Recipes using rhubarb turn those tart pink stalks from your garden into sweet-tangy desserts, preserves, and cocktails worth making all spring long. I have been cooking with rhubarb from the time I could pull up a chair to the counter; these are the recipes I reach for when my garden starts producing in late April. You will find classic crisps and cakes, jams that last all year, and drinks that make the most of rhubarb season before it ends.
A note from Sarah...
I grew up with rhubarb in the backyard and currently have a rhubarb patch in my garden. I have been turning those bright pink stalks into desserts, jams, and cocktails for years! I am a classically trained chef from Johnson & Wales, and I have learned the hard way that rhubarb does not need to be swimming in sugar to taste good; it just needs the right balance. These recipes were all tested in my kitchen with real rhubarb from real gardens.
Rhubarb Desserts
Rhubarb bakes into some of the best spring desserts because its tartness cuts through sugar without getting cloying. My rhubarb crisp and strawberry rhubarb cast iron crisp are the ones I make most often; they come together fast and taste like spring in a baking dish.
If you want something easier, try the rhubarb dump cake; it is a no-fuss dessert that works when you need something sweet but do not want to fuss with pie dough. For a more elegant option, my rhubarb cake has a tender crumb and just the right amount of tartness baked into every slice.
Preserving Rhubarb
Rhubarb season is short, so I preserve as much as I can while the stalks are at their best. My rhubarb jam is a pantry staple; it is tart, sweet, and spreadable on everything from toast to biscuits. The strawberry rhubarb jam is just as good, and the combination softens the rhubarb's edge while adding natural sweetness.
I also make rhubarb syrup every spring; it is concentrated rhubarb flavor you can stir into drinks, drizzle over pancakes, or use in cocktails. And if you have more rhubarb than you can cook right away, my guide on how to freeze rhubarb will walk you through the best method for keeping those stalks fresh for months.
Rhubarb Drinks
Rhubarb makes excellent cocktails because its tartness balances sweetness without needing citrus. My rhubarb smash is a springtime favorite; it is fresh, bright, and just boozy enough for a weekend afternoon. The rhubarb margarita swaps lime for rhubarb syrup, and the result is a cocktail that tastes like April in a glass.
If you want to make non-alcoholic drinks, use the rhubarb syrup as a base for sparkling water, lemonade, or iced tea. It keeps in the fridge for weeks and adds a tangy pink punch to anything you stir it into.
