The first time I tasted this Rhubarb Coffee Cake, I was seven years old, sitting at my grandmother's kitchen table. She had just pulled it from the oven, and the aroma of cinnamon and butter filled ...

Rhubarb was a mystery to me up until a couple of years ago. While I’d of course heard of chefs and home cooks alike fawning over the spring vegetable, I’d never really understood its appeal. The few ...

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

I first tasted rhubarb on a dare. The family next door to my childhood home had a son my age and sometimes we’d talk to each other through the fence between our yards. One day I went outside and there ...

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.

To cook the rhubarb or not to cook the rhubarb: That was the question I had when contemplating an upside-down cake. Whether it’s better to take the time to simmer the stalks and reduce their juices, ...

Up in Yorkshire, the weather is being watched closely. For the third year running, there is anxiety among the rhubarb growers who force plants to produce stalks in winter by moving them into dark ...

Why should pineapple be the only luscious fruit to meet an upside-down cake? Local, in-season rhubarb is an appropriate substitute, full of tart, jazzy flavor. It also adds a snazzy graphic dimension ...

It already felt like summer, sipping sparkling rosé and barbecuing in a friend’s backyard on a recent warm weekday evening. Then, her 4-year-old daughter thrust a leafy stalk onto the table in front ...