Rhubarb and ginger scones can be served as a sweet snack or an Afternoon cream tea as a flavour variation on a classic scone recipe. Preheat your oven to 190°C (375°F). In a large mixing bowl ...

ginger and the juice & zest from lemon and orange into a large saucepan. Bring to the boil and let simmer gently for 10 minutes. Add the rhubarb into the pan, and continue to cook for 15 minutes.

This rhubarb pavlova with crystallised ginger is a great option for entertaining, as the meringue can be made a day in advance.

Rhubarb is a perennial plant that grows well in cool climates – below 75 degrees – so you need to enjoy it this spring before the weather heats up. There are actually six different ...

Or try A Mary Berg recipe that's great for being ready for freshly baked biscuits, anytime ... colour from the syrup created when cooking the rhubarb. Marmalade adds extra flavour to this popular ...

Her method for making ginger ... recipe that I love to play around with. For dessert, let’s stay vegan and whip up a batch of Yossy Arefi’s chewy, nubby peanut-butter chocolate-chip cookies.

Ginger and rhubarb are a perfect marriage, as is rhubarb and custard, so this makes a harmonious ménage à trois. It is important to make sure the pastry has no holes and is properly cooked, and to ...

Add the biscuits, mango, ginger and marshmallows to the chocolate mixture. Stir well to combine. Transfer the mixture to the tin, level the surface and spread out to the corners. Chill in the ...

Cream the butter and icing sugar in a blender. Add the peanut butter and milk and mix until well combined and lump free. Pipe the peanut butter filling into the ginger-biscuit moulds. Discover more ...

To use fresh ginger at home, you'll need to remove its outer skin. Most people do this by using the side of a spoon and scraping the exterior of the root. Ginger can be grated, chopped, or sliced to ...

One of the most popular choices of filling is rhubarb as it offers a delicious tartness to offset the sweet flavour of the crumble topping. If you haven’t made a crumble before, it's one of the ...