1 pound rhubarb, about 3 stalks, in 1/4-inch slices Scant 2 cups sugar 12 unsprayed rose petals 2 teaspoons rose water 1. Do not wash berries, but pick through and remove any funky berries or stems.

Instructions: Place water and roses in a sauce pan. Bring to a gentle simmer for 10 minutes. Add 1¾ cup of sugar to the simmering petals. Stir to dissolve the sugar crystals. Add freshly squeezed ...

Here's some of the recipes from "Rose Petal Jam: Recipes and Stories from a Summer in Poland," by by Beata Zatorska and Simon Target, featured in today's Buffalo News. Included are a twist on deviled ...

WHILE Americans firmly associate roses with Valentine’s Day, for much of the world, particularly the Middle East, they are a year-long pantry staple in the form of rose water, rose syrup, rose jam and ...

Chef Mary Sonnier shared her recipe for these Crepes with Rose Petal Custard and Raspberries. (The NOLA.com/Times-Picayune archive) In 2009, chef Mary Sonnier shared ...

Author Beata Zatorska last year took readers on a virtual tour of Poland in her award-winning memoir/cookbook, “Rose Petal Jam.” On Saturday, Zatorska will visit the Broadway Market to share her food ...

There’s a world-renowned delicacy indulged in by a select few and found in a single location — until now. For nearly four decades, the Mandarin Oriental Hotel in Hong Kong has served guests their ...