Individual Rhubarb Pudding Cakes – a great use for the last of your Spring rhubarb.

You’re going to want to make these bars…now! The combination of rhubarb filling with oatmeal-coconut crust and crumble topping.

Very delicious cake layered with strawberry-rhubarb jelly and white chocolate cream.

Tangy, tender and slightly sweet, these Rhubarb Upside-Down Cupcakes are an easy and tasty summer treat topped with ice cream!

Simple and delicious rhubarb tart

Strawberry Rhubarb Pie

Strawberry Rhubarb Ice Cream is dairy, gluten and refined sugars free. This coconut ice cream is also vegan and no churn.

Pan-fried mackerel with rosemary and capers, and roasted rhubarb.

Rhubarb Hazelnut Scones, the perfect, melt-in-your-mouth spring breakfast and dessert.

Super easy strawberry and rhubarb jam with hints of vanilla and cardamom.

This simple rhubarb almond tart makes the most of the short rhubarb season. Vegan and refined sugar free.

I’ve come up with a quick and easy technique that results in the most intense fresh fruity flavor, and it’s ready to drink in 24 hours!

Today I’m sharing with you my super easy recipe for Strawberry Rhubarb Galette. Top it with ice cream for an extra decadent dessert.

This Strawberry Rhubarb Fool is a classic no bake dessert that’s light, airy, and perfect for summer gatherings.

This Strawberry ice cream with drunken rhubarb is tart and sweet at the same time, has a light pink color and a lovely creaminess.

Fresh from the oven, this warm Strawberry Rhubarb Crumble is layered with sweet streusel topping and toasted slivered almonds.

Cinnamon roasted rhubarb combines with date caramel on a gluten free coconut crust, topped with hazelnut granola.

This Rhubarb-Banana Crumble is going to knock your socks off, and it’s so easy to make!

An easy spring tart, with a delectable buttery crust and gently sweetened rhubarb filling.

Crostini topped with goat cheese, roasted rhubarb, pistachios and honey. Perfect party summer bite!

Nothing says summer more than a fruit crisp! This one is filled with rhubarb and topped with an sweet, crunchy oat filled topping.