This has become my favorite non-alcoholic gin mocktail! Enjoy a refreshing blend of gin and fizz for a refreshing alcohol ...

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

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

P. P. Cahoon, of Kenasha, Wis., has raited a specimen of p*-planttthe leal of one of the stalks of w%ich maasures three feet and one-inch across by three feet long, exclusive of the Btem ...

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 ...

The Rhubarb Sour is a simple riff on gin sour cocktail that celebrates the beginning of rhubarb season in spring. This pink-hued drink is tart, sweet, fruity, and a touch bitter.

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 ...

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 ...

Preheat your oven to 175 Celsius. Wash and trim the rhubarb, discarding the leaves and the ends of the stalks. Cut the rhubarb into four to five centimeter long pieces. Pop it into a bowl ...