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 ...

Fruity, fresh, and creamy: These rhubarb cheesecake bars truly have it all. They are perfect for baking as fresh as spring.

This rhubarb quick bread is packed with fresh rhubarb, topped with a buttery oat crumble, and finished with orange ...

In the last week alone, I’ve had at least half a dozen press releases land in my inbox hailing Barbie-pink rhubarb as the ‘next big thing’ in food thanks to a huge explosion in demand. Unlike the tart ...

Ben’s Menu takes you from rich rhubarb pies to sizzling chicken satay and ultimate steak sandwiches, serving up bold flavors ...

Cook's note: If your rhubarb stalks are more than an inch wide, slice them in half lengthwise. Procedure:1. Cut rhubarb into half-inch pieces. In medium, nonreactive saucepan, bring rhubarb, 2/3 cup ...

As a kid, the first plant I would see poking up around the shed at Grandpa’s farm was rhubarb. Each spring the leaves would grow large and the stalks would grow long as the first tiny wildflowers ...

Every April, millions of home gardeners harvest fistfuls of bright rhubarb stalks, lop off the enormous leaves, and toss them ...

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 ...