2. Meanwhile, Make the Poached Rhubarb: In a large saucepan, combine the water with the sugar, wine, lemon juice, cinnamon stick, vanilla bean and seeds. Bring to a simmer and cook over moderate ...

Spoon over warm poached rhubarb and lightly dust with confectioners’/icing sugar. Serve the Dutch babies straight from the oven {on a tray in bed, if you’re feeling so inclined}. P.S. These ...

Cut into equal-sized pieces to ensure even cooking. Forced rhubarb is very fragile so poach or bake only briefly to prevent it from disintegrating into a mush. Use a thick sugar syrup as it ...

Meanwhile, it's a good time to start tasting the first of the pick and poaching some in a light syrup to freeze for winter use. Quanitities in this recipe are flexible depending on the amount of ...

Make the most of pretty pink forced rhubarb while it’s in season by roasting to intensify its colour and flavour. Enjoy in ...

Fold into the custard mixture and pour into 4 metal moulds or 4 glasses. Cut the rhubarb into 3cm lengths – about a cm in diameter. Cut the thicker stalks to make them all the same rough size.