Set oven to 170oc. Place the rhubarb in a baking dish. Boil the sugar and grenadine until sugar has dissolved and pour over the rhubarb. Cover with parchment and cook until rhubarb is soft.

This recipe comes from Coeliac New Zealand ambassador Sally Holland, from her cookbook Goodbye Gluten. Sally has used white rice flour and cornflour from maize, not wheat. Xanthan gum is made from ...

From rhubarb jam pie to strawberry rhubarb bellini, you're sure to find something to satisfy your sweet tooth. This gluten-free cake uses polenta and ground nuts instead of flour which makes it ...

You can prep these gluten-free, vegan baked oats in ... them well with a spatula. Grease the cake pan with the oil, and place ...

T hese mini pink pavlova nests with strawberries and rhubarb are a beautiful dessert – one that’s naturally gluten free and perfect for any occasion. Billowy meringue nests are crisp on the ...