12 Easy Rhubarb Recipes

You'll love discovering these approachable rhubarb recipes that transform the tart stalks into both sweet and savory dishes. Whether you're new to cooking with rhubarb or a seasoned pro, these 12 recipes offer something for every skill level. From the classic pairing of strawberries and rhubarb in a flaky pie to an unexpected chicken glaze, each recipe brings out rhubarb's unique flavor profile. Let's explore how this vibrant spring vegetable can enhance your cooking repertoire.

Classic Strawberry-Rhubarb Pie

Strawberry-rhubarb pie is a beloved spring and early summer dessert that perfectly balances sweet and tart flavors. The combination of fresh rhubarb stalks and ripe strawberries creates a delightful filling that's encased in a flaky, buttery crust.

This classic pie has been a staple of American dessert tables for generations, particularly in regions where rhubarb grows abundantly. While rhubarb alone can be quite tart, the addition of strawberries and sugar creates a harmonious blend that has made this pie a perennial favorite.

Ingredients:

• 4 cups chopped rhubarb
• 2 cups sliced strawberries
• 1¼ cups granulated sugar
• ¼ cup cornstarch
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• 2 pie crusts (homemade or store-bought)
• 2 tablespoons butter
• 1 egg (for egg wash)
• 1 tablespoon coarse sugar for topping

Preheat the oven to 400°F (200°C). In a large bowl, combine the chopped rhubarb, strawberries, sugar, cornstarch, lemon juice, and salt. Let the mixture sit for 15 minutes to release juices.

Line a 9-inch pie dish with one pie crust and pour in the fruit mixture. Dot the top with butter pieces. Cover with the second crust, trim the edges, and crimp to seal. Cut several slits in the top crust for ventilation. Brush the top with beaten egg and sprinkle with coarse sugar. Place the pie on a baking sheet and bake for 20 minutes at 400°F, then reduce temperature to 350°F and continue baking for 35-40 minutes until the crust is golden brown and filling is bubbling.

For best results, let the pie cool for at least 3 hours before serving to allow the filling to set properly. If the edges of the crust start browning too quickly during baking, cover them with aluminum foil. The filling should be thick enough to hold its shape when cut, but if it seems too runny, add an extra tablespoon of cornstarch to the fruit mixture before baking.

Simple Rhubarb Jam

This straightforward recipe requires minimal ingredients and eliminates the need for pectin, as rhubarb naturally contains enough pectin to achieve the desired consistency. The natural thickening properties of rhubarb, combined with sugar and a touch of lemon, create a perfectly set jam with a bright, tangy flavor.

Ingredients:

• 4 cups chopped rhubarb
• 2 cups granulated sugar
• 1 lemon, juiced
• 1/4 cup water
• Pinch of salt

Clean and chop the rhubarb into 1/2-inch pieces, discarding any leaves as they're toxic. Combine the chopped rhubarb, sugar, lemon juice, water, and salt in a large, heavy-bottomed pot. Let the mixture stand for 30 minutes to allow the rhubarb to release its natural juices.

Place the pot over medium heat and bring to a boil, stirring frequently to prevent sticking. Reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until the jam thickens and reaches a temperature of 220°F (104°C) on a candy thermometer.

To ensure proper storage, sterilize glass jars and lids before filling them with the hot jam. If properly processed in a water bath, the jam will keep for up to one year in a cool, dark place. Once opened, store in the refrigerator and consume within 3-4 weeks.

For testing the jam's consistency, place a small plate in the freezer before cooking; when you think the jam is ready, drop a small amount on the cold plate – it should wrinkle when pushed with your finger.

Rhubarb Crumble Bars

These tart and sweet rhubarb crumble bars combine the bright, tangy flavor of fresh rhubarb with a buttery, crisp crust and crumbly topping. This dessert transforms the classic spring vegetable into a portable treat that's perfect for picnics, potlucks, or afternoon tea.

The beauty of these bars lies in their versatility and simplicity. The base and topping use the same mixture, saving time and effort, while the rhubarb filling can be adjusted to your preferred level of sweetness. When baked, the bars develop a golden-brown color and a delightful contrast between the soft, jammy center and crisp, crumbly exterior.

Ingredients:

• 3 cups fresh rhubarb, diced
• 2½ cups all-purpose flour
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup cold butter, cubed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• ¼ cup water

Start by preheating the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. In a large bowl, combine flour, 1 cup granulated sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add eggs and vanilla, mixing until the dough becomes crumbly. Press two-thirds of this mixture into the prepared pan to form the base.

For the filling, combine diced rhubarb, remaining granulated sugar, cornstarch, and water in a saucepan. Cook over medium heat until the rhubarb softens and the mixture thickens, about 5 minutes. Spread this filling over the crust, then sprinkle the remaining crumb mixture on top. Bake for 45-50 minutes, or until the top is golden brown and the filling is bubbling.

