Fresh rhubarb should have firm, crisp plump stalks and perky leaves with a good colour. Whilst the leaves are inedible the stalks should always be cooked before eating. Stored correctly fresh rhubarb should keep well for a couple of weeks.
Here are some easy recipes with rhubarb to give you some ideas of how to put this brightly coloured vegetable to good use at home this summer:
It's time to up your pudding game and create a celebratory pudding fit for the Queen Elizabeth II's platinum jubilee. Take a look at the competition details and practice these inspiring pudding recipes.
Can we consider food to be a form of medicine, or are we overplaying the power of food to improve our health? We asked Niko Romito, whose 'Food Pharmacy' restaurant partners with a real pharmacy to deliver tasty and nutritious cuisine. Read on.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.