Spring officially marks the beginning of rhubarb season, the time of year when the plant is perfect for cooking. Similar to celery in appearance, when used in baking, the long, stalky plant known ...

Embracing early spring in the UK means welcoming a season of renewal in the garden, and few plants resurge quite like rhubarb. Known for its vibrant, tangy stalks and robust nature, rhubarb ...

In some home gardens, rhubarb is a tell-tale sign of spring. Once established, the bright pink stalks come into season in late March to early April and can stick around until the beginning of June.

What eventually would become a culinary love affair with rhubarb was put on a long pause. In the late 1700s, the English discovered that the stalks are where it’s at, and began a tradition of ...

In some home gardens, rhubarb is a tell-tale sign of spring. Once established, the bright pink stalks come into season in late March to early April and can stick around until the beginning of June.

Not sure what that is all about. The most important thing you must know is that the leaves of rhubarb are poisonous, and you only eat the stalk. Some people compost the leaves, but I prefer not to.

Rhubarb is having a moment right now. With its distinctive taste featuring in everything from vodka and gin to hot cross buns, it's little wonder that demand for the humble ingredient has skyrocketed.