Enclosed in a buttery homemade crust and topped with an oat filled, vanilla spice laced crumble, this rhubarb oat crisp tart ...

Layer the rhubarb and strawberries with a sprinkling of sugar and repeat until all of the fruit is in the tart case. If the rhubarb is bitter, you may need a bit more sugar. Roll out the rest of ...

Spread this over the cold pastry base. Drain the rhubarb from the juice — this can be used as a cordial. Decorate the tart with the stewed rhubarb before serving. To make the pastry: rub the ...

and this Pioneer Woman rhubarb pie is the perfect way to showcase the perennial vegetable. You’ve probably heard of the ...

This apple and rhubarb tart is good at any time of day. I had a slice for breakfast with coffee — how’s that for a decadent start to the day? For afternoon tea serve it with whipped cream ...

Roll out the dough into a measuring 40 cm in diameter, place it in a baking ring or tart mould and leave to rest for 30 minutes in the refrigerator. Add the sugar to the rhubarb and leave to rest ...

Combine the wet ingredients with the dry. Scoop into pie shell, with most or all of the liquid - do not make the pie too watery, but the rhubarb should be just covered in the liquid. Arrange lattice ...

Spread mixture on the base of the tart. Arrange the rhubarb slices on top close together and add a squeeze of the orange juice. Bake at 220C for 20 minutes. Serve with additional creme fraiche or ...

Fold in the coconut and vanilla. Spread the rhubarb over the pastry base and then spread or pipe the meringue on top. Place in 180oc oven for about 15 minutes or until golden and set.