followed by a sweet cicely posset with roasted rhubarb and spelt shortbread. The ideal spot for lunch after a morning wandering around an exhibition, Spring feels grown-up – and very special. Dinner’s ...

Save your strawberries. Mark Bittman’s classic recipe lets rhubarb shine all on its own. By Mia Leimkuhler Have you ever loved something so much that you give yourself false memories of it ...

Rhubarb tends to grow its thickest and juiciest stalks in early June, but gardeners need to pay attention to the plant’s crown in the next few weeks, or they may not get any harvest. Once the ...

The versatility of rhubarb is truly undeniable. The tart, acidic flavors of rhubarb are most commonly used in pies, crumbles, and other desserts. But it can also be the perfect complement to a ...

Rhubarb leaves are unfurling a little early and extra huge over the last few sunny weeks in Anchorage, and the time has come in many local gardens for the first harvest. The sweet/sour season of ...

Now is the time when long, vibrant stalks of rhubarb arrive in local markets (it can grow up to 3 feet tall), thrilling cooks and bakers with its unique, tart flavor and endless possibilities.

Rhubarb reigns supreme in British gardens, nestled amongst ripe tomatoes and thriving lettuces that effortlessly sprout. Standing out from its savoury comrades, rhubarb is celebrated for being one ...

I was pleased that the article was written by Gretchen McKay of the Pittsburgh Post-Gazette and not a Union Leader reporter because the photo appears to be of rainbow Swiss chard, not rhubarb as ...

To complement the savory meal, he prepared a strawberry rhubarb crisp, highlighting the seasonal ingredients and simplicity of the dessert. “We try and take familiar ideas, familiar dishes ...