Q: Almost a year later, I still recall loving the rhubarb-buttermilk fool at Cakes & Ale. I'd be thrilled if they would share the recipe. Many thanks. — Shari Nagy, Alpharetta A: While our reader was ...

A recipe in a cookbook led the author to become the creator of a rhubarb aperitivo. Meredith Erickson spent six years researching Alpine Cooking, and after it was published in 2019, not a week went by ...

These words have echoed in my mind ever since first hearing them last Thursday at the end of a special dinner event in support of Mayville (N.D.) State University. Tony and I had been invited back for ...

1 pound fresh rhubarb, cut into 1/2-inch pieces 3/4 cup granulated sugar 1/4 cup water In a stainless steel or enameled saucepan, combine the rhubarb, sugar and water. Let the mixture stand for about ...

For the rhubarb purée: in a small saucepan over low heat, cook 1 cup roughly chopped rhubarb with 1 tbsp sugar, adding more to taste, until rhubarb has released its juices and is soft. Cool slightly, ...

On very few occasions would my kitchen qualify for the Good Housekeeping Seal of Tidiness. But on this particular afternoon, things were especially bad. Anyone who has spent a day putting up a supply ...

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 ...

Note: From "Rhubarb Renaissance" by Kim Ode (Minnesota Historical Society Press, 2012). • 1 1/4 c. finely crushed graham crackers (1 sleeve of crackers) Preheat oven to 375 degrees. Coat muffin cups ...