Rice pudding gets a flavour-bursting upgrade with our bright apple-rhubarb compote.
Switching up the way we cook rhubarb, the tangy springtime fruit, can make us fall in love with it all over again.
Rhubarb cooked in a double boiler stays more intact than when it's stewed, plus it looks pretty beside the fresh strawberries.
See the world through rose-coloured glasses with this pink gin-spiked sipper. It's sure to become your go-to cocktail of the season. The rhubarb syrup yields enough for about six servings.
These super-moist little cakes are best served warm. If some of the rhubarb sticks to the pan, just scoop it out and onto the cakes.
This fresh-tasting dessert is made with a tart rhubarb sauce that offsets the sweetness of the fresh strawberries and zippy citrus custard. Use a bar zester to create beautiful orange zest curls for the garnish.
This light and airy cake is the perfect end to any summertime meal, especially with the divine combo of strawberries and rhubarb.
Toasted buttery croissants take this modest bread-based dessert to new heights. Use day-old croissants for the best results; you'll need six to eight in total. Layering the croissants and the rhubarb gives you a bit of everything in each bite. You can also substitute the same amount of thawed frozen rhubarb for the fresh—just thoroughly pat it dry.
Sweet and tangy, this pie can convert any rhubarb naysayer with its vibrant and fresh appeal. Topping the fruit mixture with butter adds richness and also slightly thickens the filling.
