2 c. chopped rhubarb, fresh or frozen 1 c. Water 1 medium onion, finely diced 2 t. Oil 2 cloves garlic, minced 1 can tomato paste 1/2 c. packed brown sugar 1/2 c. molasses 1/4 c. apple cider vinegar ...

The Michelin Guide doesn’t just bestow stars on restaurants with exquisite $300 menus. The inspectors eat like real people ...

From nutrient absorption to safety concerns, learn which veggies to never eat raw—and which ones thrive fresh off the cutting ...

Round off the meal with a sweet finale of French strawberry tart with rhubarb jam and Chantilly cream. For added indulgence, ...

An indigenous family's quick recipes for soup, salad and garnishing fish and game: Grandma Emelia's Sorrel Sauce and Soup.

Golden Comfort in a Bowl There’s something magical about pairing unexpected ingredients—and carrots and rhubarb are the ultimate surprise duo. This Carrot Rhubarb Soup is a smooth, velvety blend of ...

SUMNER, Wash. — Farmers in Sumner started growing rhubarb in the late 1800s after a blight hit the hops industry. Today, Sumner still produces a lot of rhubarb, and they even have a festival ...

A. This is not a good time for digging up and renovating rhubarb clumps. Prime times for this project are before growth begins, in March, or in October, as the plants begin the dying down process.

1/2 pound (2 sticks) very cold unsalted butter, 1/2-inch-diced 1/4 cup ice water For the filling (makes 2): 1/4 cup cornstarch 4 cups (1/2-inch-thick) sliced fresh rhubarb (1 1/4 pounds) 8 ounces ...

Add the rhubarb sauce to the pan, and thoroughly coat the pork chops. Return to the oven, and continue cooking until the meat reaches 145 degrees, another 5 to 10 minutes.