Rhubarb-Looks for crisp stalks, they can be red or green. Strawberries- Use fresh strawberries when in season and frozen strawberries during winter. Sugar- I don’t recommend using brown sugar.

This recipe ... Gluten. Sally has used white rice flour and cornflour from maize, not wheat. Xanthan gum is made from corn sugar and is used as a gluten substitute to give elasticity in gluten ...

This gluten-free cake uses polenta and ground ... challenge of The Great British Baking Show. Try this rhubarb cardamom shortbread bars recipe for dessert. The tart rhubarb is sandwiched between ...

Preheat your (fan assisted) oven to 170°C. Put the chopped rhubarb and the first 50g of sugar into the baking dish. Stir so that the sugar coats the rhubarb pieces. Into a large mixing bowl put ...

Set oven to 170oc. Place the rhubarb in a baking dish. Boil the sugar and grenadine until sugar has dissolved and pour over the rhubarb. Cover with parchment and cook until rhubarb is soft.

Tapioca pudding is transformed into a lovely comforting Suhoor breakfast with rose-flavoured rhubarb and pistachios. This eats well warm or cold. Preheat the oven to 200C/180C Fan/Gas 6.