Hot and sour rhubarb pork and noodles

Tangy rhubarb is used to make a hot and sour sauce for a delicious Asian-inspired pork and noodle dish that is bursting with flavor.

Rhubarb oatmeal bars

Sweet, tangy, and slightly spiced rhubarb filling is sandwiched between two layers of a buttery oat crumb mixture for a delicious and seasonal treat!

Rhubarb custard shortbread bars

Rhubarb custard filling is put on a shortbread crust and topped with a vanilla cream for a delicious spring and summer time dessert full of texture and flavor.

Old-fashioned magic rhubarb pudding cake

This old-fashioned magic rhubarb pudding cake is a special treat to enjoy during rhubarb season. A crackled sugar top with a moist cake and a bottom layer of rhubarb in a pudding is sure to be a family favorite. 

Rhubarb lemonade

Rhubarb lemonade is a sweet, tart, refreshing drink for a hot day! It's lovely for sipping outside on the patio on a summer day or evening or having with an outdoor meal.

Rhubarb oatmeal bread

A light and crumbly oatmeal quick bread full of rhubarb chunks is lovely for breakfast, brunches, or a mid-morning snack with coffee or tea.

Rhubarb applesauce (no sugar added)

Tart and tangy rhubarb pairs beautifully with sweet apples in a smooth and delicious applesauce. This recipe contains no added sugar, but instead utilizes sweeter apples to off-set the rhubarb.

Small batch rhubarb jam

Thick, sweet, and full of that sour-tangy rhubarb flavor, this simple rhubarb jam requires only rhubarb, sugar, and water. It's a delicious jam for sandwiches, biscuits, crackers, and more.

Chocolate chip rhubarb brownies

Chewy, moist, and fudgy brownies with a surprise burst of tart rhubarb in each bite! These are a unique brownie for the rhubarb fans.

Whole wheat cardamom rhubarb scones

Nutty whole wheat, tangy rhubarb, and a hing of cardamom all come together in these delicious scones. Scones and coffee are a perfect match and these whole wheat cardamom rhubarb scones are a lovely treat for spring.

Old-fashioned rhubarb crumble

This dessert combines humble, tart rhubarb with sugar, a little bit of spice, and a delicious buttery crumb topping for a classic old-fashioned family favorite.

Rhubarb sour cream bread

 

Sour rhubarb and tangy sour cream are combined in this quick bread that is lightly spiced with a bit of ground ginger for a delicious springtime or early summer snack! 

Beyond strawberry rhubarb pie: A rhubarb recipe round-up

 

 

Rhubarb season is here and there are so many ways to enjoy this tart seasonal vegetable. Strawberry rhubarb pie is the most popular, but there are so many other ways to use it.

Strawberry-rhubarb crisp tart

Strawberries and rhubarb some together in a tart with an crumbly crisp topping. 

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

I found some rhubarb at the farmers' market this past weekend and it inspired me to make a dessert. It's a tart/crisp/pie combination that I modeled from this apple crisp pie. 

This tart was a lovely early summer treat that combined two of my favorites - strawberry + rhubarb - making it burst with sweet-tart freshness. Topped with vanilla ice cream while still a touch warm from the oven, it makes a perfect ending to any meal.

Rhubarb pie

Rhubarb season is here and we are lucky to have access to a lot of it through our family's gardens. 

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

I wanted to make a plain old-fashioned rhubarb pie. Not one with strawberries - just rhubarb. I do like the strawberry-rhubarb combination, but strawberries aren't ready yet around here.  

I was pretty generous on the sugar in this one, but if you are used to very sweet desserts, you may want to increase it another 1/4 cup or so. It will also depend on how pungent your rhubarb is. Ours was on the sour side.... my first bite made me regret not adding more sugar, but my second and third did not. I thought it was quite perfect and really made the rhubarb flavor itself shine, rather than try to cover it with sweetness. 

Plus, it allowed me to add a small scoop of vanilla ice cream without having a sugar overload and it brought the whole dish to a perfect level of sweetness for me. My rhubarb was also very juicy and fresh, so the pie was a bit on the runny side, but that's OK with me.

Rhubarb bars

Everyone is familiar with lemon bars and maybe even lime bars, but I wanted to use rhubarb to achieve the same dessert. The rhubarb is tart and tangy and I thought it would be a great replacement in this dessert. The only problem was that rhubarb is thicker than lemon or lime juice, so I needed to make sure that the ratio of ingredients would allow the filling to set. I looked all over the net to see if someone had done this already, and I found only one recipe the Quinces and the Pea. 

When I made my bars, they did not turn out a lovely light pink color, as you can see. I think this is a combination of two things: 1) my rhubarb was not super pink in color; and 2) the pastured eggs I had had very orange yolks. Regardless of the color though, the rhubarb flavor shines through and they were really good. I brought these to a picnic and everyone enjoyed them. I slightly modified the original recipe to the one below. I cut down the amount of sugar, and still thought they were a touch on the sweet side. Everyone else seemed to think they were the right amount of sweetness. Give these bars a try before rhubarb season is over.