Every Way to Eat Strawberry-Rhubarb Sweets This Spring

Photo by: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Tara Donne, FOOD NETWORK : 2012, Television Food Network, G.P.

The return of warm weather brings a bright rainbow of fruits and veggies to farmers markets — and why not celebrate the season with all the pretty pink produce first? Strawberry-rhubarb is a classic combo for a reason (hello, deliciousness!), but its season is fleeting. Try it in these desserts before spring is over.

Strawberry Rhubarb Crisp (above)

Anne Burrell’s scoopable dessert calls for a little balsamic vinegar, a simple addition that brings extra complexity to the sweet filling.

GuyFieri_StrawberryRhubarbCrumble_H

Photo by: Renee Comet ©Renee Comet

Renee Comet, Renee Comet

Strawberry Rhubarb Crumble

Slivered almonds and a mascarpone topping give Guy Fieri’s individually portioned desserts a hint of classic Italian flavor.

Strawberry Rhubarb Tart

Sitting on a pleasing pillow of puff pastry, strawberries and rhubarb make for an extra-comforting sweet dish.

Strawberry Rhubarb Shortcake

Strawberry Rhubarb Shortcake

Strawberry Rhubarb Shortcake

Strawberry Rhubarb Shortcake

By tweaking a familiar dessert with an alternative (but still memorable) flavor combo, Food Network Kitchen created an instant new classic.

Grandma's Strawberry-Rhubarb Pie: Valarie Enters, Food Network Challenge

Grandma's Strawberry-Rhubarb Pie: Valarie Enters, Food Network Challenge

Photo by: Tara Donne ©Tara Donne

Tara Donne, Tara Donne

Grandma's Strawberry-Rhubarb Pie: Valarie Enters, Food Network Challenge

Grandma’s Strawberry Rhubarb Pie

If you crave an traditional way to eat spring produce for dessert, look no further than this rustic (and highly rated) pie.

Grilled Rhubarb Brown Betty

This inventive dessert comes together on the grill in a skillet. Top it with strawberry ice cream to complete the dish — and have fun with hot and cold temps.

Strawberry Rhubarb Margarita

Not a dessert person? Bobby Flay takes a tangy margarita and makes it extra sweet for spring with fresh strawberries and a rhubarb syrup.

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