Rhubarb is a root vegetable that has toxic leaves. But the stalk of rhubarb is often used as a tart contrast to fruit in pies, crisps, and jams.See Popular Rhubarb Recipes
This rhubarb mixture is used as an appetizer in this recipe but you could also serve it over grilled chicken or pork.
The sweet and tart combination of strawberries and rhubarb mesh beautifully in this decadently delicious ice cream topping.
Two rectangle raspberry rhubarb tarts made "speed scratch" with prepared pastry dough, ripe rhubarb, fresh raspberries, fragrant orange zest, and crystallized ginger.
Bubbling with rosy rhubarb and scented with orange, these mini pies are an indulgent treat that makes everyone feel like the guest of honor.
Go ahead and dish out double portions when serving this warm, sweetly tart and buttery crisp because everyone will be wanting seconds!
Weeknight easy! Here's a fresh fruit dessert made with cake mix that you can serve warm.
Rhubarb and strawberries are a favorite combination. For this low-fat treat, cook the timeless duo with a thick orange sauce.
This savory rhubarb sauce recipe is best when rhubarb is at its peak, but it can keep in the freezer for up to three months. Serve it with grilled chicken or fish.
This dessert is called a fool because, well, almost anyone can make it. Just combine the stewed fruit with freshly whipped cream.
Razzle-dazzle your guests with this yummy showstopper dessert!
I'm happy to see that rhubarb has starting popping up at the farmers market, which means rhubarb chutney is on the menu this week. Traditionally rhubarb is cooked with sugar, then used in desserts (strawberry rhubarb pie--yum!), but I also like to add rhubarb to savory dishes, too.
Few desserts signal the arrival of spring quite like a sweet-tart Strawberry-Rhubarb Crisp or pie. When rhubarb starts showing up around town (and, happily, in my garden), I know that the way we've been eating is about to change. Soon we'll have asparagus to roast, baby lettuces to enjoy, and, if we're really lucky, fresh peas to eat.
Crisps are old-fashioned comfort food. I like them best served warm with a generous pour of fresh cream.
Tart rhubarb and sweet strawberries are a time-honored dessert combination. In this home-style buckle, they meet once again in a deliciously red filling.
The rhubarb filling for these tasty treats is baked to a bubbly, golden brown. A ginger icing finishes them off.