Scottish chef, restaurateur and cookbook author Carina Contini shares some of her favorite classic recipes from Scotland. She shows us how to make hearty beef and stout stew, bright and bubbly rhubarb ...

Make the most of rhubarb season with sweet-tart spring recipes that range from cakes and crisps to savory dishes and a ...

Rhubarb, stew it, bake it, or both, while it’s short season lasts. Today’s first recipe, our jam is very, very easy. It’s also delicious. To stew the rhubarb, wash and trim the stalks. Peel any that ...

Rhubarb season tends to generate thoughts of pies, crisps and intricate upside-down cakes, but it’s also a good time to make pale pink vinaigrette, particularly if you have a stash of frozen rhubarb ...

There's more to rhubarb than meets the eye. This stalk that looks a little like red celery brings a sour and summery flavor to desserts. You already know it makes a fantastic, tart-tastic pie filling.

Delicious hot, warm or chilled and served over warm buttermilk biscuits with whipped cream, over hot waffles or pancakes or alongside roast pork or chicken. Slice 2 pounds of rhubarb stalks into ...

Add Yahoo as a preferred source to see more of our stories on Google. When you have these two fresh spring ingredients on hand, you have more options than just a decadent strawberry-rhubarb pie ...

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, ...