Strawberry-Rhubarb Pie

Don’t worry if the crust cracks slightly during baking; it only adds to the homemade look of the pie.

For the crust:

• 12 oz. (2-2/3 cups) unbleached all-purpose flour; more for rolling
• 2-1/2 tsp. granulated sugar
• 3/4 tsp. kosher salt
• 4 oz. (8 Tbs.) cold unsalted butter, cut into small pieces
• 4 oz. (1/2 cup plus 1 Tbs.) cold vegetable shortening, cut into small pieces

For the filling:

• 4 cups 1/2-inch-thick sliced rhubarb (about 1-1/4 lb.)
• 1 lb. strawberries, hulled and sliced 1/2 inch thick (about 2-1/2 cups)
• 1-1/2 cups plus 2 Tbs. granulated sugar
• 1/4 cup plus 1-1/2 Tbs. quick-cooking tapioca
• 2 Tbs. fresh orange juice
• 1 tsp. finely grated orange zest
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. ground allspice
• 1/4 tsp. kosher salt
• 2 Tbs. cold butter, cut into small pieces

For the glaze:

• 1 large egg yolk

Make the crust:

In a food processor, combine the flour, sugar, and salt, and pulse to combine. Add the butter and shortening and pulse until the mixture resembles coarse meal, about 1 minute. Transfer the mixture to a large bowl.

Fill a measuring cup with 1/2 cup very cold water. While tossing and stirring the flour mixture with a fork, add the water 1 Tbs. at a time until the dough just begins to come together in small clumps and holds together when you pinch a little between your fingers (you may need only 1/4 cup of water).

Transfer the dough to a clean work surface and gather it together with your hands. Lightly knead the dough once or twice, divide it in half, and shape the halves into disks. Wrap the disks separately in plastic and refrigerate for at least 1 hour or up to 2 days.

Prepare the filling:

Position a rack in the center of the oven and heat the oven to 375°F. In a large mixing bowl, combine the rhubarb, strawberries, sugar, all the tapioca, orange juice, zest, cinnamon, clove, allspice, and salt. Toss gently to mix well, and then let sit for at least 10 minutes and up to 30 minutes (while you roll out the bottom crust).

Assemble the pie:

If the dough was refrigerated for several hours or overnight, let it sit at room temperature until pliable, about 20 minutes. On a lightly floured surface, roll out one of the dough disks into a 1/8-inch-thick circle, 12 to 13 inches in diameter, and transfer it to a 9-inch Pyrex pie plate. Pour the filling into the pie shell and dot the top with the cold butter. In a small bowl, beat the egg yolk with 1 tsp. water. Brush the edges of the pie shell with some of the egg glaze.

Roll out the second dough disk as above and set it over the fruit filling to form a top crust. Press the edges of the dough together to seal the crust, trim the overhang to 1/2 inch, and fold it under. Flute or crimp the dough all around. Brush the top crust with the remaining egg glaze (you won’t need all of it). Cut four 1- to 1-1/2-inch-long steam vents in the top crust.

Set the pie on a foil-lined rimmed baking sheet and bake until the pastry is golden brown and the fruit juices bubble thickly out of the pie, 70 to 80 minutes. Transfer to a rack and let cool completely before serving, about 4 hours.

Strawberry-Rhubarb Compote with Vanilla & Cardamom

Cardamom gives this compote an alluring flavor. It’s excellent spooned over ice cream, cheesecake, or panna cotta, and even as a spread for a pork sandwich. It will keep, covered and refrigerated, for up to 4 days.

• 4 cups 1/2-inch-thick sliced rhubarb (about 1-1/4 lb.)
• 1/2 cup granulated sugar; more to taste
• 6 Tbs. fresh orange juice; more to taste
• 3 Tbs. honey
• 1/4 tsp. plus 1/8 tsp. ground cardamom
• 1/4 tsp. kosher salt
• 1 small vanilla bean
• 3 cups hulled and thickly sliced strawberries (about 2 pints)

Combine the rhubarb, sugar, orange juice, honey, all the cardamom, and salt in a heavy-bottomed stainless steel 3-qt. saucepan. With a paring knife, slit open the vanilla bean lengthwise, scrape out the seeds with the back of the knife, and add the seeds and the scraped pod to the saucepan.

Bring to a simmer over medium-low heat, stirring often. Simmer until the rhubarb releases its juice and becomes tender but still retains its shape, 5 to 6 minutes. Add the strawberries and simmer until they start to soften and the rhubarb breaks down slightly, 1 to 3 minutes.

Pour the mixture into a bowl. Make an ice bath by filling a larger bowl with ice and water. Chill the compote over the ice bath at room temperature, stirring occasionally, until completely cool, 10 to 15 minutes. Discard the vanilla pod. Taste the compote and add more sugar and orange juice, if needed.

Strawberry-Rhubarb Cobbler with Honey

In this rustic dessert, honey flavors both the tender biscuit topping and the sweet-tart fruit. To ensure that the filling is thickened and fully cooked, bake the cobbler until it bubbles in the center.

For the filling:

• 1 lb. fresh strawberries, hulled and cut into 1/2-inch pieces (about 2-1/2 cups)
• 12 oz. fresh or thawed frozen rhubarb, cut into 1/2-inch pieces (about 2-1/2 cups)
• 1 large lemon, finely grated to yield 1/2 tsp. zest, squeezed to yield 2 Tbs. juice
• 3/4 cup mild honey (such as clover)
• 2 Tbs. instant tapioca
• 1 Tbs. cornstarch
• 1 Tbs. finely chopped fresh basil
• 1/2 tsp. kosher salt

For the topping:

• 9 oz. (2 cups) unbleached all-purpose flour; more as needed
• 2 Tbs. granulated sugar
• 4 tsp. baking powder
• 1/2 tsp. kosher salt
• 3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces; more, softened, for the dish
• 2/3 cup plus 1 to 2 Tbs. heavy cream
• 1 Tbs. mild honey (such as clover)
• 1 Tbs. turbinado (raw) sugar
• 1/4 tsp. ground cinnamon

Position a rack in the center of the oven and heat the oven to 375°F.

