Rosy-red, sweet-tart rhubarb is a harbinger of spring, the first fruit to come into season. Actually, though it's usually treated as a fruit and used mainly in desserts, rhubarb is…
This savory chutney showcases rhubarb’s natural acidity. A great accompaniment to a pork roast, chicken, or oily fish like salmon, it works equally well on a cheese board.
We all know it’s great in desserts, but rhubarb, a.k.a. the “pie plant,” adds bright flavor to savory dishes, too.
Don’t worry if the crust cracks slightly during baking; it only adds to the homemade look of the pie.
When rhubarb is in season in early spring, make the most of its tart flavor with this spicy, pale pink cocktail. It’s easy to scale up, making it perfect for…
Crisps are old-fashioned comfort food. I like them best served warm with a generous pour of fresh cream
This dessert is called a fool because, well, almost anyone can make it. Just combine the stewed fruit with freshly whipped cream.
In the Middle East, tamarind, a tangy fruit that grows in abundance there, is often paired with lentils. Rhubarb adds similar bright, sour notes to this fragrant soup. A generous…
A fool is an old-fashioned English dessert, but it never goes out of style because it’s simple, delicious, and beautiful. Plus, any fool can make it since it’s only a…
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