The unique, tart flavor of rhubarb doesn’t have to leave once spring is over and the harvest ends. You can freeze, can or even dry rhubarb, says Martha Zepp, food preservation consultant for Penn ...

Rhubarb is usually in peak season from April through June—but if you want to enjoy these deliciously tart stalks the rest of the year, it's smart to learn how to store, preserve, and freeze rhubarb in ...

Rhubarb shoots popping through the ground is one of the first signs of spring. Rhubarb varieties with deep red stems are the most popular, but green varieties are more productive. Color and sweetness ...

Have you ever had rhubarb? I know that is an interesting question for me to ask, but there are a lot of people who have never had it. Before now, I was one of them. Rhubarb and its stalks are crisp ...

Last week, as I began to gear up for preserving the spring and summer harvests, it occurred to me that a person can get so overwrought with the technicalities and science of the task, that it’s easy ...

Q: Is it possible to grow rhubarb in Southern California? A: Most of the rhubarb that is grown commercially in the United States comes from Washington, Oregon, and Michigan – states with considerably ...

When it comes to jam, there are rules. According to the FDA’s legal designation, jam can only come from one type of fruit, whereas compotes and conserves can be made with additional fruits (often ...

Strawberry rhubarb jelly blends the sweetness of strawberries with the tart bite of rhubarb, giving you a classic spread that’s always a hit. Using liquid pectin makes this easy strawberry rhubarb ...