Add a pinch of nutmeg to enhance rhubarb’s natural flavor without overwhelming it. Serve slightly warm with a dollop of ...

It was actually my first time eating it too. We would roast the rhubarb together with strawberries to make these tarts; the filling tasted like nature’s sour candy.

Now is the time when long, vibrant stalks of rhubarb arrive in local markets (it can grow up to 3 feet tall), thrilling cooks and bakers with its unique, tart flavor and endless possibilities.

This rhubarb relish offers a tart, savory twist, using balsamic, fennel, and basil. The recipe highlights sustainably-grown local ingredients and can top various dishes, providing a creative way to ...

With the arrival of spring, gardens are once again bursting with life, as flowers, fruits and vegetables come into bloom. For those with a rhubarb plant in their garden, it's time to start ...

Eating in New York City. Favorite Restaurants: From $$$$ tasting-menu splurges to a celebrated Brooklyn sandwich shop, here are the places from our 2025 list of the 100 Best Restaurants in New ...

This acid is present in many plants, but rhubarb leaves have an especially high concentration, making them poisonous. Consumption of these leaves can lead to vomiting, diarrhoea and, in severe ...

I grew up eating rhubarb in an oatmeal-based crisp sweetened with strawberries, as my mom was pretty old-school when it came to desserts. A couple years ago, I even got a plant of my own from my ...

Health warning issued over danger of eating rhubarb leaves. Gardeners should be wary before tucking into their homegrown rhubarb as only part of the plant should be consumed. nottinghampost. Bookmark.

2 cups unbleached all-purpose flour. 1/2 cup fine yellow cornmeal. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1 1/4 teaspoons kosher salt. 3 large eggs, separated ...

In bowl, toss rhubarb with cabbage, carrot, reserved brine and olive oil, then season to taste with salt and pepper. Refrigerate for at least 2 hours, or until cabbage softens. Serves 4.