Top Rated Rhubarb Recipes

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 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
Rhubarb pie
This pretty homemade pie is perfectly sweet and tangy. It lets the natural flavor of fresh rhubarb shine through without any distractions.Make this pie using store bought pie dough or simply use this recipe and make your own perfect pie crust.This recipe is courtesy of Little Sweet Baker.
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4.666665
Rhubarb Creams
Rhubarb is an iconic spring ingredient. Susan from The Kiwi Cook uses rhubarb in this delicious rhubarb cream recipe that balances the tart flavors of rhubarb and lemon with sweetened cream and powdered sugar. The result is a thick, creamy, baby-pink dessert that tastes as good as it looks.
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4.5
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
Bluefish with Beets and Rhubarb
Bluefish is a favorite in our house. It combines full flavor with more delicacy than it is given credit for, and it is fished in our Long Island waters. Jackie and I had our first of 2018 on the eve of the summer solstice, at a moment when our local farmers’ market also yielded abundant beets and no-longer-quite-so-abundant rhubarb. Since tart or sweet-tart accompaniments are a fine thing with tolerably fatty fishes, I wondered whether the sweetness of the beets and the tartness of the rhubarb would do the job without the use of sugar or vinegar/citrus.I wondered too whether I’d be able to attain the texture I was imagining: rhubarb that hadn’t collapsed into a mush, and beets that retained some crunch but were tender enough to make a nice mouthful with the juicy fish. Of the latter I was confident: Years ago I learned that cut-up beets can be sautéed without prior roasting or steaming, and since then I’ve repeatedly used them, jazzed up with vinegar, alongside fish. The open question was the 3/8-inch dice of rhubarb, and a test run in a greased frying pan yielded the pleasantly surprising outcome that just over a minute on the fire would give me the crunchy but cooked rhubarb I was looking for.A few other ingredients would be needed to round out the flavor: dill because of its Eastern European association with beets; mint as an herb that is marvelous with stronger-flavored fish; and fresh ginger for its own flavor and for heat to balance the sweetness and tartness. It worked as well as I’d hoped, and, although it was devised for fish, the beet-rhubarb mixture would be delicious with grilled or roasted chicken too.The sauce/accompaniment should be prepared just before you cook the fish: if it sits around, the rhubarb will turn mushy in texture, though the flavor will be fine. 
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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
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
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
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
Strawberry Rhubarb Hand Pies
This recipe from The SeaShack at The Standard High Line in New York City is reminiscent of McDonald’s apple pies but even more delicious — and you can make them at home!Recipe courtesy of The SeaShack at The Standard Highline
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3.4