Bright color and nice glossy texture make rhubarb jam a family favorite whenever that sweet spot of tartness and freshness is ...

Long stalks of pale red rhubarb start making an appearance at farmers markets and on grocery store shelves as the weather warms in early spring. The tart vegetable (yes, rhubarb is a vegetable) is ...

One evening, I went out to the garden to cut some rhubarb. It was dusk and rainy, the mosquitoes out in full force, but I was determined. I took my Felco pruners, and I clipped stalk after stalk, ...

Two weeks ago, on a gusty, chilly day, I found rhubarb at Kingma Market on Plainfield Avenue NE. Fresh, crisp stalks with a lovely ruby red color -- one of the stars of spring's first garden pickings.

Makes 4 (1 pint) jars. Note: From "Food in Jars," by Marisa McClellan. • 8 c. chopped rhubarb (about 3 lb.) Prepare a boiling water bath and 4 regular-mouth pint jars. Place the lids in a small ...

As the seasons change and fresh fruits come into abundance, there’s no better way to capture their vibrant flavors than by making jam and jelly recipes. Even if you are a novice in the kitchen, ...

Rhubarb shoots popping through the ground is one of the first signs of spring. Rhubarb varieties with deep red stems are the most popular, but green varieties are more productive. Color and sweetness ...

New York might have better appetizers and San Francisco better main courses, but no city beats Los Angeles for dessert. Nowhere else has the raw fixings, the right kind of hedonists or the critical ...

Makes about 22 ounces (2 3/4 8-ounce jars) Chef Stefano Frigerio's latest experiment yields a garnet-colored jam with earthy undertones from the beets and a hint of tart rhubarb on the finish. It ...