Recently, I have been seeing rhubarb recipes on many of the blogs I follow recently. In case you are unfamiliar with rhubarb, it looks like large red celery, and it has a tart taste that makes it great for baking, even though it’s a vegetable. You’ll most commonly see it paired with strawberries to help balance out its tartness, but more and more I’m seeing it used in recipes without its sweeter partner.

I’ve got five rhubarb recipes for you here — one with strawberries, the rest without — that will get your mouth watering and send you running to the farmers market looking for that “red celery stuff.”

Strawberry Rhubarb Infusion – Cook Local has a rhubarb twist on infused vodka. The recipe for the infused vodka needs to sit for four to seven days (the post actually doesn’t give a time, but that’s usually the minimum amount of time for an infused vodka.) Once the vodka is done, follow the recipe for the Rhubarb Persa drink that mixes the vodka with a sweet white wine, and a few mixers. I can’t wait to get to the farmers market this weekend to buy the ingredients to try this.

Rhubarb Crisp – Mark Bittman wrote in his Minimalist column about finding the first rhubarb of the season, and he boldly ditched the customary strawberries to make this tart crisp with an oat and pecan topping.

Frosted Rhubarb Cookies – This is a far different use for rhubarb than I’ve seen before. Rhubarb and coconut are baked into a cookie that is topped with a cream cheese frosting. Out of the 25 reviews on, the recipe got 4.5 starts out of 5.

Cold Rhubarb Soup – Rhubarb soup is topped with a giant dollop of mascarpone cheese to make a chilled summer appetizer for special guests. Recipe from Yankee magazine.

Rhubarb Pork Chop Bake – Reviewers were crazy for this unusual way to use up rhubarb on Rhubarb is combined with bread cubes to make something like a stuffing mixture, then placed around pork chops while they bake.

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