15 Delicious Rhubarb Recipes to Brighten Your Seasonal Cooking

Transform the tart spring stalks into spectacular desserts, savory dishes, and refreshing drinks with these versatile rhubarb recipes that showcase this unique vegetable’s incredible potential.

Introduction

Rhubarb, with its vibrant ruby-red stalks and distinctively tart flavor, is one of spring’s most anticipated harvests. Often treated as a fruit in culinary applications, this versatile vegetable shines in both sweet and savory preparations. Whether you’re lucky enough to grow rhubarb in your garden or you eagerly await its appearance at farmers’ markets, these 15 recipes will help you make the most of this seasonal treasure.

From classic pairings like strawberry-rhubarb pie to unexpected combinations in savory dishes, these recipes showcase rhubarb’s remarkable ability to balance sweetness and add bright acidity to any dish. The natural tartness of rhubarb makes it an excellent candidate for preserves and sauces, while its distinctive texture holds up beautifully in baked goods.

Let’s explore the many delicious possibilities that rhubarb has to offer, with recipes ranging from traditional favorites to innovative new combinations that will surprise and delight your taste buds.

1. Classic Strawberry Rhubarb Pie

There’s a reason this combination has stood the test of time. The sweet strawberries perfectly balance rhubarb’s tartness in this quintessential spring dessert.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup cold unsalted butter, cubed
• 1/4 to 1/2 cup ice water
• 3 cups sliced rhubarb (1/2-inch pieces)
• 2 cups sliced strawberries
• 1 1/4 cups granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons butter, cut into small pieces
• 1 egg, beaten with 1 tablespoon water
• Coarse sugar for sprinkling

Instructions:

1. Prepare the crust: In a large bowl, whisk together flour, sugar, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Gradually add ice water, tossing with a fork until dough holds together. Divide dough in half, shape into disks, wrap in plastic and refrigerate for at least 1 hour.

2. Prepare the filling: In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, salt, lemon juice, and vanilla. Toss gently and let stand for 15 minutes.

3. Preheat your oven to 400°F (200°C).

4. Roll out one disk of dough on a floured surface to a 12-inch circle. Transfer to a 9-inch pie plate. Pour filling into crust and dot with butter pieces.

5. Roll out the second disk of dough and either place it whole over the filling with slits cut for venting, or cut into strips for a lattice top.

6. Trim and crimp the edges. Brush the top crust with egg wash and sprinkle with coarse sugar.

7. Bake for 20 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 40-45 minutes until crust is golden and filling is bubbling.

8. Cool completely on a wire rack before serving to allow the filling to set.

2. Rhubarb Compote

This versatile compote can be spooned over yogurt, ice cream, or oatmeal for a burst of tangy sweetness.

Ingredients:

• 4 cups chopped rhubarb
• 3/4 cup granulated sugar
• 2 tablespoons water
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: 1 cinnamon stick or 1/2 teaspoon ground cinnamon

Instructions:

1. Combine rhubarb, sugar, and water in a medium saucepan.

2. Bring to a simmer over medium heat, stirring occasionally until sugar dissolves.

3. Add vanilla, salt, and cinnamon if using.

4. Reduce heat to medium-low and cook for about 10-12 minutes, stirring occasionally, until rhubarb breaks down but some pieces still maintain their shape.

5. Cool completely before transferring to an airtight container.

6. Store in the refrigerator for up to 1 week.

3. Rhubarb Crisp with Oat Streusel

A faster alternative to pie, this crisp features juicy rhubarb beneath a crunchy oat topping.

Ingredients:

For the filling:

• 6 cups chopped rhubarb
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract

For the topping:

• 1 cup old-fashioned oats
• 3/4 cup all-purpose flour
• 2/3 cup brown sugar, packed
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.

2. Make the filling: In a large bowl, toss rhubarb with sugar, cornstarch, lemon juice, and vanilla. Transfer to the prepared baking dish.

3. Make the topping: In a medium bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in butter using a pastry blender or your fingers until mixture resembles coarse crumbs.

4. Sprinkle the topping evenly over the rhubarb mixture.

5. Bake for 35-40 minutes until topping is golden brown and filling is bubbling.

6. Cool for at least 15 minutes before serving.

4. Rhubarb Jam

Capture rhubarb’s tart essence in this easy jam that will brighten your breakfast toast all year long.

