Rhubarb might be best known for pie, but there’s a lot more you can do with it. Its tart flavor pairs well with sweet fruits ...

1. You need 1 baking sheet that will fit into your freezer (or use 2 small ones). Line with parchment paper. 2. In the bowl of a food processor, pulse the oats briefly to chop them coarsely. 3 ...

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside. In a large bowl or bowl of a stand mixer, whisk together flours, oats, baking powder, sugar and salt.

Chunky strawberry-rhubarb scones. Ingredients 1/2 cup unsweetened apple sauce 1/2 cup tahini 3/4 cup coconut sugar 1/4 cup unsweetened oat milk 1 tsp pure vanilla extract 1 ...

Using a 2 1/4-inch-diameter biscuit cutter, cut out six scones, flouring cutter between each cut. Transfer scones to sheet pan, arranging them about 1 inch apart. Brush tops with some chilled cream.

Rhubarb. It’s one of the plants that is sure to illicit a reaction when those around you hear you say it.Molly Hill, the pastry and baking instructor at CTE academy shares a recipe with us th… ...

This quick-cooking compote is like a super chunky yet saucy jam. Still-crisp pieces are refreshing and bright, not unpleasantly acidic. And you may get green, artichokes-like notes.

When I was growing up, I remember my dad always growing rhubarb in his summer garden, but in a separate area so it could really spread out. My mom would make our favorite custard pie or warm sauce ...

Rhubarb is an ingredient with an identity crisis. If it’s a vegetable, why is it always treated like a fruit? More importantly, what other vegetables can be turned into sweet-tart compote?

A vegetable that often masquerades as a fruit in sweet dishes, rhubarb is a true harbinger of the season, appearing in April and, if we're lucky, lasting until July. You can save some for an off ...

If you want to veer sweeter into scone-land, you can shower the tops with sugar before baking. I prefer tangy bursts of berries in the savory, tender biscuits since they get slathered with rhubarb ...