23 Sweet & Puckery Rhubarb Recipes for Spring

Rhubarb is spring’s biggest challenge and its best reward. On the heels of winter, its stalks emerge bitter and brittle, but no mind—with a bit of coaxing, it turns sweet and inviting, like spring. This beautiful vegetable (yes, vegetable) has a stunning ombré effect, which ranges from a deep strawberry pink to a pale yellow-green when you near the top of the stalks. It’s only available for a short time during spring, so stock up and make use of it in strawberry-rhubarb cupcakes, pies, shortcakes, and scones. Like most other fruits and vegetables, you can also slice the stalks into one-inch pieces and freeze them in a single layer. That way, you can still enjoy the best of spring’s tart superstar in even more dessert, drink, and even savory recipes.

Soon enough, we realize that its tough exterior is just a ruse. Feisty rhubarb loves a stiff cocktail just as much as a tart dessert and a savory main course. It’s up for anything—because really, it’s just as happy as you are that it’s spring. To prove it, here are nearly two dozen rhubarb recipes to let loose with.

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