Encased in a buttery homemade crust and topped with an oat filled, vanilla spice laced crumble, this rhubarb oat crisp tart ...

Bake tart shells for 6 minutes at 350, rotating halfway through. When cool enough to handle, remove the beans. Reduce oven temperature to 300. Remove the rhubarb from the refrigerator and drain ...

To prepare rhubarb vinaigrette, simmer two cups of chopped rhubarb with water and honey or sugar until soft. Strain the ...

Transform a classic lemon meringue pie. You could substitute the rhubarb for any other stewed fruits. For this recipe you will need 4 x 12cm/4½in flan tins. Preheat the oven to 190C/375F/Gas 5.

We love to arrange the rhubarb in a chevron pattern but of course one can just scatter it on the base, not so pretty but equally delicious.

Roll out the dough into a measuring 40 cm in diameter, place it in a baking ring or tart mould and leave to rest for 30 minutes in the refrigerator. Add the sugar to the rhubarb and leave to rest ...

Mary Berry's rhubarb pie is made on an enamel or metal plate with a pastry top and bottom. "My mother used to make a plate pie as a treat, piled high with fruit and sweet shortcrust pastry." ...

Spread this over the cold pastry base. Drain the rhubarb from the juice — this can be used as a cordial. Decorate the tart with the stewed rhubarb before serving. To make the pastry: rub the ...

Combine the wet ingredients with the dry. Scoop into pie shell, with most or all of the liquid - do not make the pie too watery, but the rhubarb should be just covered in the liquid. Arrange lattice ...

This apple and rhubarb tart is good at any time of day. I had a slice for breakfast with coffee — how’s that for a decadent start to the day? For afternoon tea serve it with whipped cream ...