Add Yahoo as a preferred source to see more of our stories on Google. It’s rhubarb season! Those vibrant, tart stalks signal summertime like no other. And what better way to celebrate this seasonal ...

For me, one of the surest signs of spring is when rhubarb shows up in the produce section. The stalks of reddish-pink and pale green immediately catch my eye, and it’s no mistake that they’re piled up ...

1 1/2 c. granulated sugar cornstarch lemon juice kosher salt batches pie dough All-purpose flour, for rolling • Rhubarb: Let's talk about rhubarb season. Sure, you may be able to find it yearlong, but ...

Add Yahoo as a preferred source to see more of our stories on Google. Pretty in pink: this tart features a seasonal star - Haarala Hamilton and Valerie Berry The filling here – the lemon cream – is ...

Rhubarb leaves are unfurling a little early and extra huge over the last few sunny weeks in Anchorage, and the time has come in many local gardens for the first harvest. The sweet/sour season of ...

12 ounces rhubarb, peeled and cut on the diagonal into 1/2 inch slices, about 3 cups 8 ounces strawberries, hulled and cut into 1/2-inch pieces (1 1/4 cups) Crust: Lightly beat yolk and 2 tablespoons ...

A strawberry-rhubarb pie is a spring classic for a reason. Rhubarb, with its pink-ish-red hue, is uniquely pretty, texturally compelling and has an unusual tart flavor. When coupled with sweet, bright ...

Neither chef mentioned the BBC-recommended trick I like for pies, crumbles, and tarts, though. Strain the rhubarb over a large bowl until cooled to both remove the need for cornflour and to save the ...