Rhubarb is a resilient plant that will flourish with minimal fuss once established. However, gardeners should utilise the ...

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 to a Northerner is like okra to a Southerner, growing either one immediately reveals the region you live in. Most ...

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 leaves are toxic if consumed and must be discarded prior to cooking, but the edible stalks more than makeup for this with their robust flavour and striking colour. Unlike its seasonal ...

Stop making rhubarb crumble when this easy traybake takes 10 minutes to prepare Rhubarb season is coming to an end, and there's a simple, delicious way to use up the final stalks - but it's not in ...

Trim and cut rhubarb stalks into small pieces. In a large saucepan, bring the pieces and water to a simmer over medium-high heat and cook for about 10 minutes until rhubarb has softened considerably.

I need you to stay out of the kitchen for a while. I am pressure canning green beans,” my mom would say. I’d be stationed at the picnic table on the patio, trimming and slicing green beans. After the ...

Only in Iowa could a dessert containing chopped candy bars be classified as “salad.” This potluck staple combines diced Snickers bars, tart apple chunks, and Cool Whip into a sweet, creamy concoction ...

Many common foods we have at home contain natural toxic compounds. Luckily, you would have to eat a large amount of these ...

Hidden in the heart of Pennsylvania Dutch Country lies a culinary revelation that has seafood enthusiasts mapping out weekend road trips with religious devotion.

Rhubarb isn’t just for pie. It also makes a classic fruit and mustard sauce for pork (it works nicely on chicken and lamb, ...