When ruby-red st alks of rhubarb appear in your garden, you know that spring has arrived! But what to do with all that rhubarb? It’s impossible not to end up with a bumper crop of the stuff. Yes, ...

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 ...

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 ...

Edited version of a story first published Tuesday, April 29, 2003: Rhubarb so often ends up in a pie with strawberries that many people think of the die-hard perennial as "pieplant." Some chefs think ...

Forgive my rhubarb obsession, but I can’t think of anything in my garden that returns so much pleasure for so little effort. As long as I feed my rhubarb – manure tea is its drink of choice – it feeds ...

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 ...

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 ...