Six Ridiculously Delicious Rhubarb Recipes

by Kate H. Knapp on April 18, 2014

in Blog, Desserts, Drinks, Featured, Vegetables


Want to know a (not-so-secret) secret? Maggie is crazy—as in over the moon—about rhubarb. How do I know? Let’s just say that the last few weeks of recipe testing for her upcoming cookbook, Food Gift Love, have included a delightful amount of rhubarb-centric recipes.

Not that I’m complaining. I have been hopelessly devoted to the ruby-colored stalks since my Grandma Peg (or Gramma Piggy as I called her before I could enunciate properly) made me my very first rhubarb pie. There were no strawberries; no, my grandma kept it simple and just let the intoxicating tartness of the rhubarb shine. It was the best pie of my life, and I have cherished the stalk-y vegetable (yup, it’s a vegetable) ever since.

Maggie’s appreciation for rhubarb is just one of the many reasons I adore her. It’s also why I turned to talented food bloggers to help showcase just how amazing it can be. This is for Maggie, my Gramma Piggy, and all the other rhubarb-lovers in the world. Enjoy!

1. Strawberry + Rhubarb Jam (pictured above): Strawberries. Rhubarb. Sugar. Lemon. Heaven all year long. You’re welcome. {From My Darling Lemon Thyme}


2. Strawberry Rhubarb Meringue Tartlets: Sweet, fluffy meringue mixed with fresh strawberries and tart rhubarb? Pure delicious genius. {From Completely Delicious}


3. Baked Buttermilk Doughnuts with Strawberry-Rhubarb Glaze: The brightness of the season captured in a perfectly baked breakfast ring. Good morning, gorgeous. {From Adventures in Cooking}


4. The Rhubarb Sour: So very pretty in pink. Rhubarb simple syrup and bitters add a splash of spring to this oh-so-addictive cocktail. Cheers! {From Verses from my kitchen}


5. Rhubarb Fizz Cocktail: Toast to sunny days and bright flavors with this slightly tart and sweet celebratory concoction. {From Baked Bree}

6. Rhubarb Ice Cream with Pistachios: Take a moment. Let it sink in. Rhubarb ice cream. Dairy-free rhubarb ice cream. With pistachios. Happy summer. {From What’s Cooking Good Looking}

Photos courtesy of Annalise, Eva, Mike, Emma, Bree, and Jodi.

Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.


Kate H. Knapp

Head Recipe Tester & Shop Editor at Eat Boutique
Kate H. Knapp has been cooking since she was stove-high and whisk-strong. She comes from a long line of cooks and bakers, from whom she learned the sweet power of sugar, the thrill of egg whites, the magic of leftovers, and the importance of being fearless in the kitchen. Kate works as the Urbanist Boston City Guide Editor and has recently earned a Masters in Gastronomy. She spends her free time testing recipes, practicing food photography, and reading cookbooks. Her recipe for life is a work in progress—needs a dash more of this and a pinch of that—but she couldn't be happier with her ingredients.

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