Ingredients:

• 2 pounds (about 8 cups) chopped rhubarb
• 3 cups granulated sugar
• 1/4 cup lemon juice
• 1 teaspoon grated lemon zest
• 1 package (1.75 oz) powdered pectin

Instructions:

1. Prepare canning jars and lids according to manufacturer’s instructions if planning to can the jam.

2. Combine rhubarb, sugar, lemon juice, and zest in a large, heavy-bottomed pot. Let stand for 10 minutes to allow rhubarb to release some juice.

3. Stir in pectin and bring mixture to a full rolling boil over high heat, stirring constantly.

4. Boil for exactly 1 minute, continuing to stir.

5. Remove from heat and skim off any foam.

6. Ladle hot jam into prepared jars, leaving 1/4-inch headspace.

7. Process in a boiling water bath for 10 minutes if canning, or cool completely and store in the refrigerator for up to 3 weeks.

5. Rhubarb Upside-Down Cake

This stunning dessert showcases rhubarb’s beautiful color and tangy flavor atop a moist, tender cake.

Ingredients:

For the topping:

• 3 tablespoons unsalted butter
• 2/3 cup brown sugar, packed
• 3 cups sliced rhubarb (1/2-inch pieces)

For the cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup buttermilk

Instructions:

1. Preheat oven to 350°F (175°C).

2. Make the topping: In a 10-inch cast-iron skillet, melt butter over medium heat. Add brown sugar and stir until dissolved. Remove from heat and arrange rhubarb pieces in an even layer over the sugar mixture.

3. Prepare the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

4. In a separate bowl, beat butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.

5. Gradually add the flour mixture to the butter mixture alternately with buttermilk, beginning and ending with the flour mixture.

6. Spread the batter evenly over the rhubarb in the skillet.

7. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.

8. Cool in the skillet for 10 minutes, then run a knife around the edge and carefully invert onto a serving plate.

9. Serve warm or at room temperature.

6. Rhubarb Chutney

This savory-sweet condiment pairs beautifully with grilled meats or cheese boards.

Ingredients:

• 4 cups chopped rhubarb
• 1 medium onion, finely chopped
• 1 cup brown sugar, packed
• 1/2 cup apple cider vinegar
• 1/3 cup golden raisins
• 2 tablespoons minced fresh ginger
• 1 teaspoon mustard seeds
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt

Instructions:

1. Combine all ingredients in a large, heavy-bottomed saucepan.

2. Bring to a boil over medium-high heat, stirring frequently.

3. Reduce heat to medium-low and simmer, uncovered, for 30-35 minutes until thickened and rhubarb has broken down.

4. Cool completely before transferring to airtight containers.

5. Store in the refrigerator for up to 2 weeks.

7. Rhubarb Muffins with Streusel Topping

These tender muffins with chunks of rhubarb and a sweet crumbly topping make for a perfect breakfast or snack.

Ingredients:

For the streusel:

• 1/3 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/4 teaspoon cinnamon
• 2 tablespoons cold butter, cubed

For the muffins:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups diced rhubarb

Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

2. Make the streusel: In a small bowl, combine flour, sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.

3. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.

4. In another bowl, whisk together milk, oil, egg, and vanilla.

5. Add wet ingredients to dry ingredients and stir just until moistened. Fold in the rhubarb.

6. Fill muffin cups two-thirds full with batter.

7. Sprinkle with streusel topping.

8. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.

9. Cool in the pan for 5 minutes before removing to a wire rack.

8. Roasted Rhubarb with Honey and Vanilla

Simple roasting transforms rhubarb into a gorgeous topping for desserts or breakfast dishes.

Ingredients:

• 1 pound rhubarb, cut into 2-inch pieces
• 1/3 cup honey
• 1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)
• 1 tablespoon orange juice
• Pinch of salt

Instructions:

1. Preheat oven to 375°F (190°C).

2. Arrange rhubarb in a single layer in a baking dish.

3. In a small bowl, mix honey, seeds scraped from the vanilla bean (or extract), orange juice, and salt.

4. Pour the honey mixture over the rhubarb and toss gently to coat.

5. Roast for 20-25 minutes until rhubarb is tender but still holds its shape.

6. Cool slightly before serving warm, or chill completely.

9. Rhubarb Custard Bars

Creamy custard and tart rhubarb come together in these irresistible layered bars.

