Sure, rhubarb makes a great dessert when paired with sugar in a pie or cake. But this tart spring vegetable can also lend its flavor to foods from barbecue to beverages. Here are a few ideas on how to ...

In a small saucepan simmer the rhubarb with the water until the rhubarb is very soft. In a medium pot saute the onions in the oil until soft, but not brown. Add the garlic and cook another minute. Add ...

This is a nice change of pace from the usual smoky and/or sweet barbecue sauces. The rhubarb gives it thickness and a fruity flavor. The amounts below are suggestions only. Add more honey if you like ...

AS A SELF-APPOINTED lemonade expert, I lament a fundamental part of American bottled lemonades: Most are made with lemon concentrate. A local brand, Renton-based Paunchy Elephant, is at the top of my ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Chef Ben Bebenroth from Spice Kitchen & Bar ...

Grilling season is off and running. How do you grill the same summer foods —chicken, steak, burgers, veggies, seafood — and give them new flavors and a depth of taste? The answer is not fancy ...

Rhubarb is one of my favorite spring things! I have a cleaned batch of stalks in my refrigerator waiting to be turned into some of my favorite dishes. My rhubarb is most often a gift from my friend, ...

Let’s be real; rhubarb doesn’t get nearly enough love. People tend to shy away from it because they don’t really know what it is or what to do with it — but, you guys, the stuff is amazing. Rhubarb is ...

In this pork tenderloin recipe, rhubarb cooks with ketchup and cider vinegar to make a tangy, healthy barbecue sauce. If you’re lucky enough to have a lot of rhubarb, make a double or even a triple ...

Rhubarb has survived more than 5,000 years, but our Rhubarb Festival only 15 thanks to the new coronavirus. So sad. Maybe it will be back next year — we can only hope. According to legend and history, ...

In a large nonreactive saucepan heat the oil over medium heat. Add the onion and the garlic, and sauté until they are glassy but not brown (4 to 5 minutes). Add the rhubarb and the water. Cook, ...