Michelle's Strawberry Rhubarb Crumble
"You can tell I haven’t lived in the Northwest very long because I usually walk right on by the rhubarb at the farmers market. I caved this week and picked up a bunch for this strawberry rhubarb crumble crisp. Using part honey, part sugar, you get a jammy fruit layer with a nice thick oaty crumble top. Add a scoop of vanilla and it’s pretty much perfect."—Michelle J.
Laura's Rhubarb Crumb Cake
"Rhubarb is one of my favorite parts of spring. I look forward to it every year. This Rhubarb Crumb Cake is a great way to celebrate it with the moist cake, tart rhubarb, and crunchy crumb topping."—Laura D.
Maria's Orange Rhubarb Shortcakes
"I had never tried rhubarb before, but I knew I wanted to find a pairing for it other than strawberries. Orange and cardamom are both complementary to rhubarb, and these shortcakes have a sangria vibe to them because of the citrus and wine combo that the rhubarb is baked in."—Maria S.
Sara's Swedish Rhubarb-Ginger Spice Bread
"This bread makes a perfect breakfast treat: moist, slightly sweet, and bursting with spices and fresh fruit flavor."—Sara C.
Steph's Strawberry Rhubarb Chiffon Pie
"Sweet and tart; a rhubarb gelatin layer topped with a light, airy strawberry chiffon in a buttery crisp pie crust. This pie has Spring written all over it, though with the use of mostly frozen fruits, can be made year round. I adapted this recipe from Cook's Country's Strawberry Chiffon Pie."—Steph P.
Joyce's Honey-Rhubarb & Greek Yogurt Parfait
"In this parfait we swirl a thyme infused honey-rhubarb compote with creamy greek yogurt and then shave dark chocolate and drizzle honey over everything. Healthy spring fare for the chocolate lover!"—Joyce S.