Rhubarb is having a moment right now. With its distinctive taste featuring in everything from vodka and gin to hot cross buns, it's little wonder that demand for the humble ingredient has skyrocketed.

The resulting rhubarb can be kept in the fridge and used to make all kinds of drinks and dishes. You can also roast chopped ...

The season is short, as rhubarb is best from April to June. One pound of fresh rhubarb equals 3 cups chopped or 2 cups cooked. This week’s column includes quick, easy recipes to make when ...

carefully shave the rhubarb lengthways until you have at least 6 pieces, then put these in a small bowl. Chop the remaining rhubarb into 1cm/½in pieces and set aside. In a small saucepan over a ...

Add the vanilla, milk and chopped ginger. Stir in the chopped rhubarb and scoop the mixture into your prepared tin. Bake for an hour or until a skewer comes out clean from the cake mixture.

Prepare pie crust. Preheat oven to 425 degrees. In a large bowl, toss chopped peaches and rhubarb with sugar, flour and salt. Spread evenly in prepared pie crust. Place pie crust over baking sheet ...

The Ely Echo weekly newspaper and its companion pieces - North Country SAVER and North Country ANGLER - provide insight into ...