A creative kitchen experiment using fresh rhubarb in a tangy pickling recipe instead of a traditional sweet dish. Vibrant, ...

When ruby-red stalks of rhubarb appear in your garden, you know that spring has arrived! But what to do with all that rhubarb? It's impossible not to end up with a bumper crop of the stuff. Yes, ...

Pickled rhubarb gives this salad a pop of color and a sweet-sour punch. Thinly sliced celery and fennel add texture, while fresh chevre echoes the rhubarb’s bright notes and provides a creamy foil to ...

Not just a pretty leaf stem, rhubarb is the locavore pastry chef’s ramp: a springy sign of life when even the most devoted Greenmarket shopper is beginning to think that if he ever sees another ...

Forgive my rhubarb obsession, but I can’t think of anything in my garden that returns so much pleasure for so little effort. As long as I feed my rhubarb – manure tea is its drink of choice – it feeds ...

Place the rhubarb into a 1 pint canning jar. Bring the water and vinegar up to a boil. Add the sugar. Stir to dissolve and return to a boil. Carefully ladle the boiled mixture into the jar with the ...

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 ...