For the rhubarb purée: in a small saucepan over low heat, cook 1 cup roughly chopped rhubarb with 1 tbsp sugar, adding more to taste, until rhubarb has released its juices and is soft. Cool slightly, ...

AS A SELF-APPOINTED lemonade expert, I lament a fundamental part of American bottled lemonades: Most are made with lemon concentrate. A local brand, Renton-based Paunchy Elephant, is at the top of my ...

We turn our garden rhubarb into a bright, refreshing lemonade that tastes like pure summer. It’s simple, fresh, and extra ...

Squeezing enough lemons to make a big, icy pitcher of fresh lemonade requires strength and time. I respect the arm and praise the patience of anyone who takes this on. Homemade lemonade also raises ...

This column was first published June 17, 2009. Few things in life are as dependable as rhubarb. Plant some, and year after year — no matter how challenging the winter — tender shoots appear in late ...

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 ...

If you’re like me, you’re much better at drinking cocktails than you are at making them. My friends all know not to ask me because any drink I make will not only be way too strong, but will also ...

May and June bring bright stalks of tart rhubarb to our gardens in Northern Michigan, signaling the start of a short but beloved baking season filled with pies, crisps, bars, sauces and jams. (Plus ...