Long stalks of pale red rhubarb start making an appearance at farmers markets and on grocery store shelves as the weather warms in early spring. The tart vegetable (yes, rhubarb is a vegetable) is ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

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 ...

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 ...

Honey Roasted Rhubarb Photo by Jim Dixon. Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent ...

We put in a new front yard a couple of weeks ago, complete with drought-tolerant plants. Of course, there's an edible component: four raised beds for growing tomatoes, squash, melons and greens.But ...

Rhubarb is a lip-puckeringly tart vegetable that pops up in spring. Because of that sourness, it is often paired with sugar to make it more palatable, but it can be enjoyed in savory dishes, too.

As the days get longer and the weather warmer, there's subtle anticipation for the next season’s crops among farmers and customers alike. These days, we're starting to see lots of new green growth in ...

Rhubarb may be botanically a vegetable, but it is legally a fruit, as ruled by the U.S. Customs Court in Buffalo, N.Y., in 1947. Whatever you want to classify it, rhubarb bridges the gap between ...