im the rhubarb, cutting off leaves and gnarly ends. Rinse, & slice rhubarb into 5cm
1/2 cup sugar and vanilla until pale and creamy. Add eggs
00b0C/gas mark 4 and grease and line a shallow tin
>and rind, the rhubarb, red currant jell and sugar in a saucepan. Cover and
For the rhubarb and raspberry jam, place all ingredients and 1/3 cup water
00b0F.
Bring rhubarb, apple, sugar, 1 tbsp water and ginger to
br>Mix the Bird's Custard Powder with the granulated sugar
sh.
Roll out pastry and line the dish with
Cook rhubarb, 1/4 cup sugar and ginger together over medium heat
ups sugar, 1 tbsp flour, and 1/4 tsp nutmeg.
eparate saucepan, cover with water and simmer.
(Note place lids
e cherry juice and 1 tbsp of honey and bring the
Bring milk and 3/4 cup sugar to a boil in a medium saucepan. Stir in rice. Reduce heat and simmer, covered, for 50 mins, stirring occasionally. Remove lid and simmer for 10 mins, or until rice is creamy and thickened.
Meanwhile, combine rhubarb and remaining sugar in a large saucepan. Cook over low heat, stirring, for 10 mins, or until rhubarb is tender.
Layer creamed rice and stewed rhubarb in serving dishes, finishing with rhubarb. Sprinkle with raspberries to serve.
n 8 inch cake pan and line with parchment paper. Sprinkle
Preheat oven to 400\u00b0F.
Divide rhubarb and blueberries between four 8.5 oz ramekins. Pour orange juice evenly over fruit then sprinkle with sugar.
For the crumble, in a large bowl, combine flour, oats, Corn Flakes, coconut and cinnamon. Add butter and mix well.
Sprinkle crumble evenly over fruit. Bake for 20-25 mins, until rhubarb is tender and topping is crisp and golden. Let cool for 5 mins before serving. Dust with powdered sugar and serve with heavy cream.
Preheat oven to 400\u00b0F. Combine rhubarb and sugar in a large frying pan. Cook, stirring gently, until sugar has melted and rhubarb is just tender. Remove from heat and mix in berries. Distribute between 6 - 4 oz ramekins.
Place flour in a medium bowl and cut in butter until mixture resembles breadcrumbs. Add cinnamon, brown sugar and hazelnuts. Sprinkle over ramekins then bake for 20 mins, or until lightly browned.
Dust with powdered sugar to serve.
Wash and cut up rhubarb.
Measure 6 cups of sugar.
Mix well and let stand 2 hours or more.
Wash and grind up 2 oranges and add to rhubarb and sugar.
Boil about 20 minutes.
Combine rhubarb and sugar in a large bowl. Let stand, covered, overnight.
Transfer rhubarb mixture to a large saucepan. Add lemon zest, lemon juice, raspberries and 1 cup water. Bring to a boil. Boil, without stirring, for 40 mins, or until jam jells when a drop is placed on a chilled plate.
ernels aside.
Make custard using the milk and custard powder. Keep it
Cut the rhubarb and the bananas into small pieces and mix them in a large saucepan with the sugar and lemon juice. Bring to a boil while stirring and cook over a high heat for about 4 mins.
Pour the jam into 4 prepared sterile jars. Put the lids on immediately and leave them to stand for about 5 mins on the lids. Turn them the right way up and leave them to cool.