Her second-round pie was an apple-cranberry creation, and upon the first taste, judges instantly declared it a Christmas pie. In the first round, Schmitz earned a win with her “Rhubarb Raspberry Pie.” ...

A basic strawberry-rhubarb pie is a delightful and iconic part of summer, but why let it rest at that? This summer we decided to crank it up and take this pie to a whole new level. We started by ...

Rhubarb blasts the first note of the growing season. We startle to attention. In my mom’s garden, each summer for 44 years, we’ve harvested the same bittersweet plant. In her kitchen, we’ve baked the ...

5 cups fresh or frozen unsweetened raspberries, thawed and drained 3 cups sliced fresh or frozen rhubarb, thawed and drained Remove dough from refrigerator and divide in two portions so that one is ...

Rhubarb is often paired with fruit in desserts and Garten has the perfect combination of berries, sugar, rhubarb, and orange flavorings that makes a delicious pie filling. She wrote about the easy but ...

"Crostatas are a great way to celebrate any season—peach in summer, apple in winter—but my favorite spring dessert is a ...

Rhubarb becomes the star plant in my vegetable garden when I can add it to summer fruit pies. There is a progression, beginning with strawberry rhubarb pie, followed by raspberry rhubarb, culminating ...

Vibrantly pink in hue, rhubarb is a true gem of spring produce season. It has a short peak season, so when you spot it at the farmers’ market or grocery store, be sure to snag a bunch. When shopping ...

The rosy pink color of this sorbet makes it an ideal springtime dessert. It would also be a lovely palate freshener at Easter brunch or dinner. Raspberry vodka, available in most supermarket liquor ...

1. Cut: Trim rhubarb. Split each stalk the long way. Slice crosswise into 1/2-inch lozenges (rhubarb, like celery, cuts best on the diagonal, so chunks will be diamond-shaped). Measure 6 cups. 2.

Rhubarb blasts the first note of the growing season. We startle to attention. In my mom’s garden, each summer for 44 years, we’ve harvested the same bittersweet plant. In her kitchen, we’ve baked the ...