Make the filling:

In a large bowl, thoroughly mix all of the filling ingredients; set aside.

Make the topping:

In another large bowl, sift together the flour, sugar, baking powder, and salt. Using your fingers, work the cold butter into the flour until the mixture resembles coarse meal. Add 2/3 cup of the cream and mix the dough with your fingers until it just comes together (if the dough seems dry, add an additional tablespoon of cream). On a well-floured surface, roll the dough out to a 14x18-inch rectangle that’s 1/8 inch thick. Using a 1-3/4-inch round cutter, cut the dough into approximately 50 rounds, pushing the cutter down and pulling it up without twisting it as you cut each round.

Prepare the cobbler:

Butter a shallow 2-quart dish. Transfer the filling to the dish and arrange the rounds on top, overlapping slightly. In a small bowl, combine the remaining tablespoon cream with the honey and brush the mixture over the rounds. In another small bowl, combine the turbinado sugar and cinnamon and sprinkle on top.

Bake until the biscuits are deep golden-brown on top and the filling is bubbling in the center, 20 to 25 minutes. If the biscuits brown too quickly, cover loosely with aluminum foil. Let cool for at least 20 minutes before serving.
 

Rhubarb-Sour Cream Crostata

A little bit of cornmeal in the crust adds a nutty note to this rustic spring pie.

For the pastry dough:

• 1-1/4 cups all-purpose flour
• 1/4 cup finely ground cornmeal
• 1 tsp. light brown sugar
• 1 stick (1/2 cup) unsalted butter, cut into cubes
• 1/2 tsp. kosher salt
• 2–3 Tbs. cold water

For the filling:

• 1/4 cup sour cream
• 5 cups (1-inch pieces) sliced rhubarb (1 lb.)
• 3/4 cup sugar
• 1 tsp. finely grated lemon zest

Make the pastry dough:

Work together the flour, cornmeal, brown sugar, butter, and salt with your hands until it is mostly combined, with some small lumps of butter remaining. Stir in 2 Tbs. of the water with a fork. Press a small handful of dough together: if it looks powdery and does not come together, stir in the remaining 1 Tbs. water. Transfer the dough to a sheet of plastic wrap. Using the edge of the plastic, fold the dough over on itself, pressing until it comes together. Form the dough into a disk, wrap completely in the plastic, and chill for 1 hour.

Preheat the oven to 425°F, with a rack in the middle.

Fill and bake the crostata:

Spread the sour cream evenly over the bottom of the crust. Toss the
rhubarb with the sugar and lemon zest, then spread the fruit evenly overthe sour cream. Fold the border of dough up and over the edge of the
fruit.

Bake the crostata until the crust is golden, the filling is bubbling,
and the rhubarb has started to brown, 45 to 50 minutes. Cool on a rack
and serve warm or at room temperature.

Lattice-Top Rhubarb Pie

Strawberry and rhubarb are classic pie partners, but rhubarb can fly solo, too. This pie is deliciously fresh, tart, and light.

For the dough:

• 6 oz. (12 Tbs.) cold unsalted butter
• 6-1/2 oz. (1-1/2 cups) bleached all-purpose flour
• 3-1/2 oz. (3/4 cup) cake flour
• 1/4 tsp. table salt
• 1/4 tsp. baking powder
• 4-1/2 oz. (1/2 cup plus 1 Tbs.) cold cream cheese
• 3 Tbs. heavy cream
• 1 Tbs. cider vinegar

For the filling:

• 3/4 cup granulated sugar
• 4 tsp. cornstarch
• 1 tsp. finely grated lemon zest (I use a Microplane grater)
• Pinch table salt
• 4 cups 1/2-inch pieces rhubarb (about 1-1/4 lb.)

For the glaze:

• 2 Tbs. milk
• 1 Tbs. turbinado sugar or granulated sugar

Make the dough:

Cut the butter into 3/4-inch cubes. Wrap them in plastic and freeze until hard, at least 30 minutes. Put the all-purpose flour, cake flour, salt, and baking powder in a metal bowl and freeze for at least 30 minutes.

Put the cold flour mixture in a food processor and process for a few seconds to combine.

Cut the cold cream cheese into three or four pieces and add it to the flour mixture. Process for 20 seconds (the mixture should resemble fine meal). Add the frozen butter cubes and pulse until none of the butter pieces is larger than a pea, about five 3-second pulses. (Toss with a fork to see it better.)

Add the cream and vinegar and pulse in short bursts until the dough starts to come together (which will take a minute or two); the dough will still look crumbly but if you press it between your fingers, it should become smooth. Turn it out onto a clean work surface. Gather and press the dough together to form a unified mass.

Cut the dough in half and put each half on a large piece of plastic wrap. Loosely cover the dough with the plastic. Using the wrap as an aid (to avoid warming the dough with your bare hands), shape one half of the dough into a flat disk and the other into a flat rectangle. Wrap each tightly in the plastic and refrigerate for at least 45 minutes and up to 24 hours.

Roll out the bottom crust:

Remove the disk of dough from the fridge (keep the rectangle refrigerated); if it’s very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes.

