I think the rhubarb-fig sugar-free jam is the first jam I have ever boiled, except of course for applesauce, which could also be considered as jam.
Made with fresh strawberries, vanilla and a touch of cinnamon and cardamom, this simple strawberry galette is a serious showstopper.
Rhubarb bread pudding with orange custard is a tried and true recipe that is incredibly tasty and not too sweet.
Rhubarb butter in the slow cooker is an easy, hands-off way to use up rhubarb—frozen or fresh—and lasts for several weeks in the refrigerator.
If you're looking for more ways to use up your summer rhubarb, make some refreshing Raspberry Rhubarb Popsicles! Our homemade popsicles are the perfect blend of sweet and tart flavors from fresh summer produce.
If you read a lot of food blogs, you may have noticed that there are certain items and ingredients that are super trendy.