Seasonal Glories: Rhubarb, 3 Ways

Curried duck legs with ginger and rhubarb.
By MELISSA CLARK
Published: June 5, 2009

FOR years I had a rule when it came to rhubarb. With a small, overstuffed refrigerator that could never absorb the unwieldy stalks I lugged home from the farmers’ market, I always stewed rhubarb the day I bought it, cooking it down to fit in a quart container. More

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Recipe: Curried Duck Legs With Ginger and Rhubarb (June 10, 2009)
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Recipe: Rhubarb Butterscotch Sauce (June 10, 2009)