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With gentle cooking, raw and tart rhubarb becomes lusciously soft and fragrant, especially in rhubarb desserts. Technically a vegetable, the pink-hued, herbaceous perennial is best friends with orange, brown sugar, and spices – simmer it down and spoon it on top of rice puddings, ice cream, pancakes, and waffles. Baked into tarts and rhubarb pies, it’s a dream. Just see our best rhubarb recipes for a rhubarb and strawberry tart, rhubarb crumble, and strawberry rhubarb pie.
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