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 ...

Making your own strawberry rhubarb jam allows you to enjoy the season’s best produce picks for months to come. All you need is 4 ingredients to whip together this sweet-tart spread that goes well on ...

‘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 ...

Tap into the most robust flavors of spring with a delicious duet featuring rhubarb and thyme. These crisp, homemade crackers are made extra special with the first tender leaves of this season's fresh ...

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 ...

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, ...

Bright color and nice glossy texture make rhubarb jam a family favorite whenever that sweet spot of tartness and freshness is ...

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 ...