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Rhubarb is perhaps the sassiest vegetable: A raucous shade of magenta-red, with showy leaves, the lanky stalks usually shun their vegetable kin in favor of hanging around with sweeter, fruitier types, or making an appearance in any dish where it can show off its tart bite.
But despite this prima donna behavior—or maybe because of it—we love rhubarb so. We seek it out at farmer's markets, hoard its harvests in our freezers, and give it a prime spot in our favorite pies. We know we shouldn't play into rhubarb's ego, but it's just so gosh darn sure of itself in all its tangy glory that we can't help ourselves. Here are 16 recipes to make right now that give rhubarb the spotlight it commands.
You happen upon a stash of rhubarb in your freezer! What do you do with it? Tell us in the comments!