Whether you deem it a fruit or a vegetable, no doubt you’ll find rhubarb a welcome sign of spring that adds a desirable zest to a variety of sweet and savory dishes.
Rhubarb, which looks like crimson celery, has a short season, so stock up while you can. Good news–it freezes beautifully
and can be saved to enjoy later in the year. Tart to the taste and most commonly used in pies and other desserts, rhubarb
can also be used as the base for an elegant sauce over meat dishes.
First up is Rhubarb-Apple Pie. Pair fresh sliced rhubarb with sliced Granny Smith apples and add a little cinnamon and sugar for this delicious pie.
View Recipe: Rhubarb-Apple Pie
Risotto becomes a kind of rice pudding in this dish, with a sweet-tart syrup drizzled over the creamy rice.
View Recipe: Ruby Port and Rhubarb Risotto with Sugared Strawberries
Toast the sweetness of spring with this homemade rhubarb liqueur. Flavored with sugar, vodka, Grand Marnier, and, of course
fresh rhubarb, this seasonal drink is perfect served with seltzer or straight up and ice cold.
View Recipe: Rhubarb Liqueur
Refrigerated pie dough makes preparing this tasty dessert a snap. Cornstarch and tapioca ensure a velvety filling by thickening
the fruit juices.
View Recipe: Raspberry-Rhubarb Pie
Perfect to make for a family gathering or summer cookout, this delicious ice cream can also be made nonalcoholic by substituting
cranberry juice cocktail for the wine.
View Recipe: Strawberry-Rhubarb Ice Cream
At only 131 calories per bar, this delightful treat will curb your sweet tooth without sending you running for the gym later.
View Recipe: Rhubarb Custard Bars
A simple jelly-and-mustard glaze coats pork chops that are topped with a sweet-tart chutney. Serve with rice or couscous to
soak up all the sauce.
View Recipe: Grilled Pork Chops with Rhubarb Chutney
Worth the time and effort in the kitchen, this rhubarb pie is as wonderful to look at as it is to eat.
View Recipe: Lattice-Topped Rhubarb Pie
Well-chopped rhubarb offers bursts of tartness in this moist, spicy coffee cake. Serve with brunch, as a sweet snack, or as
a light spring dessert for guests.
View Recipe: Rhubarb-Sour Cream Snack Cake with Walnut Streusel
There’s something so delicious about this rhubarb crumble that you’ll wind up wanting more. Top with a scoop of frozen yogurt
for the perfect sweet-tart dessert.
View Recipe: Honey-Rhubarb Crumble
This compote uses frozen fruit, which is as nutritious as fresh and readily available in winter. The honeyed yogurt offers
a sweet balance for the tangy compote, which can be made ahead and refrigerated for up to one week. While Greek yogurt offers
a thicker base for the topping, plain low-fat yogurt can be substituted, if desired.
View Recipe: Lemon Cornmeal Waffles with Raspberry-Rhubarb Compote
A refreshing frozen dessert, enjoyed by the spoonful, is a satisfying ending to a delicious dinner. Garnish with mint sprigs
and strips of orange rind for a festive display.
View Recipe: Citrusy Rhubarb Sorbet
Soaking the lentils in hot water helps them cook a bit more quickly when they're added to the soup. Because of rhubarb's likeness
to the tangy herb sorrel, this dish plays off classic lentil-sorrel soup.
View Recipe: Rhubarb-Lentil Soup with Crème Fraîche
The sweet, spicy heat from the ginger preserves is balanced by tart rhubarb and wine. The flavor of ginger preserves is close
to that of crystallized ginger. Serve this dish over creamy polenta with steamed baby bok choy.
View Recipe: Seared Duck Breast with Ginger-Rhubarb Sauce