Press two-thirds of mixture into bottom of pan. Bake 15 minutes, or until pale golden; cool slightly. Mix remaining crumb mixture with almonds; press into large crumbs. In large bowl, combine rhubarb, ...

This pudding is a classic for a reason — unpretentious and comforting, it can be made with whatever fruit is in season and goes perfectly with cream, ice cream or creme anglaise custard Rachel Allen's ...

Vibrantly pink in hue, rhubarb is a true gem of spring produce season. It has a short peak season, so when you spot it at the farmers’ market or grocery store, be sure to snag a bunch. When shopping ...

Starring sponge at the bottom, mixed fruit in the middle and glorious buttery crumble on top Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery ...

If a lemon cheesecake and raspberry crumble bars had a baby, this would be it. These lemon raspberry crumb bars have a buttery shortbread crust, are layered with a creamy lemon cream cheese filling, ...

Add Yahoo as a preferred source to see more of our stories on Google. Lemon? We don't know her. This twist on a classic is just as tart, thanks to homemade rhubarb curd and purée. Don't even get us ...