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"Rhubarb
Slow-cooked rhubarb takes on a jammy texture
"RHUBARB

Rhubarb Muffins

Sour cream and lemon zest support tart rhubarb in these muffins while vanilla seeds and brown sugar mellow its edge. A crunchy almond streusel plays off the crisp stalks and adds a nutty contrast. Get the recipe for Rhubarb Muffins »
"Celery

Celery and Rhubarb Vacherin

The two stalky vegetables are a surprising but elegant pairing atop crispy-sweet meringue
"Strawberry

Strawberry Rhubarb Hand Pies

Strawberry Rhubarb Hand Pies
"Strawberry

Strawberry Rhubarb Pâte de Fruit

Instead of coating his pâte de fruit with plain sugar, William Werner of San Francisco’s Craftsman and Wolves flavors Demerara sugar with Clément Créole Shrubb, a spiced liqueur made of aged and white Agricole rums and bitter orange peels. It adds a clean, bright flavor to the glittering topping. Get the recipe for Strawberry Rhubarb Pâte de Fruit »

Strawberry Rhubarb Cheesecake

Pastry chef Anna Posey of Chicago’s Publican blackens rhubarb in a wood-fired oven for the cheesecake’s compote topping. A standard oven will also do the trick. Get the recipe for Strawberry Rhubarb Cheesecake »
"Strawberry

Strawberry Rhubarb Yogurt Pops

These refreshing frozen treats come from pastry chef Jen Yee at New York City’s Lafayette. Get the recipe Strawberry Rhubarb Yogurt Pops »
"Rhubarb

Rhubarb Compote

Cooking the rhubarb quickly is the secret to this compote from pastry chef Michael Laiskonis. By peeling the rhubarb before dicing and tossing it into a hot sugar syrup, he minimizes the cook time, preserving the rhubarb’s bright flavor. Get the recipe for Rhubarb Compote »
"Wine-Poached

Wine-Poached Rhubarb and Poppy Seed Crisp

Rhubarb takes the spotlight in this bright, rose-colored crisp, sweetened with strawberries and topped with a crunchy poppy seed crumble topping, from Erin Patinkin and Agatha Kulaga of Brooklyn’s Ovenly. Get the recipe for Wine-Poached Rhubarb and Poppy Seed Crisp »

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