Fruit crisps, especially the top layer, get soggy when frozen, but fresh rhubarb freezes easily, allowing you to make quick ...

Because the stalks of rhubarb most often make their way into dessert recipes, rhubarb salsa, and other sweets, many think rhubarb is a fruit. However, as a member of the buckwheat family, rhubarb is a ...

With their buttery crust, rich-and-tart filling and cream cheese topping, rhubarb custard bars are a potluck hero. You can ...

Rhubarb is often used in simple recipes, but its background and properties are more complex than many people realise.

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

When it comes to rhubarb, now available locally, things are not always what they seem. We think of it as a fruit (but it’s actually related to sorrel and buckwheat). We refer to its edible stalks, ...

As soon as spring hits, rhubarb starts popping up on bakery menus and in CSA boxes all over the country. The reddish, almost celery-like stalks are most often boiled down into jams or pie fillings, ...

The gorgeous, gorgeous girly of spring ingredients, rhubarb is abundant this time of year. But when it comes to using it, it can stump even the most creative cook. Every year, it is the same sad tale.

Rhubarb, an easy-to-grow perennial, is relatively trouble-free when it comes to pests and diseases. It grows from fleshy ...