This is a mild flavored sauce that beautifully compliments grilled chicken or pork. 1/2 tablespoon canola oil 1 small onion, finely diced 2 cups rhubarb, diced 1 tablespoon water 1/4 cup ketchup 1/4 ...

In a small saucepan simmer the rhubarb with the water until the rhubarb is very soft. In a medium pot saute the onions in the oil until soft, but not brown. Add the garlic and cook another minute. Add ...

In a large nonreactive saucepan heat the oil over medium heat. Add the onion and the garlic, and sauté until they are glassy but not brown (4 to 5 minutes). Add the rhubarb and the water. Cook, ...

In this pork tenderloin recipe, rhubarb cooks with ketchup and cider vinegar to make a tangy, healthy barbecue sauce. If you’re lucky enough to have a lot of rhubarb, make a double or even a triple ...

AS A SELF-APPOINTED lemonade expert, I lament a fundamental part of American bottled lemonades: Most are made with lemon concentrate. A local brand, Renton-based Paunchy Elephant, is at the top of my ...

Rhubarb can be a curious thing. While many are ostensibly aware of it, this peculiar produce is certainly neither the most common nor the most popular ingredient. Looking a bit like celery’s crimson ...

Grilling season is off and running. How do you grill the same summer foods —chicken, steak, burgers, veggies, seafood — and give them new flavors and a depth of taste? The answer is not fancy ...

Rhubarb is easily misunderstood. Its stalks are a thing to be celebrated while the leaves are a poison to avoid. It's often treated like a fruit to be baked into dessert when in reality it's a ...

Sure, rhubarb makes a great dessert when paired with sugar in a pie or cake. But this tart spring vegetable can also lend its flavor to foods from barbecue to beverages. Here are a few ideas on how to ...

Rhubarb has survived more than 5,000 years, but our Rhubarb Festival only 15 thanks to the new coronavirus. So sad. Maybe it will be back next year — we can only hope. According to legend and history, ...

This is a nice change of pace from the usual smoky and/or sweet barbecue sauces. The rhubarb gives it thickness and a fruity flavor. The amounts below are suggestions only. Add more honey if you like ...