26 Trendy Rhubarb Recipes You Have to Try This Season

From rhubarb crisp to pie, jam and sauce, ice cream to muffins, these popular recipes are a delicious way to embrace this ingredient. There’s even a few rhubarb cocktails included too!

Best Strawberry Rhubarb Jam (for canning!)

This strawberry rhubarb jam is bursting with sweet and tart flavors, fruit forward and delicious with a hint of vanilla! No commercial pectin is needed to make this jam set. It cooks on the stovetop until thickened with the help of sugar and lemon juice, then water bath canned to be preserved.

• PREP: 15 mins
• COOK: 30 mins
• RESTING: 12 hrs
• YIELD: 5 half pints

Ingredients

• 2 pounds rhubarb, cut into 1/2 inch pieces
• 1 pound strawberries (not over ripe), stems removed and cut into 1/4 inch pieces
• 2 1/2 cups granulated sugar
• 3 tablespoons bottled lemon juice (Bottled is used because the acidity is 5%, fresh lemons vary. This is important for the preservation.
• 1/4 teaspoon fine salt
• 1 vanilla bean pod, seeds scraped out

Instructions 

1. Combine rhubarb, strawberries, and sugar in a large glass bowl. Stir thoroughly to combine. Cover with plastic wrap and refrigerate for at least 12 hours, up to 24. This allows the fruit to macerate and release all of its juices.
2. When ready to can, take your fruit out of the refrigerator. Add seeds of the vanilla bean. Prepare your jars by washing them with soapy water. Add them to your water bath canner with the wire rack, and bring to a simmer while you make the jam. This is because you want your jars to be hot when you fill them with jam. Place a small plate in the freezer (this helps to test the set.)
3. To make jam, add rhubarb mixture that sat overnight to a large heavy bottomed pot. I like to use my 5.5 quart dutch oven. Add the lemon juice and salt. Bring to a boil over medium high heat, stirring occasionally.
4. Once the mixture starts boiling, it will begin to foam. Stir every few minutes, watching the heat. The juices will be simmering rapidly as the jam continues to cook down and thicken, evaporating some of the liquid. Over the next 10 minutes, watch the heat as the jam starts to become more cohesive and the fruit breaks down.
5. Towards the 22 to 25 minute mark, the jam will begin thickening even more. (Note, this will also depend on your fruit. If it was a wet harvest, your fruit wil have more moisture and take longer to cook down.) Stir often, scraping the sides to ensure it doesn’t burn, and watch your heat. I like to start using a thermometer at this point, aiming getting to 212ish degrees F for this jam to turn out with the lovely thick consistency you see in the photos, but you don’t have to use a thermometer. Rather, the jam will slide off the spoon in a sheet, rather than individual droplets when it’s about ready. Once you think that your jam has reached its setting point, spoon a bit of the jam on the cold plate from the freezer and tilt it vertically so the jam runs. You are aiming for a slow descent, not a runny mess. If it runs slow, it’s set! You can also let the spoonful of jam sit on the cold plate for 30 seconds and then push it with your spoon or finger. If it doesn’t flood back together, just creeps back into the open space, you’ve reached your setting point. If it does not do these things, continue cooking.
6. When jam is thickened, take each warm jar out of the water and set on a kitchen towel. Fill with hot jam, leaving 1/4 inch headspace. Screw the lids on until finger tight, and put jars back in the water bath canner.
7. Once you’ve filled all jars, return them to the canner and bring the water to a boil with lid on. Process for 10 minutes, then turn heat off and leave jars in canner for 5 minutes before removing.
8. Let fully cool on a kitchen towel on the counter, and let them seal. Store in a cool, dark place for 1 year.

Oat & Brown Sugar Gluten-Free Rhubarb Crisp

This homemade gluten-free rhubarb crisp has an oat and brown sugar topping! The rhubarb turns sweet and jammy in the oven. Easy to make and can be baked in the oven or on the grill.

• PREP: 20 mins
• COOK: 50 mins
• YIELD: 6 servings

Ingredients

• scant 5 cups (575 grams rhubarb), cut into 1 inch pieces on the diagonal
• 1/2 cup organic cane sugar
• 2 tablespoons tapioca starch
• juice of one lemon
• 1 1/2 teaspoons vanilla extract
• pinch of salt

CRISP TOPPING:

• 1/2 cup old-fashioned oats (55 grams)
• 1/2 cup oat flour (50 grams)
• 1 tablespoon tapioca starch
• 1/4 cup raw pepitas, finely ground (I use a coffee grinder OR you can use 1/4 cup almond flour)
• 1/4 cup raw sunflower seeds
• 1/3 cup organic brown sugar, not packed
• 2 tablespoons organic cane sugar
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon cinnamon
• 5 tablespoons unsalted butter, melted

Instructions 

1. Mix all filling ingredients together and let sit while preparing the crisp topping.
2. In a separate bowl, whisk together all topping ingredients, everything but the butter. Then stir in the melted butter, and fully combine.
3. Add filling to a 9 or 10 inch baking dish or , 10 inch cast iron skillet. Top with crumble, leaving about 1/2 inch gap around the edges so you can see the rhubarb peak through.
4. Turn on left and middle set of burners of your grill, leaving one side of the grill unheated. Preheat rest of grill to 400 degrees F. When temp holds steady, put the crisp on the side of the grill with no burners on, and cover with foil. Close grill lid. For the grill, Let bake for 20 minutes. Then remove foil, and rotate the pan clockwise. Close lid. Continue to bake for 25-30 more minutes, until bubbling and top is crisp is lightly browned.
5. To bake in oven, preheat oven to 375 degrees F and bake crisp for 40 minutes, until fruit is softened and bubbling and the top is golden brown.
6. Let cool for 20-30 minutes before eating with vanilla ice cream.

4-Ingredient Fresh Rhubarb Sauce

This rhubarb sauce is perfectly sweet and tart, with soft hints of orange and vanilla bean. Easy to make in a blender! Use as a topping for ice cream, oatmeal, or on toast.

