Out of all the vegetables readily available at grocery stores, rhubarb is perhaps the most underestimated. The stalks of this ...

Rhubarb with fresh ginger, mustard seeds, and brown sugar adds depth and sweetness to make a wonderful relish. Serve with ...

Some of my fondest memories of childhood are plucking a fresh rhubarb stalk, washing it, and then dipping it in a bowl of ...

Everything this year seems to be a least two weeks behind. It’s finally rhubarb season, and I’m anxious to try some new recipes. These recipes are great to make, especially if you have ...

Look for firm, upright stalks. The leaves, which should not be eaten as they are toxic, will tell you how fresh the rhubarb is. Avoid rhubarb with brown or black leaves. Douse the stalks in soft ...

Rhubarb is often thought of as just a pie ingredient, but “I like to think there is a little more to it than that,” said Nigel Slater in Ripe (Ten Speed Press). To me, the pleasing sourness of ...

Rhubarb is a perennial plant that grows well in cool climates – below 75 degrees – so you need to enjoy it this spring before the weather heats up. There are actually six different ...

It’s fresh and clean, packed with goodness ... of the tin and sprinkle over a little caster sugar. Then, lay the rhubarb stalks over the base side by side, using a sharp knife to trim the ...