18 Rhubarb Recipes To Love Beyond Rhubarb PieWe all know classic rhubarb pie, but the spring darling can also be used in jams, mousses, and so much more
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 »
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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Subscribe Now and Save 72%
Limited time offer. Saveur for iPad included. Gift subscriptions available.
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 »
