Slice the rhubarb into 2.5cm pieces and arrange in a single layer in a 45 x 30cm (18 x 12 inch) non-reactive ovenproof dish. Scatter the sugar over the rhubarb and leave to macerate for 1 hour or ...

Try using frozen rhubarb ... sugar, orange juice, star anise (if using) and cinnamon stick. Cover with a lid and bring to a gentle simmer. Stir once, then re-cover and cook over a very low heat ...

Honestly, I found most recipes to be far too sweet and it would mask the natural flavor of the Strawberries and Rhubarb. When ...

and a garnish of crisp dried rhubarb. Equipment and preparation: for this recipe you will need a sugar thermometer, a hand-held blender, 4 glass serving dishes and a silicone mat. Place 4 glasses ...

Honestly, I found most recipes to be far too sweet and it would mask the natural flavor of the Strawberries and Rhubarb. When you lower the sugar then the fruit becomes the star flavor again.

The leaves of rhubarb are toxic and should never be eaten; make sure to only eat the stems. The stems are tart and often used in desserts. Nutritionally, it is low in calories and very acidic (pH 3.1) ...

However, to combat the concern of high sugar content, I've created a low-sugar ... using the recipe below. 1. Preheat the oven to 200C/190C (fan). 2. Wash and chop the rhubarb into 2cm pieces.

Bring to a simmer and cook over low heat until the rice ... Meanwhile, Make the Poached Rhubarb: In a large saucepan, combine the water with the sugar, wine, lemon juice, cinnamon stick, vanilla ...