Fresh fruits and veggies are one of the greatest parts of summer. To help you celebrate all that is juicy and ripe this season, consider this recipe for rhubarb gooey butter cake bars from Betty ...

Spoon the rhubarb into the tart case. Spread the cream and egg mixture on top. Bake for 25-30 minutes (again on the baking ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

This is Lovina’s daughter Verena writing. I was in the middle of washing dishes when I got in a writing mood. I decided to write a column to help my mom, who is busy preparing for church services.

Add rhubarb and water to stainless steel or granite pot (others will make it bitter). Cook on low, stirring constantly, until reduced to a liquid. Add remaining ingredients and stir until sugar is ...

One of the many special gifts of spring is new-crop rhubarb. Early in the season it is still young and tender, sweet yet slightly tart and so very delicious. There are so many different ways to use ...

It's rhubarb season, and to many Minnesota cooks, there's no sweeter time. Its popularity continues to rise as the tart vegetable pops up in everything from muffins and desserts to cocktails and beer, ...

Living in the Colorado High Country is pure joy. Baking in it isn’t. High altitude makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly ...

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

Make compote, chutney or sauces to serve with roasted meats, on a cheeseboard and more. Of all the engaging scents of spring — delicate citrus flowers, strawberries warmed by the sun, wisteria — ...

OPB’s “Superabundant” explores the stories behind the foods of the Pacific Northwest with videos, articles and this weekly newsletter. To keep you sated between episodes, we’ve brought on food writer ...