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
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.
Author: Ron Silver
Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.
Author: Bon Appétit Test Kitchen
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
Rhubarb pie with a crumble topping makes for a delicious country dessert. Use fresh or frozen rhubarb-either will work!
Author: Land O'Lakes
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
Author: Tamasin Day-Lewis
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: 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
Creating a shrub-a vinegar-based syrup-is a quick way to add sweetness and acid to any cocktail. The one used here uses tangy rhubarb and gets a slight kick from fresh ginger. Want a non-alcoholic version?...
Author: Matt Duckor