Start by making the jam. In a large sauce pan, add the rhubarb, strawberries, lemon juice and sugar. Cook on medium heat. Once the mixture starts to bubble, reduce heat to medium low. Once the fruit ...

My favorite thing about family gatherings wasn’t my family. I mean, they were all right, as far as that goes. I had a bevy of great-aunts and one great-uncle, Gary, who taught me how to crack my ...

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 ...

Baking is one of the easiest and most pleasurable things to do with high-quality preserves (besides spreading them on toast, of course). Ugly Apple Café owner and chef Laurel Burleson, who has toddler ...

Every summer, I wind up with a bunch of rhubarb and find myself making pie. So much pie. This year, I'm trying to get out of my rhubarb funk, not just in my flavors but also in how I use it, the ...

I've baked and cooked my way through more rhubarb seasons than I'd like to admit. But I can't stop grinning when I think of how many there should be ahead for me to enjoy. You see, I love rhubarb. And ...

Remember when you bought some rhubarb in Tucson and as you checked it out another shopper asked, "Where did you find that red celery?" Well, everybody in Grand Forks knows the difference! Especially ...