Long stalks of pale red rhubarb start making an appearance at farmers markets and on grocery store shelves as the weather warms in early spring. The tart vegetable (yes, rhubarb is a vegetable) is ...

Rhubarb isn't without its eccentricities. Although it's simple to grow, the fruit (technically a vegetable) must be handled carefully as neglecting to trim away its toxic leaves and roots could send ...

Rhubarb may be botanically a vegetable, but it is legally a fruit, as ruled by the U.S. Customs Court in Buffalo, N.Y., in 1947. Whatever you want to classify it, rhubarb bridges the gap between ...

— Basic rhubarb crisp: Preheat the oven to 350 degrees. Grease a 1 1/2- to 2-quart baking dish or make individual crisps using ramekins. In a bowl, combine 6 cups of 1/2-inch pieces of rhubarb, 1 cup ...

Bright color and nice glossy texture make rhubarb jam a family favorite whenever that sweet spot of tartness and freshness is ...

As a kid, the first plant I would see poking up around the shed at Grandpa’s farm was rhubarb. Each spring the leaves would grow large and the stalks would grow long as the first tiny wildflowers ...

Preheat the oven to 150°C/fan 130°/gas 2. Line a 20cm (8in) loose-bottomed tart tin with the ready-rolled pastry, prick the base with a fork, line with baking parchment and chill in the fridge for 30 ...

Enjoying seasonal fruits and vegetables is a natural and harmonic way to nourish the body and the spirit. Here in New England, gardens are beginning to yield the delicious flavors of spring, including ...

If you’ve read my pie posts over the past couple of years you know I have a dread of cornstarch. For some reason I can intuit the amount of flour needed to thicken the juices of most fruit pies, but ...