Loads of rhubarb make this fruity cake a teatime treat. If using frozen rhubarb, don't thaw it first.
This rosy syrup is a great way to enjoy fresh rhubarb in the spring, but it's also delish when made with frozen rhubarb year-round. Use the syrup as the base for a Rhubarb Mint Fizz or mix it with club soda or your favourite sparkling water for a refreshing mocktail.
The cool springs and summers of the Yukon result in an abundance of rhubarb. Combined with wild fireweed honey, rhubarb shines in this comfort-dessert classic. Frozen rhubarb also works well; run it under cold water to thaw completely, and drain well before using.
Rhubarb is a subtle background flavour in this grapefruit marmalade. Using forced rhubarb (available in late January through March) gives this spread its pink hue.
This springtime twist on classic date squares features a tangy-sweet pink rhubarb filling. Look for fresh stalks of rhubarb that are firm and have the most vibrant colour, but discard the inedible leaves before cooking. If fresh rhubarb is unavailable, measure the same amount of frozen rhubarb, then thaw and drain.
This traditional English dessert, made with stewed fruit and whipped cream, tastes decadent but has a lovely light texture. For a quick treat, cook the rhubarb the day before, then simply whip the cream and assemble before serving. If fresh rhubarb isn't available, you can substitute the same amount of thawed frozen rhubarb—just thoroughly pat it dry.
This gentle cooking method lets the tender chunks of rhubarb keep their shape.
A sweetened cream cheese swirl ties the unexpectedly delicious combination of chocolate and rhubarb together in these soft, chewy brownies. Substitute with thawed frozen rhubarb, if that's what you have on hand!
Spring rhubarb, raspberries, granola and yogurt make an appealing presentation.