• PREP: 10 mins
• COOK: 10 mins
• RESTING: 30 mins
• YIELD: 2 cups

Ingredients

• 650 grams rhubarb, cut into 1/2 inch pieces
• 130 grams cane sugar
• 1/4 teaspoon fine sea salt
• 4 strips of fresh orange peel
• 1/2 teaspoon vanilla bean paste

Instructions 

1. Cut rhubarb into 1/2 inch pieces. In a large bowl or try, mix rhubarb with sugar, salt, and orange peel. Let sit for 30 minutes.
2. Add all of the mixture including juices to a medium pot and gently simmer for 10 minutes with cover on, stirring occasionally. Rhubarb will soften and break down. Remove from heat and let cool.
3. Discard orange peel and blend mixture until smooth.
4. Stir in vanilla bean paste. Sauce will thicken a bit as its refrigerated, just an fyi. Store in refrigerator for 3 weeks or freezer for 4-6 months.

Rhubarb Dump Cake

This rhubarb dessert is as easy as it gets! With tart rhubarb, strawberry Jell-O, cake mix topping and a drizzle of butter, this Rhubarb Dump Cake is sure to be a hit!

• PREP: 5 mins
• COOK: 45 mins
• YIELD: 12 servings

ingredients

• 4 cups diced rhubarb
• 1 3 ounce package strawberry gelatin or other red gelatin
• 1/2 cup sugar
• 1 package yellow cake mix
• 1/2 cup salted butter melted
• 1 2/3 cups cold water

instructions

1. Preheat oven to 350°F and grease a 9×13″ baking dish.
2. Layer the ingredients into the pan in the following order: rhubarb, gelatin, sugar, cake mix, melted butter, water.
3. Bake for 45-55 minutes, or until bubbly and golden brown.
4. Let cool for at least 15-30 minutes to set up a bit.
5. Serve warm with ice cream, if desired.

Rhubarb Bread

This rhubarb bread recipe is the best! Tender and fluffy, it’s flecked with sweet tart fruit and sprinkled with a crunchy streusel topping.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Yield: 12 slices

Ingredients

For the bread

• 2 cups rhubarb, finely diced
• 2 cups [280 g] all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon salt
• 1 cup granulated sugar
• ¾ cup buttermilk
• 5 tablespoons unsalted butter, melted
• ⅓ cup neutral oil
• 2 eggs
• 1 teaspoon vanilla extract

For the streusel topping

• ¼ cup granulated sugar
• ¼ cup all-purpose flour
• ¼ teaspoon ground cinnamon
• Optional: ¼ teaspoon orange zest
• 2 tablespoons unsalted butter, room temperature

Instructions

1. Preheat the oven to 350°F. 
2. Chop the rhubarb and set it aside. Grease a 9 x 5-inch aluminum loaf pan with butter.
3. In a large bowl, whisk the flour, baking powder, baking soda, and salt. Make a well in the center.
4. In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
5. Make the streusel: In a small bowl, mix the sugar, all-purpose flour, cinnamon, and optional orange zest. Cut the butter into small pieces, then use your fingers to rub it into the dry ingredients until well distributed and crumbles form.
6. Pour the wet ingredients from the batter (Step 4) into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
7. Add 1 2/3 cups of the diced rhubarb and fold it in with a spatula, taking care not to overwork the batter.
8. Pour the batter into the prepared pan. Sprinkle the top with ⅓ cup of the chopped rhubarb, then sprinkle evenly with the streusel.
9. Place in the oven, adding a baking sheet on the rack underneath. Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs, rotating the pan halfway through baking, about 55 to 65 minutes. Allow to cool in the pan for 30 minutes. 
10. Run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 1 hour) before slicing into pieces. This bread is best the day it’s made, but you can store wrapped in aluminum foil and refrigerated for up to 10 days: make sure to bring to room temperature before enjoying. Alternatively, store frozen for up to 3 months.

Moist Rhubarb Sourdough Discard Cake

This delicious rhubarb cake is incredibly moist with a light and airy crumb thanks to sourdough discard! The soft texture has rhubarb in each bite, complemented by lemon zest to bring out its flavor.

• PREP: 15 mins
• COOK: 45 mins
• YIELD: 1 (8-inch) cake

Ingredients

• 8 ounces fresh rhubarb, 3/4 of the rhubarb cut into 1/2 inch chunks, and remaining cut into pieces that fit inside the pan diagonally to create a pattern
• 170 grams all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 155 grams cane sugar
• 1/2 cup sunflower or grapeseed oil
• 1 tablespoon lemon zest
• 2 eggs, room temperature
• 3 tablespoons runny honey
• 65 grams sourdough discard, preferably room temperature
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon fresh lemon juice
• 3 tablespoons whole milk

Instructions 

1. Preheat oven to 350 degrees F. Grease and line a square 8-inch cake pan.
2. Add chopped rhubarb to a medium bowl.
3. In another medium bowl, whisk together flour, baking powder, and salt. Scoop 2 heaping teaspoons from this mixture and add it to bowl with chopped rhubarb. Toss to combine (this lightly coats the rhubarb so it doesn’t sink in the cake). Set aside.
4. In a stand mixer or with a hand mixer, on medium speed beat 145 grams sugar with the oil and lemon zest for 1 1/2 minutes (this helps to dissolve the sugar). Then add eggs, and beat for 1 minute on medium speed, so that the mixture is frothy.
5. Add honey, sourdough discard, vanilla extract, lemon juice, and milk, and mix on medium speed until just combined. Then add in dry mixture on low speed, just until no bits of flour remain.
6. Gently fold in rhubarb (it’s okay if you can see a little flour on the rhubarb when its in the batter.) Place batter into greased and line 8-inch cake pan, and smooth top. Add the longer pieces of rhubarb to the top, in any pattern you’d like. Sprinkle top of cake with 2 heaping teaspoons sugar. Bake for 30 minutes at 350 degrees F, then turn oven down to 330 degrees F and bake for 12-15 minutes more, until toothpick comes out with a few moist (but not wet) crumbs. Remove from oven and let cool on cooling rack.
7. In a sealed container, this cake stores very well in the refrigerator for up to 4 days.

Deliciously Moist Gluten-Free Rhubarb Muffins

These soft and tender gluten-free rhubarb muffins are made with almond flour and are a breakfast or snack delight! Naturally sweetened with coconut sugar, these muffins are healthy and delicious.