Set the dough between two sheets of plastic wrap sprinkled lightly with flour. Roll it out to a 13-inch round that’s 1/8 inch thick, occasionally loosening and reapplying the plastic wrap.

Remove one piece of plastic and flip the dough into a standard metal 9-inch pie pan (it should be 1-1/4 inches deep and hold 4 cups of liquid). Fit the dough into the pan and carefully peel off the plastic. Trim the dough so there’s a 3/4-inch overhang. Fold the overhang underneath itself to create an edge that extends about 1/4 inch beyond the rim of the pie pan. Cover the dough-lined pie plate with plastic wrap and refrigerate for at least 30 minutes.

Make the filling and lattice top:

In a medium bowl, stir the sugar, cornstarch, lemon zest, and salt. Add the rhubarb and toss to coat. Let sit until the sugar is fully moistened, about 10 minutes.  

Remove the rectangle of dough from the refrigerator and let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. Roll the dough on a lightly floured surface to an 11x14-inch or larger rectangle (if it becomes an oval, that’s fine); it should be no more than 1/8 inch thick.

Cut ten 3/4-inch-wide strips lengthwise down the rectangle, using a ruler to measure and mark 3/4-inch intervals and to cut a straight edge. If you want a crimped edge on the strips, use a fluted pastry wheel.

Stir the rhubarb filling a few times and scrape it into the pie shell. Arrange five strips of dough evenly over the filling, starting with a long strip over the center. Gently fold back every other strip (the second and the fourth) to a little past the center. Choose another long strip of dough, hold it perpendicular to the other strips, and set across the center of the pie.

Unfold the two folded strips so they lie flat on top of the perpendicular strip.  Now fold back the strips that weren't folded back last time (the first, third, and fifth ones).

Lay a second perpendicular strip of dough about 3/4 inch away from the last one.  Unfold the three folded strips. Fold back the original two strips, set a third perpendicular strip of dough 3/4 inch from the last one, and unfold the two strips.

Repeat on the other side with the two remaining strips: fold back alternating strips, lay a strip of dough on top, and unfold. Remember to alternate the strips that are folded back to create a woven effect. Trim the strips to a 1/2-inch overhang. Moisten the underside of each one with water and tuck it under the bottom crust, pressing to make it adhere. Crimp or flute the edges, if you like.

Bake the pie and let it cool:

Lightly cover the assembled pie with plastic wrap and refrigerate for 1 hour. After 30 minutes of chilling, set an oven rack on the lowest rung and put a foil-lined baking stone or baking sheet on it. Heat the oven to 425°F.

When the pie has chilled for 1 hour, brush the lattice with the milk and sprinkle on the sugar.

Set the pie directly on the baking stone or sheet. Bake until the juices are bubbling all over (the bubbles should be thick and slow near the pan edges), 40 to 50 minutes. After the first 15 minutes, cover the rim with foil or a pie shield. If the lattice starts to darken too much in the last 10 minutes of baking, cover it loosely with a piece of foil that has a vent hole poked in the center.

Let the pie cool on a rack until the juices have thickened, 1 hour.

Rhubarb-Ginger Sparkler

When rhubarb is in season in early spring, make the most of its tart flavor with this spicy, pale pink cocktail. It’s easy to scale up, making it perfect for a brunch or as a signature wedding drink. 

• 1 lb. fresh rhubarb, roughly chopped
• 1 cup granulated sugar
• 1-1/2 oz. (about a 2-inch piece) peeled and sliced fresh ginger
• 1/4 cup fresh lemon juice
• 750ml sparkling wine, or 24 fl oz. soda water

In a medium (3-quart) saucepan, combine the rhubarb, sugar, and ginger with 1 cup water. Bring to a boil over medium-high heat, then lower the heat to medium-low and simmer, stirring occasionally, until the rhubarb is broken down and softened, about 15 to 20 minutes.
 

Strain through a fine-mesh sieve, pressing on the solids. Stir in the lemon juice and refrigerate until chilled.
 

Divide the syrup among 6 champagne flutes (about 1/4 cup each) and top with sparkling wine or soda water.
 

Cinnamon-Rhubarb Muffins

These muffins are best when freshly baked, but they’re still good the second day. Just reheat them in a 350°F oven for 3 to 4 minutes to refresh them.

For the muffins:

• 9 oz. (2 cups) all-purpose flour
• 3/4 cup granulated sugar
• 2-1/2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 cup sour cream
• 4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

For the topping:

• 3 Tbs. granulated sugar
• 1/2 tsp. ground cinnamon

Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.

Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.

Rhubarb Rose Millefoglie

Millefoglie is the Italian version of the French pastry mille-feuille, meaning "thousand leaves," and is layered with whipped cream and fruit in a style similar to a napoleon. Here, fragrant rose water and cognac combine with rich white chocolate and tart rhubarb to create an indulgent treat.

• 2 sheets frozen puff pastry, thawed overnight in the refrigerator

For the vanilla poached rhubarb

• 3 cups sugar
• 1 vanilla bean, split in half lengthwise with a paring knife
• 2 lb. rhubarb, cleaned and sliced on the diagonal 3/4-inch thick

For the rose cognac fool

• 4 oz. white chocolate, chopped into small pieces
• 2 cups heavy cream
• 1 Tbs. cognac
• 1/2 tsp. rose water

For the garnish

• Candied rose petals (optional)

Bake the puff pastry

Position a rack in the center of the oven and heat the oven to 375°F.

On a lightly floured surface, unfold the pastry sheets. Using a sharp knife or pizza cutter, cut pastry sheets in half so they are about 4-1/2 inches wide. Place the pastry pieces on parchment-lined baking sheets and pierce all over with a fork. Bake until golden brown, about 15 minutes. Let cool completely.

