Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down. Remove from the heat and transfer to a bowl. Stir in the essence, if using, and leave to cool completely.

If you want a very simple dessert, omit the jelly and serve the rhubarb compote with whipped cream or crème Chantilly instead of the custard.

This Sour Cream Rhubarb Pie is an old fashioned rhubarb pie with a creamy filling, a hint of orange, and a unique crunchy sweet cornflake topping that pairs perfectly with the tangy rhubarb.

It’s time for my annual rhubarb column. Rhubarb also known as pie plant is one of the first edible plants we get from our garden It’s an easy-to-grow plant that needs little care so ...

Nigella Lawson has revealed the ingredient she uses to make the "best crumble in the world". This is rhubarb - but not just ...

I’m anxiously watching my rhubarb for the stalks to be ready to harvest. It’s one of the easiest plants to grow as you hardly need to do anything. It won’t be long before ...