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 ...

When I was growing up, I remember my dad always growing rhubarb in his summer garden, but in a separate area so it could really spread out. My mom would make our favorite custard pie or warm sauce for ...

Mix rhubarb, sugar and tapioca. Let stand 15 minutes, stirring occasionally. Pour into greased 9x13-inch baking pan. Combine brown sugar, quick oats, flour and salt. Cut in butter until mixture ...

When it comes to rhubarb, now available locally, things are not always what they seem. We think of it as a fruit (but it’s actually related to sorrel and buckwheat). We refer to its edible stalks, ...

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 ...

1¾ pounds rhubarb (trimmed weight), cut into 1¼-inch lengths (see cook's notes) 1½ cups all-purpose flour, plus 2 tablespoons, divided use 1 cup raw (or Demerara) sugar, divided use 2 tablespoons ...

Rhubarb isn't without its eccentricities. Although it's simple to grow, the fruit (technically a vegetable) must be handled carefully as neglecting to trim away its toxic leaves and roots could send ...

Many of us in Northern Nevada include rhubarb in our summer gardens. It is an abundant and versatile perennial vegetable with many medicinal and culinary uses. For hundreds of years, people have ...

We put in a new front yard a couple of weeks ago, complete with drought-tolerant plantings, decomposed granite walkways and a “water feature” (apparently, nobody says “fountain” anymore). Of course, ...