More Than Just Pie
There’s more to rhubarb than meets the eye. You already know it makes a fantastic, tart-tastic pie filling. Check out six more delicious ways to use up your spring rhubarb harvest.
"The almonds were the best part. They tasted like pralines with the butter and sugar baked on top. I added cinnamon to the batter and the topping." — patty crocker
This is a fun twist on pink lemonade without using artificial coloring. The shade will depend on your rhubarb; greener rhubarb will lighten the pink hue.
"This was so delicious, I could have just eaten the whole thing with a spoon. It was wonderful on everything...ice cream, pancakes, waffles, my spoon! Yum, you've got to try this!" — Sarah Norton Morley
"The first time I followed the instructions and it was ok but I cut the rhubarb into pieces that were too small so they practically dissolved when cooked. The second time I not only increased the size of the pieces but I increased the amount to two cups. Much, much better. The third time - I rocked it by adding somewhere between 3/4 and a cup of chopped walnuts. Awesome!" — sdwnewkitchen
"Very good rhubarb dessert, especially topped with a scoop of vanilla ice cream! A half cup less sugar and a half cup more rhubarb was all I did differently; otherwise, followed recipe exactly." — CHARMICHEAL.
Editors' note: For a visual twist, we cut about 1 lb. 4 oz. fresh rhubarb into 2-inch matchsticks to scatter over the top before baking.
"This recipe is very forgiving. I had to substitute grape juice for cranberry juice because it’s all I had. I added a handful of cranberries to the sugar-juice syrup. It was a nice addition." — Nancy
This article originally appeared in Allrecipes Magazine.