With its bright pink hue and long, sturdy stalks, rhubarb is an unmistakable sign of spring. It’s one of those things that you can only find at a certain time of year, but when it’s in season, it’s ...

Rhubarb is usually in peak season from April through June—but if you want to enjoy these deliciously tart stalks the rest of the year, it's smart to learn how to store, preserve, and freeze rhubarb in ...

The unique, tart flavor of rhubarb doesn’t have to leave once spring is over and the harvest ends. You can freeze, can or even dry rhubarb, says Martha Zepp, food preservation consultant for Penn ...

Rhubarb shoots popping through the ground is one of the first signs of spring. Rhubarb varieties with deep red stems are the most popular, but green varieties are more productive. Color and sweetness ...

As we are smack dab in the middle of rhubarb season, it’s time to get creative and enjoy this wonderful tart fruit. We combed our archives for rhubarb recipes and know-how. You can find stalks of ...

1 pound fresh rhubarb, cut into 1/2-inch pieces 3/4 cup granulated sugar 1/4 cup water In a stainless steel or enameled saucepan, combine the rhubarb, sugar and water. Let the mixture stand for about ...

The other day, I was wandering around my backyard, checking on the new growth of my perennial plants. The rhubarb I planted a couple of years ago is producing a good amount of stems. I was worried ...

— Rhubarb sauce: In a saucepan, combine 3 cups sliced fresh or frozen rhubarb, 1/2 cup sugar, 1/4 cup water and 1 tablespoon cornstarch. Bring to a boil. Reduce the heat and simmer, uncovered, about ...