Using a serrated knife, carefully slice each rectangle in half horizontally to create 2 layers. With kitchen scissors, cut each layer crosswise into three equal pieces, about 3 inches wide. You should have 24 pastry rectangles in total.

Poach the rhubarb

Put 6 cups of water into a 3- to 4-quart saucepan, add the sugar and vanilla, and bring to a boil over high heat, stirring until the sugar is dissolved. Add the rhubarb, reduce the heat, and simmer, gently stirring, until the rhubarb is just barely tender but stills holds its shape, about 8 to 10 minutes. Pour the rhubarb mixture into a baking dish large enough to hold the mixture in one layer and let cool. Once the mixture is cool, cover with plastic wrap and refrigerate overnight.

Make the rose cognac fool

Heat the white chocolate with 1 cup of cream in a small saucepan over low heat, stirring frequently, until melted, about 10 minutes. Transfer the mixture to a medium bowl and slowly stir in the remaining cup of cream. Stir in the cognac and rosewater. Cover with plastic wrap and refrigerate overnight.

To assemble

Using an electric beater, beat the white chocolate mixture on medium-high speed until it forms medium-stiff peaks.

Gently spread 1 Tbs. of the whipped cream mixture over each of two puff pastry pieces. Stack the pieces, cream side up on a dessert plate.  Spoon several pieces of the poached rhubarb over the top cream and drizzle with 1 Tbs. of the rhubarb syrup. Top the rhubarb with another piece of pastry. Repeat with the remaining puff pastry pieces on seven more dessert plates.

To serve

Garnish with candied rose petals, if using, and serve right away.

Rhubarb & Dried-Cherry Chutney

This is a lovely condiment for grilled pork loin or roasted chicken.

• 1 cup medium-diced fresh rhubarb
• 1/2 cup small-diced onion
• 1/4 cup coarsely chopped dried cherries
• 1/4 cup granulated sugar
• 1/4 cup sherry vinegar
• 1 Tbs. honey
• 1/2 tsp. finely grated lemon zest
• 1/4 tsp. kosher salt

Combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, cover, and simmer over medium to medium-low heat until the onions are mostly translucent and the juices are beginning to thicken, about 5 minutes. Uncover and simmer, stirring frequently with a heatproof spatula, until very thick, another 6 to 8 minutes. Let cool completely in the pan before storing in an airtight container in the refrigerator for up to 2 weeks.

Rhubarb-Ginger Sparkler

When rhubarb is in season in early spring, make the most of its tart flavor with this spicy, pale pink cocktail. It’s easy to scale up, making it perfect for a brunch or as a signature wedding drink. 

• 1 lb. fresh rhubarb, roughly chopped
• 1 cup granulated sugar
• 1-1/2 oz. (about a 2-inch piece) peeled and sliced fresh ginger
• 1/4 cup fresh lemon juice
• 750ml sparkling wine, or 24 fl oz. soda water

In a medium (3-quart) saucepan, combine the rhubarb, sugar, and ginger with 1 cup water. Bring to a boil over medium-high heat, then lower the heat to medium-low and simmer, stirring occasionally, until the rhubarb is broken down and softened, about 15 to 20 minutes.
 

Strain through a fine-mesh sieve, pressing on the solids. Stir in the lemon juice and refrigerate until chilled.
 

Divide the syrup among 6 champagne flutes (about 1/4 cup each) and top with sparkling wine or soda water.
 

Rhubarb Brown Sugar Crumble

A generous amount of oatmeal streusel tops this crumble, providing a crunchy contrast to the tart, juicy filling. Vanilla ice cream is a natural with this homey favorite.

• 1 Tbs. unsalted butter, softened at room temperature

For the topping:

• 4-1/2 oz. (1 cup) all-purpose flour 
• 1 cup lightly packed light brown sugar
• 1/2 cup old-fashioned oats
• 1/2 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• 4 oz. (8 Tbs.) cold unsalted butter, cut into small pieces

For the filling:

• 7 cups 1/3-inch-thick sliced rhubarb (about 2 lb.)
• 1 cup lightly packed light brown sugar
• 1/4 cup cornstarch
• 1 Tbs. fresh lemon juice
• 2 tsp. finely grated lemon zest (from 1 medium lemon, using a rasp-style grater)
• 1/4 tsp. kosher salt

Position a rack in the center of the oven and heat the oven to 350°F. Grease an 8x8-inch Pyrex baking dish with the softened butter.

Make the topping: In a food processor, combine the flour, brown sugar, oats, cinnamon, and salt and pulse several times to combine. Add the cold butter and pulse until the mixture has the texture of coarse meal and clumps together when squeezed lightly, about 1 minute.

Make the filling: Combine the rhubarb, brown sugar, cornstarch, lemon juice, lemon zest, and salt in a large bowl and stir with a spatula until evenly mixed. Transfer the rhubarb mixture to the baking pan, and sprinkle the topping evenly over the fruit; the pan will be very full, but the crumble will settle as it bakes.

Bake until the topping is lightly browned, the rhubarb is tender (probe in the center with a skewer to check), and the juices are bubbling thickly around the edges, 45 to 60 minutes. Transfer to a rack to cool to warm or room temperature and to allow the juices to thicken, at least 1 hour.

Rhubarb-Raspberry Galette

This rustic tart is wonderful served warm with vanilla ice cream. To make individual galettes, roll the dough into four 8-inch circles and divide the filling among them. Flour and butter amounts are listed by weight (ounces) and by volume (cups or tablespoons). Use either measurement.

