Rhubarb Crumble

• ½ cup Edmonds Standard Grade Flour (75g)
• ¼ cup rolled oats (30g)
• ¼ cup desiccated coconut (25g)
• ¼ cup Chelsea Soft Brown Sugar (50g)
• ½ tsp mixed spice or ground cinnamon
• 75g butter (or Olivani Spread)
• 5-6 Granny Smith apples
• 2 Tbsp Chelsea Golden Syrup
• 2 Tbsp Chelsea Raw Sugar or Demerara Sugar

• 4 cups peeled, thinly sliced apples (4-5 apples)
• ¼ cup Chelsea Caster Sugar (56g)
• ½ tsp mixed spice
• ¼ cup water (60ml)

Crumble Topping

• 1 cup Edmonds Standard Grade Flour (150g)
• 1 cup desiccated coconut (100g)
• ½ cup Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar (100g)
• 75g butter (cold and cut into cubes) (or Olivani Spread)

• ¾ cup flour
• 1 tsp baking powder
• ½ cup rolled oats
• ¾ cup Chelsea White Sugar
• 100g butter melted (or Olivani Spread)
• 4 cups diced rhubarb stalks
• ¾ cup Chelsea Soft Brown Sugar
• 1 Tbsp cornflour
• ¼ cup boiling water

• 4 large (750g) granny smith apples
• ¼ cup Chelsea Caster Sugar
• 2 tbsp water
• 1 cinnamon stick
• 1 x 5cm strip orange rind
• 1 bunch (650g) rhubarb, trimmed
• ¾ cup rolled oats
• ½ cup plain flour
• 80g butter, diced
• ½ cup Chelsea Soft Brown Sugar
• ¼ cup shredded coconut
• Ice-cream, cream or yoghurt, for serving

• 1 ¼ cups Chelsea Soft Brown Sugar
• ½ cup oil
• 1 egg
• 2 tsp vanilla essence
• 1 cup milk
• 2 cups (or more) rhubarb
• 2 ½ cups flour
• 1 tsp baking powder
• Pinch of salt

Topping

• 2 tsp cinnamon
• 1 Tbsp butter (melted)
• ⅓ cup Chelsea Demerara Sugar

• 3 stalks rhubarb
• 3 Tbsp water
• 2 cups flour
• 4 tsp baking powder
• ½ tsp salt
• ½ cup custard powder
• ½ cup Chelsea White Sugar
• 100g butter melted
• 1 cup milk
• 1 egg beaten
• Chelsea Icing Sugar, to dust 

• 500g strawberries, hulled
• 500g rhubarb, chopped
• 1kg Chelsea Jam Setting Sugar (1 pack)
• Knob of butter (about 10g)

Filling

• 1kg (6 large) Granny Smith apples, peeled, cored & chopped
• ¼ cup (60ml) water
• 2 tsp lemon juice
• 440g (1 bunch) trimmed rhubarb, washed
• 3 Tbsp Chelsea Golden Syrup
• ½ tsp mixed spice
• ½ tsp cinnamon

Buttermilk and Cinnamon Cobbler Pastry

• 1 cup (150g) self-raising flour
• 2 Tbsp Chelsea Raw Sugar
• 1 tsp ground cinnamon
• ¼ tsp salt
• 50g butter, chopped
• ⅓ cup buttermilk
• 1 Tbsp Chelsea Raw Sugar, extra, for sprinkling

Syrup Custard - Makes 2 cups (500ml)

• 1 cup (250ml) thickened cream
• 1 cup (250ml) milk
• 4 egg yolks
• 2 Tbsp Chelsea Golden Syrup
• 1 Tbsp cornflour

• 1kg Rhubarb, leaves removed
• 250g Onions, chopped
• 250g Chelsea Soft Brown Sugar
• 250g Raisins
• 500ml Cider Vinegar
• 8 Cloves Garlic, chopped
• 30g Fresh Ginger, peeled and grated
• 1 Teaspoon Ground Allspice
• 1 Teaspoon Cayenne Pepper

• 80g unsalted butter
• ¾ cup lightly packed Chelsea Dark Cane Sugar
• ½ tsp ground cinnamon
• Pinch of salt
• 400g rhubarb
• 1 x 375g frozen block puff pastry, thawed
• Cream, for serving (optional)

• 1½ cups Chelsea Jam Setting Sugar
• ½ cup red wine vinegar
• 2 cinnamon sticks
• 5cm piece fresh ginger, finely grated
• 1½ tsps grated orange peel
• ½ tsp ground cardamom
• 450g rhubarb, cut into 2cm lengths
• 1 cup dried currants
• 300g frozen cherries, thawed well drained
• 1 leek, washed and chopped

• 300g Chelsea Caster Sugar
• zest and juice 1 orange
• zest and juice 1 lemon
• 450g rhubarb, chopped
• 1 slice fresh root ginger, peeled

