Monolithic vintage desserts have their charms. A rhubarb-strawberry mousse that ran in The Times in 1989 is buoyant and absolute, with cream easing the tart sting of the fruits. A mousse can be any ...

Learn to bake rhubarb like a medieval Russian: this dried and sour puree might become your new favorite sweet. I’ve always associated rhubarb with everything but Russian cuisine: every summer many of ...

Rhubarb is a family favourite that most of us grew up on. It is a fantastic winter dessert - stewed or in a pie! You only need to string if the stems are large. Chop into chunks and then sprinkle with ...

Some say it’s a fruit, others a veggie. According to Alice Waters, “Rhubarb is the vegetable bridge between the tree fruits of winter and summer.” Whatever you call it, spring’s most celebrated leaf ...

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, ...

Combining cheesecake and rhubarb, this cheesecake is one of the best things ever, as far as I am concerned. I make mine with a homemade rhubarb puree, which is added to the filling and also swirled on ...

When those glorious red stalks are waiting, you can’t have too many recipes. Readers are still pulling rhubarb from their gardens and picking it up at farmers’ markets, because I’ve had a few calls ...

After almost 67 years of marriage, there is a certain amount of predictability in my parents’ relationship. The ensuing conversations that spring from recurring scenarios go from cute to obnoxious.

This recipe appeared in The Times in an article by Olwen Woodier; it was adapted from Mallards Restaurant at Arrowwood in Rye Brook, N.Y. 11/4 pounds rhubarb, finely diced 1 1/4 pounds rhubarb, finely ...