When I was growing up, I remember my dad always growing rhubarb in his summer garden, but in a separate area so it could really spread out. My mom would make our favorite custard pie or warm sauce for ...

Learning how to eat rhubarb is one of the greatest culinary pleasures of springtime and should top every home cook's must-do list. Sure, other seasonal vegetables, like leeks, fava beans, and ...

Rhubarb is a lip-puckeringly tart vegetable that pops up in spring. Because of that sourness, it is often paired with sugar to make it more palatable, but it can be enjoyed in savory dishes, too.

We’ve successfully reached the time of year when we mark its passage not just by the calendar, but by the growing season. Now, it’s rhubarb time. Memories of rhubarb are threaded through the lives of ...

It’s rhubarb season again, and cooks in the Capital Region are getting out the sugar to whip up pies, preserves, cobblers and the like with this tart vegetable. But there are those who will be ...

— 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 ...

Spring brings us so many wonderful and delightful things, such as beautiful flowers, trees budding out and early season food! Rhubarb, asparagus, radishes and lettuce all come to mind when I think of ...

Rhubarb isn’t just for pie. It also makes a classic fruit and mustard sauce for pork (it works nicely on chicken and lamb, too) that helps keep the meat moist once it’s cooked so it can be prepared ...

Bite down into a stalk of rhubarb, and the raw, sharp tartness will make sure you don’t do it again. Rhubarb needs taming. That’s why it shows up paired with sugar in pies (often accompanied by ...

Throughout childhood, my Uncle Dan was our resident rhubarb source. Into my grandmother's farmhouse he would walk with a plastic grocery bag bursting with beautiful, dark green rhubarb -- the huge, ...