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.
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.
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.
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.
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.
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.
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.
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.