Rhubarb Recipes

Rhubarb is a unique and versatile ingredient that adds a tangy, slightly tart flavor to both sweet and savory dishes. Its vibrant red color and distinctive taste make it a favorite among home cooks and professional chefs alike, especially during the spring and early summer months when it’s in season. In this article, we will explore 10 delightful rhubarb recipes that showcase the many ways you can enjoy this delicious ingredient. From classic pies and crumbles to refreshing beverages and salads, these recipes offer something for everyone to enjoy.

1. Classic Rhubarb Pie

• 4 cups sliced fresh rhubarb
• 1 cup granulated sugar
• ¼ cup all-purpose flour
• ¼ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 1 tbsp unsalted butter, cut into small pieces
• 1 package (14 oz) refrigerated pie crusts

Preheat oven to 425°F (220°C). In a large bowl, combine rhubarb, sugar, flour, cinnamon, nutmeg, and salt. Line a 9-inch pie plate with one of the pie crusts. Fill the crust with the rhubarb mixture and dot with butter. Top with the remaining pie crust, sealing the edges and cutting slits for steam to escape. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. Cool before serving.

2. Rhubarb Crumble

• 4 cups sliced fresh rhubarb
• 1 cup granulated sugar
• ¼ cup all-purpose flour
• 1 tsp vanilla extract
• 1 cup rolled oats
• ½ cup packed brown sugar
• ½ cup cold unsalted butter, cut into small pieces

Preheat oven to 375°F (190°C). In a large bowl, combine rhubarb, granulated sugar, flour, and vanilla extract. Transfer the mixture to a greased 9-inch square baking dish. In a separate bowl, mix together rolled oats and brown sugar. Using a pastry cutter or your fingers, work the cold butter into the oat mixture until crumbly. Sprinkle the crumble topping over the rhubarb filling. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly. Serve warm with ice cream or whipped cream.

3. Rhubarb Compote

• 4 cups sliced fresh rhubarb
• ½ cup granulated sugar
• ¼ cup water
• 1 tsp grated orange zest

In a medium saucepan, combine rhubarb, sugar, water, and orange zest. Cook over medium heat, stirring occasionally, until the rhubarb is soft and the mixture has thickened, about 15-20 minutes. Remove from heat and let cool. Serve over yogurt, ice cream, or pancakes.

4. Rhubarb and Strawberry Jam

• 4 cups sliced fresh rhubarb
• 4 cups sliced fresh strawberries
• 1 package (1.75 oz) powdered fruit pectin
• 5 cups granulated sugar

In a large pot, combine rhubarb, strawberries, and pectin. Cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil. Stir in sugar and return to a full rolling boil, stirring constantly. Boil for 1 minute, then remove from heat. Ladle hot jam into sterilized jars and process in a boiling water canner for 10 minutes. Store sealed jars in a cool, dark place.

5. Rhubarb and Ginger Chutney

• 4 cups sliced fresh rhubarb
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ½ cup apple cider vinegar
• ¼ cup finely chopped crystallized ginger
• ¼ cup raisins
• ½ tsp ground cinnamon
• ¼ tsp ground cloves

In a medium saucepan, combine all ingredients. Cook over medium heat, stirring occasionally, until the mixture is thick and syrupy, about 30-40 minutes. Transfer to sterilized jars and store in the refrigerator for up to 3 weeks. Serve with cheese and crackers or as a condiment for grilled meats.

6. Rhubarb Lemonade

• 4 cups sliced fresh rhubarb
• 1 cup granulated sugar
• 6 cups water, divided
• 1 cup freshly squeezed lemon juice

In a medium saucepan, combine rhubarb, sugar, and 2 cups of water. Cook over medium heat, stirring occasionally, until the rhubarb is soft and the mixture is thickened, about 10-15 minutes. Strain the mixture through a fine-mesh sieve, discarding the solids. In a large pitcher, combine the rhubarb syrup, lemon juice, and remaining 4 cups of water. Stir well and refrigerate until chilled. Serve over ice.

7. Rhubarb and Apple Crisp

• 4 cups sliced fresh rhubarb
• 4 cups peeled and sliced apples
• 1 cup granulated sugar
• 1 cup all-purpose flour, divided
• 1 cup rolled oats
• ½ cup packed brown sugar
• ½ cup cold unsalted butter, cut into small pieces

Preheat oven to 375°F (190°C). In a large bowl, combine rhubarb, apples, granulated sugar, and ¼ cup of flour. Transfer the mixture to a greased 9×13-inch baking dish. In a separate bowl, mix together the remaining ¾ cup of flour, rolled oats, and brown sugar. Using a pastry cutter or your fingers, work the cold butter into the oat mixture until crumbly. Sprinkle the topping over the fruit mixture. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly. Serve warm with ice cream or whipped cream.

8. Rhubarb Salad with Goat Cheese and Walnuts

• 4 cups thinly sliced fresh rhubarb
• ¼ cup honey
• ¼ cup apple cider vinegar
• 6 cups mixed salad greens
• ½ cup crumbled goat cheese
• ½ cup chopped walnuts

In a medium saucepan, combine rhubarb, honey, and apple cider vinegar. Cook over medium heat, stirring occasionally, until the rhubarb is tender but still holds its shape, about 5-7 minutes. Let cool. In a large salad bowl, combine salad greens, cooked rhubarb, goat cheese, and walnuts. Toss with your favorite vinaigrette and serve.

9. Rhubarb and Almond Cake

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp almond extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 4 cups sliced fresh rhubarb
• ¼ cup sliced almonds

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then mix in almond extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in rhubarb. Spread batter into the prepared pan and sprinkle with sliced almonds. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool before serving.

10. Rhubarb and Berry Cobbler

• 4 cups sliced fresh rhubarb
• 2 cups mixed fresh berries (such as strawberries, raspberries, or blackberries)
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup milk
• ¼ cup unsalted butter, melted

Preheat oven to 375°F (190°C). In a large bowl, combine rhubarb, berries, and ½ cup of sugar. Transfer the mixture to a greased 9×13-inch baking dish. In a separate bowl, whisk together flour, remaining ½ cup of sugar, baking powder, and salt. Stir in milk and melted butter until smooth. Drop spoonfuls of batter over the fruit mixture. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly. Serve warm with ice cream or whipped cream.

These 10 delightful rhubarb recipes showcase the versatility of this tangy ingredient and provide creative inspiration for incorporating it into your cooking repertoire. From sweet desserts to savory dishes, rhubarb can add a unique flavor and vibrant color to a variety of recipes. Give these dishes a try during rhubarb season and experience the delicious taste of this seasonal favorite.