25 Rhubarb Recipes {Tasty}

One of the earliest memories I have of my younger brother is sitting outside with him at our grandparents house, each with a small bowl of sugar and a bunch of rhubarb that was just pulled from the garden sitting between us. The memories of munching away on that super sour treat still makes my mouth water over 35 years later!

I enjoy rhubarb, but my brother LOVES it and he was the guy our Granny counted on to clean out each year’s harvest. Apparently, not everyone has a fella in the family that will eat mounds of rhubarb in a sitting and still ask for more. If you’ve run out of ideas for using up this year’s crop, here are my favorite picks of what I’ve found online–something here for everyone!

25 Rhubarb Recipes

*Note: Descriptions below are quotes from the recipe sites

1. Rhubarb Bread: (scroll down page for recipe) We cut big, moist chunks off one loaf and tried not to bite our fingers amidst the mania induced by this bread. It is delicious. Rhapsodic. Purr-inducing. I’m ashamed to admit this, but we easily ate half the loaf, and probably could have eaten the whole thing if some part of my brain hadn’t snapped back into sanity and stopped us. If you’ve got a friend with a large rhubarb patch, ask her for some, then bake her this. She’ll love you forever. Recipe from A Chicken In Every Granny Cart.
2. Rhubarb Walnut Bread: I was thinking of ways to use up the rhubarb that is growing like crazy in the backyard. After a few rhubarb crisps I thought I would try to make a rhubarb bread. I really liked the end result: a dense but moist bread with that trademark rhubarb tang. And, because it has whole grains and rhubarb, there is enough fibre to totally clean your clock. Recipe from Vegan Dad.
3. Cinnamon-Rhubarb Mini Loaves: The mini loaves smelled heavenly and tasted even better. I am quite taken with the tangy flavor of the rhubarb. It’s not as sweet as a strawberry (which is probably why they are always seen together in public). This muffin/bread is great for mornings, snacks, and even a modest dessert. I think you could definitely add another 1/2 cup of rhubarb to the mix and the bread would not suffer. Recipe found at Use Real Butter.
4. Rhubarb Muffins: These muffins, let me tell you, are the moistest muffins you’ll make. They’re so moist, that even if you eat them on the following day, they taste like they’re freshly baked. Delicious! Recipe found at Nami-Nami.
5. Strawberry – Rhubarb Muffins: The perfect 6am pre-breakfast muffin snack (vintage strawberry tablecloth makes them taste even better). Recipe found at SouleMama.
6. Cinnamon-Rhubarb Muffins: These muffins have it all: a tender, moist crumb studded with ruby-red pillows of butter-soft rhubarb, and just the right amount of cinnamony sweetness to bring all the flavours out. You only need 8 oz. of rhubarb, so this is the perfect recipe to use up any leftovers you might have. Recipe found at The Village Vegan.
7. Rhubarb Crisp Ice Cream: Picture a rhubarb crisp: sweet-tart soft pink fruit coated with a crunchy brown sugar oat streusel, and topped with a scoop of ice cream. That vision was exactly what I had in mind when I concocted this ice cream flavor, using a few ideas from The Perfect Scoop, of course. Recipe found at Eggs On Sunday.
8. Strawberry Rhubarb Crisp w/ Ginger & Cardamom: Recipe found at Rebecca Picard Photography.
9. Strawberry-Rhubarb Cobbler: Since I wanted to wade into the rhubarb waters slowly, I stuck with the classic marriage of rhubarb and strawberries and didn’t introduce any funky third parties into the mix. No spices, no nuts, nothing fancypants. So long as you slice the stalks nice and thin, the rhubarb gets all jammy and melty and lends a lovely tartness and body to the berries, creating a nicely balanced dessert. Recipe found at 5 Second Rule.
10. Rhubarb Pie with Lattice Crust and the 3-2-1 Pie Dough: For me one of the things that makes a rhubarb pie fun to create is the lattice crust. It’s pretty to look at but there’s a functional element to the lattice as well. Rhubarb is a moist vegetable that releases copious amounts of liquid. The open network allows good reduction of the bubbling liquids. A closed lid wouldn’t, and no top crust diminishes the pleasure of the pie. Recipe from Michael Ruhlman.
11. Deep-Dish Strawberry-Rhubarb Pie: My dough can be made with just butter, but swapping in some lard yields an even flakier crust. As for the filling, I’ve experimented with several thickeners, but cornstarch is my favorite for juicy fruit pies. Recipe found at Food & Wine.
