Crisps and crumbles are comforting old-fashioned desserts that highlight the natural flavors of fruit with a crunchy, golden ...

For the rhubarb compôte, place the rhubarb, sugar, lime juice and glucose in a small non-stick saucepan. Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down. Remove ...

celebrates the classic pairing of rhubarb and strawberries — topped with a nutty, buttery crust for added texture and melt-in the mouth appeal. A sweet and slightly sour ice-cream brings extra ...

Nutty, aromatic, and luxuriously creamy, this ice cream is an authentic taste adventure. Cool off with homemade rhubarb ice ...

Treat your Mom to our best Mother's Day desserts: homemade layered cakes, pies, cookies, cupcakes, and dessert bars.

You don’t need an ice-cream ... For this recipe you will need 4 large or 6 smaller kulfi moulds and a blender. Preheat the oven to 200C/180C Fan/Gas 6. Put the rhubarb in a roasting tin ...

Add 400g rhubarb (trimmed and roughly chopped into 1-2cm pieces), turn up the heat and cook for another 2-3 minutes, stirring as it cooks so the mixture starts to dry out. Remove from the heat ...

I was in charge of taking his freshly made rhubarb ice cream mix down to the restaurant, as we didn’t have an ice cream machine in our kitchen. I churned the mix, put it in the freezer ...

The recipe can be adapted to use any fruit ... Serve hot with custard, cream, ice cream or yoghurt. Article continues below To make your crumble extra crunchy, take it out of the oven half ...