Rhubarb

This rhubarb cake recipe keeps things simple and scatters thinly sliced fresh rhubarb on top of the cake

In addition to potatoes, this creamy springtime side dish is made with lightly simmered rhubarb.

Our favorite recipe for strawberry-rhubarb pie gets a crumb topping with cinnamon and brown sugar and a flaky, buttery bottom crust for the best of both worlds.

This rhubarb crisp recipe lets the pretty pink stalks shine, accented by ginger and orange and topped with a brown sugar-pecan crumble.

This star of this springtime spritz is an easy homemade rhubarb syrup.

Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.

Layered with a rich coconut filling, soaked in velvety custard, and topped with a raspberry and rhubarb compote, this French toast is perfect for any celebration.

This cake has the fluffy, so-light-it-could-float texture of angel food cake, with a touch of egg yolk for richness. Tahini brings pure sesame flavor and a lining of sesame seeds adds a bonus level of crunch.

The tender sweetness of summer-fresh strawberries paired with chunks of cherry-red rhubarb creates our favorite sweet-and-sour dessert.

This is a simple scone recipe with a bit of a makeover: Each scone is glazed with sticky honey and served with a dollop of clotted cream and tart rhubarb compote.

Dairy-free, flourless, kosher for Passover, and pretty in pink—this rhubarb-topped tart is just the thing for all of your spring celebrations.

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

This compote would be quite fine on toast.

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

These simple spring hand-pies are packed to the brim with tangy sweetened rhubarb. Pack them along, cooled, for a picnic or serve them warm with equally tangy buttermilk-lemon granita.