• 1kg Rhubarb, leaves removed
• 250g Dried Figs
• Juice & finely grated rind of 2 Lemons
• 1kg Chelsea White Sugar
• 1 Teaspoon Ground Cinnamon

• 1 bunch rhubarb, trimmed and cut into 6cm lengths
• ½ cup Chelsea Coconut Sugar
• ¼ cup water
• 3 strips orange peel
• 2 fresh bay leaves
• 1 punnet blackberries
• 1 punnet raspberries
• Greek yoghurt or coconut yoghurt , for serving

• 900g Rhubarb
• 750g Sweet Pastry (you may use pre-rolled or frozen pastry)
• 1 cup Chelsea White Sugar
• 30g Plain Flour
• 160g Raspberries (fresh or frozen)
• 40g Chelsea Icing Sugar

Gingerbread Cookie

• 170g softened butter
• 225g Chelsea Soft Brown Sugar
• 225g Chelsea White Sugar
• 2 eggs (beaten)
• 112g Chelsea Blackstrap Molasses
• 1 tbsp apple cider vinegar
• 565g gluten free flour
• 2 tsp xanthan gum
• 1 ½ tsp baking soda
• 2 tbsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground cloves

Rhubarb Ginger & Custard Cheesecake

• 250g gingerbread cookies
• 60g unsalted butter (melted)
• 650g combined full-fat cream cheese & mascarpone combo
• 170g Chelsea Raw Caster Sugar
• 2 tsps ginger
• 3 eggs
• 1 egg yolk
• 1 tbsp cornflour
• 4 tbsp custard powder
• 1 tsp vanilla extract
• 200g sour cream

Rhubarb Sauce

• 600g rhubarb, roughly chopped
• 100g Chelsea Caster Sugar
• Juice of 1 lemon
• ½ tbsp cornflour
• 35g unsalted butter
• 1 egg (beaten)

Rhubarb Compote

• Ginger
• Spare rhubarb from making the sauce

Raspberry & White Choc Cheesecake

• 250g plain biscuits
• 60g butter (melted)
• 200g white chocolate (chopped into small chunks)
• 600g cream cheese (room temperature)
• 200g mascarpone
• 150g Chelsea Caster Sugar
• 2 tbsp custard powder
• 1 tbsp vanilla extract
• 1 tbsp water
• 2 eggs
• 2 egg yolks
• 250g fresh/defrosted raspberries (+ extra raspberries to decorate)

White Chocolate Temper

• 300g white chocolate

Cupcakes

• 225g soft unsalted butter
• 400g Chelsea Soft Brown Sugar
• 4 eggs
• 2 ½ tsp vanilla bean paste
• 275g standard flour
• 4 tsp baking powder
• 1 ½ tsp salt
• 330ml milk
• Pink food gel

Custard

• 335ml milk
• 1 ½ tsp vanilla bean paste
• 5 egg yolks
• 2 ½ tsp Chelsea Caster Sugar
• 1 ½ tsp cornflour
• 1 ½ tsp standard flour

Rhubarb Pieces

• 200g rhubarb, cubed
• 40g Chelsea Raw Caster Sugar
• 3 tsp water

Rhubard Buttercream Filling

• 600g Chelsea Icing Sugar
• 65g custard powder
• 335g butter
• 55ml custard
• Rhubarb juice
• Food gel for colour

• 400g rhubarb, cut into chunks
• ½ cup water
• 1 medium firm banana, sliced
• 1 tablespoon Chelsea Soft Brown Sugar
• ½ teaspoon cinnamon, plus extra, to dust
• 8 tablespoon low-fat Greek-style yoghurt to serve

Coconut crumble

• ½ cup desiccated coconut
• 2 tablespoons Chelsea Soft Brown Sugar
• 2 tablespoons reduced-fat table spread
• 2 tablespoons slivered almonds

• 4 apples (i.e. Granny Smith)
• 1 cup water (250ml)
• ½ cup lemon juice (125ml)
• 5 Tbsp Chelsea Raw Sugar
• ⅛ tsp salt
• 2 cups feijoa pulp (550g)

Crumble Topping

• ½ cup Edmonds Standard Grade Flour (75g)
• ½ cup rolled oats (60g)
• ½ cup ground almonds (55g)
• ½ cup Chelsea Soft Brown Sugar (100g)
• 1 tsp ground ginger
• 150g cold butter, cubed or grated

Crumble Topping

• 3/4 cup Edmonds Standard Grade Flour
• 1/2 cup Chelsea Raw Sugar
• 1/4 cup rolled oats
• 1 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 80g butter, melted
• 1 red apple

Cake

• 1 packet Edmonds Vanilla Cupcakes (reserve icing mix for another use)
• 60g butter, softened
• 2 eggs
• 2/3 cup unsweetened Greek yoghurt
• 2 Granny Smith apples

Caramel Sauce

• 1 cup Chelsea Raw Sugar
• 60g butter, roughly chopped
• 1 1/2 Tbsp Chelsea Golden Syrup
• 1/4 tsp salt
• 150ml cream
• thickened cream, to serve