If you’re ready to refresh your spring menu, look no further than rhubarb!

This bright and tart vegetable adds a unique flavor that can make any dish special.

Think about those flaky pies, delicious jams, and tangy compotes that everyone loves.

You can bake a classic crumble or even make a zesty chutney.

With these 16 rhubarb recipes, you’ll find plenty of tasty ideas to suit every taste.

Want to learn how to turn this seasonal star into a fantastic dish?

Keep reading to explore all the exciting options!

Rhubarb is the perfect ingredient to brighten up your spring cooking.

From sweet desserts to savory toppings, there is so much you can create with this flavorful vegetable.

Dive into 16 amazing rhubarb recipes that cater to every food lover’s cravings!

Rhubarb Crumble Pie

A delightful Rhubarb Crumble Pie combines tart rhubarb with a sweet, crumbly topping for a perfect balance of flavors.

Ingredients

• 1 pre-made pie crust (9-inch)
• 4 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 375°F (190°C) and place the pre-made pie crust in a 9-inch pie dish.
2. In a large bowl, mix the chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and cinnamon until well combined.
3. Pour the rhubarb mixture into the pie crust, spreading it evenly.
4. In a separate bowl, combine the flour, brown sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
5. Sprinkle the crumble mixture evenly over the rhubarb filling.
6. Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbly.
7. Allow the pie to cool for at least 2 hours before serving to let the filling set.

Rhubarb Strawberry Jam

A delightful blend of tart rhubarb and sweet strawberries, this jam is perfect for spreading on toast or scones.

Ingredients

• 4 cups chopped fresh rhubarb
• 4 cups sliced fresh strawberries
• 2 cups granulated sugar
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 package (1.75 oz) fruit pectin

Instructions

1. In a large pot, combine rhubarb, strawberries, and water. Bring to a boil over medium heat, stirring occasionally.
2. Reduce heat to low, cover, and simmer for 10 minutes or until the rhubarb is tender.
3. Stir in the sugar and lemon juice, mixing well until the sugar dissolves completely.
4. Add the fruit pectin and bring the mixture to a full rolling boil over high heat, stirring constantly.
5. Boil for 1 minute, then remove from heat and skim off any foam from the surface.
6. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean.
7. Place lids on jars and screw on bands until fingertip tight.
8. Process jars in a boiling water canner for 10 minutes, ensuring they are fully submerged.
9. Remove jars and let them cool. Check seals after 24 hours; lids should not flex when pressed.
10. Store in a cool, dark place for up to 1 year. Refrigerate after opening.

Rhubarb Custard Bars

Rhubarb Custard Bars are a delightful dessert combining tart rhubarb with a creamy custard filling and a buttery crust.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 cup cold butter, cubed
• 2 cups diced fresh rhubarb
• 1 cup sugar (for filling)
• 1 cup heavy cream
• 3 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a bowl, combine flour and 1/4 cup sugar. Cut in cold butter until mixture resembles coarse crumbs.
3. Press the mixture into the bottom of the prepared pan to form a crust.
4. Bake the crust for 15 minutes, or until lightly golden.
5. Meanwhile, in a separate bowl, whisk together 1 cup sugar, heavy cream, eggs, and vanilla extract until smooth.
6. Stir in the diced rhubarb to the custard mixture.
7. Pour the rhubarb custard mixture over the partially baked crust.
8. Bake for an additional 40-45 minutes, or until the custard is set and the edges are lightly browned.
9. Cool completely in the pan on a wire rack before cutting into bars.
10. Refrigerate leftovers to maintain freshness.

Rhubarb Compote With Vanilla

A delightful Rhubarb Compote with Vanilla, perfect for pairing with desserts or breakfast dishes, offering a sweet-tart flavor with a hint of warmth.

Ingredients

• 4 cups rhubarb, chopped into 1-inch pieces
• 1 cup granulated sugar
• 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
• 1/4 cup water
• 1 tbsp lemon juice

Instructions

1. In a medium saucepan, combine the chopped rhubarb, sugar, vanilla bean seeds and pod (or vanilla extract), water, and lemon juice.
2. Place the saucepan over medium heat and stir until the sugar begins to dissolve.
3. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.
4. Cook for 10-15 minutes, or until the rhubarb breaks down into a soft, jam-like consistency.
5. Remove from heat and discard the vanilla bean pod if used.
6. Allow the compote to cool slightly before serving, or store in an airtight container in the refrigerator for up to one week.

Rhubarb Upside-Down Cake

A delightful Rhubarb Upside-Down Cake that combines tangy rhubarb with a sweet, caramelized topping for a perfect dessert.

