Long stalks of pale red rhubarb start making an appearance at farmers markets and on grocery store shelves as the weather warms in early spring. The tart vegetable (yes, rhubarb is a vegetable) is ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

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 ...

Rhubarb isn't without its eccentricities. Although it's simple to grow, the fruit (technically a vegetable) must be handled carefully as neglecting to trim away its toxic leaves and roots could send ...

We’ve successfully reached the time of year when we mark its passage not just by the calendar, but by the growing season. Now, it’s rhubarb time. Memories of rhubarb are threaded through the lives of ...

The gorgeous, gorgeous girly of spring ingredients, rhubarb is abundant this time of year. But when it comes to using it, it can stump even the most creative cook. Every year, it is the same sad tale.

Rhubarb is a lip-puckeringly tart vegetable that pops up in spring. Because of that sourness, it is often paired with sugar to make it more palatable, but it can be enjoyed in savory dishes, too.

Honey Roasted Rhubarb Photo by Jim Dixon. Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent ...

Rhubarb may be botanically a vegetable, but it is legally a fruit, as ruled by the U.S. Customs Court in Buffalo, N.Y., in 1947. Whatever you want to classify it, rhubarb bridges the gap between ...