Rhubarb

Add a shock of pink to this season’s agenda with our best rhubarb desserts, salads, sides, and more.

Sweet and creamy meets crunchy and tart.

I have many big plans for the slim pink-and-green stalks.

Here's looking at rhubarb.

Think of your favorite granola packed full of nuts and surrounding a layer of sweet-tart rhubarb jam and you’ve got these bars. 

Make a rhubarb daiquiri or three!

How to buy, store, and cook with spring's pinkest produce.

I'll gladly turn my apartment into a sauna for this recipe.

We paired peppery watercress with bright rhubarb and sweet berries in an unexpected, delightful spring salad.

And you don’t need any fancy equipment.

This custardy cake requires no mixer and comes together in minutes. Seriously, it’s easy!

Galettes were invented to make amateur bakers feel like pros.

Vodka in the dough hydrates the flour without developing gluten, which makes for an especially pliable dough and tender crust.

One of the first signs of summer is sunbathing in the nude. The other is strawberry-rhubarb pie.

Don’t call this compote jam, but it would be quite fine on toast.

When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.

This syrup isn’t just for cocktails. Feel free to stir an ounce into club soda for easy drinking.

Rhubarb’s signature tartness is actually brought down by pickling!

Learn how to shop for rhubarb better than anyone else.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

This simple process works for practically any fruit; gauge how much sugar to use based on the fruit’s sweetness, and try cardamom or ginger in place of cinnamon.

That thing where your cake is ready on top but is wet in the middle? It's not your fault (this time).

If it grows together, it goes together: Sweet and sour from the rhubarb and herbaceous from the fennel, this drink is pure harmony.

Easier than pie, faster than cake, rhubarb sauce is the best dessert you can make with those sweet-tart stalks. Here's how to go from stalk to sauce in 30 minutes flat.