Toss rhubarb and grated fresh ginger with sugar (1 cup of sugar to 1 pound of rhubarb) and top with a biscuit crust. Bake at 350 degrees for 1 hour, or until the rhubarb is tender.

Add the ginger and cook, stirring, for 3 minutes. Add the chile paste and stir, cooking for another 1 minute. Stir in the rhubarb pieces and cook for about 2 minutes.

Mix with ginger ale, raspberry vodka and more fresh berries for a big batch spring cocktail. Raspberry Rhubarb Muffins by Joanne Chang These raspberry rhubarb muffins will rival the best bakery ...

Look no further – this rhubarb and ginger chutney is a delightful blend of tart and spicy flavours. Perfect for cheeses and cold meats. Ingredients 500g rhubarb, trimmed and chopped into 2cm pieces ...

Sprinkle the topping over the fruit and bake until the rhubarb is tender and bubbling and the topping is golden brown, about 45 minutes. Serve warm, with scoops of creme fraiche ice cream alongside.

For the jelly, cut the rhubarb into 2.5cm pieces and put into a medium pan with the sugar and 350ml water. Heat gently, stirring until sugar dissolves, then bring to the boil, cover and simmer for ...

Fresh spring rhubarb and ginger add a distinctive sour-sweet tang to this BBQ sauce. It will keep, covered and refrigerated, for about a week. You can up the spice level as you see fit.

Rhubarb-ginger BBQ sauce. (Kathy Gunst/Here & Now) Fresh spring rhubarb and ginger add a distinctive sour-sweet tang to this BBQ sauce. It will keep, covered and refrigerated, for about a week.