Top Rated Rhubarb Recipes

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
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 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
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
Baked Strawberry-Rhubarb French Toast
What a classical combination: strawberries and rhubarb. With its tart, cranberry-like flavor, rhubarb pairs well with strawberry in jams, jellies, and pies. Here, strawberry-rhubarb jam is incorporated into an easy-to-make (and bake) breakfast casserole. See all French toast recipes. Click here to see the Mother's Day Brunch in Bed story.
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4
A delicious tart from Wade Murphy, executive head chef at The Lodge at Doonbeg in County Clare, Ireland, that is wonderful to serve in the spring when rhubarb is in season.
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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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3.19403
Sweet Quinoa Salad with Ramp and Rhubarb Dressing
Another salad recipe but I assure you it’s worth it. This salad pairs perfectly with grilled tofu, fish, chicken, and burgers. The ramps in my dressing recipe are only in season for a short time — so be sure to toss them into your basket before they’re out of season in a few weeks. If you go beyond that — you can substitute them with scallions. The ingredients are quite unique; I’m not going to lie. But don’t let that deter you — this dish is a crowd-pleaser and a taste-bud-pleaser, too. It’s a nice array of fresh fruit, quinoa, and veggies atop a delicate bed of Bibb lettuce — which I am loving lately. It’s so dainty and soft… kind of like a big green cloud. If you can’t find Bibb lettuce at your farmers market, I suggest using red leaf lettuce instead. But, search long and hard for the Bibb; it’s worth the drive and the gas money looking for it. This dish is one that I find myself going back for "just one more bite" after I’ve cleaned the table and washed the dishes. Somehow a fork magically gets pulled out of the drawer and I kind of pick out a few pieces and pop them into my mouth. It’s magic, I tell 'ya. Pure magic. Go ahead — watch it happen right in your very own kitchen. You may not be able to put down that fork. See all quinoa recipes.
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2.42857