For the dough:

• 10 oz. (2-1/4 cups) all-purpose flour
• 1 tsp. sugar
• 1/4 tsp. salt
• 6 oz. (12 Tbs.) unsalted butter, chilled and cut into small pieces
• 1/2 cup ice water

For the filling:

• 1-1/2 lb. rhubarb
• 1 cup raspberries
• 3 Tbs. flour
• 1 to 1-1/4 cups sugar
• Melted butter for brushing
• Sugar for sprinkling

To make the dough

Combine the flour, sugar, and salt; cut in the butter until the mixture resembles coarse crumbs. Add the ice water and toss just until the mixture holds together. Be careful not to overmix. Press the dough into a ball, cover with plastic wrap, and refrigerate at least 30 minutes.

Line a baking sheet with kitchen parchment. On a lightly floured work surface, roll out the chilled dough into a 14-inch circle, about 1/8 inch thick. Transfer the dough to the prepared baking sheet and refrigerate while preparing the filling.

To make the filling

Trim the ends of the rhubarb and, if the stalks are more than 1 inch thick, cut them in half lengthwise. Cut the stalks into 1-inch-long pieces. In a large bowl, gently toss the rhubarb and raspberries with the flour and sugar. Let stand until moist, 5 to 10 minutes.

Heat the oven to 400°F. Remove the dough from the refrigerator and let sit at room temperature until it's just pliable, about 5 to 10 minutes. Gently spread the fruit in the center of the dough, leaving a 2-inch margin around the edge. Carefully fold the edge of the dough over the fruit, pleating it as you go. Brush the edge of the dough with melted butter and sprinkle with sugar.

Bake until the pastry is golden brown and the fruit is soft and bubbling, 45 to 55 min. Set on a rack to cool slightly.

Rhubarb-Ginger Fool

This dessert is called a fool because, well, almost anyone can make it. Just combine the stewed fruit with freshly whipped cream.

• 1-1/2 to 2 lb. rhubarb
• 1 to 1-1/4 cups sugar
• 2 Tbs. chopped candied ginger
• 2 Tbs. freshly grated ginger
• 2 cups heavy cream

Tip:

For a smoother texture, purée the stewed rhubarb in a food processor before chilling it.

Trim the ends of the rhubarb and, if the stalks are more than 1 inch thick, cut them in half lengthwise. Cut the stalks into 1-inch-long pieces.

In a stainless-steel pan with a tight-fitting lid, combine the rhubarb, sugar, candied ginger, and fresh ginger. (There's no need to add water; though it will look dry at first, the rhubarb will release enough water to cook without scorching.) Cook over low heat until the rhubarb is tender and falling apart, about 30 minutes. Refrigerate until well chilled.

Whip the cream until it holds soft peaks. Gently fold in the chilled rhubarb mixture until well combined. Spoon into serving glasses or bowls and chill until ready to serve.

Buttermilk Panna Cotta with Rhubarb-Strawberry Compote

This silky vanilla-flavored Italian custard, which uses buttermilk for a slightly tangy flavor, is the perfect companion to a sweet and tart rhubarb and strawberry compote. The compote, in turn, is excellent as well with yogurt or ice cream.

For the panna cotta

• 2 tsp. unflavored gelatin
• 1 cup heavy cream
• 1/2 cup sugar
• 1/2 tsp. vanilla extract
• 2 cups buttermilk

For the compote

• 1/2 cup sugar
• 4 cups thinly sliced rhubarb
• 2 cups quartered hulled strawberries

Make the panna cotta

In a small bowl, sprinkle the gelatin over 1/2 cup of the cream. Let stand until softened, about 5 minutes.

Bring the remaining 1/2 cup cream, the sugar, and vanilla to a simmer in a saucepan over medium-high heat, whisking to dissolve the sugar. Remove from the heat and let cool for 1 minute, then whisk in the cream-gelatin mixture until the gelatin dissolves. Stir in the buttermilk.

Strain the mixture through a fine-mesh strainer into a large measuring cup. Divide the mixture among six 4-ounce ramekins or pour into a small serving bowl. Cover with plastic wrap and refrigerate for at least 5 hours, until set.

Make the compote

Preheat the oven to 325°F.

Combine the sugar and 1/2 cup water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat.

Combine the rhubarb and sugar syrup in a 9-x-13-inch baking dish. Bake, uncovered, until the rhubarb is tender, about 15 minutes.

Add the strawberries, stir, and bake for 5 minutes longer, until the strawberries have softened. Let cool to room temperature, then refrigerate until ready to use.

To serve

Run a sharp knife around the edges of the ramekins and unmold the panna cotta onto plates, or serve it right in the ramekins or scoop out of the bowl. Top with the fruit compote.

Rhubarb Rose Millefoglie

Millefoglie is the Italian version of the French pastry mille-feuille, meaning "thousand leaves," and is layered with whipped cream and fruit in a style similar to a napoleon. Here, fragrant rose water and cognac combine with rich white chocolate and tart rhubarb to create an indulgent treat.

• 2 sheets frozen puff pastry, thawed overnight in the refrigerator

For the vanilla poached rhubarb

• 3 cups sugar
• 1 vanilla bean, split in half lengthwise with a paring knife
• 2 lb. rhubarb, cleaned and sliced on the diagonal 3/4-inch thick

For the rose cognac fool

• 4 oz. white chocolate, chopped into small pieces
• 2 cups heavy cream
• 1 Tbs. cognac
• 1/2 tsp. rose water

For the garnish

• Candied rose petals (optional)

Bake the puff pastry

Position a rack in the center of the oven and heat the oven to 375°F.

On a lightly floured surface, unfold the pastry sheets. Using a sharp knife or pizza cutter, cut pastry sheets in half so they are about 4-1/2 inches wide. Place the pastry pieces on parchment-lined baking sheets and pierce all over with a fork. Bake until golden brown, about 15 minutes. Let cool completely.

