2 2/3 lbs (1.2 kg) of peeled rhubarb
4 2/3 (900g) granulated sugar (or powdered)
1 lemon
1 vanilla pod

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1 2/3 lbs (750 g) rhubarb
1/2 lb (250 g) strawberries
1 1/4 cup (250 g) brown sugar
5 eggs
2 cups (200 g) flour
3 1/2 oz (100 g) butter
1 pint (1/2 liter) of milk
1 vanilla pod
1 oz (25g) butter
1 pinch of salt

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1lb (500g) Rhubarb
1lb (500g) Strawberries
1 cup (150g) Sugar Cane
1 vanilla pod
The juice from one orange
1/2 vanilla ice cream ball

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1 shortbread dough
1 lb (500 g) rhubarb
1/2 (250 g) of cream
A little butter for the pan
3 eggs
1/2 cup (100 g) of brown sugar
1 oz (25 g) sunflower seeds

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3 stalks of rhubarb
10 beautiful strawberries
4 tablespoons powdered sugar
For the crumble:
1/3 cup (80g) butter
1/2 cup (80g) caster sugar
3/4 cup (80g) flour

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2 lbs (1 kg) of rhubarb
1/2 cup (100g) brown sugar
1 inch fresh ginger
1 whole egg
1/4 cup (50g) sugar
1/2 cup (10 cl) of liquid cream

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