Rhubarb finds its way into so many baked goods. It just adds a nice, tart taste to everything. Mom baked with her homegrown rhubarb often, and she never had trouble growing rhubarb. If you want to ...

When it comes to rhubarb, now available locally, things are not always what they seem. We think of it as a fruit (but it’s actually related to sorrel and buckwheat). We refer to its edible stalks, ...

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, ...

In the last week alone, I’ve had at least half a dozen press releases land in my inbox hailing Barbie-pink rhubarb as the ‘next big thing’ in food thanks to a huge explosion in demand. Unlike the tart ...

As the days get longer and the weather warmer, there's subtle anticipation for the next season’s crops among farmers and customers alike. These days, we're starting to see lots of new green growth in ...

It's that time of year: Rhubarb's ruby shoots are bursting through the muck of spring, bold, bright and tart. Sure, rhubarb is wonderful in tarts, crisps and crumbles — how can it not be with a ...

We put in a new front yard a couple of weeks ago, complete with drought-tolerant plantings, decomposed granite walkways and a “water feature” (apparently, nobody says “fountain” anymore). Of course, ...

Struggling with overly burnt food in your everyday pots and pans? Thankfully, there's one acidic vegetable that can help remedy this in record time.

Rhubarb is actually a vegetable, even though the United States Department of Agriculture (USDA) classifies it as a fruit and it’s treated like fruit when cooked, says Juliet Glass, director of ...

While keeping up with my to-do list during the recent stay-at-home directive, I’ve been going through stacks of beautiful cooking magazines that I’ve had for years. I’ve had them stashed, some ...