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Like marbled cheesecake bars, rhubarb-basted roast chicken, and a tangy pink daiquiri.
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Flaky crust, jammy filling, endless sweet-but-tangy flavor.
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This custardy cake requires no mixer and comes together in minutes. Seriously, it’s easy!
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Rhubarb's natural tartness is balanced by the sweetness of the brown sugar and raisins, creating the perfect foil to cut through rich meats.
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Remember the color of the stalks, which can range from pale pink to deep red, will affect the color of the filling. Choose dark-red stalks for a vibrant hue.
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Easy
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Think of your favorite granola packed full of nuts and surrounding a layer of sweet-tart rhubarb jam and you’ve got these bars.
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This simple process works for practically any fruit; gauge how much sugar to use based on the fruit’s sweetness, and try cardamom or ginger in place of cinnamon.
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Easy
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When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.
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"This dough, with its addition of whole wheat flour for a nutty taste and tender texture, is a must in your baking repertoire," says Karen DeMasco.
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Easy
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It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!
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Easy
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Assemble these one at a time so the rhubarb juice doesn’t have time to run wild while you’re finishing them.
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Try a combination of strawberries and rhubarb in this buckle-inspired breakfast cake.
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Baking the crumble topping on its own means it gets supertoasty and crisp.
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In season now, rhubarb isn't just for puckery desserts. Here's how to buy, cook, and store these pink stalks of spring.
Easy
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Honey-sweetened yogurt with dates and rhubarb is perfect for snack time, breakfast, or dessert.
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Quick
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Easy
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Easy
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