• PREP: 15 mins
• COOK: 25 mins
• YIELD: 12 muffins

Ingredients

• 1 1/2 cups (180 grams) finely blanched almond flour
• 1 cup (120 grams) oat flour
• 2/3 cup (100 grams) coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 large eggs
• 1/4 cup maple syrup
• 1/4 cup milk (2% or whole)
• 1/4 cup + 1 tablespoon sunflower oil or roasted almond oil
• 1 1/2 teaspoons vanilla extract
• 1 cup (100 grams) finely chopped rhubarb + 1 extra stalk for making the decoration on top
• 1/4 cup chopped raw almonds

Instructions 

1. Preheat oven to 350 degrees F. Prepare a 12 cup muffin tin with liners.
2. Mix almond flour, oat flour, coconut sugar, baking powder, baking soda, and salt in a large bowl.
3. In separate bowl, whisk together eggs, maple syrup, milk, almond oil, vanilla.
4. Add wet ingredients to dry ingredients, and stir to combine until no flour streaks remain. Fold in rhubarb.
5. Use a large cookie scoop to add batter, almost near the top, of each liner.
6. Cut one inch diagonal pieces of rhubarb. Top each muffin with three pieces, in a triangle shape. Sprinkle with crushed almonds. Bake for 24-26 minutes, until toothpick comes out clean. Let cool on a wire rack.

Easy Rhubarb Syrup

This vibrant rhubarb simple syrup is great for mixing into cocktails and mocktails! It’s sweet and tart, with lovely rhubarb and vanilla bean flavor. All real ingredients, easy to make in 30 minutes. Stir into sparkling water and lemonade, and or use for making margaritas, mimosas, and gin & tonics.

• PREP: 5 mins
• COOK: 20 mins
• YIELD: 16 ounces

Ingredients

• 10 ounces rhubarb, chopped into 1/2 inch chunks
• 16 ounces (2 cups) water
• 200 grams (1 cup) sugar
• 1/2 of one vanilla bean, split open
• 1/4 teaspoon ground cardamom
• big pinch salt
• 1 teaspoon fresh lemon juice

Instructions 

1. Add rhubarb, water sugar, salt, vanilla bean, and cardamom to a sauce pot.
2. Simmer on medium low for 15-20 minutes stirring occasionally, until rhubarb is completely broken down and juices have released.
3. Remove from heat and let cool for 10-15 minutes then strain syrup into bowl, pressing down lightly onto rhubarb mixture to get juices out. (Save the jammy mixture that is left for yogurt and ice cream – it’s delicious too!
4. Stir lemon juice into rhubarb syrup then pour into a clean beverage bottle for storage. I like to use glass bottles that have a swing top, or I reuse glass liquor bottles.
5. Syrup will last in refrigerator for 3-4 weeks, or in freezer for several months.

Gluten-Free Raspberry Rhubarb Crumble Bars

These tasty gluten-free rhubarb bars a fruity raspberry rhubarb filling in between an oat crust and oat crumble topping. They’re an absolutely delicious way to bake with rhubarb!

• PREP: 20 mins
• COOK: 45 mins
• YIELD: 14 bars

Ingredients

BASE:

• 3/4 cup gluten-free old fashioned oats (80 grams)
• 1 cup oat flour (100 grams)
• 1/2 cup lightly packed brown sugar
• 1 tablespoon tapioca starch (or cornstarch)
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon cinnamon
• 1/2 cup melted organic vegetable shortening like Nutiva coconut/palm oil spread, or butter
• 1 1/4 cups raspberry rhubarb compote

COMPOTE:

• 2 cups diced rhubarb (frozen or fresh) (225 grams)
• 1 1/4 cups organic raspberries (frozen or fresh) (170 grams)
• 1/3 cup + 1 tablespoon raw cane sugar
• zest and juice of one lemon
• 3 teaspoons cornstarch or tapioca starch
• 1/2 teaspoon vanilla extract

Instructions 

1. For the compote, combine rhubarb, raspberries, sugar, lemon zest and juice in a heavy bottom saucepan over medium heat. Bring to a hard boil, stirring, and let simmer for 10 minutes. Add cornstarch or tapioca starch, and stir to dissolve. Let cook for 3 minutes longer, until mixture has thickened slightly. Stir in vanilla. Remove from heat and let cool for 15 minutes.
2. Meanwhile preheat oven to 350 degrees F. In a large mixing bowl, whisk together oat flour, oats, brown sugar, tapioca starch, baking powder, sea salt and cinnamon. Stir in butter and mix well so that no white streaks remain.
3. Using the back of a spatula or spoon, firmly press a heaping cup of oat mixture into a parchment lined 8×8 baking pan. I find a spoon works really well to press it together and get it smooth.
4. Prick crust with fork a few times. Bake for 12 minutes, until crust is fragrant and lightly browned. Remove from oven and let cool for 10 minutes.
5. Top with 1 1/4 cups of rhubarb compote, then sprinkle the top with the rest of the oat mixture. Bake for additional 25-30 minutes, or until topping is browned. Set aside to cool, then refrigerate. Then cut. They taste best this way! And it gives them the best texture, firm and sturdy.

Honey Sweetened Rhubarb Fig Jam (pectin-free)

This naturally sweetened rhubarb jam is made with dried figs and lemon, no water bath canning needed! These lovely spring preserves are fruity and balanced, with floral notes from the honey.

• PREP: 10 mins
• COOK: 2 hrs
• ADDITIONAL: 4 hrs
• YIELD: 2 pints

Ingredients

• 1 1/4 pounds rhubarb, cut into a 1/8 inch chunks
• 15-16 dried figs, soaked in hot water for 2 hours (or fresh figs, just skip the soaking)
• 1/2 cup + 2 tablespoons honey, divided
• Peels from two lemons including their white piths
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Instructions 

1. Drain the figs and cut in half. Then combine the rhubarb, figs and 1/3 cup honey in a glass or ceramic bowl and stir to coat. Let sit in the refrigerator (called macerating) for 1-2 days.
2. Add the fruit mixture to a heavy bottom saucepan and stir in the remaining honey, lemon peels and lemon juice. Bring to a boil, then turn down to a simmer for 5 minutes, stirring as you go.
3. Then turn heat to low so liquid is barely making bubbles that break the surface. Stir every 10 or so minutes to make sure jam is not sticking to the bottom.
4. Let cook for 2 1/2 to 3 hours, until jam is very thick, all the liquid has dissolved, and fruit has lost much of its texture.
5. Remove lemon peels and discard. Then stir in vanilla extract.
6. Spoon into jars and let cool, without the caps on. Then place in refrigerator and let sit for 5-6 hours to achieve full set. Will last for two weeks in the refrigerator.