Ingredients

• 4 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1/4 cup unsalted butter
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a saucepan, melt 1/4 cup butter over medium heat. Stir in 1 cup sugar until dissolved.
3. Pour the butter-sugar mixture into the prepared cake pan, spreading evenly.
4. Arrange the chopped rhubarb over the butter-sugar mixture in the pan.
5. In a medium bowl, whisk together flour, baking powder, and salt.
6. In a large bowl, cream 1/2 cup softened butter with 3/4 cup sugar until light and fluffy.
7. Beat in the eggs one at a time, followed by the vanilla extract.
8. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with flour.
9. Spread the batter evenly over the rhubarb in the cake pan.
10. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
11. Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.
12. Serve warm or at room temperature.

Rhubarb Ginger Muffins

Rhubarb Ginger Muffins are a delightful blend of tart rhubarb and warm ginger, perfect for a cozy breakfast or snack.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground ginger
• 1 cup chopped fresh rhubarb
• 1 egg
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground ginger.
3. In a separate bowl, mix the chopped rhubarb, egg, buttermilk, vegetable oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
5. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Rhubarb Sorbet Delight

A invigorating and tangy Rhubarb Sorbet Delight, perfect for a summer treat to cool down with its vibrant flavor.

Ingredients

• 4 cups chopped fresh rhubarb
• 1 cup granulated sugar
• 1 cup water
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Instructions

1. In a medium saucepan, combine chopped rhubarb, sugar, and water over medium heat.
2. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes until rhubarb is soft.
3. Remove from heat and let the mixture cool to room temperature.
4. Once cooled, blend the mixture in a blender or food processor until smooth.
5. Stir in lemon juice and vanilla extract.
6. Pour the mixture into a shallow dish and freeze for 1-2 hours until partially frozen.
7. Remove from freezer and blend again to break up ice crystals, then return to freezer.
8. Freeze for an additional 2-3 hours or until fully set.
9. Scoop and serve chilled in dessert bowls or cones.

Rhubarb and Apple Crisp

A delightful Rhubarb and Apple Crisp, combining tart rhubarb with sweet apples under a crispy, golden oat topping for a perfect dessert.

Ingredients

• 3 cups chopped rhubarb
• 2 cups peeled and sliced apples
• 3/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, cold and cubed
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the rhubarb, apples, granulated sugar, lemon juice, and cinnamon until well combined.
3. Transfer the fruit mixture to a greased 8×8-inch baking dish.
4. In a separate bowl, combine the flour, oats, brown sugar, and salt.
5. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
6. Sprinkle the oat mixture evenly over the fruit in the baking dish.
7. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Let cool for 10 minutes before serving.

Rhubarb Cheesecake Bites

Indulge in these delightful Rhubarb Cheesecake Bites, a perfect blend of tangy rhubarb and creamy cheesecake in a bite-sized treat.

Ingredients

• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 2 cups rhubarb, chopped
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup sour cream

Instructions

1. Preheat your oven to 325°F (163°C). Line a mini muffin tin with paper liners.
2. In a bowl, mix graham cracker crumbs and melted butter until combined. Press about 1 teaspoon of the mixture into the bottom of each muffin liner to form a crust.
3. Bake the crusts for 5 minutes, then set aside to cool.
4. In a saucepan, combine rhubarb, granulated sugar, and lemon juice. Cook over medium heat for 8-10 minutes, stirring occasionally, until rhubarb is soft and forms a jam-like consistency. Let it cool.
5. In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
6. Add eggs one at a time, beating well after each addition. Mix in sour cream until fully incorporated.
7. Spoon or pipe about 1 tablespoon of cheesecake batter over each crust in the muffin tin.
8. Add a small dollop (about 1/2 teaspoon) of cooled rhubarb mixture on top of each cheesecake bite, and swirl gently with a toothpick.
9. Bake for 18-20 minutes, or until the centers are just set. Avoid overbaking.
10. Let the bites cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
11. Refrigerate for at least 2 hours before serving to allow the flavors to meld.

Rhubarb Maple Syrup Glaze

A tangy and sweet Rhubarb Maple Syrup Glaze, perfect for drizzling over meats or desserts with a unique flavor twist.

Ingredients:

• 1 cup rhubarb, chopped
• 1/2 cup maple syrup
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch (optional, for thickening)

Instructions:

1. In a small saucepan, combine the chopped rhubarb, maple syrup, and water over medium heat.
2. Bring the mixture to a simmer, stirring occasionally, for about 10 minutes or until the rhubarb is soft and breaks down.
3. Stir in the lemon juice to balance the sweetness and enhance the flavor.
4. If a thicker glaze is desired, mix the cornstarch with a small amount of cold water to make a slurry, then stir it into the mixture and cook for an additional 2 minutes until thickened.
5. Remove from heat and let the glaze cool slightly before using it as a topping or glaze for meats, pancakes, or desserts.

Rhubarb Lemonade Spritzer

Invigorating and tangy, Rhubarb Lemonade Spritzer combines the unique tartness of rhubarb with zesty lemon for a perfect summer drink.

