Rhubarb stalks are best when cooked and combined with sugar to use in desserts (the leaves are toxic).
This salad is a play on the celery and carrot sticks commonly served with Buffalo wings. Shaving the vegetables with a peeler and adding rhubarb to the vinaigrette elevate the crunchy combination to an elegant side dish. ...read more
The long maceration time of this tangy-sweet relish softens both the flavor and the texture of raw rhubarb. Serve with cheese quesadillas or a stew, such as our Spring Vegetable Stew with Soft Polenta. ...read more
Shrubs are drinks that date back to Colonial days when they were made with sweetened vinegar fruit syrups blended with rum or brandy. Nowadays, a shrub typically consists of the syrup stirred into a glass of flat or sparkling ice water. ...read more
You can prepare the crust and rhubarb filling a day before you plan to serve this tart. Simply wrap the baked crust in foil, and place the rhubarb filling in a sealed container in the refrigerator. ...read more
Rhubarb’s fruity flavor complements the Indian spices, sweet raisins, and velvety spinach in this dish. For a more complete dinner, serve over a cooked whole grain, such as quinoa or brown rice. ...read more
The components for this easy, elegant dessert can be made ahead of time and assembled just before serving. The roasted rhubarb will keep up to 1 week in the fridge. ...read more
This quick technique of cooking rhubarb in a dry skillet keeps the pieces firm and intact. The cooked rhubarb also makes a nice topping for morning toast. ...read more
Rhubarb is one of the first produce items to ripen in spring, making it a much sought-after commodity in Irish farmhouse kitchens. The crumble recipe works well with other fruits as well—just eliminate the cornstarch when you try it with peaches, plums or apples. ...read more
Foolishly simple to make, this old-fashioned English dessert marries a fruit purée with whipped cream. To cut down on calories, we folded drained vanilla yogurt into a small amount of real whipped cream. ...read more
Layers of a fast fruit compote and coconut whipped cream make this traditional Irish dessert a fantastic warm weather finale when you want something light. The longer the coconut-cashew cream is left to chill, the thicker it gets, so make it a day or two ahead, if possible. ...read more
These tangy-sweet squares will keep, covered, in the fridge up to 4 days. ...read more
Juicy rhubarb and fragrant peaches soak deliciously into tender buttermilk biscuits, making this an ideal summertime treat. ...read more
Bob Swanson, from my hometown of Appleton, Wisconsin, baked wonderful pies. I have adjusted his original recipe to reduce the fat content. ...read more
Choose the reddest rhubarb stalks you can find for this fool. Be sure to chill a mixing bowl before whipping the cream in it. ...read more
Warm-weather puddings make excellent desserts because they do not require baking. This particular dessert is ideal after a barbecue meal. ...read more
Chunks of rhubarb accent this moist, tender cake. Sprinkle cinnamon and sugar over the batter before baking to create a crisp top. ...read more
The brilliant magenta of this soup will make you swoon. Serve as an appetite-awakening first course or for a lovely light lunch, accompanied by an assortment of rye crackers and a crisp green salad. Look for lebni, or kefir cheese, at a Middle Eastern market. ...read more
These tender waffles need time to set in the waffle iron before you lift the lid to check on them. Let patience rule, because peeking too soon will tear the waffle and make it difficult to remove. The sauce can be prepared ahead of time and stored, covered, in the refrigerator ...read more
If you do not want to process the jam in a boiling-water bath, simply store it in the refrigerator for up to 2 months. ...read more
The apple uses two ingredients that are indispensable when making vegan desserts: agar-agar and kudzu. Agar-agar is a sea vegetable used as a gelling agent. Kudzu is a starch similar to arrowroot, which is used as a thickener for sauces and gravies. Combining the agar and kudzu ...read more