Rhubarb is a unique ingredient that brings a tart, fresh flavor to desserts. It’s often paired with strawberries or other ...

To freeze rhubarb, cut the stalks into one to two-inch pieces and place in a single layer on a large baking sheet. Freeze until hardened, about one hour. Transfer rhubarb pieces to a large ziplock bag ...

3. Place the digestive biscuits and gingernut biscuits in a blender and blend until you get a breadcrumb-like consistency.

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

Roast for 30 to 40 minutes, until the rhubarb and strawberries are soft and a beautiful pink syrup forms. Remove the foil, ...

Here's what you need to make the cake: You can also add some nuts like pecans or walnut for some crunch. The secret to this ...

Three words for you: Triscuit. Crumb. Crust. These bright cheesecake bars feature spring’s favorite flavor duo (strawberry and rhubarb) in compote form swirled into the filling, plus some ...

Rhubarb is a perennial vegetable that is primarily used as a fruit in cooking. It grows best in full sun and fertile, well-drained soil. Rhubarb should not be harvested the first year it is ...

Culinary social media star Hailee Catalano joins TODAY to share two recipes from her new cookbook “By Heart: Recipes to Hold ...

Don’t let rhubarb season pass you by without exploring its sweet-tart versatility. Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in ...