Each Sunday we are stewing rhubarb with apple to enjoy with our muesli during the week. Here, I have made a light jelly with a hint of vodka. (Feel free to alter the liquid to half water ...

Rhubarb and mint jelly is a refreshing and tangy dessert that combines the tartness of rhubarb with the coolness of mint. This jelly is perfect for hot summer days, as it can be served chilled and ...

For the rhubarb jellies, place the rhubarb, sugar, water and orange juice into a non-reactive pan and bring to the boil. Simmer for 8-10 minutes, or until the rhubarb is very tender. Strain the ...

It’s nice to have a variation on the classic whipped cream fool — this recipe is a more rich indulgent "grown up’’ type of fool, with sweet sharp rhubarb to contrast with the creme.

Helen Evans, previously head baker at Flor Bakery and now owner/baker at Eric’s in East Dulwich, presents baking recipes where the flour is the star of the show, including these rhubarb cakes, using ...

This dessert is a celebration of a quintessentially British fruit. What excites the tastebuds as much as different flavours is contrasting textures, so in this dessert we have tart rhubarb jelly ...

Strawberry rhubarb jelly is a delightful combination of sweet and tart flavors, made easily with liquid pectin. This recipe uses a water bath canner or a steam canner and yields about 7 half-pint ...

Combine rose hips, rhubarb, water, and salt and boil 1 minute ... For Minnesota, it is 5 minutes for half or quarter pints and 10 minutes for pint jars. Jelly is made from fruit juice and sugar. A gel ...