"Rhubarb!" It's one of those foods, like bananas or kumquats, that has an inherently funny name. It sounds like it would be a mild slur in the Land of Oz. And just look at those bright reddish-pink ...

Spring is rhubarb season - but, especially in the U.S., this special stalk is often overlooked. You may have only had it in a strawberry and rhubarb pie, if at all. Even many people who enjoy eating ...

When a homesteader/website developer I know posted on Facebook that he had too much rhubarb and was looking to give some away, I was among the few who volunteered to take some off his family’s hands.

Asparagus tends to get the spotlight in early to late spring because it's one of the first fresh vegetables to make an appearance after the doldrums of winter. But now that it's May, another long ...

Learning how to eat rhubarb is one of the greatest culinary pleasures of springtime and should top every home cook's must-do list. Sure, other seasonal vegetables, like leeks, fava beans, and ...

FARGO — The tale comes along every spring that a frost can make your rhubarb turn toxic. North Dakota State University Extension horticulturist Don Kinzler said this is, in part, true. The leaves of ...

I was never a rhubarb fan growing up. The only way I would suffer through the strong sour taste was when my very Minnesotan grandmother would make strawberry rhubarb refrigerator jam using strawberry ...

Eating by the season is often suggested as a way to assure nutritional adequacy. Others suggest choosing deeply pigmented foods and “eating the rainbow” for best health. Eating locally can also be ...

In the last week alone, I’ve had at least half a dozen press releases land in my inbox hailing Barbie-pink rhubarb as the ‘next big thing’ in food thanks to a huge explosion in demand. Unlike the tart ...

We all know we need to eat more vegetables and fruits, which improve our health inside and out. That’s why it’s exciting to discover a new collection of plant-based, whole-food dishes that are ...

With great power comes great responsibility, and I’m cautioning you now, do not bake this galette unless you have a plan for how it will get eaten. Because this galette is powerful, and speaking from ...