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recipes strawberry and rhubarb crumble
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Rhubarb makes a fine stand-in for strawberry in these shortcakes.
Rochelle Bilow
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
One of the first signs of summer is sunbathing in the nude. The other is strawberry-rhubarb pie.
Alex Beggs
Cooking
When life gives you strawberries, cook them.
Carla Lalli Music
techniques
Once you nail this foolproof process, you can make a fruit crumble any time, anywhere.
Andy Baraghani
The best part about any crumble topping is how toasty-crispy it gets—so we're finishing this roasted rhubarb dessert with an extra-crunchy one.
Rochelle Bilow
techniques
Culture
That's what bloggers who made them said about our Rhubarb Shortcakes
Joanna Sciarrino
Cooking
Here's looking at rhubarb.
Alex Beggs
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
Yes, it's time for shortcakes, pies, tarts, crumbles, and jam--but also for salads, crostini, and more. Here's 27 recipes to make you ecstatic
Bon Appétit
techniques
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
Cooking
Get your rhubarb fix, folks
Danielle Walsh
Cooking
I have many big plans for the slim pink-and-green stalks.
Carla Lalli Music
Cooking
Summer fruit has never tasted quite like this.
Ashley Mason
Cooking
You could eat your berries with whipped cream and sugar, or you could try these creamy-crunchy riffs instead.
Bon Appétit
Cooking
In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens.
Diane Chang
Cooking
Fragrant, juicy, and perfectly ripe, strawberries are gloriously in season right now. Yvette Van Boven works them into frothy drinks, tender biscuits, and even a bright summer salad
Bon Appétit
Cooking
Learn how to shop for rhubarb better than anyone else.
Nikita Richardson
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
Cooking
It’s as simple as cinnamon toast, but with a springy twist.
Ali Slagle
test-kitchen
You’re looking at the quintessential June dessert, perfected by the BA Test Kitchen. Here’s how it’s done.
Chris Morocco