Dust a clean work surface with flour and roll out the dough to the thickness of 7.5mm/⅓in. Use a 6.5cm/2½in round cutter to cut out biscuits. Collect the off-cuts, roll again and cut out more ...

Rhubarb is a perennial plant that grows well in cool climates – below 75 degrees – so you need to enjoy it this spring before the weather heats up. There are actually six different ...

Take off the heat and place the pan in a bowl of ice-cold water ... omit the jelly and serve the rhubarb compote with whipped cream or crème Chantilly instead of the custard.

I remember my dad always growing rhubarb in his summer garden, but in a separate area so it could really spread out. My mom would make our favorite custard pie or warm sauce for ice cream and then ...

Drop by tablespoonfuls over rhubarb mixture. Sprinkle with remaining 2 tablespoons sugar. Bake until topping is golden brown and filling is bubbly, 35-40 minutes. Serve warm, with ice cream or ...