Rhubarb is an important plant to Minnesota bakers. Not only can it be found in almost every garden, but for those of us living here in the North, it also holds great symbolism: the end of winter, ...

Rhubarb crisp can be a year-round dessert, with strawberries in the spring and apples in the fall.

I love it when somebody writes to me that they love my recipe and it’s one I tested a bunch of times and sweated over, and then they immediately tell me all the ways they changed the recipe, so it isn ...

There's more to rhubarb than meets the eye. This stalk that looks a little like red celery brings a sour and summery flavor to desserts. You already know it makes a fantastic, tart-tastic pie filling.

This no bake rhubarb dessert is one of those old-fashioned ...

When I think of rhubarb, I think of my grandma's neighbor Lena. She had a rhubarb patch and always welcomed young hands to harvest. But first, a salad: Go for the green this spring with this easy ...

Rhubarb meets strawberries in a classic American duo, far easier to toss together than fussing with a pie crust. • 2 lb. rhubarb, stalks trimmed, cut into 1-inch pieces, about 3 to 4 c. Preheat the ...

Ina Garten’s Strawberry Rhubarb Crisp is a simple, nostalgic dessert with a buttery oat topping that comes together in minutes. It captures all the flavors of the rhubarb pie but takes way less effort ...

Long stalks of pale red rhubarb start making an appearance at farmers markets and on grocery store shelves as the weather ...

This topping recipe can be used immediately, stored for up to two days in the refrigerator or frozen for a month. Just be sure to wrap it airtight in double plastic bags. It’s not necessary to thaw ...