We love rhubarb for the energizing tartness it brings to sweets. Here are a few recipes to try while these springtime stalks are still in season.
Homemade ricotta transforms this exceptionally simple dish, but high-quality, store-bought ricotta will work in a pinch.
No time to bake a pie? This crunch delivers the same tart, jammy flavor in less than half an hour.
Candied rhubarb: it's our newest obsession. Tart, sweet, and so hard to stop eating. For a simpler version of this dish, pair the candied and poached rhubarb with a dollop of thick, creamy Greek yogurt.
Italian for "half cold," a semifreddo is a great recipe to serve at a dinner party: it can be made entirely ahead of time and looks lovely when served atop a vividly hued strawberry, rhubarb, and lemon thyme coulis.
This twist on a kitchy classic uses puckery rhubarb instead of the typical pineapple. Made in ramekins, the recipe yields six individual portions as opposed to a single large cake.