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Easier than pie, faster than cake, rhubarb sauce is the best dessert you can make with those sweet-tart stalks. Here's how to go from stalk to sauce in 30 minutes flat.
Rochelle Bilow
Culture
That's what bloggers who made them said about our Rhubarb Shortcakes
Joanna Sciarrino
techniques
Cooking
How to buy, store, and cook with spring's pinkest produce.
Sarah Jampel
Culture
In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens. Every week we choose a dish that several food bloggers made and feature it here with photos and links.
Joanna Sciarrino
Cooking
Rhubarb comes but once a year.
Al Culliton
Cooking
Get your rhubarb fix, folks
Danielle Walsh
Cooking
And you don’t need any fancy equipment.
Emily Schultz
Culture
And more from Alex Beggs’s weekly roundup inside the BA offices.
Alex Beggs
Culture
Make a rhubarb daiquiri or three!
Alex Beggs
Cooking
Rhubarb is a sure sign of spring. Here's how to buy, cook, and store it.
Bon Appétit
Cooking
Learn how to shop for rhubarb better than anyone else.
Nikita Richardson
techniques
Make a rhubarb galette. It's spring. It's practically a requirement.
Mallory Stuchin
Cooking
In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens.
Diane Chang
Cooking
Here's looking at rhubarb.
Alex Beggs
techniques
Rhubarb-Almond Cake is an easy and elegant springtime dessert. Learn how to make it in this video.
Rochelle Bilow
techniques
Ian Knauer writes about life on his farm. This week, he plants rhubarb and shares his Rhubarb Compote recipe.
Ian Knauer
Cooking
I'll gladly turn my apartment into a sauna for this recipe.
Emma Wartzman
Cooking
She's a savory stunner
Christian Reynoso
Rhubarb makes a fine stand-in for strawberry in these shortcakes.
Rochelle Bilow
Cooking
One of the first signs of summer is sunbathing in the nude. The other is strawberry-rhubarb pie.
Alex Beggs
Cooking
I have many big plans for the slim pink-and-green stalks.
Carla Lalli Music
techniques
Pastry chef Karen DeMasco--the brilliant mind behind some of NYC's best desserts--says this dough "is a must in your baking repertoire."
Guest
Cooking
When it comes to rhubarb, there's no reason to stop at pie. Here are sweet and savory ways to use one of spring's tastiest signifiers
Bon Appétit