Refreshing Rhubarb Margarita

This tart, salty, just-sweet-enough rhubarb margarita is a house favorite! It has fresh orange and lime flavors like a classic margarita, then is elevated with a delicious rhubarb simple syrup. Super refreshing and easy to make at home.

• PREP: 5 mins
• YIELD: 2 servings

Ingredients

• 4 ounces rhubarb simple syrup
• 4 ounces fresh orange juice
• 2 ounces fresh lime juice
• 4 ounces silver tequila
• coarse salt for the rim

Instructions 

1. Add a good amount of ice to a cocktail shaker. Then add all ingredients to shaker except salt.
2. Shake vigorously for 20-30 seconds.
3. Rub cut lime piece onto the rim of the glass. Pour coarse salt onto a plate, and place the glass upside down so rim is in the salt and rotate to adhere the salt.
4. Add ice to glass and pour margarita mixture over the top. Serve cold.

Classic Strawberry Rhubarb Pie

Rhubarb adds a wonderful, tart element to this lattice-topped strawberry rhubarb pie. The pie crust is flaky and buttery, creating the perfect base for this spring dessert.

Ingredients

Pie Dough

• 3 cups (375g) all-purpose flour
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 1 cup (226g) unsalted butter, cut into small pieces and well chilled
• ½ cup (85g) lard or vegetable shortening, chilled
• 1/2 cup ice water more or less may be needed
• 1 tablespoon vodka

Strawberry Rhubarb Pie

• Egg wash 1 egg mixed with 1 tablespoon water for brushing over the top.
• Sugar for dusting top
• 2 pounds (907g) strawberries, fresh or frozen (cut in half if fresh and left whole if frozen)
• 2 teaspoons vanilla extract
• 12 ounces (340g) fresh or frozen rhubarb, cut into 1/2-inch pieces
• 1 cup (200g) sugar
• 1/4 cup cornstarch

Instructions

To make the pie crust: Have all of your ingredients ready and chilled. Combine the flour, salt and sugar.

1. Add the butter. Use a pastry cutter or your hands to work the butter into the flour, until it looks like cornmeal and starts to stick together when squeezed. You want to keep some of the butter in pea-sized pieces. If the butter is too soft and it won’t stay in pieces, place the bowl in the freezer for about 15 minutes and then try again.Add the shortening or lard in the same way, making sure to keep everything well chilled.
2. Mix together the water and vodka and add to the flour/butter mixture.Stir this with your hand or a wooden spoon, but be very gentle. The goal is to keep the pea-sized chunks of butter in tact.
3. When most of the flour is coming together, gently fold the dough with a bench scraper into a ball. It should not be perfectly smooth, but, it should also not seem dry or crumbly. If there is still any powdery flour, you can add drops of water to the pie dough. Elongate the ball into a squat log.
4. Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight.

To roll out the pie crust: When you are ready to prepare the pie, roll one of the disks out on a floured surface. If the dough seems hard, let it sit at room temperature for about 10 to 15 minutes. This will prevent the edges from cracking too much. You still want the dough to be chilled, so the butter doesn’t get too soft.

1. As you are rolling, you can round out the edges with your hands. Cracking edges are part of the beast, but this will help to keep them smoother.
2. Once you have it rolled out to about 1/8-inch thick round, measure the dough to make sure it will fit the 12-inch pie plate. I usually just hold the plate over the dough and eye it. There should be about 2-inches of extra dough beyond the bottom of the plate.
3. Fold the dough over the rolling-pin to lift it. Lift it over the plate and gently fit the crust into the plate. Do NOT trim the edges yet. Set the crust in the refrigerator while you prepare the filling.

To make the filling: Cook the strawberries and vanilla over gentle heat (use a fork to break up the fruit if using fresh strawberries) until they start to break down slightly. Cook until the strawberries are tender and have released their juices.

1. Whisk together the sugar and cornstarch, then add the rhubarb and sugar mixture to the strawberries. Cook over medium-low heat until the mixture starts to thicken and turn translucent. Remove from heat and allow to cool to room temperature before filling the pie shell and covering with lattice top.This step can be done ahead and chilled, but it may increase the baking time by a little bit.

To bake: Preheat oven to 425°F. It is best, but not a must, if you have a Pizza Stone or Baking Steel in the oven, to make sure you get a nice bottom crust.

1. Freeze the pie until the crust is quite hard before brushing with egg wash and sprinkling with sugar. Set the pie on a baking sheet (in case the juices bubble over) and then set it directly on the preheated baking stone/steel.
2. Bake for 30 minutes and then drop the temperature to 375°F. Continue to bake until the fruit juices are bubbling throughout the pie and it has puffed slightly in the middle. This can take up to an hour, depending on how long you froze the pie. If the edge of the crust is browning too quickly, tent with foil.
3. Allow the pie to cool completely before cutting or it may be too loose to cut. This pie will still have some juice to it and not set up solid, because I don’t like a gloopy filling.If you want a cleaner slice, you’ll want to add another tablespoon or two of cornstarch.

Raspberry Rhubarb Sorbet

This smooth sorbet is ideal for celebrating the summer months because it requires so few ingredients. Raspberries and rhubarb are boiled down into a sweet sauce and frozen into a soft sorbet. Honey is used as a natural sweetener, and it complements the fruit flavors well. 

• Yields: about 1 quart

Ingredients

• 12 ounces (340 grams) rhubarb, chopped into 1-inch sections
• 6 ounces (170 grams) raspberries
• 1/2 cup (120 ml) water
• 1 cup (340 grams) honey 
• 1 teaspoon vanilla extract

Instructions

1. In a large saucepan, combine rhubarb, raspberries, water, and honey and bring to a boil over medium high heat. Lower the heat, and simmer for 10-15 minutes, or until the rhubarb is soft and translucent. Remove from heat and stir in vanilla extract. 
2. Allow mixture to cool for 10-15 minutes before transferring to a blender or food processor. Process until smooth. Run mixture through a fine mesh sieve to remove seeds and fibers. Discard solids. Chill for 3-4 hours, or until cold.
3. Freeze mixture in ice cream maker, following the manufacturer’s instructions. Transfer sorbet to an airtight container and freeze for 4-6 hours before serving. The sorbet will keep well for 2 weeks in the freezer.