Using a serrated knife, carefully slice each rectangle in half horizontally to create 2 layers. With kitchen scissors, cut each layer crosswise into three equal pieces, about 3 inches wide. You should have 24 pastry rectangles in total.

Poach the rhubarb

Put 6 cups of water into a 3- to 4-quart saucepan, add the sugar and vanilla, and bring to a boil over high heat, stirring until the sugar is dissolved. Add the rhubarb, reduce the heat, and simmer, gently stirring, until the rhubarb is just barely tender but stills holds its shape, about 8 to 10 minutes. Pour the rhubarb mixture into a baking dish large enough to hold the mixture in one layer and let cool. Once the mixture is cool, cover with plastic wrap and refrigerate overnight.

Make the rose cognac fool

Heat the white chocolate with 1 cup of cream in a small saucepan over low heat, stirring frequently, until melted, about 10 minutes. Transfer the mixture to a medium bowl and slowly stir in the remaining cup of cream. Stir in the cognac and rosewater. Cover with plastic wrap and refrigerate overnight.

To assemble

Using an electric beater, beat the white chocolate mixture on medium-high speed until it forms medium-stiff peaks.

Gently spread 1 Tbs. of the whipped cream mixture over each of two puff pastry pieces. Stack the pieces, cream side up on a dessert plate.  Spoon several pieces of the poached rhubarb over the top cream and drizzle with 1 Tbs. of the rhubarb syrup. Top the rhubarb with another piece of pastry. Repeat with the remaining puff pastry pieces on seven more dessert plates.

To serve

Garnish with candied rose petals, if using, and serve right away.

Rhubarb Jam with Lime and Ginger

Cooking time will vary depending on how much juice the rhubarb releases. Keep a close eye on the mixture as it simmers. For more tips on canning the jam, watch our Canning Basics video.

• 4-1/2 lb. rhubarb, trimmed, stalks halved lengthwise and cut crosswise into
• 1/2-inch pieces (about 15 cups)
• 6 cups granulated sugar
• 1/4 cup fresh lime juice (from 1-1/2 medium limes)
• 4 (3-inch) strips lime zest (use a vegetable peeler)
• 1-1/2 Tbs. minced fresh ginger

In a large bowl, combine the rhubarb, sugar, lime juice, lime zest, and ginger and stir to combine. Cover with plastic wrap and refrigerate overnight, stirring occasionally.


Put the rhubarb mixture in a fine sieve over a large bowl and let the juice drain completely. Discard the lime zest and set the rhubarb aside. Pour the juice into a 6-quart pot and bring to a boil over medium-high heat. Reduce the heat and simmer until the sugar has dissolved and the flavors have melded, about 5 minutes.


Add the rhubarb and return to a boil. Reduce the heat to low, skim any foam from the surface, and simmer very gently until the rhubarb breaks down and thickens, 40 minutes to 1-1/2 hours; check frequently to prevent overcooking.


To test for doneness, chill a small dish in the refrigerator. Put a small dollop of jam on the dish, let cool briefly, and then run your finger through it. If the mark stays, the jam is ready; if it doesn’t, cook the mixture for a few more minutes and retest. Cool completely and refrigerate for up to 2 weeks, or can the jam for longer storage.


To can the jam, divide it among sterilized pint or half-pint jars, leaving ¼-inch headspace. Wipe the rims clean and attach the lids to the jars with the screw bands, turning them fingertip-tight. Put the jars in a large pot fitted with a rack and add enough water to cover by 2 inches. Bring to a boil over high heat, and then boil briskly for 10 minutes.


Transfer the jars to a rack and let cool for 12 to 24 hours. Test the seal by removing the bands and lifting the jars by their lids—if the lid holds, the jar is sealed. Store in a dark place for up to 1 year (you don’t have to screw the bands back on). If a seal fails, refrigerate the jar and use the jam within 2 weeks.

Lattice-Top Rhubarb Pie

Strawberry and rhubarb are classic pie partners, but rhubarb can fly solo, too. This pie is deliciously fresh, tart, and light.

For the dough:

• 6 oz. (12 Tbs.) cold unsalted butter
• 6-1/2 oz. (1-1/2 cups) bleached all-purpose flour
• 3-1/2 oz. (3/4 cup) cake flour
• 1/4 tsp. table salt
• 1/4 tsp. baking powder
• 4-1/2 oz. (1/2 cup plus 1 Tbs.) cold cream cheese
• 3 Tbs. heavy cream
• 1 Tbs. cider vinegar

For the filling:

• 3/4 cup granulated sugar
• 4 tsp. cornstarch
• 1 tsp. finely grated lemon zest (I use a Microplane grater)
• Pinch table salt
• 4 cups 1/2-inch pieces rhubarb (about 1-1/4 lb.)

For the glaze:

• 2 Tbs. milk
• 1 Tbs. turbinado sugar or granulated sugar

Make the dough:

Cut the butter into 3/4-inch cubes. Wrap them in plastic and freeze until hard, at least 30 minutes. Put the all-purpose flour, cake flour, salt, and baking powder in a metal bowl and freeze for at least 30 minutes.

Put the cold flour mixture in a food processor and process for a few seconds to combine.

Cut the cold cream cheese into three or four pieces and add it to the flour mixture. Process for 20 seconds (the mixture should resemble fine meal). Add the frozen butter cubes and pulse until none of the butter pieces is larger than a pea, about five 3-second pulses. (Toss with a fork to see it better.)

