This stars forced rhubarb, wands of Schiaparelli pink. The weight of the rhubarb depends on the thickness of the stalks – you ...

As harsh as rhubarb might be in its raw form — exceedingly tart and with a decidedly fibrous texture — rhubarb is capable of the most amazing transformation, if you add just the right amount of heat ...

At once rustic and refined, the dessert starts with rhubarb stalks chopped into large pieces and slowly macerated with sugar to soften the texture and tame its astringency. After draining the pieces, ...

It’s not surprising rhubarb fails to get the respect it deserves. Its leaves are poisonous and its stalk is lemony-tart. It’s a vegetable that’s most often served as a fruit, but not embraced by ...

To prepare the rhubarb tart with lemon custard, start by making the Lemon Cream. Pour the milk and cream into a saucepan (1) and flavor with lemon zest, being careful not to use the bitter white part ...

Are you rhubarb-obsessed? If the answer is “yes,” you’re probably anxious for those stalks to poke up through the ground: a sure sign of spring. If you aren’t quite feeling the rhubarb love, well, ...

Add Yahoo as a preferred source to see more of our stories on Google. Pretty in pink: this tart features a seasonal star - Haarala Hamilton and Valerie Berry The filling here – the lemon cream – is ...

The night before, peel the rhubarb and cut into quarter-inch dice. Sprinkle the sugar over the rhubarb, cover tightly, and refrigerate overnight. Dice the strawberries, spread them out on a cookie ...

Pucker up - it's rhubarb season. Plenty of people claim not to like rhubarb, but most of them have never even tried it, scared off by its tart reputation. But mixed with the right amount of sugar, it ...