Strawberry Rhubarb Shortbread Tart

Sweet strawberries, tart rhubarb, and the butteriest short bread crust come together in a heavenly combo to make your tastebuds so so happy.  It’s a melt in your mouth crust with a sweet tart curd filling.  Definitely recommend!

• Yields: one 9-inch tart

Ingredients

Shortbread Crust

• 1 cup butter, softened
• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/8 teaspoon salt

Filling

• 1/4 cup lemon juice
• 3 tablespoons cornstarch
• 1 cup of strawberry rhubarb compote (recipe below – most fruit compotes will work here!)
• 2/3 cup granulated sugar
• 5 egg yolks
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract

Topping:

• fresh strawberries
• roasted rhubarb
• mint leaves
• whipped cream

Directions

First, prepare the crust.

1. Preheat oven to 350 degrees F.
2. In a medium bowl, mix together the softened butter, flour, powdered sugar, and salt.  Press into the bottom of a 9-inch round tart pan (with removable bottom).  Bake for 12-15 minutes, or until golden brown.  Set aside to cool.

Next prepare the filling.

1. In a small bowl, mix together lemon juice and cornstarch until smooth.  Add mixture to a medium saucepan, and stir in strawberry rhubarb compote, granulated sugar, and egg yolks.  Heat mixture over medium heat, stirring constantly, until thickened. 
2. Remove from heat, stir in vanilla, and butter, 1 tablespoon at a time.  Mix until completely smooth.
3. Pour filling into prepared tart shell, cover, and chill completely before serving, at least 4 hours – or make the night before.  
4. Top with fresh, halved strawberries, pieces of roasted rhubarb, mint leaves, whipped cream, or whatever your heart desires.  Chocolate would be a wonderful addition as well.

This tart will keep for several days in the fridge in an airtight container.

Blackberry Rhubarb Vodka Cocktail

This delicious drink features a deeply sweet blackberry rhubarb syrup that is rich in color and fruity, refreshing taste. Add a little vodka and ice to the syrup and finish it off with fresh, fragrant mint and a squeeze of lime, and you’ve got yourself one incredible cocktail.

• PREP: 10 mins
• COOK: 15 mins
• YIELD: 1

Ingredients

BLACKBERRY RHUBARB SYRUP

• 1 cup Blackberries
• 1/2 cup Chopped Rhubarb
• 1 cup Water
• 1 cup White Sugar

BLACKBERRY RHUBARB VODKA COCKTAIL

• 1 ½ oz Vodka
• 1 ½ oz Blackberry Rhubarb Syrup
• Club Soda
• 1 Lime Wedge
• Fresh Mint,, for garnish

Instructions 

BLACKBERRY RHUBARB SYRUP

1. Add blackberries, rhubarb, water, and sugar, to a medium sauce pan over medium heat. Allow the mixture to simmer for 15 minutes, then remove from heat and strain the seeds and fruit pulp out using a fine-mesh sieve.
2. Place the syrup into the fridge to cool for 1-2 hours.

BLACKBERRY RHUBARB VODKA COCKTAIL

1. In a highball glass filled with ice, add vodka and blackberry rhubarb syrup. Fill the remainder of the glass with club soda, then squeeze lime wedge into the drink. Stir to combine.
2. Using your hands, slap your mint garnish between your palms to “wake up” the mint flavor. Add this garnish to the top of the cocktail and enjoy.

Rhubarb Fool: a creamy, tangy chilled dessert recipe

Creamy, tangy chilled Rhubarb Fool is an easy dessert recipe that is a must during rhubarb season! It’s a simple recipe that everyone will love, will layers of rhubarb sauce folded into whipped cream.

• PREP: 10 mins
• COOK: 8 mins
• YIELD: 6 servings

Ingredients

• 1 pound Rhubarb rinsed, ends trimmed, leaves removed and cut into ½-inch thick slices
• ¼ cup Granulated Sugar
• 2 cups Heavy Whipping Cream

Instructions

1. Combine the rhubarb and sugar in a medium sauce pan with lid over medium-high heat. Allow to come to a simmer and cook for 5 minutes stirring a few times. Stir and reduce heat to low, replace the lid and allow to cook an additional 3 minutes until the rhubarb is soft and breaking down. NOTE: the more it is stirred the more it will breakdown into smaller pieces.
2. Place a sieve over a small bowl and allow the juice from the rhubarb to drain into the bowl. Reserve the juice. Allow both to cool. NOTE: may be refrigerated to speed cooling or until later dessert preparation.
3. Whip the heavy whipping cream until it makes soft peaks. Fold in the rhubarb compote (NOT the separated juice) until they are combined. Spoon into serving glasses and drizzle with some of the juice. Chill for at least 1 hour before serving. NOTE: the juice may be drizzled on just before serving instead OR in addition.

Strawberry Rhubarb Cheesecake Bars

Thick, creamy cheesecake squares dotted with strawberries and rhubarb and a brown sugar and oat crumble.

• Servings: 16-25 squares

base & crumble

• 112g butter (1 stick), at room temperature
• 43g brown sugar (1/3 cup, lightly packed)
• 1/2 tsp cinnamon
• 1/4 tsp kosher salt
• 125g whole wheat flour (about 1 cup)
• 33g rolled oats (1/3 cup)
• 33g quick oats (1/3 cup)

cheesecake layer

• 450g block cream cheese, at room temperature (16 oz/2 bricks)
• 75g granulated sugar (3/8 cup, which can be approximated by 1/4 cup + 2 tbsp OR 1/2 cup – 2 tbsp)
• 70g greek yoghurt (about 1/3 cup)
• 20g heavy cream (1 tbsp + 1 tsp)
• 1 tsp vanilla extract
• 1 1/2 large eggs (the easiest way to do this is by weight – half an egg is 25g, but if you don’t have a scale, try whisking an egg and measuring out 1 1/2 tbsp for the half egg)
• 1 1/2 tbsp cornstarch

fruit

• 115g chopped rhubarb (about 1 cup)
• 115g chopped strawberries (about 1 cup)
• 2 tsp granulated sugar
• 1 tsp tapioca starch

for the base, preheat the oven to 350F. Butter an 8″ square baking tray and line with a parchment sling.