Ingredients:

For the crust:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 cup cold butter, cubed

For the filling:

• 2 cups sugar
• 7 tablespoons all-purpose flour
• 1 cup heavy cream
• 3 large eggs, beaten
• 5 cups chopped fresh rhubarb

For the topping:

• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 cup heavy cream, whipped

Instructions:

1. Preheat oven to 350°F (175°C).

2. Make the crust: In a bowl, combine flour and sugar. Cut in butter until crumbly. Press into a greased 13×9-inch baking pan. Bake for 10 minutes.

3. While crust is baking, prepare filling: In a large bowl, combine sugar and flour. Whisk in cream and eggs. Stir in rhubarb. Pour over hot crust.

4. Bake for 40-45 minutes until custard is set. Cool completely.

5. Make the topping: Beat cream cheese, sugar, and vanilla until smooth. Fold in whipped cream. Spread over cooled bars.

6. Refrigerate for at least 1 hour before cutting into bars.

10. Rhubarb-Ginger Sorbet

Refreshing and bright, this sorbet showcases rhubarb’s natural tartness with a hint of warming ginger.

Ingredients:

• 1 pound rhubarb, chopped
• 1 cup granulated sugar
• 1/2 cup water
• 2 tablespoons fresh lemon juice
• 1 tablespoon grated fresh ginger
• Pinch of salt

Instructions:

1. In a saucepan, combine rhubarb, sugar, water, lemon juice, ginger, and salt.

2. Bring to a simmer over medium heat. Cook, stirring occasionally, until rhubarb is very soft, about 10-12 minutes.

3. Cool slightly, then transfer to a blender and puree until smooth.

4. Strain through a fine-mesh sieve into a bowl, pressing on solids to extract all the juice.

5. Chill the mixture thoroughly, at least 4 hours or overnight.

6. Process in an ice cream maker according to manufacturer’s instructions.

7. Transfer to a freezer container and freeze until firm, about 4 hours.

8. Let stand at room temperature for 5 minutes before serving.

11. Rhubarb and Pork Stir-Fry

Rhubarb’s tartness adds a unique dimension to this savory stir-fry.

Ingredients:

• 1 pound pork tenderloin, thinly sliced
• 2 tablespoons soy sauce, divided
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil, divided
• 2 cups sliced rhubarb (1/2-inch pieces)
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1/4 teaspoon red pepper flakes
• 1/4 cup sliced green onions

Instructions:

1. In a bowl, toss pork with 1 tablespoon soy sauce and cornstarch.

2. Heat 1 tablespoon oil in a large wok or skillet over high heat. Add pork and stir-fry until no longer pink, 2-3 minutes. Transfer to a plate.

3. Add remaining oil to the wok. Add rhubarb, bell pepper, and onion. Stir-fry for 3-4 minutes until vegetables are crisp-tender.

4. Add garlic and ginger; stir-fry for 30 seconds.

5. In a small bowl, combine honey, remaining soy sauce, rice vinegar, and red pepper flakes.

6. Return pork to the wok. Add the sauce and toss to coat. Cook until sauce thickens slightly.

7. Sprinkle with green onions before serving over rice or noodles.

12. Rhubarb Lemonade

This pretty pink beverage is the perfect thirst-quencher on a warm day.

Ingredients:

• 4 cups chopped rhubarb
• 1 cup granulated sugar
• 6 cups water, divided
• 1 cup fresh lemon juice (about 6 lemons)
• Lemon slices and fresh mint for garnish

Instructions:

1. In a saucepan, combine rhubarb, sugar, and 2 cups water. Bring to a boil, then reduce heat and simmer until rhubarb is very soft, about 10 minutes.

2. Strain through a fine-mesh sieve into a pitcher, pressing on solids to extract all the juice. Discard solids.

3. Add lemon juice and remaining 4 cups water to the rhubarb syrup. Stir well.

4. Chill thoroughly.

5. Serve over ice, garnished with lemon slices and mint.

13. Rhubarb and Apple Crisp

The combination of tart rhubarb and sweet apples makes for a perfectly balanced dessert.

Ingredients:

For the filling:

• 3 cups sliced rhubarb
• 3 cups peeled and sliced apples
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon lemon juice

For the topping:

• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch square baking dish.

2. In a large bowl, combine rhubarb, apples, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Transfer to prepared baking dish.

