The highest praise for fruit isn’t simply calling it sweet. The best fruit tastes complex, sometimes sour or bitter or both, maybe with hints of flowers or grass or almonds. And it evolves as the ...

CHICOPEE, Mass. (Mass Appeal) – It’s rhubarb season! Here to show us how to make Charred Rhubarb Compote and Rhubarb Salad with Goat Cheese is Cathie Cappa, Owner of Auntie Cathie’s Kitchen in West ...

Celebrate spring with this simple, sweet-tart dessert. Alice Waters is an icon of California cuisine who revolutionized the concept of farm-to-table cooking in America with her restaurant Chez Panisse ...

When I was little, my grandmother would make this tart rhubarb (no strawberries) compote and give it to me as a treat with ice cream. I believe she canned it, and she’d leave the excess in a bowl in ...

When it comes to jam, there are rules. According to the FDA’s legal designation, jam can only come from one type of fruit, whereas compotes and conserves can be made with additional fruits (often ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Strawberries and rhubarb make a perfect spring pairing. The combination enhances their respective flavors; strawberries taste more interesting and rhubarb far less harsh and acerbic. Here, I’ve used ...

Grated ginger, orange juices, and vanilla combine flavors in this spring Rhubarb Compote. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog). To a medium pot, set over medium-low heat, add the ...