Recipe Roundup: Rhubarb
Get it while you can! Rhubarb is a sure sign of spring, but it won’t last long! The red stalks of this veggie may resemble celery, but they have a naturally tart—and we mean tart!—flavor. Its tartness is why it is most often enjoyed cooked with sweeteners, and famously paired with strawberries.
Rhubarb and Almond Tart
Rhubarb season is one of our favorite times of year. This tart is sweet and tangy with a delicate almond crunch.
Rustic Rhubarb Strawberry Galette
Rhubarb has such a short window during the spring that we try to take advantage as much as possible. This rustic galette is a delicious way to enjoy this seasonal treat. If you don’t have time to make your own dough, we’ve got you covered!
Almond Rhubarb Thumbprint Cookies
These cookies have rhubarb in them, which is technically a vegetable, and therefore they’re healthy cookies. PS: any leftover rhubarb jam is perfect on toast!
Strawberry Rhubarb Hand Pies
The buttery crust and the natural sweetness from the strawberries enhance the tart rhubarb so perfectly you might have a hard time just eating one.
Rhubarb Upside Down Cake
This picture perfect cake is a musts for a spring picnic or barbecue.
Spiced Honey-Braised Rhubarb
This spiced rhubarb compote is sweet and spicy and the perfect light dessert.
Strawberry Rhubarb Sorbet
We love the flavor of this sorbet and that it feels light and spring-y. Because we use honey as the sweetener, it does have a very strong honey flavor, so feel free to swap the honey for agave or sugar if desired.
Simple Rhubarb Jam
This simple jam can easily include other flavors by adding or swapping your other favorite fruits. The jam freezes well so you can have rhubarb all year long.
Rhubarb Basil Cocktail
The tart and tangy flavor of the rhubarb is such a treat in any cocktail or drink. This recipe tastes like springtime in a glass.
Rhubarb and Brown Butter Coffee Cake
Studded with pieces of tart rhubarb, this coffee cake is incredibly tender on the inside. It’s topped with a sweet buttery crumble that caramelizes and browns as it bakes, adding a delightfully crispy texture and nutty flavor.
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