187 rhubarb recipes

Pink marble pudding: rhubarb-raspberry puree layered with vanilla whipped cream in dessert glasses. A vintage parfait-style dessert with a fig cookie thickener.

Rhubarb-raisin chutney with curry spices and coriander seeds simmers into a tangy-sweet condiment perfect for Indian meals, cheese boards, or holiday gift-giving.

Four-fruit pie with rhubarb, apple, blueberries, and raspberries in a double-crust shell. A tart-sweet summer pie that showcases the season's best.

Canned tuna simmered in homemade coconut milk with cinnamon, crushed red chili, garlic, and tart rhubarb for a sweet-spicy-tangy curry served over rice. This unexpected flavor combo is the real surprise here.

Ruffled phyllo tart packed with rhubarb, apricots, and strawberries under shattery, golden layers. A crisp, elegant spring dessert that looks like a bakery showpiece with half the butter.

Slow-simmered kumquat chutney with rhubarb, fresh ginger, raisins, and warm spices. A complex sweet-tart preserve that cans beautifully for gifting.

A soft cake bottom, with a fruit filled middle topped with a tantalizing cinnamon topping. Learning how to make Jello fruit cake that use any fruit you have on hand including summery rhubarb with strawberry gelatin.

Fresh fruit crunch with apples, peaches, or rhubarb layered between buttery oat-cinnamon crumble and a vanilla cornstarch sauce. Baked golden and served warm.

I've always been a fan of combining sweet fruits with savory spices, it sets up a certain flavor balance that just works so well. Mango with chili pepper, peaches and thyme, rhubarb and rosemary. They're all delicious, so can there be any question that blackberries and rosemary would just be a match made in heaven?

Italian tiramisu with whipped mascarpone, cottage cheese and egg yolks, layered over coffee-soaked ladyfingers and dusted with cocoa. Includes a strawberry-rhubarb variation. Make-ahead, no-bake dessert.

German potato pancake (Kartoffelkratzet) made from boiled potatoes grated with eggs, sour cream, and flour, then pan-fried in lard until crisp. Traditionally served with stewed rhubarb.