This recipe calls for tossing the vivid pink stalks with orange juice, candied ginger, and pecan-oat crumble before serving.
Uncertain about what to do with that load of rhubarb stalks from the market? After steeping them in a tart simple syrup, mix yourself some pink spritzers.
This crumb pie recipe highlights the sweet-sour combination with a crumbly cinnamon topping, a lightly sweetened fruit filling, and a flaky buttery crust.
Simple toast tastes great with this tart rhubarb sauce, but when you spread it over cheesecake, you have a winning dessert.
For the most delicious springtime supper of the rhubarb season, brush the juices from rhubarb stewed with ginger, honey, and orange juice over a butterflied chicken before firing up the grill.
A tablespoon of bright, tart rhubarb compote, a hefty spread of clotted cream, and a sticky honey glaze give this classic scone a little makeover.
This pink tart with rhubarb topping is gluten-free, dairy-free, and gorgeous. The tangy taste of the rhubarb topping complements the creamy coconut custard well.
Earthy-sweet beets and tart rhubarb go together like chalk and this soup is a suitable ode to their marriage.
Make a tart jam with fresh rhubarb and put it into pockets of flaky pastry. Cool them before taking them on a picnic, or serve them warm with a similarly tart buttermilk-lemon granita.