Top Rated Rhubarb Recipes

Rhubarb Berry Tart
A lovely dessert that takes advantage of spring rhubarb (it can also be made year round with frozen rhubarb).
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5

Rhubarb Collins
Aromatic NOLET's Silver Dry Gin and tangy-sweet rhubarb syrup combine to wonderful effect in this cocktail created by William Nazar of New York's Blue Hill at Stone Bars.
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5

You won’t be able to decide whether to eat this baked good for breakfast or dessert, and we say do it for both.
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5

Cherry Rhubarb Martini
Lighten up a strong martini with some gently sweet fruity syrup and maraschino liqueur.This recipe is courtesy of Emily Wells at Gastronomista.
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4.5

Rhubarb Gelato
What is it about iced desserts? Whether you’re 2 years old or 82, it’s hard to resist an ice cream cone. For most of us, I’m sure that frozen treats are some of our earliest, and happiest, food memories. The only catch, as we all know, is that eating ice cream every day is not exactly good for your health. So several years ago I decided to create some recipes that would make this universally cherished dessert a bit less artery-clogging, yet just as luscious. Instead of using the traditional tempered custard of egg yolks, sugar, and cream, I developed a lighter version with no eggs, no cream, and as little sugar as I could possibly use... and I’ve never looked back! Now I have a repertoire of deliciously creamy gelatos that are laden neither with calories nor fat. So dig your spoon into this rhubarb gelato. It’s creamy, light, and packed with intense rhubarb flavors. The best part may just be that you can have seconds without giving it another thought!
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4

Rhubarb are the stalks of thick red leaves. The flavor is known to be tart and has hints of lemon. And with the addition cherries and honey in this pie, you're bound to have a spoonful of sweetness in your mouth. It's recipes like these that allow you eat healtheir desserts. Click here to see the 10 Dessert Recipes for Diabetics (Slideshow)Photo Modified: Flickr/Vancouver Bites! 
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4

Light is a relative term when you’re talking about whipping up 1 ½ cups of heavy cream and embellishing the dessert with a scoop of ice cream. Be that as it may, angel food cake is made with egg whites only and no added fat, so maybe everything balances out. Click here to see 7 Summer Shortcake Recipes
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4

Rhubarb Fool
The fool originated in England in the fifteenth or sixteenth century. It is a simple dessert that combines tart fruit with whipped cream. The British traditionally made this dessert with gooseberries, but in spring rhubarb is the perfect choice, with its bright, tart flavor. A very simple dessert to prepare (we wince to say any fool can make it), this recipe calls for cooking a compote and then folding in whipped cream. It is elegant served with a shortbread cookie, which adds a delicious crispy element. To really doll it up, add a candied rhubarb strip. 
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4

Trifle
Layers of softened sponge fingers, rich mascarpone cream, zingy rhubarb, crunchy biscuits, and freshly made custard are piled on top of each other for a stunning springtime dessert.This recipe is courtesy of Taste.com.
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4

Strawberry Rhubarb Crumble
I know most people feel this way about their grandmothers, but my grandmother made the greatest strawberry rhubarb pie in the world. She would pick the rhubarb (or as she called it in her Rhode Island accent, "rhubahhhhb") from her garden every summer, make the pie crust from scratch, and serve it piping hot out of the oven. Pie crust from scratch can be daunting — and we are often not as adept as our grandmothers — so this cobbler is an easy variation on my grandmother's classic recipe. Click here to see Cozy Winter Meals. 
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3.6

An old-fashioned fruit pie with a pure, 100 percent rhubarb filling. Tart and sweet, the leftovers are great with a dollop of yogurt for breakfast.
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3.333335

Spring is the time for rhubarb here, with its lovely tartness I thought it would be the perfect additive to an olf fashioned lemonade. This Strawberry Rhubarb Lemonade is the perfect sipping drink on a hot day with friends. Ingredients 1 – ¼ cups water 1 – ½ cups chopped rhubarb ¼ cup sugar 1 teaspoon lemon zest 1 sprig fresh mint ⅓ cup freshly squeezed lemon juice ¾ cup sparkling water Instructions In a saucepan, stir together the first 5 ingredients. Bring the mixture to a boil, stirring until the sugar is dissolved. Reduce heat, cover and simmer for 15 minutes. Allow the rhubarb mixture to cool, then strain it through a wire-mesh strainer set over a large pitcher. Press on the solids to extract as much liquid as possible, then discard the solids leftover. Stir in the lemon juice and sparkling water, stir and pour into glasses over ice. Garnish as desired.
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3.166665