Discover the perfect balance of tart and sweet with this homemade rhubarb juice, a refreshing spring sipper that satisfies every craving.

If there’s one thing Ina Garten always gets right, it’s a cozy, crowd-pleasing dessert. And her strawberry rhubarb crisp ...

3. Place the digestive biscuits and gingernut biscuits in a blender and blend until you get a breadcrumb-like consistency. Then pour in the butter and blend for 30 seconds. Spoon the biscuit base into ...

The custard itself is infused with culinary lavender, offering a delicate floral note that never overpowers thanks to the ...

Start with something savory. Pantry staples like Dijon mustard, Worcestershire sauce, fish sauce, or a splash of vinegar can ...

We often receive questions about how formula and label requirements apply to wine produced from winemaking kits. Producers ...

Make the most of rhubarb season with sweet-tart spring recipes that range from cakes and crisps to savory dishes and a rhubarb cocktail. Plus, learn how to buy, prep, and store rhubarb.

Add the lemon juice and whip everything together until smooth. Then, layer on top of the chilled biscuit base using a spatula. Rhubarb stalks can be eaten raw, but be warned, they're very tart.

Frozen fruit (rhubarb, berries or otherwise) works well here, too, and doesn’t have to be thawed first; just add a few ...