Rhubarb

Dairy-free, flourless, kosher for Passover, and pretty in pink—this rhubarb-topped tart is just the thing for all of your spring celebrations.

When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.

This compote would be quite fine on toast.

Rhubarb’s signature tartness is actually brought down by pickling!

These simple spring hand-pies are packed to the brim with tangy sweetened rhubarb. Pack them along, cooled, for a picnic or serve them warm with equally tangy buttermilk-lemon granita.

Stalks of pretty, pink rhubarb sit astride a tender, chewy-edged almond cake in this stunningly easy spring dessert.

Drink pink!

While it’s still rhubarb season don’t miss the chance to bake it into pretty pink galettes.

Rose water infuses this tender cake with an intoxicating aroma perfectly matched by sweet-tart spring rhubarb.

I love the way the sweet-and-sour rhubarb butter adds flavor to this chicken as it cooks—I think you will too!

Our version of the vinegar-based syrup known as a shrub is infused with tangy rhubarb and spicy ginger and adds sweetness and acid to any cocktail-or seltzer.

End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.

The flavors of a strawberry rhubarb crumble mingle in this satisfying smoothie, which is thickened by uncooked oats.

This quintessential spring pie has the perfect combination of strawberries, rhubarb, cinnamon, and a delicate, flaky crust.

To get the prettiest blush color for this drink, be sure to choose rhubarb without any green streaks, and don’t remove the fibrous pink peel.