Rhubarb CrumbleBy wpTime: 30 minutes. This quick crumble uses granola for the topping. It's a fantastic way to make a rhubarb dessert without the fuss of a dough or batter.
Rhubarb Cream of WheatBy wpTime: 20 minutes. The addition of rhubarb and maple syrup is an unusual and delicious twist to morning porridge.
Rhubarb Compote with Toasted-Almond Ice Cream BallsBy wpTart, rosy red rhubarb goes very well with oranges, and its melting texture sets off the crispness of the almonds. The idea for the nut-coated ice cream balls is from Emily Luchetti, the executive pastry chef at San Francisco's Farallon restaurant. Prep and Cook Time: 1 hour, plus about 30 minutes of cooling and chilling time. Notes: Deep red, field-grown rhubarb, in season (and in many stores) from early spring through late fall in the West, has a more intense flavor than that of paler hothouse rhubarb.
Mom’s Raspberry-Rhubarb PieBy wpPrepare Sunset's Favorite Pie Pastry or the Sunglow Pie Pastry, or use 1 package (15 oz.) refrigerated pastry and follow steps 5 and 6 of the Sunset recipe to line pan, weave lattice top, and flute edges. Instead of using a lattice crust, you can make a regular double-crust pie, as served at Mom's Pies.
Rhubarb CrispBy wpYou can serve this crisp warm from the oven or at room temperature. It's delicious topped with scoops of vanilla ice cream or dollops of softly whipped cream.
Rhubarb Upside-Down CakeBy wpLouise Galen's upside-down cake has the classic version's gooey caramel but is less sweet because it's made with rhubarb and crème fraîche.

Prep and cook time: About 1 1/4 hours

Raspberry-Rhubarb CrispBy wp

The irresistible buttery, spiced oat topping and perfect balance of sweet to tart in the fruity filling make this a recipe we reach for every summer. Carolyn Beth Weil, author of Williams-Sonoma Pie & Tart (Simon & Schuster, 2003), created it for Sunset years ago. Serve this fresh raspberry-rhubarb crisp with lightly sweetened softly whipped cream or vanilla ice cream.

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