A table with four canning jars filled with easy rhubarb jam
Della Chen
1 of 5

Easy Rhubarb Jam

Easy rhubarb jam is exactly that. Easy. Made from just rhubarb, sugar, lemon, water, and a little stirring, it makes simple, pretty, and perfect preserves that taste just like old-fashioned rhubarb jam. No prior canning experience required. Here's how to make it at home.
Recipe
Two glasses of rhubarb sour with lemon slices floating in them
Ashley Rodriguez
2 of 5

Rhubarb Sour

This rhubarb sour, a fresh take on the classic sour cocktail, calls for a delightful rhubarb syrup (which can be used for something like 101 different drinks), lemon juice, gin, and a twist.
Recipe
A square baking dish filled with strawberry rhubarb crumble with balsamic drizzle, with a portion on a plate and a few strawberries on the side.
David Leite
3 of 5

Strawberry Rhubarb Crumble

If anything screams spring and summer, it's the combination of strawberry and rhubarb. Tart, sweet, and gently spiced with ginger, cardamom, and cinnamon, it's just as scrumptious for breakfast as it is for dessert.
Recipe
A white bowl filled with steel cut oats with rhubarb applesauce and chopped pistachios on top.
Nikole Herriott
4 of 5

Steel-Cut Oats With Rhubarb Applesauce

This steel-cut oats with rhubarb applesauce is our latest incentive to get out of bed in the morning. The sweetly tangy and pale pink applesauce made with rhubarb is going to rock your bowl of breakfast.
Recipe
A rhubarb brown sugar pie cut into 7 wedges with one slice missing.
Kristin Teig
5 of 5

Rhubarb Brown Sugar Pie

This rhubarb brown sugar pie marries a sweet-tart rhubarb and brown sugar filling with a tender, flaky butter crust. The result is pie perfection.
Recipe



About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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