Cream the butter with the brown sugar, cinnamon and salt, then mix in the flour and oats until combined and the mixture holds together in clumps. Reserve 1/3 of the mixture for the top crumble. Take the remaining 2/3 of the mixture (about 220g), break it into clumps, and evenly distribute them into the bottom of the prepared tray. Use your fingers or the bottom of a glass (lightly floured if needed to prevent sticking) to firmly pack it down into an even layer. This makes for a thin layer so if needed, you can add a bit more.

Prick the base all over with a fork and pop in the freezer for 10 minutes to firm and chill. Bake for about 15 minutes or until the bottom crust begins to lightly brown. Set aside to cool slightly.

While the base bakes, begin on the cheesecake layer. In a large bowl, cream the cream cheese until smooth and no lumps remain. Mix in the sugar. Then mix in the yoghurt, cream and vanilla extract. Follow by beating in the eggs. Lastly, sift the cornstarch overtop and mix until combined.

Pour the cheesecake layer over the partially baked crust and spread into an even layer.

Next, prepare the fruit. Stir together the rhubarb, strawberries, sugar and tapioca starch. Spoon evenly overtop of the cheesecake.

Finish with the crumble and bake. Break up the remaining 1/3 of the crumble mixture into small crumbs and scatter overtop of the fruit.

Return the pan to the 350F oven and bake for another 30-35 minutes or so, or until the crumble is browned, and the cheesecake layer is mostly set (it’s okay if the middle still has a bit of a jiggle).

Let cool, then refrigerate for at least four hours or overnight to completely chill and allow the cheesecake to set. Run a knife along the two edges baked directly against the pan to loosen the bars first before removing. Cut into 16 or 25 squares.

Rhubarb Empanadas

Rhubarb Empanadas are little pockets of spring! These sweet dessert hand pies are filled with rhubarb and are perfectly portable, with a flaky, buttery pie crust.

• PREP: 30 mins
• COOK: 20 mins
• CHILL: 1 hr
• YIELD: 8 servings

INGREDIENTS

Dough

• 1 cup flour
• 1 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 cup 1 stick unsalted butter, frozen
• 1/4 cup ice water

Filling

• 1 tablespoon unsalted butter
• 6 oz rhubarb chopped
• 3 tablespoons granulated sugar
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon lemon juice
• pinch kosher salt

Assembly

• 1 large egg beaten
• 1 teaspoon water
• 1 tablespoon sugar
• 1/2 teaspoon cinnamon

INSTRUCTIONS

1. In a medium bowl, stir the flour, salt and sugar together with a fork or a whisk. Grate the butter with a box grater and add to the flour. Using your fingers, begin to work the butter into the dough until you have coarse crumbs. Stir in the water a tablespoon at a time, using a fork to incorporate it into the dough, checking it with your fingers by pinching the dough together. You can also do this with a food processor, if you wish. Do not over work the dough – you want to be able to see bits of butter within the dough, and it will still be rather shaggy and loose. Turn the dough out onto a lightly floured surface and use your hands to bring it together into a ball, but be careful not to overwork the dough. When the mixture pulls together into a ball, wrap the dough in a piece of plastic wrap, form it into a disk, and refrigerate for at least an hour or overnight.
2. In a small sauce pan, melt the butter over medium heat. Add the rhubarb and cook for about 3-5 minutes, or until the rhubarb is soft. Stir in the sugar, vinegar, lemon juice and salt and cook for another 3 minutes, or until it is thick and jam like. Remove from the heat, transfer to a bowl and refrigerate for at least 30 minutes to cool completely.
3. On a lightly floured surface, prepare to roll out the dough. Lightly sprinkle the dough with flour, and use a rolling pin to roll the dough into a large disk about 1/4-inch thick. Use a 4-inch cutter (or bowl, or empty can, etc.) to cut the dough into rounds. Gather the scraps of dough and re-roll to cut at least one more round. You should have about 8 rounds.
4. Place 2 tablespoons of rhubarb filling in the center of each round of dough. Whisk the egg and water together, then lightly brush the edges of the dough. Fold one side of dough over the other and crimp with your fingers or simply press together with a fork. Place the empanadas onto a parchment lined baking sheet and refrigerate for 20 minutes, along with the egg wash.
5. While the empanadas chill, preheat the oven to 400°F with a rack placed in the center of the oven.
6. When the empanadas are ready to bake, lightly brush the tops with the egg wash. Stir together the sugar and cinnamon and sprinkle on top. Use the tip of a sharp knife to make a small hole on the top of the dough to allow steam to escape. Bake for 20 minutes or until golden brown. Remove from the oven and let it cool a little before serving.

Blueberry Rhubarb Cobbler

What’s more satisfying than baking a deliciously sweet and tart Blueberry Rhubarb Cobbler? Eating it a la mode! This easy recipe will be on repeat while the rhubarb lasts.

• PREP: 10 mins
• COOK: 30 mins
• CHILL: 25 mins
• YIELD: 8 servings

INGREDIENTS

For the filling:

• 3 cups blueberries
• 3 cups diced rhubarb
• 1/4 cup granulated sugar
• 3 tablespoons all-purpose flour

For the dough:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1/8 teaspoon baking soda
• 5 tablespoons unsalted butter, cold and cut into cubes
• 1/2 cup whole milk, plus more for brushing
• 2 tablespoons sanding or turbinado sugar

INSTRUCTIONS

1. Preheat the oven to 400°F.
2. In a large bowl, toss the blueberries and rhubarb with the sugar and flour until evenly coated. Place the filling in a buttered baking dish (about 2 quarts and 1 1/2 to 2 inches deep). Set aside.
3. Make the dough by whisking together the flour, sugar, baking powder, salt, and baking soda in a bowl. Cut in the butter using a pastry cutter or your fingers until you have coarse crumbs. This can also be done in a food processor. Add the milk and stir gently until it just forms a sticky dough; do not over mix. Place large spoonfuls of dough over the fruit in the baking dish. Lightly brush the dough with milk and sprinkle with sugar.
4. Bake for about 30 minutes, or until the fruit filling is bubbling and biscuits are puffed and golden. Let it sit at room temperature to cool for about 25 minutes.
5. Serve warm with vanilla ice cream.

