Grab those ruby-red stalks from your garden or farmer’s market before they’re gone. Here in Canada, rhubarb season flies by in a blink, giving us just a few precious weeks in late spring to early summer to enjoy this tart, tangy vegetable. I’ve spent the past month testing dozens of rhubarb recipes in my kitchen, and I’m sharing the ones that actually work without fussy techniques or hard-to-find ingredients.
Whether you’ve got a single bunch or an overflowing harvest, you’ll find tested recipes here that you can make tonight. I’m talking about a simple strawberry rhubarb crisp that comes …
