When you have these two fresh spring ingredients on hand, you have more options than just a decadent strawberry-rhubarb pie (though we'd certainly take a slice). Instead, turn this tasty duo into a ...

Strawberries may be the default shortcake topping, but they are not the only way to enjoy the combination of buttery biscuits, plump fruit and luscious whipped cream. Consider, for example, rhubarb.

It features a really flaky pie crust, a gorgeous, super nutty buckwheat frangipane and awesome rhubarb, that is, and also gonna hit it with a little bit of orange juice. Three components, one dessert, ...

Yes, pie is great, but arranging the dough to fit perfectly into a pie pan—who has time for that? Not you. And not senior food editor Alison Roman, who favors the free-form galette. In honor of spring ...

Several weeks before we begin eating our garden produce — we haven’t even planted our vegetables and fruits — we enjoyed our first rhubarb of the year. I picked my first stalks of the season on May 3, ...

Forget Punxsutawney Phil and the first bloom of flowers; the real indicator of spring is the influx of seasonal produce. The second daylight savings time starts, we’re putting peas, asparagus, and ...

Rhubarb rarely gets a starring role in desserts, with most recipes relying on strawberries to temper its raw, unpleasant sourness. This classic pairing, while tasty, makes very little sense to me.

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You think it’s just a simple little stalk you’re pulling out of the ground? Think again. Rhubarb, which is right in the middle of its peak season, has a surprisingly interesting history. And because ...