This time of year, rhubarb is at its ripest and reddest. It’s still tart enough to make you pucker, but it is juicier and mellower than early spring harvests. That means you can keep big chunks of it ...

Preheat oven to 400⁰F. Melt 1 tablespoons of butter and brush evenly in an 8x8 pan. In a food processor, add the flour, sugar, baking powder, baking soda, salt and ground ginger and pulse to combine.

The highest praise for fruit isn’t simply calling it sweet. The best fruit tastes complex, sometimes sour or bitter or both, maybe with hints of flowers or grass or almonds. And it evolves as the ...

In this video, Chef John shows you how to make strawberry and rhubarb drop biscuits. Unlike a crumbly southern biscuit, this drop biscuit recipe is moist and tender with delicious fruity flavor. Using ...

Hello spring. When you see rhubarb in the market, it announces spring, and then summer will come soon, and the slog of the long and weary winter is behind us. For this cobbler, cook cut-up rhubarb ...

Spring is here, and with that we say, “Bring on the fruit desserts.” First on the list: these mini strawberry-rhubarb shortcakes, which are almost too cute to eat (but we’re going to devour them ...

A couple of hours before you want to begin working sprinkle the sugar over the rhubarb. Stir in the lemon juice, and allow the rhubarb to juice up. After an hour has passed prepare your filling. (You ...

Claudia Fleming, owner of the North Fork Table and Inn in Southold, Long Island, shows how to make strawberry rhubarb cobbler. In the bowl of a food processor, combine the flour, sugar, baking powder, ...

National Rhubarb Pie Day is Jan. 23. While the edible stalk is in season in the spring, the relentlessly cold days of winter are the perfect time to make a sweet treat in anticipation of the vegetable ...

The Ultimate No-Bake Cake for Warm Days and Last-Minute Guests This cake is everything you want in a summer dessert—refreshing, fruity, creamy, and most importantly, incredibly easy. Built in layers ...

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