3. In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Cut in butter until mixture resembles coarse crumbs.

4. Sprinkle topping evenly over fruit.

5. Bake for 40-45 minutes until topping is golden and filling is bubbling.

6. Serve warm with vanilla ice cream.

14. Rhubarb Barbecue Sauce

This tangy sauce brings out the best in grilled meats, especially pork and chicken.

Ingredients:

• 4 cups chopped rhubarb
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup ketchup
• 1/2 cup brown sugar, packed
• 1/4 cup molasses
• 1/4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt

Instructions:

1. In a large saucepan, combine all ingredients.

2. Bring to a boil over medium-high heat, then reduce heat to medium-low.

3. Simmer uncovered for 25-30 minutes, stirring occasionally, until rhubarb breaks down and sauce thickens.

4. Remove from heat and let cool slightly.

5. Transfer to a blender and puree until smooth.

6. Strain through a fine-mesh sieve if desired for a smoother sauce.

7. Store in an airtight container in the refrigerator for up to 2 weeks.

15. Rhubarb Coffee Cake

This moist cake studded with rhubarb and topped with a crunchy streusel is perfect for brunch or afternoon tea.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups diced rhubarb

For the streusel:

• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup cold butter, cubed
• 1 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

2. Make the streusel: In a small bowl, combine sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.

3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

4. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.

5. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with the flour mixture.

6. Fold in rhubarb.

7. Spread batter in prepared pan. Sprinkle with streusel.

8. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.

9. Cool on a wire rack before cutting into squares.

Conclusion

From classic desserts to innovative savory dishes, rhubarb’s unique flavor profile adds a special touch to any recipe. These 15 recipes demonstrate the versatility of this spring vegetable, allowing you to enjoy its bright tartness in multiple ways throughout its growing season.

Remember to always remove rhubarb leaves before cooking, as they contain high levels of oxalic acid and are not edible. The stalks, however, are perfectly safe and delicious when properly prepared.

Whether you’re a longtime rhubarb enthusiast or trying it for the first time, these recipes offer something for everyone. The natural acidity of rhubarb makes it an excellent complement to sweet fruits like strawberries and apples, while its robust texture holds up well in baking and cooking.

With these recipes in your collection, you’ll never run out of ways to enjoy this distinctive seasonal treasure.

Frequently Asked Questions

Can I use frozen rhubarb in these recipes?

Yes, frozen rhubarb works well in most of these recipes. There’s no need to thaw it first for baked goods like pies and crisps, but for jams and sauces, it’s better to thaw and drain excess liquid before using.

Are rhubarb leaves poisonous?

Yes, rhubarb leaves contain high levels of oxalic acid and should never be consumed. Always trim and discard the leaves and use only the stalks in cooking.

Does the color of rhubarb affect its taste?

Not significantly. While redder stalks are often preferred for their appearance, especially in desserts, the color doesn’t strongly impact the flavor. Both red and green varieties have similar tartness.

Can I reduce the sugar in these recipes?

With caution. Rhubarb is extremely tart on its own, so some sweetener is necessary to make it palatable. You can experiment with reducing sugar slightly or substituting alternative sweeteners, but be aware that this may affect texture and preservation qualities in jams and preserves.

How do I store fresh rhubarb?

Wrapped in plastic, fresh rhubarb will keep in the refrigerator for about a week. For longer storage, you can freeze chopped rhubarb in airtight containers for up to a year.

Can I grow rhubarb at home?

Yes, rhubarb is a perennial plant that grows well in cooler climates. Once established, a rhubarb plant can produce for many years with minimal care, making it an excellent addition to home gardens.

How do I know when rhubarb is ripe?

Rhubarb is ready to harvest when the stalks are at least 10 inches long. The color (whether red or green) isn’t necessarily an indicator of ripeness, as some varieties stay green even when mature.

Can I eat rhubarb raw?

While it is safe to eat raw rhubarb stalks, most people find them too tart to enjoy without some sweetening. Young, tender stalks are more palatable raw than older, tougher ones.

What can I substitute for rhubarb in recipes?

While nothing exactly replicates rhubarb’s unique flavor, tart green apples with a splash of lemon juice can sometimes work as a substitute in cooked dishes. Cranberries can also provide similar tartness in some recipes.

Why is my rhubarb stringy?

Older, larger stalks tend to develop tough strings. You can remove these by pulling them off from the cut end of the stalk, similar to removing strings from celery. Alternatively, choose younger, more tender stalks for your recipes.