There's more culinary use for rhubarb beyond just baking ... of buying some rhubarb and you've cooked it down with sugar and spice and everything nice. Now what? If your recipe only calls for ...

Thanks to a huge freezer, we ate rhubarb compote every single morning and today I can do without it. Anyhow, we didn’t need to use rhubarb ceramic cloches. We had about 30 clumps and there was ...

cider and spices in a saucepan and bring to the boil. Reduce the heat and cook for 3-4 minutes, or until just thickened. Serve the parkin in squares with a spoonful of rhubarb to one side and the ...

My favourite spice to use in baking has got to be cardamom. It’s distinctive eucalyptus and piney flavour goes so well with lemon zest, and in this cake, there’s also a lovely soft crumb and lightness ...