The edible red stalks are most commonly treated like a fruit, which we Southerners often feature in pies and tarts. You may ...

[feast_advanced_jump_to] Rhubarb, Rheum rhabarbarum, is a perennial plant known for its large, green leaves and thick, red stalks. The rhubarb plant is part of the buckwheat family (Polygonaceae).

Rhubarb with fresh ginger, mustard seeds, and brown sugar adds depth and sweetness to make a wonderful relish. Serve with ...

Rhubarb is a perennial plant that grows well in cool climates – below 75 degrees – so you need to enjoy it this spring before the weather heats up. There are actually six different ...

The method of 'forcing' helps produce sweeter, more tender stalks in around just four weeks. Rhubarb varieties like 'Timperley Early' are ideal for forcing. Those who are keen for an even earlier ...

You can use either the slender vibrant pink stalks of early forced rhubarb, or the sharper red-green stalks of outdoor rhubarb that appear later in the year to make this homely rhubarb and ginger jam.

Before hardy prairie tree fruits became kitchen staples, pioneers in Saskatchewan relied on rhubarb to whip up jams, pies, ...

The method of 'forcing' helps produce sweeter, more tender stalks in around just four weeks. Rhubarb varieties like 'Timperley Early' are ideal for forcing. People who are keen for an even earlier ...

Rhubarb is often thought of as just a pie ingredient, but “I like to think there is a little more to it than that,” said Nigel Slater in Ripe (Ten Speed Press). To me, the pleasing sourness of ...

The 'forcing' method helps produce sweeter, more tender stalks in around just four weeks. Rhubarb varieties like 'Timperley Early' are ideal for forcing, reports the Express. Show more Those eager ...