Fresh rhubarb

Seems like I have a *thing* for rhubarb pastries. These are slightly different from the last time I shared a rhubarb galette thing: they’re tartlets (mini and cute!) and have a half-rye-flour crust. I also used a different technique for making the pastry called ‘fraisage’ so it’s extra flaky (don’t worry I’ve got step-by-step pics … Rhubarb and Rye-Cinnamon Tartlets Read More »

Our best rhubarb recipes include plenty of cakes, crisps, pies, savory sauces, and even drinks featuring this bright pink spring favorite with a tart flavor.

If you have fresh rhubarb, then the simplest (and arguably most delicious way) to enjoy it is to make it into rhubarb compote. Compote is simply a fancy term that basically equates to a rustic "sauce" made from simmered fruit. In the case of this recipe, I've added in fresh ginger, a touch of cardamom and it is sweetened, naturally, with honey. It makes the perfect topping for Greek yogurt, pancakes or ice cream. In today's post, I have all the details how to make it perfectly, and if you…

Rhubarb Pie with Lemon Crème Fraîche - Christiann Koepke

Last week a friend took me foraging. We finished our walk in the kitchen sipping on herbal tea and nibbling on blueberry muffins. She sent me home with giant stalks of the deepest strawberry pink rhubarb I have ever seen fresh from the garden. I couldn't wait to get home and cook something up with it. Rhubarb is treated more like a fruit though it is technically a vegetable. It’s perfect to pair with sweeter fruits in pies, crisps and crumbles.

Cranberry Walnut Shortbread Bars are an unbeatable combination of buttery walnut shortbread and tart homemade cranberry curd.

A foolproof easy method for freezing fresh rhubarb so you can enjoy its tart flavor year-round in your favorite rhubarb recipes!

*Use the darkest red rhubarb that you can find. The lighter the rhubarb is, the less pink the drink will be. Greenish stalks of rhubarb will result in a brown color. Deep red, thin stalks give the best color.

Flaky pastry + frangipane + fruit is one of my all-time favorite combinations. Watch a how-to video of the whole process here, which might offer some guidance regarding the texture of dough and the process for shaping. If you can’t find almond flour or don’t feel like paying for it or don’t have it on hand, you can pulse almonds (whole, sliced, slivered, whatever) in the food processor. The color of the frangipane will be brownish if you use whole almonds and the texture of the finished…

This Roasted Rhubarb Strawberry Sorbet is an absolute delight. It takes minimal effort for a punchy, beautifully colourful dessert. It also just has a few ingredients, needing only strawberries (fresh or frozen!), rhubarb, water and honey. You don’t need a fancy ice cream machine to make it, although I would recommend a food processor for the very best results. Comment "SORBET" for the recipe direct to your inbox 📥 #homemadesorbet #sorbet #rhubarbrecipes #strawberries #dairyfreedessert