Add the cream and vinegar and pulse in short bursts until the dough starts to come together (which will take a minute or two); the dough will still look crumbly but if you press it between your fingers, it should become smooth. Turn it out onto a clean work surface. Gather and press the dough together to form a unified mass.

Cut the dough in half and put each half on a large piece of plastic wrap. Loosely cover the dough with the plastic. Using the wrap as an aid (to avoid warming the dough with your bare hands), shape one half of the dough into a flat disk and the other into a flat rectangle. Wrap each tightly in the plastic and refrigerate for at least 45 minutes and up to 24 hours.

Roll out the bottom crust:

Remove the disk of dough from the fridge (keep the rectangle refrigerated); if it’s very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes.

Set the dough between two sheets of plastic wrap sprinkled lightly with flour. Roll it out to a 13-inch round that’s 1/8 inch thick, occasionally loosening and reapplying the plastic wrap.

Remove one piece of plastic and flip the dough into a standard metal 9-inch pie pan (it should be 1-1/4 inches deep and hold 4 cups of liquid). Fit the dough into the pan and carefully peel off the plastic. Trim the dough so there’s a 3/4-inch overhang. Fold the overhang underneath itself to create an edge that extends about 1/4 inch beyond the rim of the pie pan. Cover the dough-lined pie plate with plastic wrap and refrigerate for at least 30 minutes.

Make the filling and lattice top:

In a medium bowl, stir the sugar, cornstarch, lemon zest, and salt. Add the rhubarb and toss to coat. Let sit until the sugar is fully moistened, about 10 minutes.  

Remove the rectangle of dough from the refrigerator and let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. Roll the dough on a lightly floured surface to an 11x14-inch or larger rectangle (if it becomes an oval, that’s fine); it should be no more than 1/8 inch thick.

Cut ten 3/4-inch-wide strips lengthwise down the rectangle, using a ruler to measure and mark 3/4-inch intervals and to cut a straight edge. If you want a crimped edge on the strips, use a fluted pastry wheel.

Stir the rhubarb filling a few times and scrape it into the pie shell. Arrange five strips of dough evenly over the filling, starting with a long strip over the center. Gently fold back every other strip (the second and the fourth) to a little past the center. Choose another long strip of dough, hold it perpendicular to the other strips, and set across the center of the pie.

Unfold the two folded strips so they lie flat on top of the perpendicular strip.  Now fold back the strips that weren't folded back last time (the first, third, and fifth ones).

Lay a second perpendicular strip of dough about 3/4 inch away from the last one.  Unfold the three folded strips. Fold back the original two strips, set a third perpendicular strip of dough 3/4 inch from the last one, and unfold the two strips.

Repeat on the other side with the two remaining strips: fold back alternating strips, lay a strip of dough on top, and unfold. Remember to alternate the strips that are folded back to create a woven effect. Trim the strips to a 1/2-inch overhang. Moisten the underside of each one with water and tuck it under the bottom crust, pressing to make it adhere. Crimp or flute the edges, if you like.

Bake the pie and let it cool:

Lightly cover the assembled pie with plastic wrap and refrigerate for 1 hour. After 30 minutes of chilling, set an oven rack on the lowest rung and put a foil-lined baking stone or baking sheet on it. Heat the oven to 425°F.

When the pie has chilled for 1 hour, brush the lattice with the milk and sprinkle on the sugar.

Set the pie directly on the baking stone or sheet. Bake until the juices are bubbling all over (the bubbles should be thick and slow near the pan edges), 40 to 50 minutes. After the first 15 minutes, cover the rim with foil or a pie shield. If the lattice starts to darken too much in the last 10 minutes of baking, cover it loosely with a piece of foil that has a vent hole poked in the center.

Let the pie cool on a rack until the juices have thickened, 1 hour.

Cinnamon-Rhubarb Muffins

These muffins are best when freshly baked, but they’re still good the second day. Just reheat them in a 350°F oven for 3 to 4 minutes to refresh them.

For the muffins:

• 9 oz. (2 cups) all-purpose flour
• 3/4 cup granulated sugar
• 2-1/2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 cup sour cream
• 4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

For the topping:

• 3 Tbs. granulated sugar
• 1/2 tsp. ground cinnamon

Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.

Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.

Rhubarb Brown Sugar Crumble

A generous amount of oatmeal streusel tops this crumble, providing a crunchy contrast to the tart, juicy filling. Vanilla ice cream is a natural with this homey favorite.

• 1 Tbs. unsalted butter, softened at room temperature

For the topping:

• 4-1/2 oz. (1 cup) all-purpose flour 
• 1 cup lightly packed light brown sugar
• 1/2 cup old-fashioned oats
• 1/2 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• 4 oz. (8 Tbs.) cold unsalted butter, cut into small pieces

For the filling:

• 7 cups 1/3-inch-thick sliced rhubarb (about 2 lb.)
• 1 cup lightly packed light brown sugar
• 1/4 cup cornstarch
• 1 Tbs. fresh lemon juice
• 2 tsp. finely grated lemon zest (from 1 medium lemon, using a rasp-style grater)
• 1/4 tsp. kosher salt

Position a rack in the center of the oven and heat the oven to 350°F. Grease an 8x8-inch Pyrex baking dish with the softened butter.

Make the topping: In a food processor, combine the flour, brown sugar, oats, cinnamon, and salt and pulse several times to combine. Add the cold butter and pulse until the mixture has the texture of coarse meal and clumps together when squeezed lightly, about 1 minute.

Make the filling: Combine the rhubarb, brown sugar, cornstarch, lemon juice, lemon zest, and salt in a large bowl and stir with a spatula until evenly mixed. Transfer the rhubarb mixture to the baking pan, and sprinkle the topping evenly over the fruit; the pan will be very full, but the crumble will settle as it bakes.

