Raspberry-Rhubarb buckle with almonds

Rhubarb, Rhubarb everywhere! In spring one of the first plants to make an appearance in peoples gardens here in the Midwest is Rhubarb. A plant with long deep red stalks and big leaves. Only the stalks are edible, in fact the leaves are quite poisonous (to learn more go to http://www.rhubarbinfo.com/botanical). Every cooking magazine this time of year has a section on Rhubarb and its uses, which are plentiful: soups, salads, jams, sauces and not to forget the classic Rhubarb pie!

Rhubarb and Roasted Strawberry soup with cinnamon

This year I have had somewhat of a love affair with rhubarb. I just can't get enough of it. I have always liked it but never actually cooked with it before. There are so many different ways to use rhubarb see my raspberry rhubarb buckle for one, but I have also tried it in pancakes, in drinks, and in yogurt parfaits. But the most delicious dish so far this summer was this Rhubarb and Roasted Strawberry Soup.

Cinnamon-Rhubarb Muffins

After  I brought home a bunch of fresh rhubarb from the farmers market recently, my 9 year old daughter asked if I could make rhubarb muffins.

Rhubarb Galette

I think a fruit galette is one of my absolute favorite desserts to eat and to make.

Strawberry Rhubarb Compote

I made this compote to pour over my Greek yogurt in the morning.

Strawberry Rhubarb Lemonade

Nothing is more satisfying than a glass of cool tart lemonade on a hot summer day!