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

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, ...

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 ...

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 ...

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 ...

The humble crumble is rubbly heaven, and a real cinch to perfect When I last set finger to keyboard on this subject, I claimed that anyone can make a decent crumble. Age has made me slightly less ...