For best results, allow the bars to cool completely before cutting. The rhubarb filling will continue to set as it cools, making it easier to achieve clean cuts. Store the bars in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. If using frozen rhubarb, thaw and drain it thoroughly before use to prevent excess moisture from affecting the texture of the bars.

Sweet and Tangy Rhubarb Compote

Sweet and Tangy Rhubarb Compote is a versatile preparation that transforms tart rhubarb stalks into a delicious, jammy mixture perfect for various culinary applications. The natural sourness of rhubarb is balanced with sugar, creating a harmonious blend that can be used as a topping for desserts, breakfast items, or mixed into yogurt.

This simple yet delightful compote captures the essence of spring when rhubarb is at its peak. The cooking process breaks down the fibrous stalks while preserving their distinct flavor, resulting in a smooth, spreadable consistency that stores well and complements many dishes.

Ingredients:

• 4 cups fresh rhubarb, cut into 1-inch pieces
• 1 cup granulated sugar
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• Pinch of salt

Add rhubarb, sugar, and water to a medium saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves and the rhubarb begins to break down, about 5-7 minutes. Reduce heat to low and continue cooking for another 10-12 minutes, or until the rhubarb has completely softened and the mixture has thickened. Remove from heat and stir in vanilla extract, lemon juice, and salt.

Allow the compote to cool completely before transferring to an airtight container. The mixture will continue to thicken as it cools, developing a more concentrated flavor. If the compote becomes too thick, thin it with a small amount of water when reheating.

For best results, choose bright red, crisp rhubarb stalks and remove any leaves as they're toxic. The compote can be stored in the refrigerator for up to two weeks or frozen for up to three months. Adjust the sugar quantity to taste, keeping in mind that rhubarb's natural tartness varies throughout the season.

Rhubarb-Ginger Muffins

Rhubarb and ginger combine to create these irresistibly moist and flavorful muffins that perfectly balance sweet and tart flavors. The natural tanginess of rhubarb pairs beautifully with the warming notes of fresh ginger, while the streusel topping adds a delightful crunch.

These muffins make an excellent breakfast treat or afternoon snack, and they're a fantastic way to use fresh rhubarb during its peak season. The recipe is straightforward and yields consistently delicious results, even for novice bakers.

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 tablespoon fresh ginger, grated
• 1 1/2 cups rhubarb, diced
• 1/4 cup brown sugar
• 2 tablespoons butter, cold
• 1/4 cup flour
• 1/2 teaspoon ground ginger

Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In a separate bowl, combine milk, oil, egg, and grated ginger. Add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the diced rhubarb gently.

For the streusel topping, combine brown sugar, cold butter, flour, and ground ginger in a small bowl, working the mixture with your fingers until crumbly. Fill muffin cups two-thirds full with batter, then sprinkle with the streusel topping. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

For best results, avoid overmixing the batter as this can lead to tough muffins. The rhubarb should be cut into small, uniform pieces (about 1/4 inch) to ensure even distribution and proper cooking. These muffins can be stored in an airtight container for up to three days, or frozen for up to three months.

Fresh Rhubarb Lemonade

Fresh Rhubarb Lemonade is a delightfully tart and refreshing beverage that captures the essence of spring and summer. The vibrant pink hue and unique flavor combination of rhubarb and lemon creates a drink that's both visually stunning and tastefully complex.

This homemade lemonade offers a creative way to use fresh rhubarb beyond traditional pies and desserts. The natural tartness of rhubarb pairs perfectly with fresh lemons, while simple syrup helps balance the acidity, resulting in a perfectly sweetened beverage that can be adjusted to taste.

Ingredients:

• 4 cups chopped fresh rhubarb
• 6 cups water, divided
• 1 cup granulated sugar
• 1 cup fresh lemon juice (about 6-8 lemons)
• Additional water for diluting
• Ice cubes
• Fresh mint leaves (optional)
• Lemon slices for garnish (optional)

Combine the chopped rhubarb, 4 cups of water, and sugar in a large saucepan. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes until the rhubarb breaks down completely. Remove from heat and let cool for 10 minutes. Strain the mixture through a fine-mesh sieve into a large pitcher, pressing gently on the solids to extract all the liquid. Discard the pulp.

Add the fresh lemon juice to the rhubarb syrup and stir well. Add the remaining 2 cups of water and stir to combine. Taste and adjust sweetness by adding more sugar if needed, or dilute with additional water if the flavor is too strong. Refrigerate until thoroughly chilled, at least 2 hours.

