Look for thick stalks of rhubarb with the boldest color. You can store stalks on the counter for a day or two, but to keep ...

Rhubarb might be best known for pie, but there’s a lot more you can do with it. Its tart flavor pairs well with sweet fruits ...

Rhubarb is dubbed the "pie plant" because it's a popular ingredient for pie. But you will also find it in cobblers, crisps, jams, muffins and sauces. [Need help storing, freezing rhubarb?

Sarah’s love of food and photography grew during her time as a vegetable farmer on Virginia’s Eastern Shore. After moving to Brooklyn over a decade ago, she began freelancing as a content ...

I remembered my mom's words as I measured flour, brown sugar and oats into the bowl of my food processor. As clear as the music of the birds outside my kitchen window, I could hear her say, "Oh ...

But with this crisp, which works with both fresh and frozen rhubarb, we can get that bright, tart, floral combination any time of the year. Even better, […] Skip to content ...

Arrange the rhubarb mixture evenly in a 9 1/2 -inch glass pie plate, making sure all the sugar doesn’t fall to the bottom (if it does, spoon it over the rhubarb again).

Good pie dough is an exercise in balance. You want it to be flaky yet buttery, crisp yet substantial, salty yet sweet. That's a lot of requirements for one lump of dough, and this is the recipe ...

• Rhubarb compote: Place 1 cup fresh strawberries (hulled and sliced), 1 cup diced rhubarb, diced, ⅓ cup sugar, 2 tablespoons water in a medium saucepan. Bring to a boil over medium heat ...

Combine the sugar, ginger, orange zest and a grind or two of pepper in a large mixing bowl. Add the rhubarb and toss to coat well. Set aside to macerate for 30 minutes.