You know that saying, “Easy as pie”? Well, this Rhubarb Crumble is even easier — and every bit as comforting. The recipe comes from winemaker Jeff Emery, who shared it over the phone the old-fashioned way: a handful of ingredients, a few casual directions, and the friendly promise that “you get extra points for serving...Read More

This Rhubarb Custard Pie is a classic example of the humble yet unforgettable desserts found throughout the rural South — simple, pure, and deeply comforting. Tender rhubarb brings its signature tang, perfectly balanced by a silky, lightly sweetened custard that bakes up golden and fragrant inside a flaky, homemade crust. The result is a pie...Read More

This treasured Shelly Family Rhubarb Pie comes from the family of Catherine Barr, Executive Director of the Monterey Bay Certified Farmers Markets. Passed down through generations, it’s a recipe that captures the warmth and nostalgia of home baking — a perfect balance of tart, juicy rhubarb wrapped in a buttery, flaky crust. The filling is...Read More

Bright and tangy with a touch of sweetness, these rhubarb bars are the perfect way to showcase spring’s favorite stalk. With a buttery lemon-scented crust and a light, meringue-like topping, they’re as pretty as they are delicious—and simple enough for any weeknight treat. INGREDIENTS: Crust 1 1/2 cups all-purpose 3/4 cup confectioners’ sugar 1/4 teaspoon...Read More

Rhubarb relish is a bright, tangy condiment that balances sweet and sour flavors in every spoonful. Made with fresh rhubarb, sugar, and spices, it pairs beautifully with roasted meats, grilled fish, or a simple cheese board. This versatile relish is a delicious way to showcase rhubarb beyond desserts, adding a pop of color and flavor...Read More

There’s something timeless about the pairing of strawberries and rhubarb—the sweetness of the berries balancing the tart bite of the rhubarb in perfect harmony. This homey, old-fashioned pie is the kind of dessert that turns up at family reunions, church picnics, and summer potlucks, where a second slice is always in demand. My grandmother, who...Read More

Rhubarb tends to spark strong opinions—you either love it or leave it. But for those of us who love it, May marks the peak of rhubarb season and the perfect time to bake, simmer, and savor. While most people associate rhubarb with pies, this vibrant stalk is surprisingly versatile, adding its signature tartness to galettes,...Read More

This refreshing drink is the perfect balance of tart, sweet, and fragrant flavors. Rhubarb adds a tangy brightness, strawberries bring natural sweetness, ginger provides a subtle warmth, and vanilla gives a hint of depth. Fresh lime juice and mint lift everything into a truly revitalizing beverage that’s as beautiful as it is delicious. Ideal for...Read More

INGREDIENTS: 3 cups rhubarb, chopped 1 cup Mora Family Farm raspberries 2 large eggs 1 tablespoon cornstarch 1 cup sugar 1 small package strawberry Jell-O 1 unbaked pastry shell, plus pastry for lattice top METHOD: In a large mixing bowl, combine rhubarb, raspberries, eggs, cornstarch, sugar, and Jell-O. Pour mixture into a 9-inch pastry pie...Read More

This gingery jam is fabulous as a finishing glaze for pork ribs or chicken, added to yogurt, or spread on biscuits. INGREDIENTS: Zest of 1 lemon (organic is best) 1 tablespoon lemon juice 2 cups fresh rhubarb, cut into 1/2-inch pieces 1 large Granny Smith apple, peeled, cored, and finely chopped 1/2 cup water 1...Read More