A spring vegetable commonly mistaken for a fruit, rhubarb is prized for its distinct taste and versatility ... Rhubarb ...

Aside from satisfying pretty much any taste (granted ... enough to get your hands on some fresh rhubarb (or scoop up a package of the frozen stuff), then take advantage and make this pie. Whip up a ...

a cooling strawberry pie would be more at home at a backyard barbecue than a snowy, winter night. There's no need to limit your creativity to just taste, either—the look of a pie can be an art ...

Scoop into pie shell, with most or all of the liquid - do not make the pie too watery, but the rhubarb should be just covered in the liquid. Arrange lattice on top, crimp edges in. Brush the top of ...

I have used rhubarb and apple, plus you can add a few frozen raspberries or some of those home preserves you made at the end of summer. I often throw in feijoas with the apples for a taste sensation.

Spoon the rhubarb into 4 x 1 1/4-cup-capacity ovenproof dishes, top with the custard and place on a baking tray. Place the flour, extra sugar, butter, egg and milk in a bowl and mix well to combine.

Use a thick sugar syrup as it releases a lot of juice. Outdoor-grown rhubarb has a sharper taste and more fibrous texture, so requires a slightly longer cooking. Both varieties of rhubarb are good ...

Beat until smooth and thick. Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar. Bake for 1 hour 15 ...

Pumpkin pie is, essentially, a custard, so making a custard ice cream ... Not near enough to taste it, but enough to be some edible antifreeze. In this recipe, it’s almost a requirement, and ...

We tend to treat rhubarb as a fruit, because its sharp tang makes it brilliant company in sweet desserts like pie, compotes and ... you’ll love Claire Thomson’s custard cake, which remixes ...