
Rhubarb is the star of this tasty, inexpensive vegan recipe, which uses both fresh rhubarb and rhubarb butter to make a fresh and fruity loaf.

The amazing combination of early cherries and late rhubarb make this tart something special
Barry harvested the rhubarb and I made another yummy rhubarb dessert! We served it warm with a scoop of vanilla ice cream.

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.

This baked ginger and rhubarb cheesecake is topped with crispy brûléed sugar, and uses gingernut biscuits in the base.