For the best results, use bright red rhubarb stalks as they'll produce a more vibrant color in the final drink. The lemonade can be stored in an airtight container in the refrigerator for up to 5 days. If the mixture separates, simply stir before serving. For a sparkling version, replace half the water with club soda just before serving.

Spiced Rhubarb Chutney

Spiced Rhubarb Chutney combines the tart, vibrant flavors of fresh rhubarb with aromatic spices and sweet undertones. This versatile condiment pairs exceptionally well with cheese boards, grilled meats, and can even be used as a unique sandwich spread.

Traditional Indian-style chutneys meet spring's favorite vegetable in this recipe, creating a perfect balance of sweet, sour, and spicy flavors. The cooking process breaks down the rhubarb's fibrous texture while preserving its distinctive taste, resulting in a smooth, spreadable consistency that can be stored for months.

• 4 cups chopped rhubarb
• 1 large onion, finely diced
• 2 cups brown sugar
• 1 cup apple cider vinegar
• 2 tablespoons ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon mustard seeds
• 1 teaspoon ground cinnamon
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves

Combine all ingredients in a large, heavy-bottomed pot and bring to a boil over medium-high heat, stirring frequently to dissolve the sugar. Reduce heat to low and simmer uncovered for 45-50 minutes, stirring occasionally to prevent sticking. The chutney is ready when it has thickened and most of the liquid has evaporated, leaving a glossy, jam-like consistency.

Transfer the hot chutney to sterilized jars, leaving 1/4 inch headspace. Process in a water bath for 10 minutes if planning to store long-term, or refrigerate for immediate use. The chutney will continue to develop deeper flavors as it ages.

For best results, choose firm, bright red rhubarb stalks and remove any leaves as they're toxic. The chutney can be made less spicy by reducing the amount of red pepper flakes, or more complex by adding dried fruits like raisins or chopped dates during cooking. Once opened, refrigerated chutney will keep for up to three months.

Rhubarb Coffee Cake

Rhubarb coffee cake combines the tartness of fresh spring rhubarb with the comforting warmth of traditional coffee cake. The contrast between the sweet, buttery crumb and the bright, tangy rhubarb creates a perfectly balanced breakfast or dessert option that's sure to become a seasonal favorite.

This recipe features a moist, tender cake base topped with fresh rhubarb and a crispy streusel topping. The addition of sour cream in the batter ensures the cake stays moist, while the brown sugar streusel creates a delightful crunchy texture on top.

Ingredients:

• 2½ cups all-purpose flour
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup butter, softened
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2½ cups chopped rhubarb
• ½ cup butter (for topping)
• ½ cup brown sugar (for topping)
• ¼ cup all-purpose flour (for topping)
• 1 teaspoon cinnamon

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan. Mix the cake batter by creaming together butter and sugars until light and fluffy, then beat in eggs, vanilla, and sour cream. In a separate bowl, combine flour, baking soda, and salt. Gradually mix dry ingredients into wet ingredients until just combined, then fold in chopped rhubarb. Pour batter into prepared pan.

For the streusel topping, combine butter, brown sugar, flour, and cinnamon until crumbly. Sprinkle evenly over cake batter. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

For best results, use fresh rhubarb when possible, though frozen rhubarb can work if thawed and well-drained. If the rhubarb is particularly tart, toss it with 2 tablespoons of sugar before adding to the batter. The cake can be stored at room temperature for up to 3 days or refrigerated for up to a week.

Roasted Rhubarb and Vanilla Ice Cream

Roasted rhubarb paired with vanilla ice cream creates a delightful contrast of warm and cold, tart and sweet. The natural sourness of rhubarb is tempered through roasting, which also helps maintain the vegetable's vibrant pink color and brings out its complex flavors.

This simple dessert transforms humble rhubarb into an elegant treat that can be prepared in advance and served to guests. The roasting process caramelizes the sugar and softens the rhubarb while preserving its shape, making it the perfect accompaniment to creamy vanilla ice cream.

• 4 cups fresh rhubarb, cut into 2-inch pieces
• 1/2 cup granulated sugar
• 1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)
• 2 tablespoons orange juice
• 4 scoops high-quality vanilla ice cream
• Pinch of salt

Preheat the oven to 375°F (190°C). In a baking dish, toss the rhubarb pieces with sugar, orange juice, and salt. If using a vanilla bean, scrape the seeds into the mixture and add the pod as well. Arrange the rhubarb in a single layer to ensure even cooking.

Roast for 15-20 minutes, or until the rhubarb is tender when pierced with a fork but still holds its shape. The sugar will have dissolved and created a pink syrup. Remove from the oven and let cool for 5-10 minutes. If you used a vanilla bean pod, remove it before serving.

Divide the warm roasted rhubarb between serving bowls and top each with a scoop of vanilla ice cream. Spoon some of the pink syrup over the ice cream just before serving.

