Rhubarb shoots popping through the ground is one of the first signs of spring. Rhubarb varieties with deep red stems are the most popular, but green varieties are more productive. Color and sweetness ...

From cobblers and crisps to cocktails and condiments, this tart wonder can do it all. Learning how to eat rhubarb is one of the greatest culinary pleasures of springtime and should top every home cook ...

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 ...

— Basic rhubarb crisp: Preheat the oven to 350 degrees. Grease a 1 1/2- to 2-quart baking dish or make individual crisps using ramekins. In a bowl, combine 6 cups of 1/2-inch pieces of rhubarb, 1 cup ...

Rhubarb is a low-maintenance and reliable perennial plant ideal for any productive garden, as you can harvest stems for crumbles, pies, jams, cakes, and more, for many years. There are different ways ...

Though rhubarb generally is regarded as a tart fruit, it's technically a leafy vegetable of the buckwheat family. Fresh field-grown rhubarb, at its peak from April to June, usually has cherry red ...

While apples and broccoli have become basic—constantly on the grocery store shelves year-round—rhubarb is a vegetable unicorn. It only appears for a very short and magical window. I'll spot it in the ...

Rhubarb is a perennial vegetable that is primarily used as a fruit in cooking. It grows best in full sun and fertile, well-drained soil. Rhubarb should not be harvested the first year it is planted to ...