Rhubarb

By Food & Wine
Updated March 06, 2018
Eva Kolenko
From an old-fashioned strawberry-rhubarb crisp to lemon poppy cheesecakes with rhubarb, here are delicious rhubarb recipes.
Start Slideshow

1 of 16

Deep-Dish Strawberry-Rhubarb Pie

Tina Rupp
Go to Recipe

Grace Parisi'’s strawberry rhubarb pie recipe is classic and perfectly tart-sweet. The dough can be made with just butter, but swapping in some lard yields an even flakier crust. As for the filling, she has experimented with several thickeners, but cornstarch is her favorite for juicy fruit pies.

Advertisement
Advertisement

2 of 16

Old-Fashioned Strawberry-Rhubarb Crisp

Go to Recipe

Rollie Wesen's secret for making a crisp topping is to sprinkle it lightly over the fruit in a thick, even layer without packing the crumbs together. He is super-generous with the topping because he loves how it complements the tangy filling.

3 of 16

Rhubarb-Cheese Strudel with Vanilla Sauce

Go to Recipe

Strudel is a classic Austrian pastry made by wrapping layers of paper-thin dough around a variety of fillings. This simplified version, made with store-bought phyllo dough, features a cheesecake-like mixture and tangy rhubarb compote. A crème anglaise served alongside makes it extra-decadent.

Advertisement

4 of 16

Poached Rhubarb with Melon Granita

Go to Recipe

“I like to karate-chop diners with something different at the end of the meal,” Michael Solomonov says. He does that with this cool dessert of rose-scented rhubarb and honeydew melon granita topped with creamy lebneh (a soft, yogurt-like fresh cheese) and crunchy candied pistachios.

5 of 16

Lemon, Poppy and Chèvre Cheesecakes with Rhubarb

Go to Recipe

"I am obsessed with the chèvre from Texas's Pure Luck Farm," says Laura Sawicki. "I love how well it pairs with the cooked rhubarb in my cheesecakes."

6 of 16

Early Summer Strawberry-Rhubarb Crumble

Stephanie Meyer
Go to Recipe

This easy, homey dessert from Andrew Zimmern pairs the quintessential early-summer combo of sweet strawberries and tart rhubarb with a nutty, buttery, cookie-like topping.

Advertisement
Advertisement
Advertisement

7 of 16

St. Tropez Rhubarb Club

Go to Recipe

The amaro in this unusual sparkling cocktail gives it a pleasing hint of bitterness.

8 of 16

Spiced Rhubarb Soup with Vanilla Ice Cream

Lucy Schaeffer
Go to Recipe

This silky fruit dessert is delicious on its own or topped with vanilla ice cream. Just be sure to only barely cook the rhubarb, so that it retains its crispness—and plenty of tangy flavor.

9 of 16

Rice Pudding with Poached Rhubarb

Go to Recipe

This vanilla-flecked rice pudding is exceptionally easy and exceptionally delicious, thanks to the tangy rhubarb. Krista Desjarlais gently poaches the stalks in red wine, sugar, lemon juice and cinnamon. Perfect on the pudding, the rhubarb would be equally good with Greek yogurt.

Advertisement
Advertisement
Advertisement

10 of 16

Sautéed Salmon with Rhubarb Marmalade

Go to Recipe

11 of 16

Alsatian Rhubarb Tart

Go to Recipe

This dessert is irresistibly tangy, creamy and frothy.

12 of 16

Bridal Shower

Go to Recipe

This cocktail reminds Mike Ryan of the strawberry-rhubarb pies his mother made every spring. He roasts the rhubarb for the drink's syrup to caramelize the edges of the stalks and to accentuate their subtle, earthy bitterness. The syrup can be mixed with club soda for a pretty, nonalcoholic drink.

Advertisement
Advertisement
Advertisement

13 of 16

DiSpirito's Seared Salmon with Onions and Rhubarb

Go to Recipe

In early summer when it's in season, lean, wild Alaskan Copper River salmon is Rocco DiSpirito's favorite fish. But any wild salmon would be delicious for this complexly flavored main course. Bulb onions—immature onions harvested early in the season—are available in the produce department of some supermarkets and most specialty food stores.

14 of 16

Rhubarb Ketchup

Go to Recipe

15 of 16

Braised Pork Shoulder with Rhubarb and Peas

Go to Recipe
Advertisement
Advertisement
Advertisement

16 of 16

Rhubarb and Candied Ginger Crostata


Eva Kolenko
Go to Recipe

A crostata is the kind of free-form tart that looks best when completely rustic—the more uneven folds of flaky, golden pastry and bubbling fruit juices, the better. This Easter stunner stars fresh rhubarb that’s combined with rhubarb compote and studded with candied ginger. The crust comes together quickly and will hold well during a lazy Easter brunch.

Replay gallery

Share the Gallery

Up Next

By Food & Wine