For best results, choose rhubarb stalks that are bright pink and crisp, avoiding any that are limp or stringy. The dessert can be prepared up to 2 days in advance – simply store the roasted rhubarb in an airtight container in the refrigerator and gently reheat before serving. If the rhubarb is particularly tart, you may need to adjust the sugar quantity to taste.

Rhubarb Moscow Mule

Rhubarb Moscow Mule combines the traditional ginger beer and lime elements of a classic Moscow Mule with the tart, vibrant addition of rhubarb syrup. This refreshing cocktail offers a perfect balance between sweet, sour, and spicy notes, making it an ideal spring or summer beverage.

The key to this drink's success lies in the homemade rhubarb syrup, which captures the essence of fresh rhubarb while adding natural sweetness. When paired with premium vodka and a high-quality ginger beer, the result is a sophisticated cocktail that puts a seasonal twist on a beloved classic.

• 2 oz vodka
• 1 oz rhubarb simple syrup
• 1/2 oz fresh lime juice
• 4 oz ginger beer
• Ice cubes
• Fresh rhubarb stalk and lime wedge for garnish

For the rhubarb syrup, combine 2 cups chopped rhubarb, 1 cup water, and 1 cup sugar in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes until rhubarb breaks down. Strain through a fine-mesh sieve and let cool completely.

To make the cocktail, fill a copper mug with ice, add vodka, rhubarb syrup, and lime juice. Top with ginger beer and stir gently to combine. Garnish with a rhubarb stalk and lime wedge.

The rhubarb syrup can be stored in an airtight container in the refrigerator for up to two weeks, allowing you to make multiple cocktails. For the best results, use a copper mug as it helps maintain the drink's temperature and enhances the ginger beer's signature bite.

Savory Rhubarb Glazed Chicken

Rhubarb isn't just for desserts – this tart vegetable can create magnificent savory dishes when paired correctly. The natural acidity of rhubarb combines wonderfully with honey and aromatics to create a glaze that transforms ordinary chicken into something extraordinary.

This recipe brings together the bright flavors of spring rhubarb with the richness of roasted chicken, creating a balanced dish that's both comforting and sophisticated. The glaze caramelizes beautifully on the chicken skin while keeping the meat underneath moist and tender.

• 4 chicken breasts, skin-on
• 2 cups fresh rhubarb, chopped
• 1/4 cup honey
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch

Combine rhubarb, honey, balsamic vinegar, soy sauce, garlic, and ginger in a saucepan. Simmer over medium heat until rhubarb breaks down, about 10 minutes. Strain the mixture and return to heat. Mix cornstarch with a tablespoon of water and stir into the glaze to thicken. Let cool slightly.

Season chicken breasts with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Place chicken skin-side down and cook until golden brown, about 5-6 minutes. Flip chicken, brush generously with rhubarb glaze, and transfer to a preheated 375°F oven. Roast for 15-20 minutes, basting with glaze every 5 minutes, until chicken reaches an internal temperature of 165°F.

For best results, choose fresh, crisp rhubarb stalks that are bright pink to red in color. The glaze can be made up to three days in advance and stored in the refrigerator. If the glaze becomes too thick when reheating, thin it with a small amount of chicken broth or water. Always let the chicken rest for 5-10 minutes after cooking to ensure the juices redistribute throughout the meat.

Quick Rhubarb Crisp

Rhubarb crisp is a classic spring dessert that transforms tart rhubarb stalks into a sweet and comforting treat. The contrast between the tender, jammy rhubarb filling and the crispy, buttery oat topping creates an irresistible combination that has stood the test of time.

This quick version streamlines the traditional recipe while maintaining all the beloved flavors. It requires minimal prep work and uses basic pantry ingredients, making it perfect for both novice bakers and experienced cooks who need a fast dessert solution.

Ingredients:

• 4 cups chopped rhubarb
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup old-fashioned oats
• 1 cup all-purpose flour
• 1 cup brown sugar
• 1/2 cup butter, melted
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Preheat the oven to 375°F and grease a 9×13-inch baking dish. In a large bowl, toss the chopped rhubarb with granulated sugar and cornstarch, then spread the mixture evenly in the prepared baking dish.

In another bowl, combine oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly. Sprinkle this topping evenly over the rhubarb mixture.

Bake for 35-40 minutes until the topping is golden brown and the rhubarb filling is bubbling around the edges. Let cool for at least 15 minutes before serving to allow the filling to set properly.

For best results, choose bright red, crisp rhubarb stalks and remove any leaves as they're toxic. The crisp can be stored at room temperature for 2 days or refrigerated for up to 5 days. To reheat, warm individual portions in the microwave or place the whole dish in a 350°F oven for 10-15 minutes.