These perfectly moist rhubarb muffins are bursting with tangy diced rhubarb, fluffy open crumb texture and a crisp cinnamon streusel topping. Perfect for freezing & loved by the whole family!

Toss them into the batter at the same time as fresh rhubarb and strawberries, fold in, and bake as usual. Just be sure you are using diced and sliced frozen rhubarb and frozen strawberries ...

This baked rhubarb couldn't be easier, and makes a great dessert with a dollop of Greek-style yoghurt or ice cream. Cut the rhubarb into 3cm/1in lengths and mix with the sugar and vanilla.

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 ...

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.

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 ...

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.