When harvesting garden rhubarb, choose tender, young shoots, discard the rhubarb leaves—which are toxic—and peel any large, tough stems as you would with celery. Commercially grown rhubarb doesn't need peeling; buy only firm, crisp stalks, and store them in the refrigerator.
See the recipe for Shaker Rhubarb Pie ».
Christopher Hirsheimer
From old-fashioned pie to cobbler, crumbles, and jam, tangy rhubarb desserts are the essence of spring.
Rhubarb Strawberry Pie
Home baker Louise Piper won a 1997 blue ribbon at the Iowa State Fair with this pie. The recipe appeared in Leah Eskin’s “State Fair” (July/August 1998).
When harvesting garden rhubarb, choose tender, young shoots, discard the rhubarb leaves—which are toxic—and peel any large, tough stems as you would with celery. Commercially grown rhubarb doesn’t need peeling; buy only firm, crisp stalks, and store them in the refrigerator. See the recipe for Shaker Rhubarb Pie »
Stewed Rhubarb
Take your rhubarb out of the pie for once, and stew it with ricotta. Trust us.
Rhubarb-Strawberry Jam
Rhubarb, a reddish pink vegetable that grows in celery-like stalks and is harvested through the late summer, has a pleasing tartness, so it pairs well with sweet strawberries in a jam.
Rhubarb and Berry Compote
The sweetness of berries plays off tart rhubarb in this lightly-spiced compote, which is great over Greek yogurt.