Strawberry Rhubarb Galette

This rustic take on a classic Strawberry Rhubarb Pie features a flaky, golden pie dough that is folded over a simple to make strawberry rhubarb filling. The filling also includes orange zest and elderflower liqueur for a nice floral summery-touch. Easy to make, gorgeous to look at, and an absolute delight to eat with ice cream.

• PREP: 45 mins
• COOK: 30 mins
• YIELD: 8 servings

Ingredients

PIE DOUGH

• 2 cup (240g) All Purpose Flour,, measured correctly †
• 1/4 cup White Sugar
• Pinch of Salt
• 1 cup Unsalted Butter,, cubed and very cold
• 4 tbsp Ice Cold Water,, plus more if needed
• 4 tbsp Cold Vodka

STRAWBERRY RHUBARB FILLING

• 2 cups Quartered Strawberries
• 2 cups Chopped Rhubarb,, chopped into 1/2″ slices
• 1/2 cup White Sugar
• 1 ½ tbsp Elder Flower Liqueur
• Zest of 1 Orange
• 1/4 cup Corn Starch

Instructions 

MAKING THE STRAWBERRY RHUBARB GALETTE PIE DOUGH

1. Mix together vodka and water into a small measuring cup, then set aside. In a large mixing bowl, add flour, sugar, and salt. Whisk to combine. Add in cold butter cubes, and work the butter into flour with your hands or a pastry cutter. Work the butter until it is crumbly and about the size of peas.
2. Slowly drizzle in vodka-water while simultaneously tossing with a fork to combine. After all the vodka-water has been added, knead the dough a few times inside the bowl until a shaggy dough forms. If the dough doesn’t come together, slowly add more water until a shaggy dough forms.
3. Form dough, as best as you can, into a disk shape, then place into a freezer bag, then into the fridge for an hour to chill.
4. Remove dough from fridge and place onto counter for 5 minute to warm-up a bit. Remove the dough from the freezer bag and place onto a well-floured work surface.
5. Roll dough out to be about 1/4” thick, and about 13-14” in diameter, aiming for a general circle shape (however it does not need to be perfect). Place rolled out dough onto a parchment-lined baking sheet.

FILLING & BAKING THE STRAWBERRY RHUBARB GALETTE

1. Preheat oven to 375°F. In a medium bowl, combine all filling ingredients until well combined.
2. Spread the filling onto the center of the rolled out pie dough, leaving a 2″ border around the edges.
3. Gently fold the bare edge of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges.
4. In a small dish, whisk together the egg and water until frothy and combined. Brush this egg wash across the edges of the galette, then sprinkle with turbinado sugar.
5. Place the Strawberry Rhubarb Galette into the oven, bake for 35 minutes. Serve warm with vanilla ice cream.

Strawberry Rhubarb No-Churn Ice Cream

This strawberry rhubarb no-churn ice cream is so easy to make, and super creamy. Full of fruit flavor, no ice cream maker needed. A cool and refreshing treat that’s a summer delight.

• PREP: 15 mins
• YIELD: 10 servings

Ingredients

• 1/2 cup [8 g] freeze-dried strawberries
• 16 oz [454 g] rhubarb fresh or frozen, chopped into bite-sized pieces
• 2 tablespoons water
• 1 tablespoon granulated sugar
• Pinch salt
• 1/2 teaspoon lemon juice
• 2 teaspoons pure vanilla extract
• One 14 oz [396 g] can sweetened condensed milk
• 1/2 teaspoon salt
• 2 oz [57 g] cream cheese at room temperature
• 2 cups [480 g] heavy cream
• 1 to 2 drops pink food coloring optional

Instructions

1. In a bowl of a food processor fitted with a blade, process the freeze-dried strawberries until they reduce to a powder.
2. Bring the rhubarb, freeze-dried strawberry powder, water, sugar, lemon juice, and salt to a simmer in a medium saucepan over medium heat. Cook, stirring frequently, and mashing until the rhubarb has broken down and released their juices, about 15 minutes. Remove from the heat and stir in the vanilla. Let cool to room temperature. (For a smoother ice cream, you can blend the broken down mixture in a food processor for a few seconds. I didn’t mind the fruit chunks in mine).
3. In a large bowl, combine the sweetened condensed milk, rhubarb mixture, and salt.
4. In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium speed until smooth. Turn the mixer to low speed and add the heavy cream in a slow, steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks from, 3 to 4 minutes. Add half of the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined.
5. Using a rubber spatula, gently fold the remaining whipped cream mixture until no streaks remain. Add a few drops of pink food coloring if desired. Pour into a 9 by 4 by 4 in [23 by 10 by 10 cm] Pullman loaf pan with a lid and freeze until firm, 6 hours, or up to 1 week.

Strawberry Rhubarb Soda Syrup

• Yield: 3 cups

Ingredients

• 1 pound strawberries, stems removed and halved
• 1 pound rhubarb, chopped into 1/2-inch segments
• 1 cup granulated sugar
• 1 cup water
• 1 lemon

Instructions

1. Combine strawberries, rhubarb, sugar and water in a large saucepan. Remove several strips of peel from lemon with a knife or peeler and add them to the pot. Bring mixture to a boil and then reduce it to a gentle simmer.
2. Simmer for 20 minutes, or until fruit has completely collapsed, stirring occasionally. Remove from heat, add the juice of half the lemon (or more, to taste) and let fruit cool in syrup for maximum infusion.
3. Once cool, pour mixture through a fine-mesh strainer (or, if you only have a coarse one, line it with cheesecloth or a lint-free towel); press solids with the back of a spoon or spatula to get the most syrup from them. You should have 2 cups right away, but I had to run an errand, left mine sitting in the strainer and was delighted to find 3 full cups of syrup when I got back. Pour into a glass bottle and chill until needed.
4. Save fruit pulp in a separate container; it can be used to stir into plain yogurt, oatmeal or even dollop on pancakes. (Be sure to fish out or at least look out for lemon peels if you do.)
5. To make 1 glass of soda, pour 2 tablespoons of the syrup in the bottom of a glass, fill with ice and then seltzer or sparkling water. Give it a stir and add more syrup to taste; for a large glass, you might use up to 2 tablespoons more. Garnish with a lemon wedge, if you wish. Drink and pretend it’s spring.

Do ahead: Syrup should keep in the fridge for at least three weeks, if not longer.

