Recipe by Stephanie Richards Strawberry-rhubarb pie is a New England classic, and June in Maine means you can find local rhubarb in the stores and farmers’ markets all around. This version has a touch ...

If you haven't tried a classic rhubarb pie, then this is the moment to drop what you're doing, order any ingredients you don't have, and start cooking as soon as possible. The bright red, super tart ...

My earliest memories of spring involve the distinctive crimson stalks of rhubarb reaching skyward in my grandmother's garden.

This is the time of the year when strawberries and rhubarb are plentiful. When we put the two together with their tartness and sweetness, it makes for a wonderful combination. Though we are able to ...

Americans love their pies, in all seasons -- pumpkin in the fall, rhubarb in the spring, berry in the summer. But while the fresh bright raspberries, blueberries and strawberries of July fairly call ...

Rhubarb is plentiful in and around Seattle, and so the astringent fruit (or vegetable, technically) is popular there, and many delicious recipes have emerged.

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 ...

1. Mix all of the above ingredients, except the water, in a stand mixer using the paddle attachment on medium speed swiftly until the crust appears pea-like. 2. Carefully sprinkle the ice-cold water ...