The first glimpse of rhubarb at my local farmers market brings me nothing but pure joy. The tart ruby stalks are a nostalgic reminder of the long-awaited springs I pined for in New England, where I ...

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 ...

When it comes to jam, there are rules. According to the FDA’s legal designation, jam can only come from one type of fruit, whereas compotes and conserves can be made with additional fruits (often ...

Growing up in Los Angeles, I couldn’t wait to go to Knott’s Berry Farm for a fun family day. But I really couldn’t wait for our early dinners. Picture a big plate of fried chicken, mashed potatoes and ...

Add Yahoo as a preferred source to see more of our stories on Google. Rhubarb season is here, and it's the perfect time to start baking with this tart, ruby-red stalk. You'll usually find rhubarb at ...

Grated ginger, orange juices, and vanilla combine flavors in this spring Rhubarb Compote. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog). To a medium pot, set over medium-low heat, add the ...

Add a burst of seasonal flavor to your favorite treats with Martha Stewart’s simple recipe for ginger rhubarb compote. This easy-to-follow guide shows how to transform fresh rhubarb and sugar into a ...

Instructions: Preheat oven to 375 degrees. Meanwhile, in the bowl of a stand mixer fitted with paddle attachment, cream together 1½ cups sugar and butter on medium speed until fluffy, about 4 minutes.

A tangy take on the classic Jewish cookie. Rhubarb is one of my favorite parts of spring. It shows up early in the growing season and provides a nice tart kick to so many desserts of the season.

From the Recipe Creator: These cool, creamy pops are a deliciously different way to use up the bounty from your rhubarb patch. —Donna Linihan, Moncton, New Brunswick Nutrition Facts: 1 pop: 72 ...