baked Rhubarb creation. Using tried and true pie making techniques ... is perfect for sharing with friends at a BBQ or picnic ...

I recommend using a 9x13 glass baking pan with a lid, so it can go straight from oven to fridge and/or freezer. Store this ...

There's a common sentiment that using fresh ingredients when cooking is always superior to frozen ones, but this isn't always ...

Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar. Bake for 1 hour 15 minutes ... for up to 3 days and can be frozen when wrapped tightly in foil.

Preheat the oven to 200C/190C (fan). 2. Wash and chop the rhubarb into 2cm pieces. Line a large tray with baking paper and spread the rhubarb on, to cover the bottom in one layer. Zest over the ...

Wrapped tightly, dough can be refrigerated for three days or frozen ... rhubarb should be just covered in the liquid. Arrange lattice on top, crimp edges in. Brush the top of the lattice with the egg ...

Press the dough into the bottom of the moulds and bake for 15 minutes. Cool. Place the rhubarb and sugar in a saucepan and cook until thick and jammy over a medium heat. Fold in the blackcurrants.

I have used rhubarb and apple, plus you can add a few frozen raspberries or some of those ... when using pastry as the base it is imperative that you bake it blind or it will be soggy.