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 ...

Learning how to eat rhubarb is one of the greatest culinary pleasures of springtime and should top every home cook's must-do list. Sure, other seasonal vegetables, like leeks, fava beans, and ...

Rhubarb may be botanically a vegetable, but it is legally a fruit, as ruled by the U.S. Customs Court in Buffalo, N.Y., in 1947. Whatever you want to classify it, rhubarb bridges the gap between ...

Rhubarb is a lip-puckeringly tart vegetable that pops up in spring. Because of that sourness, it is often paired with sugar to make it more palatable, but it can be enjoyed in savory dishes, too.

When I was growing up, I remember my dad always growing rhubarb in his summer garden, but in a separate area so it could really spread out. My mom would make our favorite custard pie or warm sauce for ...

We’ve successfully reached the time of year when we mark its passage not just by the calendar, but by the growing season. Now, it’s rhubarb time. Memories of rhubarb are threaded through the lives of ...

When gardening season rolls around, I can’t wait to enjoy the fruits–and vegetables–of my labor. Though rhubarb is not the first plant to emerge, it has become one of my perennial favorites (pun ...

It’s rhubarb season again, and cooks in the Capital Region are getting out the sugar to whip up pies, preserves, cobblers and the like with this tart vegetable. But there are those who will be ...

— 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 ...

Bite down into a stalk of rhubarb, and the raw, sharp tartness will make sure you don’t do it again. Rhubarb needs taming. That’s why it shows up paired with sugar in pies (often accompanied by ...

Throughout childhood, my Uncle Dan was our resident rhubarb source. Into my grandmother's farmhouse he would walk with a plastic grocery bag bursting with beautiful, dark green rhubarb -- the huge, ...

I should have known better. My cousin's seemingly casual invitation was too intent on success, the gleam in her eye a bit too bright. "Take a bite," she said, holding out the stalk of rhubarb. She ...