Here in the Last Frontier, it's the season of rhubarb. With our extreme northern latitude, Alaskan summers are in hyperdrive. Because of our summer days full of crazy concentrated 20+ hours of ...

The classic pairing of rhubarb and strawberries works on a couple of levels. Strawberries by themselves can be sweet but a little insipid -- particularly with the varieties most widely planted these ...

Turn tangy rhubarb into delightful sweet-tart treats and dinners with these well-loved recipes. We’ve rounded up the rhubarb recipes EatingWell readers visit the most, so you can enjoy anything from a ...

If you are like most people around here, you're always looking for new rhubarb recipes this time of the year. Here are a few to get in the mood for Saturday's annual Rhubarb Festival at University ...

Rhubarb is no wallflower. It almost never stands alone. Too sour to eat by themselves, rhubarb’s raw, pink-red stalks require cooking and accompaniment. Even then, the lip-puckering “pie plant” is ...

If your rhubarb stalks are more than an inch wide, slice them in half lengthwise. In a food processor or food mill, puree the berries until smooth. Add the sugar, a teaspoon at a time, making sure the ...

Around this time every year, when fresh rhubarb’s season is coming to an end, we start to anticipate going months without one half of our favorite fruit-dessert filling. But with this crisp, which ...

If there’s one thing Ina Garten always gets right, it’s a cozy, crowd-pleasing dessert. And her strawberry rhubarb crisp might just be the Barefoot Contessa’s most underrated springtime treat. Made ...

You’ll find rhubarb turning up in all kinds of ways these days — in martinis, pancakes, even a rhubarb version of ketchup. But rhubarb doesn’t get any more ...

Celebrate Memorial Day with Ina Garten’s Gluten-Free Strawberry Rhubarb Crisp. Crisps are one of the Barefoot Contessa’s All-Time favorite desserts and this one is perfect for barbecues. In a May 2018 ...

If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Just slide a paring knife under the topmost layer, grab the ...