10 Best Rhubarb Recipes

Introduction

Rhubarb, with its vibrant red stalks and tart flavor, is a spring and early summer favorite that brings a unique zing to both sweet and savory dishes. Often mistaken for a fruit, this vegetable shines in pies, jams, and even cocktails. Its versatility makes it a must-have ingredient for home cooks looking to experiment with bold flavors. In this article, we’ll explore some of the best rhubarb recipes that highlight its tangy profile, perfect for any occasion.

1.Classic Rhubarb Pie

Nothing says comfort like a warm rhubarb pie. This classic dessert balances the tartness of rhubarb with a buttery crust and just the right amount of sweetness.

Ingredients:

• 4 cups chopped rhubarb
• 1 1/3 cups granulated sugar
• 6 tbsp all-purpose flour
• 1 tbsp unsalted butter
• 1 double pie crust (homemade or store-bought)

Instructions:

1. Preheat oven to 450°F (230°C).
2. Mix rhubarb, sugar, and flour in a large bowl.
3. Roll out one pie crust and place it in a 9-inch pie dish.
4. Pour the rhubarb mixture into the crust and dot with butter.
5. Cover with the second crust, seal the edges, and cut slits for ventilation.
6. Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake for 40-45 minutes until golden.
7. Cool before serving with a scoop of vanilla ice cream.

2.Strawberry Rhubarb Jam

This sweet-tart jam is a perfect way to preserve rhubarb’s flavor. Spread it on toast or use it as a filling for pastries.

Ingredients:

• 2 cups chopped rhubarb
• 2 cups chopped strawberries
• 1 1/2 cups sugar
• 1 tbsp lemon juice
• 1 tsp lemon zest

Instructions:

1. Combine rhubarb, strawberries, sugar, lemon juice, and zest in a large saucepan.
2. Cook over medium heat, stirring until sugar dissolves.
3. Bring to a boil, then simmer for 15-20 minutes, stirring occasionally, until thickened.
4. Test consistency by placing a small amount on a chilled plate; it should gel slightly.
5. Pour into sterilized jars and seal. Store in the fridge for up to 3 weeks.

3.Rhubarb Crumble Bars

These portable bars are a delightful mix of crumbly topping and tangy rhubarb filling, perfect for picnics or snacks.

Ingredients:

• 3 cups diced rhubarb
• 3/4 cup sugar
• 2 tsp cornstarch
• 1 1/2 cups all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/2 cup unsalted butter, melted

Instructions:

1. Preheat oven to 375°F (190°C). Line an 8×8-inch baking pan with parchment.
2. Cook rhubarb, sugar, and cornstarch in a saucepan over medium heat until thickened (about 5-7 minutes). Set aside.
3. Mix flour, oats, brown sugar, cinnamon, and melted butter to form a crumbly dough.
4. Press half the dough into the pan, spread rhubarb mixture over it, and top with remaining crumbs.
5. Bake for 35-40 minutes until golden. Cool completely before cutting into bars.

4.Rhubarb Chutney

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For a savory twist, this chutney pairs rhubarb’s tartness with spices, making it a great accompaniment to meats or cheese.

Ingredients:

• 2 cups chopped rhubarb
• 1/2 cup diced onion
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tsp grated ginger
• 1/2 tsp mustard seeds
• 1/4 tsp cinnamon
• Pinch of salt

Instructions:

1. Combine all ingredients in a saucepan over medium heat.
2. Bring to a simmer, stirring occasionally, and cook for 20-25 minutes until thickened.
3. Cool and transfer to a jar. Refrigerate for up to 2 weeks.
4. Serve with grilled pork, chicken, or a cheese board.

5.Rhubarb Lemonade

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This refreshing drink combines rhubarb’s tang with the zesty kick of lemon, perfect for warm days or as a party mocktail.

Ingredients:

• 3 cups chopped rhubarb
• 1 cup sugar
• 1 cup water
• 1/2 cup freshly squeezed lemon juice
• 4 cups sparkling water
• Ice and lemon slices for serving

Instructions:

1. In a saucepan, combine rhubarb, sugar, and water. Bring to a boil, then simmer for 10 minutes until rhubarb is soft.
2. Strain the mixture through a fine mesh sieve, pressing to extract the syrup. Let cool.
3. Mix rhubarb syrup with lemon juice and sparkling water in a pitcher.
4. Serve over ice with lemon slices. Store syrup in the fridge for up to a week.

