Our 23 Best Rhubarb Recipes

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.

Choose deep red stalks of rhubarb for the most vibrant color atop this springtime dessert. The poached rhubarb syrup slowly soaks into the sponge, lightly glazing the top while adding delicious moisture to the cake below.

This Old-Fashioned Strawberry-Rhubarb Crisp has a generous crumbly oat topping to complement the tangy filling. The recipe is best served warm with ice cream.

This sangria from chef Albert Di Meglio gets a subtly smoky kick from strawberries that are grilled until perfectly caramelized. Feel free to use this recipe as a template: Pair grilled peaches with fresh basil or grilled watermelon with sliced cucumber and mint.

F&W Culinary Director-at-Large Justin Chapple loves leg of lamb, but it can be a commitment to make a whole one. Here, he opts to roast a petite leg, which is the shank end with the hip bone removed. He serves the lamb with a bright pickled rhubarb salsa.

This streusel-topped rhubarb coffee cake is a standout celebration of spring. With a tender, springy crumb, the cake is the perfect match for the rosy, tart rhubarb on top. The addition of buttermilk lends tanginess and richness to the cake batter, while the rhubarb is marinated in sugar before baking, softening the fibrous stalks to result in a deliciously jammy texture.

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.

The amaro in this sparkling cocktail gives it a pleasing hint of bitterness. Strips of rhubarb stalk serve dual purposes both as garnish and a stirrer.

This slightly sweet mostarda gets plenty of gentle heat and acid from dry mustard, mustard seeds, and red wine vinegar, while rhubarb brings its signature tartness and bright color. Dried black currants plump up as they absorb the liquid, providing a juicy bite. Serve leftovers with roast duck, chicken, or turkey.

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.

This deceptively simple recipe calls for ginger, allspice, and vanilla bean to flavor the rhubarb marmalade. After a quick sauté of the salmon, bright pea shoots garnish each plate.

This irresistibly tangy, creamy, and frothy recipe calls for blind baking the tart shell before adding sliced and sugar-coated rhubarb pieces. The top of the tart gets crowned with lightly sweetened, fluffy, and glossy meringue before a final blast in the oven.

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, non-alcoholic drink.

In early summer when it's in season, lean, wild Alaskan Copper River salmon is chef Rocco DiSpirito's favorite fish. But any wild salmon would be delicious for this complexly flavored main course, which includes sherry-cooked rhubarb as a side dish.

Tender pieces of tart rhubarb balance perfectly with the brown-sugar topping of this vanilla- and orange-scented cake. Baking the cake in a cast-iron skillet helps the rhubarb caramelize, creating an unfussy but beautiful topping. To make the cake shine even more, serve it with softly whipped cream or a scoop of vanilla ice cream.

Juicy strawberries and tart rhubarb stud the golden brown top of this simple skillet cake. The mix of all-purpose flour and fine cornmeal gives this dessert a pound-cake-like density, while goat cheese and buttermilk keep the crumb nicely tender and moist. A dollop of rosemary-infused whipped cream ties the sweet and savory flavors together.

This tender, lemon-scented almond cake is topped with roasted rhubarb, but is equally delicious with any kind of fresh or roasted fruit, like roasted strawberries, fresh orange segments, or roasted plums. Since the cake doesn't contain any gluten or wheat flour, it's ideal for those who'd like to avoid gluten, and it's especially versatile for Passover since it's also dairy-free.

Chaat is no single dish or recipe; it encompasses a range of snacks with a riot of textures and flavors. Here, tart rhubarb plays off the sweetness of strawberries; puffed chickpea cereal (boondi) delivers that essential crunch.

Recipe developer Jasmine Smith likes to pair rhubarb with a classic partner, strawberries, to bring a brightening acidity to this luscious jam. Strawberries' natural sugars and pectin also help the jam set after boiling. Choose crisp, thin stalks of young rhubarb that are firm, not wilting or woody, for the best flavor and texture.

"Baked ricotta may be my favorite dessert—it's light, not too sweet, easy to make, and, most importantly, it's downright delicious," cookbook author and F&W Cooks contributor Molly Stevens says. "And if that's not enough, the thin, pudding-like cake tastes even better when you bake it ahead of time. It also provides an ideal platform for seasonal produce (like the rhubarb here), so you can make it all year round and never grow tired of it."

"My platonic-ideal pavlova is the size of a Barbie hot tub, still gooey at the center, and filled with tart cooked fruit, preferably rhubarb," cookbook author Amy Thielen says. "I lay out the rhubarb in long bias-cut spears and bake them uncovered in a reduced wine syrup, ever so gently, until the rhubarb constricts in its own sugary juices—softening but never losing its shape or its spine-tingling tartness."

"Spring rhubarb is wonderfully pink and tender, so you can dispense with the poaching step and put it straight into a pastry case (shell) with a little brown sugar before putting it in the oven," Aaron Bertelsen says. "The sugar caramelizes to give an almost toffeelike flavor. Make it the day before so that the flavors have a chance to soak into the pastry, or eat it immediately. Either way, it goes well with cream, custard or ice-cream."

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 stunner stars fresh rhubarb that's combined with rhubarb compote and studded with candied ginger.