Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Bright, Tart Rhubarb Desserts

The distinctive flavor of this (surprise!) vegetable is a welcome tonic after the long, beige reign of winter

Fine Cooking Issue 14
Photos: Mark Thomas
View PDF
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

You could just skip to the end of Stewart’s article and start making the rhubarb recipes she presents, but you’d be cheating yourself. Stewart’s piece tells you a number of useful things about rhubarb, and some of them are quite surprising. She knows what field-grown rhubarb’s growing season is–and tells you that, yes, there is also hothouse rhubarb–and what good stalks of each type should look and taste like. She tells you how the stalks and leaves that you buy should look; how to wash, dry, and trim the stalks; and how to store them until ready for use. Recipes include: Rhubarb-Raspberry Galette; Rhubarb-Ginger Fool; Rhubarb Compote with Oranges & Figs; and Apple-Rhubarb Crisp.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.