Four jars of rhubarb jam on a white tray lined with checkered cloth.
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.
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.
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.
A whole baked rhubarb-ginger crostata on a piece of parchment paper.
Guy Ambrosino
4 of 5

Rhubarb-Ginger Crostata

Rhubarb-ginger crostata is simply a fancy way to say single crust rhubarb pie. Easy yet elegant in a rustic sorta fashion.
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.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also 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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