We inherited our rhubarb from my mother-in-law’s property. Lucky for us the bulbous root is prolific. Alongside my monthly pot of fresh strawberry rhubarb preserves, I’ve made a few wonderful desserts with it so far -most from Pinterest, natch. Here are a few more things I recommend you try:
From A Run Away Spoon on Food52, sparkling rhubarb lemonade
A Farm Girl Dabbles – Rhubarb Cream Cheese Bars -divine! I served mine with a bit of fresh rhubarb and strawberry compote.
On Martha Stewart’s site Marijane’s Rhubarb Cake was a real winner.
If you aren’t up for cooking but want the classic strawberry rhubarb flavor, Boulder-based, Australian-style, Noosa Yogurt, has the creamiest most delicious yogurt out there. I use it as filling for fresh tarts.
Kimberly asked that I mention the amazing Rhubarb Polenta Cake from last year, if you are interested, click here.
On another note, if you are lucky enough to have a rhubarb rhizome, you know that the leaves can get pretty huge. Here’s a DIY project that is on my list. . If you are interested in taking this project on the “recipe” is on the blog Garden Stew.