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These rhubarb recipes are the best ways to use this bright pink, sweet and tangy ingredient! Try crisps, pies, muffins, and breads, all highlighting the versatility of this seasonal delight.
Got rhubarb? This sweet tart fruit is absolutely sublime when it’s in season! I grew up with a rhubarb plant in my backyard, so when it’s that time of year I always feel a little nostalgia about my mom’s rhubarb crisp. Once you can find those green and pink stalks at the store, farmer’s market, or your garden, it’s time to dig in and get cooking!
Rhubarb and when it’s in season
Though it’s used like a fruit in desserts, rhubarb is technically a vegetable since it’s the stalks of a plant. The stalks have a tart and acidic flavor, kind of like apples or cranberries, but with a unique rhubarb-y tang that’s hard to put into words. It makes me think of summers growing up in Minnesota, digging my fork into a big helping of sweet tart rhubarb crisp (and one time I had a killer homemade rhubarb crisp in Sweden).
Rhubarb is typically in season from late spring to early summer, depending on your location. Here in the Midwest US, you’ll find rhubarb peaking in May and June.
Pro tip: Only eat the bright red stalks of the rhubarb plant! The leaves are toxic, since they contain high levels of oxalic acid.
Types of rhubarb recipes
Rhubarb is most often used in pies, crisps, and crumbles, but there are so many more ways to use it! It’s great in muffins and breads (our Rhubarb Bread is a favorite). You can also cook it down into a compote to serve with ice cream or even savory dishes like pork chops, or make it into a syrup for summer cocktails and mocktail recipes.
As cookbook authors who are major rhubarb fans, Alex and I love experimenting with this essential summer ingredient in our cooking and baking! So here are our very best rhubarb recipes to try this season! From crisp to muffins to French toast, there’s something for everyone. We’ve also included some ideas from some of our favorite recipe authors around the web.
And now, 20 rhubarb recipes to try this season!
Here’s spring and summer’s best treat, if you can find a bunch of those magical pinkish-green stalks: Rhubarb Crisp! This homey dessert is absolute summer nostalgia: each bite is a burst of gooey, sweet tart candy topped with a golden oat crumble. Top it with melty vanilla ice cream, and there’s nothing better than scooping up heaping mouthfuls on a summer’s evening.
Nothing says summer like rhubarb pie! This recipe is our new family favorite: the filing is intensely pink and sweet tart, encased in a golden pastry crust and sprinkled with a buttery crumble topping. It’s like a rhubarb crisp and pie, all in one! Watching the sun set with a slice of this pie topped with melty vanilla ice cream will make all your summer dreams complete.
Got a load of rhubarb? If you’re not in the mood for pie or crisp, here’s a recipe that might be even better: rhubarb muffins! They’re light and fluffy, with a golden muffin top showered with crunchy streusel topping. Take a bite and they taste just like rhubarb crisp! The interior is flecked with just the right amount of sweet tart rhubarb.
This easy rhubarb compote is as delicious as it is eye-catching! The bright pink color is swoon-worthy. Serve it over waffles or pancakes, oatmeal, yogurt, or ice cream.
What’s the most popular rhubarb recipe of them all? Three words: strawberry rhubarb pie. This iconic pie filling is famous for a reason: it’s just that good. Sweet tart stalks of pink rhubarb are the perfect foil for sweet summer berries. When you taste this thick, gooey filling, you’ll understand. Bake it up in a flaky pastry crust, and there’s really nothing better to finish a summer meal.
This irresistible Rhubarb Bread is light and fluffy, made with buttermilk to make an impossibly tender crumb. It’s flecked with just the right amount of sweet tart rhubarb, then sprinkled with a crunchy streusel topping. It’s totally dreamy, perfect for serving to guests or as a present for friends or neighbors.
Here's another nostalgic rhubarb recipe: easy Rhubarb Bars! It’s like rhubarb crisp, in handheld form. The hot pink jammy filling is intensely sweet tart, slathered over a brown sugar crust and topped with buttery crumbles. It’s a riff on my Grandma’s recipe, modified a bit to put our own spin on it.
This rhubarb jam is thick, tangy and sweet, made with maple syrup and brightened with a little orange juice. Chia jam is a fun way to make jam: naturally! Chia seeds are nutrient powerhouses, full of omega 3’s, and high in protein and fiber. They’re also fabulous as a natural thickening agent, and can be used for jams and smoothies.
Here's another classic rhubarb recipe: strawberry rhubarb crisp! The neon pink filling is intensely sweet tart, like a Jolly Rancher. Here’s our spin on my family recipe: a strawberry rhubarb crisp made with just enough sweetness and a crumbly cinnamon-scented oat topping. It’s cozy, homey, and so darn good.
This strawberry margarita with mint lime ice is a little toast to spring and summer. Sweet strawberries go hand in hand with tart rhubarb, proving this classic flavor combination is not just for cobbler and crisp.
