This simple quick pickle recipe is made by soaking rhubarb in a hot brine made from red wine vinegar, water, light brown sugar, and salt and infused with fresh lemongrass, ginger, and spices.
'rhubarb' on Serious Eats
This rhubarb and vanilla-laced cocktail gets an unexpected twist from pisco and rich Scottish Ale.
In its original form, rote grütze is a simple pudding made with red fruits, thickened with starch, and served with milk or cream. In this wildly re-imagined version, a red fruit puree is layered on top of a toasted coconut pudding, then topped with an aerated cultured coconut cream. While the number of components may make it seem like a restaurant dessert, each step is easy and the indulgence is worth the effort.
Pork shoulder is beloved for good reason: it's cheap, forgiving, and it can feed an army. Those reasons alone make it a winner of a cut in my book. It's also barbecue spice-ready, too, as you'll see here. And when that version is paired with a homemade, garden-fresh condiment, it comes mighty close to being my personal version of heaven on earth.
This refreshing non-alcoholic pitcher drink takes spicy ginger beer and pairs it with a tangy rhubarb syrup and plenty of fresh lime. It's a great option for a brunch crowd.
What better way to celebrate the change of seasons than with the sweet-and-tart combination of berries and rhubarb? This old standby contains just fruit, sugar, and a little something to thicken it up, all wrapped up in a whole wheat crust.
This rosy jam captures all the joy of springtime into what may be the most perfect preserve of the year. This is a low-sugar jam with a loose texture. It's especially nice swirled into plain yogurt or spread over fresh goat cheese on toast.
These pleasingly sandy rounds of shortbread are served alongside poached rhubarb and macerated strawberries for a bright and sunny hit of springtime that pair well with the buttery cookies.
Bursting with bright lemon filling poking out of their blowholes, these little bombs from Glazed, Filled, Sugared, & Dipped come with accessories like sweet rhubarb chutney and crunchy, nutty pistachio florentines to crowd a dessert plate.
Tart roasted rhubarb compote is a lovely alternative to pure maple syrup. Whole wheat flour with a little roughly ground oats thrown in make fluffy, tasty pancakes.
Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice. The flavors are big and bold, so it would work best with straightforward baked goods that won't compete.
Home Made Summer's rhubarb pie takes cinnamon and nutmeg-spiced rhubarb with orange zest and almond paste and envelops it in a pie crust. Bake until delicious.
Tart rhubarb and sweet, red strawberries are the perfect foil for fresh basil in this pretty spring cocktail.
This kuchen combines a rich yeast cake with a spring-inspired fresh strawberry rhubarb puree and yes, plenty of spiced crumbs on top.
This is one of those deceptively simple recipes, passed down through friends of friends, that everyone adores. Once chilled, the juice is brisk and refreshing, with just a touch of sweetness.
Crepes are livened up with a compote of tart rhubarb and sweet blackberries. Add a scoop of vanilla ice cream to turn this breakfast into an easy dessert.
A gluten-free pie crust filled with rhubarb that can easily be made 100% vegan.
Pavlovas are classically served with sour passion fruit or kiwi to offset the sweetness of meringue. Here, pretty pink rhubarb with tart, buttery lime curd makes an excellent substitution and a colorful spring dessert.
In this no-alcohol libation, the rhubarb shrub mimics the flavor and intensity that alcohol would bring to a gimlet.
With pear brandy, orange liqueur, and rhubarb shrub, this drink keeps the spirit of the Sidecar with three bold flavors.