Rhubarb: Our Best Sweet and Savory Recipes for This Spring Treat

In Season: Rhubarb can be found from late winter to early spring with a peak season from April to June. 

What to Look For: Thin, red, crisp stalks have the best texture. If stalks are floppy, it indicates they were picked too long ago. 

How to Store: Wrap in plastic and refrigerate for up to one week.

How to Prep: Rinse well, then trim the bottoms and tops. If there are any leaves, slice off and discard (they are toxic). If the stalks are stringy, remove with a small paring knife, as you would for celery.

How to Cook: Because it’s so tart, rhubarb should always be cooked with a sweetener. It’s usually used in baked desserts like crum- bles, cakes, and pies. You can also toss it with honey, roast briefly, and then add to salads or serve with meats.

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.

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

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

One for the savory side, this lively sauce matches rhubarb with dried cherries, onion, and a splash of balsamic. It pairs 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.

This versatile fruity condiment adds another dimension to all kinds of dishes, like cheese, cured meats, and roast chicken or pork. It's a simple combination of rhubarb, raisins, garlic, white wine, and fresh ginger.

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

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

Try this twist on the classic and maybe you won't always think of strawberry shortcake. We think this sweet rhubarb compote makes a truly fabulous filling.

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.