We are officially in the summer months now. We have had a few cool nights, with the temperature in the 50s by morning. It sure makes for good sleeping after some hot evenings with temperature in the ...

It's that time of year: Rhubarb's ruby shoots are bursting through the muck of spring, bold, bright and tart. Sure, rhubarb is wonderful in tarts, crisps and crumbles — how can it not be with a ...

FARGO — My Strawberry Rhubarb Crisp is the perfect choice for an easy and delicious Mother’s Day Dessert. It features a warm and bubbly fruit filling covered with a crisp and heavenly oatmeal topping, ...

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.

To sugar syrup, add the juice of the lemons and pineapple juice, (or, if you prefer, add 1 cup fresh strawberries instead of lemons, and mash into syrup). Mix well and add rhubarb juice. Mix again.

Everything this year seems to be a least two weeks behind. It’s finally rhubarb season, and I’m anxious to try some new recipes. These recipes are great to make, especially if you have a large rhubarb ...

THE AMISH COOKSeems there are a lot of birthdays around here right now. Today is Jacob and Emma’s son Benjamin’s sixth birthday, which he was really looking forward to. Also, May 10 was sister Susan’s ...

I was never a rhubarb fan growing up. The only way I would suffer through the strong sour taste was when my very Minnesotan grandmother would make strawberry rhubarb refrigerator jam using strawberry ...

Shortbread squares with rhubarb curd are a fresh-coast iteration of a coastal grandmother classic. When I moved home to Michigan, my dad potted up all of the rhubarb plants in his garden and hauled ...

Classic lemon curd is piquant and pure with nothing more than egg, sugar, butter and fresh lemon juice melded into a loose custard, its luxurious, almost velvety texture disguising the simplicity of ...

It's tart, it's sour, it's juicy and crisp. Rhubarb season is here and the fresh stalk is making sweet and savoury appearances in summer dishes. (Julie Van Rosendaal/CBC - image credit) Whether ...