Rhubarb is the intensely tart spring vegetable that the food world can't get enough of. Like ramps, the arrival of rhubarb is a heavily anticipated and exciting marker of the season. Although the leaves should not be eaten, the stalks have a unique flavor that makes for one of the best pie recipes. But true rhubarb fans know that rhubarb is so much more versatile than just a pie filling. Here are our favorite rhubarb recipes,from airy rhubarb mousse to sweet rhubarb-strawberry jam and wine-poached rhubarb and poppy seed crisp.
Rhubarb Jam
For an easy, splatter-free jam, make it in the oven. This version adds floral flavors to sweet-tart rhubarb with vanilla bean and rosewater (we recommend Carlo for its fresh flavor). If you don't care for rosewater, omit it; the vanilla will still bring plenty of fragrance. Get the recipe for Rhubarb Jam »
Rhubarb Muffins
Sour cream and lemon zest support tart rhubarb in these muffins while vanilla seeds and brown sugar mellow its edge. A crunchy almond streusel plays off the crisp stalks and adds a nutty contrast. Get the recipe for Rhubarb Muffins »
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Celery and Rhubarb Vacherin
This pastel-hued dessert, from Kristen Murray of Portland, Oregon's Måurice, consists of a simple sponge cake layered with stewed rhubarb, celery semifreddo and sorbet, and crisp meringues, all surrounded by sugary rhubarb soup. Get the recipe for Celery and Rhubarb Vacherin »
Angelica, the herb used as a main flavoring component of Chartreuse, adds a distinct anise aroma and flavor to this sweet-and-tart rhubarb jam. Get the recipe for Rhubarb and Angelica Jam »
Rhubarb Compote
Cooking the rhubarb quickly is the secret to this compote from pastry chef Michael Laiskonis. By peeling the rhubarb before dicing and tossing it into a hot sugar syrup, he minimizes the cook time, preserving the rhubarb's bright flavor. Get the recipe for Rhubarb Compote »
