Sometimes a recipe is so quick and easy it doesn’t even feel like a whole recipe. But this recipe for quick pickled rhubarb is not only perfectly complete, it also might be the most magical way to use ...

It’s a snap! You’ll need some fresh rhubarb and a pickling liquid, or brine. When making the brine, you can simply use apple cider vinegar, water, pickling salt and sugar. You can also make the flavor ...

There are many fruits and vegetables that make one think springy, sunny thoughts, but none do it quite like the ruby-hued, super-tart rhubarb. It’s great in pies, jams, and even in vodka, but a quick ...

Not just a pretty leaf stem, rhubarb is the locavore pastry chef’s ramp: a springy sign of life when even the most devoted Greenmarket shopper is beginning to think that if he ever sees another ...

Tinky Weisblat joined us in studio to teach us how to use a casserole dish to make a ridiculously quick and delicious rhubarb cobbler. She also explained different uses for Mason jars and taught us ...

This easy, quick pickle tames rhubarb’s tang, turning it into a crunchy addition to salads, cheese and charcuterie plates, or your next sandwich. Try playing around with other aromatics, such as ...

In the first 1938 edition of “Larousse Gastronomique,” an encyclopedic tome on gastronomy, editor Prosper Montagné advised treating and cooking rhubarb’s leaves as you would spinach. While the effects ...

For many people, it's hard to imagine rhubarb without a generous amount of sugar to take the edge off its sharp taste. As early as the 19th century, English cookbooks have been baking it into desserts ...

In the first 1938 edition of "Larousse Gastronomique," an encyclopedic tome on gastronomy, editor Prosper Montagné advised treating and cooking rhubarb's leaves as you would spinach. While the effects ...

In the first 1938 edition of “Larousse Gastronomique,” an encyclopedic tome on gastronomy, editor Prosper Montagne advised treating and cooking rhubarb’s leaves as you would spinach. While the effects ...