You can use either the slender vibrant pink stalks of early forced rhubarb, or the sharper red-green stalks of outdoor rhubarb that appear later in the year to make this homely rhubarb and ginger jam.

To freeze rhubarb, cut the stalks into one to two-inch pieces and place in a single layer on a large baking sheet. Freeze ...

Mix the cornflour, vanilla extract and white wine vinegar together in ... scatter with crystallised ginger (if using), then ...

The recipe experts at Trewithen Dairy suggest adding tart rhubarb fruit and swapping plain digestive for fiery ginger biscuits for ... the recipe with Express.co.uk, the experts said: "This ...

Mary Berry has a range of dessert recipes ... rhubarb is very tart, you can increase the sugar slightly. Toss gently to coat and set aside while you make the topping. A pinch of ground ginger ...

James’ rhubarb jam has a savoury edge to it, which makes it a fabulous accompaniment to the indulgent cheese board he served at Ballywalter Park. Place all of the ingredients in a heavy-bottomed ...

A ribbon of rhubarb peel makes a curly and fun cocktail garnish. This jewel-toned jam from Food & Wine recipe developer Jasmine ... braising liquid. Candied ginger adds a burst of spicy brightness ...