Add Yahoo as a preferred source to see more of our stories on Google. Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley Long stalks of pale red rhubarb ...

Add Yahoo as a preferred source to see more of our stories on Google. Because when you love rhubarb, you really love rhubarb. You're either a rhubarb person or you're not. We rhubarb people know we ...

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 ...

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.

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 ...

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 ...