When you have these two fresh spring ingredients on hand, you have more options than just a decadent strawberry-rhubarb pie (though we'd certainly take a slice). Instead, turn this tasty duo into a ...

The versatility of rhubarb is truly undeniable. The tart, acidic flavors of rhubarb are most commonly used in pies, crumbles, and other desserts. But it can also be the perfect complement to a savory ...

I absolutely love anything that is made with rhubarb, which is why I featured it heavily in my cookbook Healthy Baking. The magnificent tart flavor just dances on the taste buds, and makes the perfect ...

Long stalks of pale red rhubarb start making an appearance at farmers markets and on grocery store shelves as the weather warms in early spring. The tart vegetable (yes, rhubarb is a vegetable) is ...

If you're craving something that’s tangy and sweet, this rhubarb and raspberry crostata is where it’s at. Really good stuff.

Mix rhubarb, sugar and tapioca. Let stand 15 minutes, stirring occasionally. Pour into greased 9x13-inch baking pan. Combine brown sugar, quick oats, flour and salt. Cut in butter until mixture ...

There are certain columns you have to do every year. There’s the Thanksgiving turkey column in November followed by the Christmas cookie column a month later. There are columns about tailgating in ...

Last week, when Lori Fredrich shared a photo of a cocktail she'd made on Instagram, a number of you reached out and asked me for the recipe. As a result, she decided the drink would be a perfect ...

The PennLive test kitchen is a weekly feature on Snapchat (follow us @PennLive). It all started with stuffing muffins ahead of Thanksgiving and has continued with whatever reporter Lisa Wardle feels ...

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, ...

OPB’s “Superabundant” explores the stories behind the foods of the Pacific Northwest with videos, articles and this weekly newsletter. To keep you sated between episodes, we’ve brought on food writer ...