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 can be a curious thing. While many are ostensibly aware of it, this peculiar produce is certainly neither the most common nor the most popular ingredient. Looking a bit like celery’s crimson ...

‘Tis the season of backyard get-togethers and family gatherings, but in South Dakota, no outdoor communion is complete without a rhubarb pie. So much so that we don’t just stop there, we put rhubarb ...

New York might have better appetizers and San Francisco better main courses, but no city beats Los Angeles for dessert. Nowhere else has the raw fixings, the right kind of hedonists or the critical ...

Makes about 22 ounces (2 3/4 8-ounce jars) Chef Stefano Frigerio's latest experiment yields a garnet-colored jam with earthy undertones from the beets and a hint of tart rhubarb on the finish. It ...

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.

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, ...

When it comes to jam, there are rules. According to the FDA’s legal designation, jam can only come from one type of fruit, whereas compotes and conserves can be made with additional fruits (often ...

CLEVELAND, Ohio (WOIO) -Celebrity chef Curtis Stone is sharing his recipe for his grandmother’s scones with strawberry-rhubarb jam through his partnership with Bosch. I caught up with him recently to ...

When it comes to rhubarb, there's very little middle ground. Either you like it or you hate it. I happen to be in the like column, and so is my husband ever since he went to summer school one year in ...