12 Rhubarb Recipes That Aren't Pie

"The almonds were the best part. They tasted like pralines with the butter and sugar baked on top. I added cinnamon to the batter and the topping." — patty crocker

This is a fun twist on pink lemonade without using artificial coloring. The shade will depend on your rhubarb; greener rhubarb will lighten the pink hue.

"This was so delicious, I could have just eaten the whole thing with a spoon. It was wonderful on everything...ice cream, pancakes, waffles, my spoon! Yum, you've got to try this!" — Sarah Norton Morley

"The first time I followed the instructions and it was ok but I cut the rhubarb into pieces that were too small so they practically dissolved when cooked. The second time I not only increased the size of the pieces but I increased the amount to two cups. Much, much better. The third time - I rocked it by adding somewhere between 3/4 and a cup of chopped walnuts. Awesome!" — sdwnewkitchen

"Very good rhubarb dessert, especially topped with a scoop of vanilla ice cream! A half cup less sugar and a half cup more rhubarb was all I did differently; otherwise, followed recipe exactly." — CHARMICHEAL.

Editors' note: For a visual twist, we cut about 1 lb. 4 oz. fresh rhubarb into 2-inch matchsticks to scatter over the top before baking.

"This recipe is very forgiving. I had to substitute grape juice for cranberry juice because it's all I had. I added a handful of cranberries to the sugar-juice syrup. It was a nice addition." — Nancy

"I'm a firm believer that the world needs more rhubarb cocktails," Nicholio says. "The triple sec can overwhelm the drink, but the rhubarb flavor really shined through when we traded the triple sec for another tablespoon of rhubarb syrup and garnished with an orange peel twist. If you like it a little less sweet, try adding a dash or two of Angostura orange bitters. The syrup is great over ice cream and pancakes as well."

This is by far the best cheesecake I have ever made," Joni Schwab Bosch says. "The whole family loves it, and we will definitely make it again and again!"

"I am so pleased that these muffins showcased this 'pie plant' so well," reviewer naples34102 writes. "Just excellent, with old-fashioned homemade appeal."

"Excellent recipe! My husband's grandmother called me for the recipe, and I've been bragging that Grandma wanted one of my recipes! It was so moist." — makjell

"I thought this was delicious and, apparently, so did the 14 guests we had this evening. All but one little smidge is left," reviewer LADYJAYPEE writes. "With the sweetness of the strawberries, it was the perfect balance of sweet and tart for us! Served warm with Vanilla Ice Cream V."

"One of the wonderful things about spring is fresh rhubarb, and I have been stewing it for a long time. I have never added cinnamon or fresh cut-up strawberries (as one of the other reviewers suggested), and I thought both added to the flavor," Barb A. says.