Dessert Recipes

Rhubarb upside down cake with a cinnamon-butter base, light muscovado sugar, and an almond shortcake topping. Serve warm with fromage frais for a British-style spring dessert.

Slow-simmered strawberry-rhubarb compote with just four ingredients cooked low for hours until thick and jammy. A versatile fruit topping for yogurt, ice cream, or toast.

Summer rhubarb crisp with a cinnamon-sugar streusel baked over tart fresh rhubarb until bubbly and golden. Six-ingredient old-fashioned dessert served warm with cream or ice cream.

Rhubarb raisin crumble topped with maple walnut granola, sweetened with strawberry preserves and orange zest. A naturally sweetened, no-fuss spring dessert baked from a cold oven.

Traditional Scottish carrageen pudding set in a ring mould with lemon milk and egg, served with rhubarb compote and a scarlet rosehip or redcurrant sauce.

Rhubarb sour cream pie with tart rhubarb cubes baked into a tangy custard, finished with a cinnamon-sugar crumb topping. Sour cream tames the rhubarb's bite while keeping the bright spring flavor intact.

Classic and delicious pie, it is so easy to make as well. Perfect dessert in summer when the strawberry season comes.

Four-fruit pie with rhubarb, apple, blueberries, and raspberries in a double-crust shell. A tart-sweet summer pie that showcases the season's best.

Lattice strawberry rhubarb pie with warm spices, ruby fruit bubbling through a woven golden crust. Classic spring dessert that balances tart rhubarb against sweet strawberries.

Mama's rhubarb pie is a heirloom double-crust dessert with a tart, juicy filling thickened just enough by flour and a beaten egg. Old-fashioned, fuss-free, and ready for ice cream.

Rhubarb and blueberry double-crust pie with a hint of nutmeg. Tart rhubarb and sweet blueberries balance each other in this classic spring-to-summer fruit pie.

Peach-rhubarb crisp pairing sweet peaches with tart rhubarb under a buttery oat-and-coconut crumble. Made with canned peaches and frozen rhubarb so you can bake it year-round, in the oven or microwave. Serve warm with vanilla ice cream.

Pink marble pudding: rhubarb-raspberry puree layered with vanilla whipped cream in dessert glasses. A vintage parfait-style dessert with a fig cookie thickener.

Rhubarb and melon fruit salad with rhubarb melted in white wine and sugar, then chilled with fresh melon balls and mint. A Scandinavian-style summer dessert salad.

Rhubarb bread pudding layered with buttered bread cubes, fresh rhubarb, cinnamon sugar, and butter. Just 5 ingredients for a tart, crispy-topped spring dessert.

Rhubarb crumble with apples and strawberries under a buttery oat and brown sugar topping. Tart fruit baked until bubbling with a crisp, golden crust.