30 Spring Fruit Desserts You’ll Want to Make Year-Round

Spring has sprung and that means that it is time to update our desserts. With new produce popping up at the farm stand and grocery store, there’s plenty of seasonal inspiration to be had. From year-round staples like zesty citrus to late-spring treats like strawberries and apricots, fruit is the perfect star ingredient for pies, crisps, cheesecake bars and more. In fact, we’re so excited about the season’s bounty that we even snuck a few rhubarb desserts into this roundup (we know, rhubarb is technically a vegetable!). We think you’ll enjoy them, too—starting with this comforting classic. It’s perfectly sweet, a breeze to whip up and ready in just one hour.

This delicate, buttery tart will melt in your mouth. With their apricot and sliced almond tops, they make a pretty presentation and an even better bite of flavor.

Although rhubarb and strawberries are a popular duo, Valerie skips the berries for these simple dessert bars. Valerie says it's because "I think rhubarb deserves to be its own star."

Take a cue from Ina and master the art of the make-ahead dessert. Panna cotta's the perfect light bite for a warm spring night, and the balsamic strawberries come together quickly right before you serve.

These lemon bars will be your first choice for every school event, family function and dinner party—all season long. They may be simple, but they're a classic.

Trisha’s recipe calls for canned apricots, which is perfect if you want to make this recipe in early spring before the fruit is at its peak and ready to be harvested.

These decadent shortcakes are the grown-up version of an ice cream sandwich. In place of ice cream, the shortcakes sandwich a filling of strawberries and cream.

Ginger and allspice lend a subtle touch of spice to this sweet spring pie.

These cheesecake bars shine with fresh lemon flavor and have a stunning marbled surface. Feel free to shake up the flavors by using other fresh citrus juices and zests.

"I love crumbles because it's easy to change up the fruit based on what's in season. Rhubarb is very tart, so I combine it with strawberries to mellow out the flavor," says Bobby.

This 25-minute dessert couldn’t be simpler—or more delicious. Topped simply with sweetened mascarpone and nuts, the juicy, late-spring fruit really has a chance to shine.

Cake flour is key when baking this flavorful dessert. It’s lower in protein than all-purpose flour, which makes for a lighter cake.

Tart rhubarb and decadent cream cheese comprise the filling of this tasty pastry.

Rhubarb, strawberries, sugar, water and cardamom are all you need to make this sweet sauce. Don’t forget the spiced whip cream for serving!