Recipes: Fourth of July Desserts

Claudia Fleming’s Shortcake Biscuits with Rosé-Poached Rhubarb Give your Fourth-of-July table the colors of the Stars and Stripes with these red, white, and blue desserts. Chamomile Panna Cotta Top this delicately perfumed panna cotta with a simple blueberry compote. Shortcake Biscuits with Rosé-Poached Rhubarb Cooked egg yolks are the secret weapon in these tender shortcakes from JBF Award winner Claudia Fleming. Strawberry Pavlova The national dessert of a different colony, this pavlova from chef Ben Batterbury is loaded with strawberries and

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Recipe: Buttermilk Panna Cotta with Rhubarb Consommé

Buttermilk Panna Cotta with Rhubarb Consommé In this striking dessert from Northern Spy Food Co.'s Nathan Foot, a disc of silky buttermilk panna cotta rests in a pool of vanilla-scented rhubarb consommé. Get the recipe here and serve it with some rosemary madeleines on the side.

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Recipe: Rhubarb Upside-Down Cake

At Providence's La Laiterie, pastry chef Kate Jennings reboots the kitschy upside-down cake by swapping out pineapple for puckery rhubarb. We love how the stalks' tartness mellows out against the dessert's classic topping of buttery brown sugar. Get the recipe here.

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Recipe: Shortcake Biscuits with Rosé-Poached Rhubarb

Claudia Fleming’s Shortcake Biscuits with Rosé-Poached Rhubarb The secret ingredient in Claudia Fleming’s shortcakes? Hard-boiled egg yolks. “They provide richness and act as a tenderizer,” the JBF Award–winning pastry chef told us. Since the yolks have lost moisture during cooking, less gluten develops in the dough, which results in more tender shortcakes. Fleming sandwiches hers around rosé-poached rhubarb and strawberry–white chocolate cream. Get the recipe here.

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Rhubarb Recipes



We love rosy rhubarb for the energizing tartness it brings to sweets. Here are three dessert recipes that let these blushing stalks shine.

Strawberry–Rhubarb Crunch
Enjoy the classic springtime combination of strawberry and rhubarb in this simple dessert, which takes less than an hour to put together.

Oatmeal Biscuits with Maple, Strawberry, and Rhubarb
During her stint as pastry chef at Five & Ten in Athens, Georgia, Lynda Oosterhuis devised this refined take on the Southern favorite of biscuits and jam.

Coconut–Cardamon Rice Pudding with... Read more >

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Recipe: Strawberry–Rhubarb Crunch

Rhubarb season's days are numbered, so squeeze some of these blushing stalks into your week with this fast and unfussy strawberry–rhubarb crunch. The dessert can easily be made with just rhubarb, but be sure to adjust the sugar accordingly; ample sweetness is crucial when taming the fruit's intensely tart flavor.

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Eye Candy: Seasonally Sweet

Philadelphia chef Terence Feury, who has garnered raves at Fork, served this rhubarb tart topped with almond crumble and strawberry swirl gelato at his Beard House dinner last month. See more photos of his menu here.

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