You can use either the slender vibrant pink stalks of early forced rhubarb, or the sharper red-green stalks of outdoor rhubarb that appear later in the year to make this homely rhubarb and ginger jam.

Add the flour until that too is combined. Add the vanilla, milk and chopped ginger. Stir in the chopped rhubarb and scoop the mixture into your prepared tin. Bake for an hour or until a skewer ...

Use a 1 x 18cm (7 inch) tin with a ‘pop-up’ base. To make the shortcrust pastry, sieve the flour and the sugar into a large bowl. Cut the butter into cubes, toss in the flour, rub in with the ...

He recommends slicing the stalks into centimeter-thick pieces and cooking them down with sugar, ginger, and thyme for added aromatics. After a few minutes you can separate the softened rhubarb ...

1. Preheat oven at 190c. 2. Toss the brown sugar and ginger and rhubarb together in a bowl and then place on the baking tin lined with baking parchment, put the rhubarb evenly on the tray ...

When it’s Rhubarb season, these light and fluffy scones make the perfect treat. Combined with Stem ginger, you can have delicious Rhubarb and Ginger scones as a snack or served up for an ...

30ml water 150g plain flour 15g sugar A pinch of salt 100g unsalted butter, cut into small cubes 500g rhubarb, cut into three- quarters of an inch pieces 75g caster sugar, plus a tablespoon for ...

Rhubarb and ginger are a natural pairing, this cake is a delicious celebration of that marriage, with a crumbly topping and just the right balance of sweet and spice.

Add chopped rhubarb, ginger, and water to a saucepan. Bring to a gentle simmer and cook for 10-15 minutes until the rhubarb softens. Remove from heat and stir in lemon juice (and zest if using).