An obscenely easy, sweetly tart rhubarb crisp that you simply must experience at least once. (Although we doubt you'll be able to stop at just once.)
Easy Rhubarb Jam2/15
Preserves were never so pretty in pink—or so easy to make—as with this foolproof old-fashioned recipe that relies on just four ingredients and an occasional stir. No prior canning experience required. Swear.
A small-batch jam from the famed Sarabeth's Bakery that takes just half an hour of (barely any) effort. And there's no proper canning required. Simply stash it in the fridge.
Crostata loosely translates from Italian as "the easiest riff on pie you ever did make." Which means you could—and should—toss together this lovely and simple crostata on countless casual occasions during rhubarb's crazy short season.
Stunning and sophisticated, this cocktail relies on rhubarb for tartness, orange for intrigue, sugar for sweetness, and tequila for an afternoon nap.
Our latest and greatest incentive to get out of bed in the morning. Sweet, tangy, pale pink applesauce made with rhubarb is going to rock your bowl of breakfast oats.
A classic spring coupling, this melding of rhubarb and strawberries takes the form of sweet tart pie filling burbling beneath ginger-inflected goodness.
A gorgeous dessert, this almond cake has a rich, buttery flavor and toasted almond topping. Serve with strawberry-rhubarb compote or seasonal fruit.
Dare we say this is better than your mom's rhubarb pie? We dare. This lovely rendition flaunts a lovely custard filling with sweet-tart rhubarb atop an impossibly buttery and flaky crust.
Tart rhubarb collides with sweet blueberries to create some serious summer pie envy among strawberry rhubarb loyalists.
Just like grandma used to make.
Rhubarb vodka. Yep. It's a thing. And you're going to want to make this tipsy spring tonic again and again and again.
Tart rhubarb and sweet peaches collide in this ode to early summer that helps you recall better days even during the doldrums of winter...provided you can make it last that long.
A rhubarb sour made with gin is probably not how your grandma chose to use those sweetly tart spring stalks. Her loss.
This flamboyantly neon concoction pairs tart rhubarb with rich Greek-style yogurt and nutty pistachios. Indulge at breakfast or dessert.