Spring is rhubarb season, that time of the year when growers pick lots of the sharp and sweet stems to use in pies, tarts, cakes, crumbles, and other desserts. The versatile rhubarb stems can even ...

Only eat rhubarb stems, which can be delicious when properly cooked. Do not eat the leaves, as they are poisonous. Keep a watchful eye on pets near your rhubarb plant, too.

Rhubarb’s stems are high in calcium, which makes it a fine alternative for those who can’t digest dairy well. A serving also contains 207 micrograms of lutein, a carotenoid that is great for eye and ...

Rhubarb likes rich, well-draining soil and eight hours of sun a day. Less than eight hours results in weak stems and flaccid plants. It’s important to note that rhubarb leaves are toxic to ...

2 cups chopped rhubarb and blood sorrel stems (I used 3 rhubarb stalks plus 10 blood sorrel stems) ¼ cup water. 1 ½ cups sugar. ½ teaspoon cardamom.

Anyone with garden rhubarb must do 1 thing now for 'tasty stems' Garden rhubarb is rewarding and delicious when grown correctly, but gardeners should be mindful of next year's harvest while ...

You’ll know your rhubarb is ready once the stems are at least 25cm (10 inches) long, not including the leaves. At this height, "you can be sure they’ll have that signature sweet-tart flavour ...