This column was first published June 17, 2009. Few things in life are as dependable as rhubarb. Plant some, and year after year — no matter how challenging the winter — tender shoots appear in late ...

AS A SELF-APPOINTED lemonade expert, I lament a fundamental part of American bottled lemonades: Most are made with lemon concentrate. A local brand, Renton-based Paunchy Elephant, is at the top of my ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. To make the rhubarb base combine the water, rhubarb pieces, sugar, lemon ...

Drinking fluids is important but more often than not many of us take it for granted The easiest way to deal with drinking water regularly is by substituting it with juices Indian chefs suggest making ...

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, ...

May and June bring bright stalks of tart rhubarb to our gardens in Northern Michigan, signaling the start of a short but beloved baking season filled with pies, crisps, bars, sauces and jams. (Plus ...

The Rhubarb Festival will not be as big and splashy as it used to be. It will happen at the Stella Maris Academy on the Holy Rosary campus, 2802 E. Fourth St., Duluth, from 10 a.m. to 3 p.m. June 25.