Strawberry-Rhubarb Syrup + hibiscus tea + ginger beer + lemon juice + bourbon = Juneteenth celebration!

Use this deeply flavored (and easy-to-make) compote in rustic tarts, fools, trifles, and wherever your heart desires.

Three versatile ingredients — a graham cracker crust, whipped mascarpone cream, and rhubarb compote — make up these easy dessert treats. The same ingredients can be turned into a fruit fool.

Swirl Roasted Rhubarb-Strawberry Compote into Whipped Mascarpone Cream for a luscious spring dessert.

Jammy strawberry-rhubarb compote + buttery, flaky crust = unbeatable. Small sizes work for tea time or dessert.

Inspired by Buddy Vanderhoop’s fish taco recipe, the Sweet Life’s Hal Ryerson created his own version bursting with bright flavors, including two types of citrus zest, radish, and a caper-tarragon aioli and rhubarb-herb vinaigrette.

Chrissy Kinsman, owner of Pie Chicks Bakery, shares her crust and filling recipe template that can be used interchangeably for fruit pies.

Here's the first thing I make when my rhubarb gets to harvest size in the spring.

This master recipe for a freeform tart combines a delicious pastry crust with your choice of fruit or savory fillings.

Sweet and tangy at the same time, this crisp has an intense flavor and an excellent crunchy topping.