This savory rhubarb chutney with fennel and mint recipe (located at bottom of this page) is a delicious condiment to add to many different savory, salty and spicy foods. Rhubarb stalks are ...

These days, we're starting to see lots of new green growth in gardens, but there are also some clusters of thick, red, celery ...

orange blossom pancakes and rhubarb chutney toast. They are fully aware that the day just starts better with an artful sprinkling of pomegranate molasses on blueberry banana compote, or with a ...

James’ rhubarb jam has a savoury edge to it ... The final consistency will be a cross between a jam and a chutney. Pour into a sterilised jar and store in a cupboard for up to 2 months.

Forced rhubarb is sold from January until March, when outdoor-grown rhubarb takes over. The latter can become coarse in late summer. Choose pert looking stems and avoid any limp or slimy-looking ...

Phil is back on the road and this week he’s cooking live from Busta in Shetland serving up local scallops with rhubarb chutney. 1. To make the chutney, gently cook the chutney ingredients in a ...