Rhubarb is sold at farmers markets and grocery stores by the bunch. Rhubarb stalks are traditionally thought of as red, ... Rhubarb upside-down cake. 1 pound rhubarb, trimmed and cut 1/4 inch ...

Rhubarb originated in Siberia, and today it grows around the world, typically in the spring and summer months. Used for ...

1 large bunch rhubarb, leaves discarded, stems washed and then chopped into 5 cm (2 inch) pieces; Juice from 2 oranges; 1 teaspoon vanilla bean extract ...

Rhubarb is a unique ingredient that brings a tart, ... They’re simple, flavorful, and perfect for using up a bunch of rhubarb in a way that feels a little different. Rhubarb Cookies.

A bunch of chervil, the forgotten vibrant spring herb, brings all the parts into harmony. ... But rhubarb is too good not to make something of it. I turn it into a classic crisp, ...

Rhubarb’s season lasts just six weeks, meaning the tart stalks of the “pie plant” can come and go before you know it. ... with different ideas on what to do with their bunch. ...

Vibrantly pink in hue, rhubarb is a true gem of spring produce season. It has a short peak season, so when you spot it at the farmers’ market or grocery store, be sure to snag a bunch.

RHUBARB CUSTARD BARS. Yield: 1 (9-inch) square pan Total time: 1 1/2 hours, plus cooling. For the shortbread: 1 1/2 cups all-purpose flour. 1/3 cup sugar ...

Shaved Rhubarb and Radish Salad with Apple Cider Vinaigrette. 20 min. 4 servings. Pink-hued rhubarb, radish and red onions are tossed with a honey-kissed vinaigrette for a Mexican-inspired salad ...

I’m making up for lost time now, as an adult, with round after round of rhubarb crisp. Mark Bittman’s recipe is, in the words of a reader, “crazy easy,” which partially explains that five ...