Make the Most of Rhubarb Season With These Sweet and Savory Recipes

The secret to success with this stunning tart is blind-baking the crust. Pop it in the oven before making the filling—this helps it get firm and crunchy, which means you won't end up with a soggy bottom as the simple custard and scored rhubarb stalks get baked in.

Looking for an easy rhubarb dessert? Try this cobbler, which has a biscuit topping made from an all-purpose flour and almond flour dough over a filling of greenmarket-fresh rhubarb and hardy Granny Smith apples. The filling sweetened with sugar plus a tiny bit of ginger and lemon for bite.

This intensely sweet-tart condiment is as versatile as it is vivacious. Sour cherries (fresh or frozen) pack a punch, and they keep their color when roasted with rhubarb and a splash of orange juice. Use it on top of your morning yogurt, serve it on a cheese plate, or purée it to use in a vibrant spring cocktail.

This super spring drink starts with a purée of our Roasted Rhubarb-and-Sour-Cherry Compote, then come the classic gimlet ingredients: gin, fresh lime juice, and seltzer. Shake them together, and say cheers to the season.

Have you heard about the ace pairing that is strawberries with rhubarb? This might just be their best outing yet. A tubular take on the usual mounded pavlova, it's at once easy and elegant. Meringue is spread thinly then baked. The filling is Rhubarb-Raspberry Jam, sliced strawberries, and whipped cream, all rolled up in the chewy meringue. 

Remember that rhubarb is, botanically speaking, a vegetable, so it's not surprising that it plays so well in this easy sauce spiced with aromatic blend of turmeric, cumin, garlic, onion, and ginger. Simmer chicken breasts in the sauce, then serve everything with white rice or flatbreads.

Vibrant stalks of rhubarb and an irresistible streusel topping crown this moist sour-cream cake.

It's time to get familiar with this super-versatile condiment: We love it on cheese plates or mixed with savory ingredients like chopped parsley, olive oil, and red-pepper flakes to make a relish for grilled steak or pork chops.

It's usually coaxed in a sweeter direction, but rhubarb brightens savory recipes. One example is pickles: Our brine of white vinegar, sugar, and star anise gives Pickled Rhubarb a bread-and-butter-pickle flavor made for slaws, sandwiches, and this salad of roasted beets and tender lettuces. 

Here we have the classic rhubarb pairing, made with a top crust that shows off the glorious fruit filling. This pie can also be made with a mix of rhubarb and raspberries.

Rhubarb and strawberries are enhanced with sugar and fresh lemon juice and thickened with cornstarch for the filling in this showstopping tart.

Toss rhubarb and baby beets with olive oil, salt, and pepper and roast until tender. Scatter some toasted walnuts on top for crunch before serving.

Here's a recipe that's as delicious as it is beautiful! The sweet-tart baked rhubarb contrasts with crunchy pistachios and the crispy yet soft and sugary meringue.

Sweet and moist, with just the right amounts of roasted rhubarb and ground pistachios throughout, this cake makes a spectacular spring dessert. Serve with more roasted rhubarb swirled into yogurt.

A ruby-red gelée of rhubarb and raspberries tops the creamy filling and graham-cracker crust in this easy cheesecake.

You can make these cake squares dotted with rhubarb and topped with a crunchy crumb topping up to a day in advance.

Homemade rhubarb syrup, gin, Prosecco, and lemons are all you need to make this pretty-in-pink beverage. Try it at your next brunch.

We love the eye-catching chunks of tart rhubarb in these sweet, moist buttermilk muffins. They'll be the first to go at your spring brunch.

Simmer rhubarb with rosé wine and a trio of spices—vanilla bean, cinnamon, and star anise—then serve with vanilla ice cream or Greek yogurt for an elegant spring dessert.

Seeking an over-the-top Easter or spring dessert? Look no further than this sky-high meringue cake topped with fresh whipped cream and homemade rhubarb compote.

Whether you put it on a pedestal or not, this pretty cake with a delicate crumb base is a winner—and it's one of Martha's favorite recipes.

One for the savory side, this lively sauce pairs rhubarb with dried cherries, onion, and a splash of balsamic. It goes well with pork chops or chicken; also try it spread on a slice of goat-cheese-topped bread for a genius crostini.

Bubbly, fruity, and altogether festive, this fresh take on sangria is made with sparkling wine, orange juice, cooked rhubarb, and strawberries.

Better than lemon? We think so; the classic meringue pie is certainly prettier when made with a rhubarb curd.

Chutney is a versatile fruity condiment that adds another dimension to all kinds of dishes, like cheese, cured meats, and roast chicken or pork. When paired with bacon, it takes brunch to the next level.

Some fruit fillings might be a tad sweet for the crumble topping, but not this one that's all rhubarb.

Fast, delicious, and different, this simple salad combines roasted rhubarb with arugula, fennel, and walnuts in a light balsamic dressing.

Easier than pie and just as tasty (even tastier?) is this crisp. Our recipe calls for rhubarb and strawberries under a crunchy oat topping. Finish with fresh basil leaves.

Simmer rhubarb with water, sugar, vanilla bean, and lemon zest until tender, then finish with a warm, frothy St-Germain-spiked sabayon.

This gorgeous tart calls for arranging short pieces of rhubarb in a herringbone pattern, but it would be just as delicious without the careful arrangement. The combination of tart rhubarb with fragrant vanilla bean is one we're going to try again and again.

So refreshing, this sweet-tart dessert soup takes rhubarb far from its usual pie-cake-crisp territory.

Going to the sweet—and buttery—side, these streusel bars are an irresistible teatime treat.

Another classic pairing for rhubarb: Here, the plant's sweet-tart flavor shines through in a creamy custard. Our recipe simplifies the technique—no water bath required—but doesn't compromise on taste.

Just three ingredients—rhubarb, sugar, and a little fresh ginger—create this compote that goes so well with yogurt, ice cream, pound cake, and lots more.

For breakfast, brunch, or an afternoon snack, these glorious rhubarb scones are just the thing. A smidge of buckwheat flour added to the all-purpose flour makes them super flavorful.  They're especially delicious when served with our pretty Strawberry Butter.

This classic warm-weather English dessert is light and sweet with the contrasting tartness of rhubarb. And with only three ingredients—rhubarb, cream, and sugar—making it is simplicity itself.