For the crumble, rub 170g plain flour and 100g cold cubed butter together with your fingers until the mixture resembles ...

This pudding is a classic for a reason — unpretentious and comforting, it can be made with whatever fruit is in season and goes perfectly with cream, ice cream or creme anglaise custard Rachel Allen's ...

Press two-thirds of mixture into bottom of pan. Bake 15 minutes, or until pale golden; cool slightly. Mix remaining crumb mixture with almonds; press into large crumbs. In large bowl, combine rhubarb, ...

Vibrantly pink in hue, rhubarb is a true gem of spring produce season. It has a short peak season, so when you spot it at the farmers’ market or grocery store, be sure to snag a bunch. When shopping ...

This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. If you’re a ...

To prepare the rhubarb and raspberry tart, start with the jam. After washing and drying the rhubarb stalks, peel them superficially with a vegetable peeler (you can keep the strings for decoration) (1 ...

Cut the rhubarb into 2.5cm (1 inch) pieces and turn into a pie dish. Sprinkle with sugar. Add the water. Rub the butter into the flour just until the mixture resembles coarse breadcrumbs, add the ...

Americans love their pies, in all seasons -- pumpkin in the fall, rhubarb in the spring, berry in the summer. But while the fresh bright raspberries, blueberries and strawberries of July fairly call ...