Spoon the rhubarb into the tart case. Spread the cream and egg mixture on top. Bake for 25-30 minutes (again on the baking sheet). It should be just set. Take the tart out of the oven and let it cool ...

There are certain foods so memorable they turn an ordinary drive into a pilgrimage. One bite is all it takes to understand ...

There is nothing like a fresh slice of strawberry rhubarb pie — unless the filling is leaking out all over the place. The tart and tangy flavor of rhubarb makes it an ideal filling for the perfect ...

Rhubarb leaves are unfurling a little early and extra huge over the last few sunny weeks in Anchorage, and the time has come in many local gardens for the first harvest. The sweet/sour season of ...

A strawberry-rhubarb pie is a spring classic for a reason. Rhubarb, with its pink-ish-red hue, is uniquely pretty, texturally compelling and has an unusual tart flavor. When coupled with sweet, bright ...

We’ve successfully reached the time of year when we mark its passage not just by the calendar, but by the growing season. Now, it’s rhubarb time. Memories of rhubarb are threaded through the lives of ...

12 ounces rhubarb, peeled and cut on the diagonal into 1/2 inch slices, about 3 cups 8 ounces strawberries, hulled and cut into 1/2-inch pieces (1 1/4 cups) Crust: Lightly beat yolk and 2 tablespoons ...