It’s rhubarb season! Those vibrant, tart stalks signal summertime like no other. And what better way to celebrate this seasonal plant than in a classic dessert: rhubarb pie. My grandmother always made ...

1 1/2 c. granulated sugar cornstarch lemon juice kosher salt batches pie dough All-purpose flour, for rolling • Rhubarb: Let's talk about rhubarb season. Sure, you may be able to find it yearlong, but ...

Rhubarb is a wonderful spring oddity — a vegetable eaten as a fruit — that works best when its tartness is used to balance sweeter fruits in desserts and drinks. Other fruit, like apples and oranges, ...

Making the perfect pie crust can be tricky and scary, but with our expert's guidance, you can churn out one that is both ...

I remember when I was younger my grandmother had this red celery, or I thought it was red celery, but it was it was actually rhubarb. I kept wondering why she would use the red celery with ...

A strawberry-rhubarb pie is a spring classic for a reason. Rhubarb, with its pink-ish-red hue, is uniquely pretty, texturally compelling and has an unusual tart flavor. When coupled with sweet, bright ...

Now that spring is moving ahead, the rhubarb plants are over their winter senescence and the cranberry-red stalks are elongating. That sound you hear is me clapping in appreciation. One of my earliest ...

Here’s a fun thing to do: Google “geometric rhubarb tart,” and then look at the gorgeous tarts that appear. Tart-makers slice rhubarb into diamonds or form squares, some play on the natural gradient ...

Even here in sunny Southern California, the appearance of stalks of rhubarb in the markets is a welcome burst of color and tart flavor. My mom used to tell me stories of how each spring, her mom would ...