Rhubarb recipes turn tart, pink stalks into sweet and tangy crisps, jams, syrups, and cocktails. These are the recipes I make every spring when the rhubarb patch in my garden starts producing in late April.
My biggest lesson as a classically trained chef: rhubarb does not need to be buried in sugar. It needs balance, and every recipe here is built around that.
My Favorite!
Easy Rhubarb Dump Cake
The easiest rhubarb dessert on my site; no mixing, no pie dough, and it bakes while you clean up the kitchen.
Rhubarb Desserts
Rhubarb bakes into some of the best spring desserts because its tartness cuts right through the sugar. My old-fashioned rhubarb crisp is the one I make most, with a buttery oat topping over bubbling, tangy fruit.
When strawberries come in, I switch to my strawberry rhubarb crisp baked in cast iron; the strawberries soften rhubarb's sharp edge. For something you can slice and pack in a lunchbox, try the rhubarb bread with orange icing.
Rhubarb Jam and Chutney
Rhubarb season is short, so I preserve as much as I can while the stalks are at their best. My small batch rhubarb jam is tart, sweet, and perfect on toast or biscuits.
The strawberry rhubarb jam is a little sweeter and a family favorite. If you want to go savory, my rhubarb chutney is a tangy, spiced condiment that belongs next to pork or a cheese board.
Rhubarb Syrup and Cocktails
Everything in this section starts with my 3-ingredient rhubarb syrup. It gives you concentrated rhubarb flavor to stir into lemonade, sparkling water, iced tea, or a cocktail.
My rhubarb basil smash is fresh and herby, and it's the drink I make most on spring weekends. The strawberry rhubarb margarita pairs rhubarb with strawberries and lime for a pink, sweet-tart twist on the classic.
How do you prepare rhubarb for baking?
Cut off the leaves and the dry root end, then rinse the stalks and pat them dry. Slice them into ½-inch pieces.
You don't need to peel rhubarb. The only exception is very thick, stringy stalks late in the season; pull the tough strings off with a paring knife.
Are rhubarb leaves poisonous?
Yes. Rhubarb leaves contain high levels of oxalic acid and should never be eaten, cooked, or used in any recipe.
Cut the leaves off as soon as you harvest or buy the stalks, and keep them away from kids and pets. The stalks are the only part you cook with.
When is rhubarb in season?
In most of the U.S., rhubarb season runs from April through June. My garden starts producing in late April.
When you shop, look for firm, crisp stalks. Skip any that bend or feel soft.
Can I use frozen rhubarb in these recipes?
Yes. Frozen rhubarb releases more liquid than fresh, so measure it while it is still frozen and expect a few extra minutes of baking time.
For jam, thaw the rhubarb and keep all the juice; it goes into the pot with the fruit.
Can I bake rhubarb in a cast iron skillet?
Yes, as long as the skillet is well seasoned. Rhubarb is acidic, and a short bake like my strawberry rhubarb crisp won't hurt a good seasoning.
Don't store leftovers in the skillet. Long contact with acidic fruit can strip the seasoning and give the food a metallic taste, so move leftovers to a covered container and refrigerate them.
