When rhubarb is in season, this rhubarb crisp needs to be on your baking list. The base and the top are a buttery and crisp ...

To freeze rhubarb, cut the stalks into one to two-inch pieces and place in a single layer on a large baking sheet. Freeze until hardened, about one hour. Transfer rhubarb pieces to a large ziplock bag ...

Making a syrup is easy and will last for many cocktails ... And if you must turn the pink stalks into pie, I have a recipe on the KCRW website that we’ve talked about before: Rhubarb Raspberry Pie.

Equipment and preparation: for this recipe you will need a sugar thermometer ... Drain the slices of rhubarb, reserving the syrup, and place on a baking tray lined with a silicone mat.

Cakes: As with cocktails, you can also trade rhubarb for pomegranate and cranberries in simple cake recipes ... a mustard-enhanced Italian syrup, chutney, hot sauce, and barbecue sauce, for ...

Add the rhubarb and cook for 5 minutes or until soft. Remove the vanilla bean. Step 3. To make the sugar syrup, add sugar and water to a pot. Cook over medium heat, stirring occasionally ...

There are a few elements to this recipe but every one of them ... Serve the parkin in squares with a spoonful of rhubarb to one side and the syrup over the top. Finish with a scoop of ice cream.