Bake until the topping is lightly browned, the rhubarb is tender (probe in the center with a skewer to check), and the juices are bubbling thickly around the edges, 45 to 60 minutes. Transfer to a rack to cool to warm or room temperature and to allow the juices to thicken, at least 1 hour.

Lattice-Top Rhubarb Pie

Strawberry and rhubarb are classic pie partners, but rhubarb can fly solo, too. This pie is deliciously fresh, tart, and light.

For the dough:

• 6 oz. (12 Tbs.) cold unsalted butter
• 6-1/2 oz. (1-1/2 cups) bleached all-purpose flour
• 3-1/2 oz. (3/4 cup) cake flour
• 1/4 tsp. table salt
• 1/4 tsp. baking powder
• 4-1/2 oz. (1/2 cup plus 1 Tbs.) cold cream cheese
• 3 Tbs. heavy cream
• 1 Tbs. cider vinegar

For the filling:

• 3/4 cup granulated sugar
• 4 tsp. cornstarch
• 1 tsp. finely grated lemon zest (I use a Microplane grater)
• Pinch table salt
• 4 cups 1/2-inch pieces rhubarb (about 1-1/4 lb.)

For the glaze:

• 2 Tbs. milk
• 1 Tbs. turbinado sugar or granulated sugar

Make the dough:

Cut the butter into 3/4-inch cubes. Wrap them in plastic and freeze until hard, at least 30 minutes. Put the all-purpose flour, cake flour, salt, and baking powder in a metal bowl and freeze for at least 30 minutes.

Put the cold flour mixture in a food processor and process for a few seconds to combine.

Cut the cold cream cheese into three or four pieces and add it to the flour mixture. Process for 20 seconds (the mixture should resemble fine meal). Add the frozen butter cubes and pulse until none of the butter pieces is larger than a pea, about five 3-second pulses. (Toss with a fork to see it better.)

Add the cream and vinegar and pulse in short bursts until the dough starts to come together (which will take a minute or two); the dough will still look crumbly but if you press it between your fingers, it should become smooth. Turn it out onto a clean work surface. Gather and press the dough together to form a unified mass.

Cut the dough in half and put each half on a large piece of plastic wrap. Loosely cover the dough with the plastic. Using the wrap as an aid (to avoid warming the dough with your bare hands), shape one half of the dough into a flat disk and the other into a flat rectangle. Wrap each tightly in the plastic and refrigerate for at least 45 minutes and up to 24 hours.

Roll out the bottom crust:

Remove the disk of dough from the fridge (keep the rectangle refrigerated); if it’s very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes.

Set the dough between two sheets of plastic wrap sprinkled lightly with flour. Roll it out to a 13-inch round that’s 1/8 inch thick, occasionally loosening and reapplying the plastic wrap.

Remove one piece of plastic and flip the dough into a standard metal 9-inch pie pan (it should be 1-1/4 inches deep and hold 4 cups of liquid). Fit the dough into the pan and carefully peel off the plastic. Trim the dough so there’s a 3/4-inch overhang. Fold the overhang underneath itself to create an edge that extends about 1/4 inch beyond the rim of the pie pan. Cover the dough-lined pie plate with plastic wrap and refrigerate for at least 30 minutes.

Make the filling and lattice top:

In a medium bowl, stir the sugar, cornstarch, lemon zest, and salt. Add the rhubarb and toss to coat. Let sit until the sugar is fully moistened, about 10 minutes.  

Remove the rectangle of dough from the refrigerator and let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. Roll the dough on a lightly floured surface to an 11x14-inch or larger rectangle (if it becomes an oval, that’s fine); it should be no more than 1/8 inch thick.

Cut ten 3/4-inch-wide strips lengthwise down the rectangle, using a ruler to measure and mark 3/4-inch intervals and to cut a straight edge. If you want a crimped edge on the strips, use a fluted pastry wheel.

Stir the rhubarb filling a few times and scrape it into the pie shell. Arrange five strips of dough evenly over the filling, starting with a long strip over the center. Gently fold back every other strip (the second and the fourth) to a little past the center. Choose another long strip of dough, hold it perpendicular to the other strips, and set across the center of the pie.

Unfold the two folded strips so they lie flat on top of the perpendicular strip.  Now fold back the strips that weren't folded back last time (the first, third, and fifth ones).

Lay a second perpendicular strip of dough about 3/4 inch away from the last one.  Unfold the three folded strips. Fold back the original two strips, set a third perpendicular strip of dough 3/4 inch from the last one, and unfold the two strips.

Repeat on the other side with the two remaining strips: fold back alternating strips, lay a strip of dough on top, and unfold. Remember to alternate the strips that are folded back to create a woven effect. Trim the strips to a 1/2-inch overhang. Moisten the underside of each one with water and tuck it under the bottom crust, pressing to make it adhere. Crimp or flute the edges, if you like.

Bake the pie and let it cool:

Lightly cover the assembled pie with plastic wrap and refrigerate for 1 hour. After 30 minutes of chilling, set an oven rack on the lowest rung and put a foil-lined baking stone or baking sheet on it. Heat the oven to 425°F.

When the pie has chilled for 1 hour, brush the lattice with the milk and sprinkle on the sugar.

Set the pie directly on the baking stone or sheet. Bake until the juices are bubbling all over (the bubbles should be thick and slow near the pan edges), 40 to 50 minutes. After the first 15 minutes, cover the rim with foil or a pie shield. If the lattice starts to darken too much in the last 10 minutes of baking, cover it loosely with a piece of foil that has a vent hole poked in the center.

Let the pie cool on a rack until the juices have thickened, 1 hour.