As harsh as rhubarb might be in its raw form — exceedingly tart and with a decidedly fibrous texture — rhubarb is capable of the most amazing transformation, if you add just the right amount of heat ...

My earliest memories of spring involve the distinctive crimson stalks of rhubarb reaching skyward in my grandmother's garden. This heirloom Rhubarb Custard Pie recipe passed down through generations, ...

It’s not surprising rhubarb fails to get the respect it deserves. Its leaves are poisonous and its stalk is lemony-tart. It’s a vegetable that’s most often served as a fruit, but not embraced by ...

The night before, peel the rhubarb and cut into quarter-inch dice. Sprinkle the sugar over the rhubarb, cover tightly, and refrigerate overnight. Dice the strawberries, spread them out on a cookie ...

Spring is rhubarb season, and if you love it like we do, you’ll want to pay attention to this latest dessert recipe shared by Martha Stewart. The queen of all things kitchen and home has shared some ...

Rhubarb is a wonderful spring oddity — a vegetable eaten as a fruit — that works best when its tartness is used to balance sweeter fruits in desserts and drinks. Other fruit, like apples and oranges, ...

Rhubarb has been around for many years although today it is not consumed as much as in the past. It is native to Siberia and was used for medicinal purposes in Asia for more than 5,000 years.

Are you rhubarb-obsessed? If the answer is “yes,” you’re probably anxious for those stalks to poke up through the ground: a sure sign of spring. If you aren’t quite feeling the rhubarb love, well, ...