To die for.
recipes
1 Berry Tempting: Strawberry Rhubarb Pop-Tarts
recipes
2 Rhubarb Crisp Two Ways — Beginner and Expert
fast and easy
3 Rhubarb Salad Celebrates the Season
Dessert
4 Yummy Link: Frozen Rhubarb and Banana Charlottes
recipes
5 Rhubarb Tart Is a Scrumptious Spring Dessert
Cocktails
6 Yummy Links: From Rhubarb to the Swine Flu
Eco
7 In Season: Rhubarb
Gallery
8 10 Dishes to Get You Excited For Spring
Link Time
9 Yummy Links: From Burritos to Rhubarb Bread Pudding
I loved Pop-Tarts as a kid and I have such fond memories of the breakfast treat that I was ecstatic when I saw a recipe for a homemade version in Bon Appetit. Instantly, I knew it was an absolute must make. The whole process is actually much easier than I was anticipating and it left me wondering why I hadn't made these earlier. I used two different jams to fill the tarts: a plain strawberry and Read more
Learn how to build a burrito bar. — Chow Everything you need to know about Grüner Veltliner. — Eat Me Daily Five superfoods to incorporate into your daily diets. — The Epi-Log Meet the 50 worst restaurants in the world. — Huffington Post Food One man claims he has not consumed any food or drink in over 70 years.— Good Bite David Chang and Michael Pollan are two of Time's most Read more
Although I've eaten rhubarb plenty of times in restaurants, I don't have that much experience cooking it. Since it's in season now, during Spring, I've vowed to use rhubarb in all sorts of applications, from savory to sweet. First up? This well-balanced salad with arugula, fennel, and goat cheese. Raw rhubarb tastes like crunchy, unripe strawberries, but a rapid roast with a glaze of honey Read more
Valentine's Day and the Super Bowl seemed like yesterday, but in reality, St. Patrick's Day and March Madness are just around the corner. With the third month of the year, we're officially kicking off our Spring coverage. To ring it in, I've compiled 10 dishes that are getting us pumped for the new season. Read more
Asparagus isn't the only stalk in season: rhubarb is also having a moment. Rhubarb resembles celery but has a vibrant pink color. Although many people mistake it for being a fruit, rhubarb is actually a vegetable. It's a member of the buckwheat family, can grow to be two feet long, and is at its peak from April to June. While rhubarb's leaves are poisonous, the stalks are highly edible. To learn Read more
One farmer on why she grows rhubarb and what dessert she likes to make with it. — The Atlantic Classic pasta carbonara inspires this scrumptious potato salad recipe. — Chow What exactly is a hot brown? — Epicurious Use lemon juice to naturally brighten dishes. — The Kitchn Surprisingly these classic cocktail recipes from the 1940s seem totally modern. — Gourmet Despite the swine Read more
I know I said I'm not a huge fan of rhubarb, but last Spring I tried PartySugar's raspberry rhubarb tart, and since then, I've been more open-minded about it. Now I appreciate the fruit's tangy, tart flavor, especially when foiled against another sweet fruit like raspberries or soft, airy whipped cream. Take advantage of this zippy vegetable's short season by using it to add bite to a rustic Read more
Are you familiar with rhubarb? Rhubarb is a celery-like vegetable that is consumed as a fruit. While the leaves of rhubarb are toxic, the pretty stalks are completely edible. Because of its natural tartness, rhubarb is usually combined with sugar to make a delicious dessert. This raspberry rhubarb tart is a wonderful recipe to use if you're interested in experimenting with rhubarb. A rustic, Read more
I must confess, I've never been a huge fan of rhubarb. I suppose I just don't understand it. However these frozen rhubarb and banana charlottes are so beautiful and delicate looking that I'm starting to think twice about my rhubarb ban. — Tartelette Read more
I just ate a tasty and fresh spinach salad and my teeth feel completely funky, kinda chalky. Now this is not the first time this has happened, but this is the first time I researched the issue. First off, the term "spinach teeth" cannot yet be found in one of my favorite resources - the Urban Dictionary, but the phenomenon none the less exists. It is caused by the high quantities of oxalic Read more
