The chutney also works well as an accompaniment to chicken, duck or lamb.
Author: Nika Standen Hazelton
Author: Jill O'Connor
Author: Mary Cech
Author: Kemp Minifie
Author: Ron Silver
An easy Apple-Rhubarb Crisp recipe. Oats, brown sugar and walnuts team up with cinnamon and cloves in the terrific streusel topping for this homespun treat.
Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.
Author: Bon Appétit Test Kitchen
Rhubarb pie with a crumble topping makes for a delicious country dessert. Use fresh or frozen rhubarb-either will work!
Author: Land O'Lakes
Dairy-free, flourless, kosher for Passover, and pretty in pink-this rhubarb-topped tart is just the thing for all of your spring celebrations. Adding coconut oil to the coconut milk custard gives it an...
Author: Kat Boytsova
This authentic German cake recipe incorporates lots of rhubarb with an almond topping for a deliciously different cake. The bottom layer of the cake is rolled out like a pie crust and topped with chopped...
Author: vewohl
Author: Alan Michael Parker
Author: Michael Noble
Author: Bon Appétit Test Kitchen
Layered with a rich coconut filling, soaked in velvety custard, and topped with a vibrant fuchsia raspberry and rhubarb compote, this French toast is perfect for Mother's Day or any time that calls for...
Author: Tara O'Brady
The tender sweetness of strawberries paired with chunks of cherry-red rhubarb creates our favorite summer dessert from The Back in the Day Bakery.
Author: Cheryl Day and Griffith Day
Author: Tamasin Day-Lewis
Author: Jill Dupleix
Chiffon cake has all the fluffy texture of angel food cake, with a touch of extra richness. This cake recipe is made with tahini and sesame seeds for crunch.
Author: Jennifer Yee
Author: Darina Allen
This is a pretty pie, with the perfect combination of strawberries, rhubarb and cinnamon, and a delicate, flaky crust.
Author: Ila Walrath
When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.
Author: Lily Freedman
Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.
Author: Nigella Lawson