipes I ...

Preheat the oven to 160°C. Trim the rhubarb stalks. Slice the rhubarb into 2.5cm pieces and arrange in a single layer in a 45 x 30cm (18 x 12 inch) non-reactive ovenproof dish. Scatter the sugar ...

Roast for around 30 minutes until the rhubarb spears are soft but not yet falling apart. Let cool slightly and serve with good vanilla icecream. Feast on delicious recipes and eat your way across ...

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.

Make the most out of rhubarb season with these drink and dessert recipes! From rhubarb jam pie to strawberry rhubarb bellini, you're sure to find something to satisfy your sweet tooth. This gluten ...

Cook the rhubarb with a small amount of water (about ⅓ cup) until soft. Set aside to cool completely. Whip the cream to soft peaks with the icing sugar and vanilla. Gently fold in the yoghurt ...

From early spring to late summer, I twist those beautiful stalks off of their root base, cut off the leaves, wash and dice ...