One of my favorite moments each spring is when my rhubarb plants poke through last year's leaves with their tightly furled, ruffled leaves. I am a sucker for tart and sour flavors, so not only is the rhubarb a sign that spring has finally arrived, it also marks the beginning of puckery treats from my kitchen and rosy pink drinks from my bar.

Even though I have a treasured family pie recipe and plenty of gin in which to steep rhubarb stalks, each spring I return to the EYB Library to see if any new recipes catch my eye. This year there is an especially great crop of new recipes by some of my favorite authors including Diana Henry and Helen Goh. Since the first time I wrote about rhubarb in 2014, the number of rhubarb recipes available online (including ckbk recipes) in the EYB Library has more than doubled. Currently there are over 2,800 online rhubarb recipes in total, including almost 950 savory rhubarb recipes.

These are the most recent recipes that may earn a spot on my table sometime soon. What looks good to you?