Back in the 1980s, when I worked at The Dorchester under Anton Mosimann, we were in the heart of the nouvelle cuisine and ...

The stem of the rhubarb plant is the main attraction when it comes to cooking. Tall, crisp, and tart, they can be enjoyed in a variety of sweet and savory dishes. Cleaning and preparing rhubarb ...

For the dried rhubarb crisp, using a sharp vegetable peeler ... Reduce to a medium heat and cook for 5 minutes, until you have a light golden-brown caramel. Take off the heat and stir in the ...

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 ...

This tart has a crunchy oat crisp and a “baked to perfection” bottom that soaks up all the sogginess normally associated with ...

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 ...

mix rhubarb, berries and lime zest. Add the dry ingredients to the berry mixture. Stir. Fold in diced butter. Set aside. Make ...

What do you add when cooking rhubarb to stop that furry teeth feeling—and how do you cook your rhubarb? It tends to cook to a mush when I microwave or cook it in a pot on the stove. Thanks ...

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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 ...

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 ...