Ingredients:

• 2 cups chopped rhubarb
• 1 cup water
• 3/4 cup sugar
• 1/2 cup freshly squeezed lemon juice
• 2 cups sparkling water
• Ice cubes
• Lemon slices for garnish
• Mint leaves for garnish

Instructions:

1. In a medium saucepan, combine chopped rhubarb, water, and sugar over medium heat.
2. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes until rhubarb is soft.
3. Strain the mixture through a fine mesh sieve into a bowl, pressing to extract liquid, then let it cool.
4. Once cooled, mix the rhubarb syrup with freshly squeezed lemon juice in a pitcher.
5. Add sparkling water to the pitcher and stir gently to combine.
6. Fill glasses with ice cubes and pour the spritzer over the ice.
7. Garnish each glass with a lemon slice and a sprig of mint before serving.

Rhubarb BBQ Sauce Twist

Add a tangy twist to your barbecue with this unique Rhubarb BBQ Sauce, perfect for grilling or dipping.

Ingredients

• 2 cups chopped fresh rhubarb
• 1 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a medium saucepan, combine the chopped rhubarb, ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce.
2. Add the smoked paprika, garlic powder, salt, and black pepper to the mixture.
3. Stir the ingredients together over medium heat until the mixture begins to simmer.
4. Reduce the heat to low and let the sauce cook for 15-20 minutes, stirring occasionally, until the rhubarb is soft and the sauce thickens.
5. Remove from heat and let the sauce cool slightly.
6. Use an immersion blender or transfer to a regular blender to puree the sauce until smooth.
7. Allow the sauce to cool completely before storing in an airtight container in the refrigerator, or use immediately on grilled meats or as a dipping sauce.

Rhubarb Cinnamon Bread

A delightful Rhubarb Cinnamon Bread that combines the tangy flavor of rhubarb with warm cinnamon spice for a perfect sweet treat.

Ingredients:

• 1 1/2 cups diced rhubarb
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup buttermilk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Fold in the diced rhubarb gently to distribute evenly throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Rhubarb Yogurt Parfait

A delightful Rhubarb Yogurt Parfait layers tangy rhubarb compote with creamy yogurt and crunchy granola, perfect for breakfast or dessert.

Ingredients:

• 2 cups rhubarb, chopped
• 1/4 cup sugar
• 1/4 cup water
• 2 cups plain or vanilla Greek yogurt
• 1 cup granola
• 2 tablespoons honey (optional)

Instructions:

1. In a medium saucepan, combine chopped rhubarb, sugar, and water over medium heat.
2. Cook for 8-10 minutes, stirring occasionally, until the rhubarb softens and forms a compote. Let it cool.
3. In a glass or bowl, layer 1/4 cup of yogurt at the bottom.
4. Add 2 tablespoons of rhubarb compote over the yogurt.
5. Sprinkle 2 tablespoons of granola on top of the compote.
6. Repeat the layers with another 1/4 cup yogurt, 2 tablespoons compote, and 2 tablespoons granola.
7. Drizzle with honey if desired, and serve immediately or chill for later.

Rhubarb Spiced Chutney

A tangy and aromatic Rhubarb Spiced Chutney, perfect for pairing with cheeses or meats, bringing a sweet-sour kick to your meals.

Ingredients:

• 500g rhubarb, chopped
• 1 large onion, finely chopped
• 2 apples, peeled and diced
• 200g brown sugar
• 150ml apple cider vinegar
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 50g raisins

Instructions:

1. In a large saucepan, combine the chopped rhubarb, onion, and diced apples.
2. Add the brown sugar, apple cider vinegar, ground ginger, cinnamon, cloves, and salt to the pan.
3. Stir the mixture well to make sure all ingredients are evenly combined.
4. Place the saucepan over medium heat and bring the mixture to a gentle boil.
5. Reduce the heat to low and let it simmer for 45-60 minutes, stirring occasionally, until the chutney thickens.
6. Stir in the raisins and cook for an additional 5 minutes.
7. Remove from heat and let the chutney cool slightly.
8. Transfer the chutney to sterilized jars, seal tightly, and store in the refrigerator for up to 2 weeks.

Rhubarb Honey Tart

A delightful Rhubarb Honey Tart that combines the tartness of rhubarb with the sweetness of honey in a flaky pastry crust.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup ice water
• 3 cups rhubarb, chopped into ½-inch pieces
• ½ cup honey
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 egg, beaten (for egg wash)

Instructions:

1. In a large bowl, combine flour and cold butter. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
2. Gradually add ice water, mixing with a fork until the dough starts to come together. Form into a disk, wrap in plastic, and refrigerate for 1 hour.
3. Preheat the oven to 375°F (190°C).
4. In a separate bowl, mix chopped rhubarb, honey, sugar, cornstarch, and vanilla extract until well combined.
5. Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim excess edges.
6. Pour the rhubarb mixture into the prepared tart shell, spreading it evenly.
7. Brush the edges of the tart crust with the beaten egg for a golden finish.
8. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly.
9. Let the tart cool for at least 15 minutes before slicing and serving.