As spring arrives, I can't resist the luscious varieties of fruit that beckon me to use them in seasonal tarts. One such treat, rhubarb, is at its best in the coming months. I like to roast rhubarb ...

At once rustic and refined, the dessert starts with rhubarb stalks chopped into large pieces and slowly macerated with sugar to soften the texture and tame its astringency. After draining the pieces, ...

As harsh as rhubarb might be in its raw form — exceedingly tart and with a decidedly fibrous texture — rhubarb is capable of the most amazing transformation, if you add just the right amount of heat ...

Preheat oven to 400ºF. Prepare filling by combining the rhubarb and strawberries, then sifting the sugar and cornstarch over the fruit. Toss to coat evenly. Reserve. Prepare almond filling by placing ...

To prepare the rhubarb tart with lemon custard, start by making the Lemon Cream. Pour the milk and cream into a saucepan (1) and flavor with lemon zest, being careful not to use the bitter white part ...

Here’s a fun thing to do: Google “geometric rhubarb tart,” and then look at the gorgeous tarts that appear. Tart-makers slice rhubarb into diamonds or form squares, some play on the natural gradient ...

It’s not surprising rhubarb fails to get the respect it deserves. Its leaves are poisonous and its stalk is lemony-tart. It’s a vegetable that’s most often served as a fruit, but not embraced by ...

Now that rhubarb season is in full swing, I've gone down the rabbit hole of sweet-tart creations—and rhubarb custard bars might be the most delicious find yet. A creamy rhubarb mixture is baked over a ...

The night before, peel the rhubarb and cut into quarter-inch dice. Sprinkle the sugar over the rhubarb, cover tightly, and refrigerate overnight. Dice the strawberries, spread them out on a cookie ...

My earliest memories of spring involve the distinctive crimson stalks of rhubarb reaching skyward in my grandmother's garden. This heirloom Rhubarb Custard Pie recipe passed down through generations, ...

Wondering what to drink with that rhubarb-glazed ham? Travis Dickinson, the executive chef at Clover in Spokane, has some suggestions. “Pork and pinot almost always works,” he said, noting he’d select ...