It’s primetime for rhubarb right now, and we couldn't be happier about it. The vibrant pink and green vegetable, which is often treated as a fruit, goes as well in savory dishes as it does in sweet ...

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 ...

“I like to karate-chop diners with something different at the end of the meal,” Michael Solomonov says. He does that with this cool dessert of rose-scented rhubarb and honeydew melon granita topped ...

This recipe is from Deborah Madison's book, Local Flavors: Cooking and Eating from America's Farmers' Markets. Wash the rhubarb, trim off the ends of the stalks, then slice them crosswise into ...

Break out a bunch of rhubarb, and most people will automatically look for the nearest strawberries - the two go together like peanut butter and jelly. But there are plenty of ways to enjoy it on its ...

ATLANTA — In the South, peach cobbler is the go-to dessert of summer. But with a bounty of berries, plus cool season imports like rhubarb, it's easy to spice up the season with some different takes on ...

CHICOPEE, Mass. (Mass Appeal) – It’s rhubarb season! Here to show us how to make Charred Rhubarb Compote and Rhubarb Salad with Goat Cheese is Cathie Cappa, Owner of Auntie Cathie’s Kitchen in West ...

Rhubarb meets strawberries in a classic American duo, far easier to toss together than fussing with a pie crust. • 2 lb. rhubarb, stalks trimmed, cut into 1-inch pieces, about 3 to 4 c. Preheat the ...

Even with a long, frosty spring like this one, rhubarb reliably crops by late April or early May. Whether you like it sweet or tart, this tangy symbol of spring proves that summer really is coming. If ...