Topped with a buttery, cinnamon crumble, this easy rhubarb coffee cake is a stellar brunch treat or dessert.
When rhubarb is in season, it just wouldn’t be right to skip out on strawberry rhubarb pie. Check out my twist on this classic American treat!
Sweet, tart and with warm ginger and cinnamon, this baked oatmeal with spring rhubarb is a great breakfast on a cool morning.
Sweet, tangy and vegan! These raspberry rhubarb bars topped with an oat crumble are a delightful summer dessert.
A little sweet and a little tart, this coconut rhubarb tart is the perfect combination of flavors and soft and crunchy textures.
This cast iron chicken with strawberry rhubarb balsamic glaze is the perfect mix of sweet and savory, made with humble ingredients, and perfect for sharing with those you love most.
A refreshing way to enjoy any rhubarb you may have saved. Brighten yourself up in the middle of the week with this enlightening cocktail.
We love strawberry-rhubarb pies and jams, but there’s so much more to this tart-sweet combination than that. These recipes have us falling in love with all things strawberry-rhubarb.
Also known as Russian cream, this tangy panna cotta is made with sour cream and so easy to throw together before a big summer dinner party.
This blushing rhubarb and mint cocktail is perfect for patio sipping on a warm summer night when you have no where else to be.
What a creative and interesting ice cream flavor…ginger and rhubarb! This is definitely on the “recipes to make for summer” list!
When you have a bounty of spring jam, make donuts and fill them with a sweet taste of the season. Check out the recipe for strawberry rhubarb donuts.
A little sweet, a little spicy, this versatile rhubarb chutney is perfect with grilled meats or as an appetizer spread with goat cheese.
Tart and sweet, this ruby-colored treat is an easy-to-make, undeniable stunner.
Topped with whipped cream, this jammy cake is similar to strawberry shortcake but more rustic and tart from buttermilk and rhubarb. Fit for all summer long.
A cookie bar made with homemade rhubarb jam, bright tangerine juice, spices and a dose of brown butter complete with a shortbread crust.
Cooking spring rhubarb in a compote removes some bitterness and creates a complex sauce. With ginger, it makes a perfect parfait or a delicious toast spread.
Throw early spring berries and rhubarb into a simple cobbler or crisp served warm with a scoop of ice cream.
An easy, rustic galette turns elegant when individualizes, filled with sexy strawberries, and topped with a scoop of vanilla ice cream.
Who says breakfast can’t be as beautiful and decadent as dessert? Layers of coconut cream, rhubarb, and nuts alternate for breakfast to-go.
Make your own ice bowls for your next cold dish. They are so easy to form and stunning when filled with bright berry sorbet.
With a dash of chili and cinnamon to warm things up, this chutney is a delicious way to preserve summer’s bounty through the winter.
In this easy Italian dessert, mascarpone is flavored with honey and your favorite liquor, then served with fruit and drizzled with a reduced rhubarb sauce.
This is the liqueur of the summer. Simple to make, it is not too sweet and is great for sipping. Mix into your favorite cocktail.
Totally delicious and of course fluffy, this vibrant soufflé will rise to meet all your expectations. Top with a warm hazelnut crumble.
These are zesty, refreshing, and go down smooth. The mint and rhubarb add great flavor and makes sure these cocktails aren’t too sweet. Cheers.
An Italian-style tart filled with fresh strawberries and an rhubarb-orange jam. Top the bubbling tart with a scoop of vanilla ice cream and you are in business.
Creamy zabaglione custard with whipped cream and tart rhubarb compote, strawberries, and spicy ginger crumble. Trust us, it doesn’t get better than this.
Create a breakfast treat perfect for spring. This toaster pastry is filled with fresh rhubarb and drizzled with a cherry glaze.
This light, springy rhubarb tart is seated upon flaky puff pastry dough. Rhubarb slices bejewel the pastry with a creme fraiche sauce.
Bursting with flavor, this yogurt with a sweet-tart rhubarb blackberry puree is spiked with the Japanese matcha powder. Enjoy as a snack or dessert.
A crisp, buttery shell holds a perfect mix of tart rhubarb with sweet mango that can be topped off with mint, whipped cream, ice cream or simply enjoyed on its own.
This hybrid dessert combines the flaky, buttery crust of a pie and the the crispy, caramelized oat topping of a crumble.
Enjoy a refreshing and cooling raspberry cocktail in these hot summer days.
The plants of Minnesota must be hardy. Rhubarb is a rugged perennial capable of withstanding cold winters. That’s why rhubarb is beloved by Minnesotans.
This pickle goes really well mixed into rice and sambar, smeared on a sandwich with cheese, on the side with eggs or mixed into Asian noodles.
To make this a nerve-soother, add a few ounces of your favorite alcohol. Enjoy!
This is a warm, cozy way to start the day, with a nice contrast from the creamy and mushy oatmeal to crunchy nuts and of course the sweet strawberries.
Enjoy and old fashioned rhubarb pie with custardy filling, courtesy of Carol Egbert.
Indian pickles are very different from western pickles. They combine a complex mix of flavors and spices.
It may not have looked like a rhubarb jam, but it very much tasted like one. Especially when gobbling hot guilty spoonfuls of it from the sticky pan.
The cake itself is mild in flavor and well-structured and thus will happily pair with whatever seasonal bounty you have on hand.
The strawberry-rhubarb puree sweetens a dry prosecco for a balanced sip and the rosemary just gives it a little something extra.
This cake kicks butt. It’s pretty much spring on a dessert plate, and if you are swooning right now, you’d be correct.
A deliciously refreshing rhubarb tea cooler by Joy Zhang.
Ruby Moukli about her journey to like rhubarb, and her go to rhubarb crumble recipe.
As the temperature is rising, you’ll need to reserve one hand for a sweet cup of this homemade ice cream, and the other for a brisk brew.
Rhubarb in a custard filling, makes for springtime perfection from a Vermont kitchen.
Khalilah Ramdene with a salivating new take on a classic flavor pairing.
It is almost impossible to find fresh rhubarb stalks on Italian markets, unless you live in the deepest Northern Italy.
Sarah Kenney about pork-chops, cars and the man she considers the best husband in the world.
After giving it long thought, Sonia Mangla decides that the best way to treat her newly purchased fresh rhubarb is to turn it into crispy phyllo pockets.
Maria Laitinen with a simple but delicious Finnish soup made from rhubarb.
Laura Davis’ new column about Southern food starts out singing the praises of rhubarb.
Sarah Schiffman introduces a few fresh stalks of rhubarb to her friend from Italy. The Mascarpone.
Sarah Kenney sings the praises of the stalky plant commonly known as rhubarb.