Best Rhubarb Cookies

This rhubarb cookie recipe is so easy and so delicious. Rhubarb cookies are sweet with a delicious added tang. A cookie everyone will love!

• PREP: 10 mins
• Cook: 10 mins
• YIELD: 24 cookies

INGREDIENTS

• 1 cup brown sugar
• ½ cup butter softened
• 1 large egg
• 1 ¾ cups all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup rhubarb finely diced

INSTRUCTIONS 

1. Preheat oven to 375ºF.
2. Get out and measure your ingredients.
3. In a large bowl, beat brown sugar, butter, and egg together.
4. Add flour, cinnamon, salt, baking soda, and baking powder. Beat well until dough forms.
5. Add rhubarb and beat again.
6. Using a 1-inch cookie dough scoop, form balls of dough and place them on a greased cookie sheet. These cookies will spread.
7. Bake cookies for 12-14 minutes or until baked through. Allow to cool on cookie sheet for 5 minutes. Then place on a rack until cool completely.
8. Serve and enjoy.

Rhubarb Lemon Fizz

Rhubarb Lemon Fizz is a fun, festive, and refreshing summer cocktail containing 4 simple ingredients (and can also be made alcohol-free).

• PREP: 5 mins
• YIELD: 1

Ingredients

• 2 oz vodka
• 1 oz rhubarb syrup
• 1 oz fresh squeezed lemon juice
• club soda or dry sparkling wine (such as Cava)

Instructions 

1. Add the vodka, rhubarb simple syrup, and lemon juice to a cocktail shaker and fill with ice.
2. Shake vigorously, and then strain into a glass filled with fresh ice.
3. Top with club soda or sparkling wine, and garnish with lemon wheel.

Rhubarb Meringue Cups

Homemade crisp meringue cups filled with vanilla bean whipped cream and roasted rhubarb! An elegant, yet surprisingly simple springtime dessert. 

• yield: 6 servings
• prep: 1 hr 15 mins
• cook: 5 hrs

Ingredients

Meringue Cups:

• 4 egg whites room temperature
• 1 cup (200 g) granulated sugar
• ½ teaspoon vanilla bean paste

Roasted Rhubarb:

• 1 lb (16 oz) rhubarb cut into 1 inch pieces.
• ½ cup (100 g) granulated sugar
• 1 tablespoon fresh orange juice
• ½ teaspoon orange zest

Vanilla Bean Whipped Cream:

• 1 cup (240 mL) heavy cream
• 1 teaspoon powdered sugar
• ¾ teaspoon vanilla bean paste
• ½ teaspoon Grand Marnier liquor optional

Instructions 

1. Prepare Meringue Cups: Preheat the oven to 225°F (108°C). Using a large glass, trace six large circles (roughly 3 inches in diameter) on a large sheet of parchment paper. Place parchment paper on a large baking sheet–pencil side facing down.https://static.btloader.com/safeFrame.html?upapi=trueAD
2. Place the egg whites in the bowl (clean and free of any grease) of stand mixer, fitted with a whisk attachment. Whisk over low speed for 1 to 2 minutes, or until egg whites are foamy.  Increase speed to medium and continue to whisk for an additional 1 to 2 minutes. Slowly start sprinkling in the granulated sugar, while continuing to whisk at medium speed.  Increase speed to high and whisk until meringue reaches a stiff peak.
3. Whisk in the vanilla bean paste. Place the meringue in a pastry bag fitted with a star tip. Starting in the center of the circle, pipe a layer (roughly ½-inch thick) of meringue. Trace the edges of the circle four times to form the sides of the meringue cups. Repeat until all meringue cups are formed.
4. Immediately (and carefully) place the meringue in the oven and bake for 1 hour and 30 minutes. Once baked, turn off the oven and allow meringues to dry in the warm oven for an additional 20 to 30 minutes. Meringue should be crispy, hard, and not sticky. If the meringue is wet or sticky (which can depend on humidity levels), allow them to bake for an additional 10 to 15 minutes. Remove the meringue cups from the parchment paper and set aside.
5. Roast Rhubarb: Preheat the oven to 400°F (204°C).  Line a large baking sheet with parchment paper or foil. Toss the rhubarb with the sugar, orange juice, and zest. Allow mixture to sit for 10 to 15 minutes to macerate. Roast the rhubarb for 15 to 20 minutes, or until it is cooked through, but can still retain its shape. Remove and allow to cool completely.
6. Vanilla Bean Whipped Cream: Combine the heavy cream, powdered sugar, Grand Marnier, and vanilla bean paste. Whip to soft peaks.
7. Assembly: Right before serving, fill the meringue cups with whipped cream and top with roasted rhubarb pieces. Garnish with orange zest. Serve immediately.

Strawberry-Rhubarb Stuffed French Toast

Saturday mornings are meant for this— a strawberry rhubarb compote sandwiched between two pieces of bread before being dipped in eggs and milk and fried. Topped with whipped cream and strawberries, it’s french toast like you’ve never had before.

• yield: 4 servings
• prep: 10 mins
• cook: 30 mins

INGREDIENTS

FOR THE STRAWBERRY-RHUBARB COMPOTE:

• 2 cups strawberries , hulled and sliced
• 2 cups rhubarb , chopped
• ½ cup granulated sugar
• 1 teaspoon vanilla extract

FOR THE FRENCH TOAST:

• 8 slices of challah or French bread
• 4 tablespoons butter , divided
• Strawberry-rhubarb compote
• 3 large eggs
• ¾ cup whole milk
• Whipped cream , for serving

INSTRUCTIONS

1. In large saucepan, toss together strawberries, rhubarb, sugar and vanilla. Place over medium heat and cook, stirring frequently until mixture is thickened and reduced, about 12-15 minutes.
2. Spread 2 tablespoons of butter onto slices of bread. Spoon compote on 4 of slices, on top of butter.
3. In large skillet or fry pan, heat remaining butter over medium heat.
4. In wide shallow bowl or pan whisk together eggs and milk. Dip compote-topped slices into egg mixture (but do not submerge it) and transfer to hot skillet. Dip remaining slices butter-side up into egg mixture and place butter-side down on top of compote-topped slices. Cook on each side 2-3 minutes until golden brown.
5. Serve immediately with whipped cream, additional strawberries and powdered sugar, if desired