The arrival of rhubarb — and early strawberries — were signs when I was a child that the growing season had arrived and that ...

As rhubarb emerges across Maine gardens this spring, growers and cooks are once again turning the tart perennial into pies, ...

The slow, cool spring produced a bumper crop of rhubarb for many folks. Although usually eaten as a fruit, botanically ...

Although the term might conjure thoughts of minuscule garden gnomes and fairies, the reality is quite the opposite. You can ...

Hello Mid-Ohio Valley gardeners and farmers! Mother’s Day marked the beginning of warm season gardening. We are now setting ...

Freezing rhubarb is one of the best ways to preserve its nutrients and maintain its fresh flavor. For optimal quality, ...

Gardeners often weaken their rhubarb plants in May by mishandling the stalks, but there is an easy way to keep the plant ...

Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. As a gardener, I delight in ...

Rhubarb is tart, bold and unapologetically itself. Someone once remarked, "If confidence were edible, it would taste like rhubarb." Others have likened it to celery with an attitude problem. That ...