Rhubarb meets strawberries in a classic American duo, far easier to toss together than fussing with a pie crust. • 2 lb. rhubarb, stalks trimmed, cut into 1-inch pieces, about 3 to 4 c. Preheat the ...

The Gazette offers audio versions of articles using Instaread. Some words may be mispronounced. One of the things that I absolutely love about living in Iowa is our access to locally-grown produce ...

You're either a rhubarb person or you're not. We rhubarb people know we are special―as special and unique as the slender stalks of the pinkish-reddish pie plant. If you have a rhubarb plant, you know ...

Here & Now resident chef Kathy Gunst joins host Robin Young to celebrate spring with a rhubarb cake, a strawberry-rhubarb crumble and a caramelized maple-rhubarb soda. Rhubarb and strawberries are ...

“IT’S all about the fruit,” says Sherry Yard, executive pastry chef at Spago. “A crumble should maintain the integrity of the fruit.” It should -- and it does. These days L.A.’s smartest pastry chefs ...

Vibrantly pink in hue, rhubarb is a true gem of spring produce season. It has a short peak season, so when you spot it at the farmers’ market or grocery store, be sure to snag a bunch. When shopping ...

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 ...

600g rhubarb, cut into 5cm lengths (the size depends on the width and shape of your serving glasses or dishes) 1 vanilla pod, split lengthways, seeds scraped out juice of 1 orange, plus 3 strips of ...