6.Rhubarb and Ginger Cake

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This moist, spiced cake pairs rhubarb’s sharpness with the warmth of ginger, creating a cozy dessert or tea-time treat.

Ingredients:

• 2 cups diced rhubarb
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground ginger
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 tbsp grated fresh ginger

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. Whisk flour, baking powder, baking soda, and ground ginger in a bowl.
3. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then fresh ginger.
4. Alternate adding flour mixture and buttermilk to the butter mixture, stirring until just combined.
5. Fold in rhubarb and pour into the pan. Bake for 35-40 minutes until a toothpick comes out clean.
6. Cool and serve with whipped cream or a dusting of powdered sugar.

7.Rhubarb BBQ Sauce

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This tangy, slightly sweet BBQ sauce uses rhubarb for a unique twist, perfect for grilling or dipping.

Ingredients:

• 2 cups chopped rhubarb
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Pinch of salt

Instructions:

1. Cook rhubarb, ketchup, brown sugar, and vinegar in a saucepan over medium heat for 10-15 minutes, stirring until rhubarb breaks down.
2. Add Worcestershire sauce, paprika, garlic powder, and salt. Simmer for 5 more minutes.
3. Blend until smooth using an immersion blender. Adjust seasoning if needed.
4. Cool and store in a jar in the fridge for up to 2 weeks. Use on ribs, chicken, or as a dipping sauce.

8.Rhubarb Custard Tart

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This elegant dessert features creamy custard and tart rhubarb in a flaky pastry crust, ideal for special occasions.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup powdered sugar
• 1 egg yolk
• 2 cups chopped rhubarb
• 3/4 cup sugar
• 1 cup heavy cream
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Pulse flour, butter, and powdered sugar in a food processor until crumbly. Add egg yolk and 1-2 tbsp cold water to form a dough.
2. Press dough into a 9-inch tart pan. Chill for 30 minutes, then bake at 375°F (190°C) for 15 minutes.
3. Cook rhubarb and sugar in a saucepan over medium heat for 5-7 minutes until soft. Spread over the baked crust.
4. Whisk cream, eggs, and vanilla. Pour over rhubarb.
5. Bake for 25-30 minutes until custard is set. Cool before serving.

9.Rhubarb Oatmeal Muffins

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These hearty muffins combine rhubarb’s tang with wholesome oats, making them a perfect grab-and-go breakfast or snack.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup rolled oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 1 egg
• 3/4 cup milk
• 1 1/2 cups diced rhubarb

Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. Mix flour, oats, baking powder, baking soda, and cinnamon in a bowl.
3. In another bowl, whisk sugar, brown sugar, oil, egg, and milk until smooth.
4. Stir dry ingredients into wet until just combined. Fold in rhubarb.
5. Divide batter among muffin cups. Bake for 18-22 minutes until a toothpick comes out clean.
6. Cool slightly before serving. Store in an airtight container for up to 3 days.

10.Rhubarb Vinaigrette

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This tangy dressing adds a bright, unexpected twist to salads, pairing beautifully with greens, nuts, or goat cheese.

Ingredients:

• 1 cup chopped rhubarb
• 1/4 cup water
• 2 tbsp honey
• 2 tbsp red wine vinegar
• 1/3 cup olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Simmer rhubarb and water in a small saucepan over medium heat for 5-7 minutes until soft.
2. Blend rhubarb mixture with honey, vinegar, and mustard until smooth.
3. Slowly drizzle in olive oil while blending to emulsify. Season with salt and pepper.
4. Strain through a fine mesh sieve for a smoother texture, if desired.
5. Store in a jar in the fridge for up to a week. Shake well before using.

Conclusion

Rhubarb’s bold, tart flavor makes it a standout ingredient in both sweet and savory recipes. From the comforting classic rhubarb pie to the versatile strawberry rhubarb jam, the portable crumble bars, and the savory chutney, these recipes showcase rhubarb’s range. Whether you’re a seasoned cook or a curious beginner, these dishes will inspire you to make the most of rhubarb season. Grab some stalks and start cooking!