You're either a rhubarb person or you're not. We rhubarb people know we are special―as special and unique as the slender stalks of the pinkish-reddish pie plant. If you have a rhubarb plant, you know ...

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.

Vibrantly pink in hue, rhubarb is a true gem of spring produce season. It has a short peak season, so when you spot it at the farmers’ market or grocery store, be sure to snag a bunch. When shopping ...

We put in a new front yard a couple of weeks ago, complete with drought-tolerant plantings, decomposed granite walkways and a “water feature” (apparently, nobody says “fountain” anymore). Of course, ...

Nutrition: Stalks are a good source of Vitamin C, dietary fiber and calcium. Leaves are poisonous. Flavor pairings: Strawberries, ginger, orange, angelica, cream ...

Serve this ginger-spiced cobbler with a dollop of half-fat crème fraîche, for a lighter dessert. Swap the ginger beer for sparkling lemonade in the topping, for a zesty twist. Yields: 6 servings Prep ...

1 Preheat the oven to 180°C/fan 160°C/ gas 5. Place the rhubarb in a large baking dish and combine with the orange juice, sugar and ginger. Roast in the oven for 20 minutes until tender. Taste the ...

The Rhubarb Festival will not be as big and splashy as it used to be. It will happen at the Stella Maris Academy on the Holy Rosary campus, 2802 E. Fourth St., Duluth, from 10 a.m. to 3 p.m. June 25.

We’ve successfully reached the time of year when we mark its passage not just by the calendar, but by the growing season. Now, it’s rhubarb time. Memories of rhubarb are threaded through the lives of ...