This rhubarb lemon fizz is a fun, festive, and refreshing summer cocktail made with just 4 simple ingredients: rhubarb simple syrup, vodka, lemon and soda water. It can also be made alcohol-free! via Vindulge
This strawberry rhubarb cobbler is a magical combination of fruity-sweet strawberries and sour-tart rhubarb, tied together with a buttery cake layer. Each bite is indescribably delicious! via Spend with Pennies
This stunning stunning and delicious Riesling Rhubarb Crisp Cake has a surprise element: an oat crumble interior! The beautiful light pink frosting contrasts the light and fluffy cake. via Grandbaby Cakes
Here's a unique rhubarb recipe: meringue cups! These homemade cups are filled with vanilla bean whipped cream and roasted rhubarb! An elegant, yet surprisingly simple dessert.
What's more beautiful than a rhubarb upside down cake? Baked until golden, this cake is fluffy and moist with an fresh topping that has the perfect amount of sweetness and tartness. via Spend with Pennies
This coffee cake filled with the classic strawberry rhubarb combo and topped with a crispy crumb topping! It's a tasty rhubarb recipe that works as a dessert or afternoon snack. via Completely Delicious
Want a rhubarb recipe for breakfast? Try stuffed French toast! The custardy bread is stuffed with a sweet tart filling that makes the most decadent special breakfast or brunch. via Completely Delicious
This rhubarb ice cream balances creamy sweetness with the tartness of the swirled rhubarb puree. It's a delicious and refreshing treat that’s full of rhubarb flavor! via Bakes by Brown Sugar
A galette is a freeform tart, and it's perfect for showcasing rhubarb! Here the rhubarb is paired with an orange frangipane for the filling, which makes it taste like you bought it at a fancy bakery. via A Beautiful Plate
Want a rhubarb recipe with a pop of color? Try this rhubarb sorbet! It's fresh and fruity, made with vibrant pink rhubarb stalks, orange zest, and fresh ginger. via Simply Recipes
Frequently asked questions
Rhubarb is the edible stalk of a perennial plant with large green leaves. While often used in sweet dishes, its botanical classification places it in the category of vegetables. However, a 1974 court ruling in New York proclaimed it as a fruit since it’s used primarily in desserts!
Only eat the bright red stalks! The rhubarb leaves contain high levels of oxalic acid, which is toxic if consumed.
For most recipes, peeling is unnecessary. Simply wash the stalks thoroughly, trim the ends, and cut them into desired pieces. If the rhubarb is very thick or stringy, you can peel the outer layer with a vegetable peeler.
Rhubarb Pie: A timeless dessert showcasing the tartness of rhubarb balanced with sweetness.
Rhubarb Crumble: A comforting combination of tender fruit filling and a crumbly oat topping.
Rhubarb Jam: A delicious spread perfect for toast, pastries, or even cheese boards.
Absolutely! Rhubarb’s tartness complements savory flavors beautifully. Try:
Rhubarb Chutney: A tangy condiment perfect with cheese or grilled meats.
Roasted Rhubarb with Pork Chops: The rhubarb adds a sweet and acidic counterpoint to the richness of the pork.
Rhubarb shines in cocktails and mocktails! Try our Strawberry Rhubarb Margarita.
Fresh rhubarb can be stored in the refrigerator for up to 5 days. Wrap the stalks loosely in plastic or a damp paper towel.
Rhubarb Muffins (& More Rhubarb Recipes!)
This rhubarb muffins recipe is simply the best! They come out light and fluffy, with sweet tart rhubarb and a crunchy streusel topping.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 1x
- Category: Muffin
- Method: Baked
- Cuisine: Dessert
- Diet: Vegetarian
Ingredients
For the muffins
- 1 ½ cups rhubarb, finely chopped (about 12 ounces)
- 2 cups [280 g] all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup granulated sugar
- ¾ cup buttermilk*
- 5 tablespoons melted unsalted butter
- ⅓ cup neutral oil (grapeseed, canola, or vegetable oil)
- 2 eggs
- 1 teaspoon vanilla extract
For the streusel topping
- ¼ cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, at room temperature
Instructions
- Preheat the oven to 375°F.
- Chop the rhubarb and set it aside. Place muffin wrappers in every other muffin cup of two 12-cup muffin tins.**
- In a large bowl, whisk the flour, baking powder, baking soda, and salt. Make a well in the center.
- In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
- Make the streusel: In a small bowl, mix the sugar, all-purpose flour, and cinnamon. Cut the butter into small pieces, then use your fingers to rub it into the dry ingredients until well distributed and crumbles form.
- Pour the wet ingredients from the batter (Step 4) into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
- Add the rhubarb and fold it in with a spatula, taking care not to overwork the batter. (If desired, you can store the batter up to 24 hours before baking.)
- Scoop the batter into the muffin papers using a dough scoop: it should fill to the top of the muffin papers. Sprinkle the tops with the streusel.
- Bake until the tops are golden brown and a toothpick in the center comes out with a few crumbs, about 20 to 26 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes, then transfer to a baking rack to fully cool (about 30 minutes to 1 hour). The muffins are best eaten the day they are made, but they store very well in an airtight container in the refrigerator and last up to 1 week.
Notes
*Buttermilk is the magic ingredient which makes the most consistent texture and rise! Don’t be tempted to leave it out or use a buttermilk substitute. It’s worth it (we promise).
**Baking in every other tin makes for a more consistent bake. If all you have is a 12-cup muffin tin, you can use that too.
am definitely in on all of these, especially since I love rhubarb, but have only really ever used it in pies, so a rhubarb fizz sounds very inviting with that unique rhubarb flavor, thank you!