12. Apple Rhubarb Pandowdy: This pandowdy’s flavor was so well balanced that I was willing to overlook the liquidy filling. The fruit is sweetened with maple syrup instead of sugar, and it’s topped with a crisp, browned pie crust. The sweetener and spices are subtle, so the filling still tastes tartly of rhubarb and apple. A pandowdy gets its name from the “dowdy-ing” of the pastry crust. Recipe found at Pittsburg Needs Eated.
13. Creamy Rhubarb Tarts: Puff pastry makes these rhubarb tarts mouthwateringly delicate. Use your favourite fruit of the season. Recipe found at BBC Good Food.
14. Strawberry-Rhubarb Crumb Cake: It seems like you either love rhubarb or hate it. Until a year ago, I thought I disliked it. Sure, it does have a strange, celery-like texture, and is very tart, but the flavor is incredible. At least I think so. Please, please try it if you haven’t, and think you don’t like it. Recipe found at Sugar Plum.
15. Rhubarb Ripple Cake: When you slice it you get this lovely ripple effect through the centre of the cake and small chunks of white chocolate through the cake. Recipe found at Cook Almost Anything At Least Once.
16. Rhubarb Coffee Cake: The texture was moist and light, the rhubarb was an obvious flavor and texture, and the crumb topping was superb (I did leave out the nuts again). Recipe found at Jenny Bakes.
17. Rhubarb & White Chocolate Buttermilk Cupcakes: These cakes are incredibly moist and will stay so for a day, maybe longer, but I’ve not been able to verify that: I’ve made four batches in the last two days and they seem to disappear at lightening speed and in very mysterious ways… and nobody in the family seems to notice anything! Recipe found at The Passionate Cook.
18. Recipe for Rhubarb Sorbet: The sorbet was SO creamy. It tasted more like gelato than sorbet, but without any cream! I was hoping for a deeper red color, but oh well, I am partial to pink anyways. The rhubarb flavor was perfect too, not too sweet, just right! I loved the kick from the orange zest too! Recipe found at Two Peas And Their Pod.
19. Rhubarb Fool: It is a classic British dessert made of cooked, sweetened fruit that is folded into whipped cream. There is nothing as simple, and yet just a touch decadent. Recipe found at Zoe Bakes.
20. Roasted Rhubarb: What really made me giddy was the fact that I’d finally stumbled on a way of cooking rhubarb that didn’t reduce it to the usual muddy puddle of cellulose. Instead, the lengths kept their rosy integrity intact and were as pretty to the eye as they were to my palate. This trick is going into my kitchen arsenal. I don’t know that I’ll ever cook rhubarb any other way again. Recipe found at The Wednesday Chef.
21. Rhubarb Confit with Rhubarb Syrup for Improvising: Recipe found at The Splendid Table.
22. Rhubarb Soda: Recently my greed at the farmers’ market prompted me to buy more rhubarb than I had time to fashion into tarts or pie. Instead I turned the stalks into syrup, which I then made into cocktails and sodas. Recipe found at Culinate.
23. Johnny Iuzzini’s Rhubarb Pickles: Not just a pretty leaf stem, rhubarb is the locavore pastry chef’s ramp: a springy sign of life when even the most devoted Greenmarket shopper is beginning to think that if he ever sees another storage apple, it will be too soon. Alice Waters, who likens the tart-flavored veggie to “the smell of earth in spring,” is a fan, and so is Jean Georges’ Johnny Iuzzini, whose rhubarb-pickle recipe demonstrates that there’s more to do with the plant than make jam or fill a pie. Recipe found at NY Mag.
24. Got Your Rhubarb in a Pickle?: Do you know that kind of sour that makes your saliva glands ache a little and actually squirt just thinking about biting into something? It’s like, no you don’t want to eat that, but you can’t stop yourself! And there you are 3 seconds later… not wanting to take yet another bite. But you know you will! A little shiver goes down your spine and you can’t decide if it is from pleasure or pain! Well that’s the kind of sour I have for you today. The sour kind of sour, that can only be described as hurts so goooood! Recipe from Sippity Sup.
25. How to Make Rhubarb Jam & Rhubarb Jelly: It’s oh-so-easy to make rhubarb jam and jelly. Allow only an hour to make both of these at the same time. And when the jars are lined up so pretty on the counter, how proud you’ll feel! Recipes found at Kitchen Parade.

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