When talk turned this spring to the imminent arrival of fresh local rhubarb, our Human Resources manager insisted I try her mom’s recipe, and I’m so glad she did! Research revealed that recipe variations appeared in the 1980s most popular cookbooks: Taste of Home, Betty Crocker, and Company’s Coming.

This beautiful Bon Appetit cake recipe caught my eye, the strips of rosy-red rhubarb are a beautiful and easy embellishment and a lightly sweet crunchy topping. It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!

This is the perfect recipe for the aspiring young chef in your house since all it requires is two bowls and a spatula. Since they’re so quick to prepare, you won’t mind that they’ve vanished by the end of the day!

Add this to sparkling water on a hot summer day, or use it in homemade cocktails. Or sweeten ice tea or lemonade, drizzle over ice cream, stir it into plain yogurt or use as a glaze on grilled meats. The options are endless.

If the idea of home-made condiments is intimidating to you, this is a good one to start with, as once the ingredients are chopped, you put everything into a pan and cook. It’s perfect on a charcuterie board served with creamy goat cheese, served alongside samosas, or with grilled meat.

This Rhubarb Breakfast Cake is a classic, the kind your grandma made if you were lucky. It’s packed with jammy bits of sweet/tart rhubarb and it’s a tasty way to start the day.

These scones are the definition of Spring time happiness. Tart rhubarb wrapped up in tender, buttery scones and drizzled with sweet almond glaze. I mean honestly, what more could you ask for?

No Bake Rhubarb Dream Bars are light as air treats flushed with a hint of pink from the season’s first rhubarb. This easy no bake dessert is always a hit, eat them chilled, or frozen, it’s all good.

The cream cheese shortbread crust provides a rich base for the light rhubarb curd. The curd is bright, citrusy, and sweet. The rhubarb shines through, its springy taste melting on your tongue.

Rhubarb Ice Cream is a throwback to simpler times when you made your own frozen treats every summer with ingredients you grew yourself. Tangy rhubarb is churned into a classic vanilla custard ice cream base for a sweet treat.

A homemade graham cracker crust and tart with in-season rhubarb take these bars from good to great.  It’s a fuss-free recipe that’s both delicious and seriously impressive.

This rhubarb cobbler with mint is one of the easiest desserts you can pull together. Perfect for those first-of-the-season backyard barbecues and early summer gatherings.

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