Rhubarb is great for making pies, cakes, and crisps. Its tart flavor adds a nice zing to jams and jellies, too, says ...

Don’t let rhubarb season pass you by without exploring its sweet-tart versatility. Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food ...

Wash and rinse jars and screw bands. Heat jars in simmering water or on the rack of the steam canner. Prepare atmospheric steam canner or boiling water bath as described below for processing. Prepare ...

New York might have better appetizers and San Francisco better main courses, but no city beats Los Angeles for dessert. Nowhere else has the raw fixings, the right kind of hedonists or the critical ...

First published Tuesday, March 26, 2002, in our now-defunct Ask-it Basket column: Dear Ask-it: This is for B.H. of Rochester, who requested a recipe for strawberry, rhubarb and pineapple jam. I have ...

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 ...

Editor’s note: This recipe provides a nice break from the standard strawberry-rhubarb combination. It’s also a great excuse to try canning. If you’re new to making and preserving your own jam, ...

"Strawberry pretzel bars are a reimagination of the classic strawberry pretzel salad. They begin with a buttery, slightly ...

"Oh, do I love rhubarb. It’s so tart and strange and beautiful," Ree Drummond once proclaimed. Fans like Ree know that as soon as the weather turns sunny and warm, the unique spring vegetable will ...