Whenever rhubarb season hit, I was that neighbor pawning off stalks to whoever would take them.
I had no idea what to do with it all!
I grew up watching my grandmother turn this weird sour celery into jams and pies, but I was kind of tired of making the same thing every summer.
Eventually instead of giving it away, I thought I would make her proud by coming up with fresh new ways to use the rhubarb from my yard.
I learned that there are tons of easy rhubarb recipes that take almost no time, use basic ingredients, and end up tasting absolutely amazing!
Some are sweet, some are tart, but they are all delicious.
If you have a handful (or yardful) of rhubarb, here’s what you can do with it:
1. Rhubarb Crisp
This is the SIMPLEST and EAISIEST rhubarb recipe to make.
Chop about 4 cups of rhubarb and toss it with half a cup of sugar and a tablespoon of cornstarch.
Pour that into a greased baking dish and set it aside.
In another bowl, mix oats, flour, brown sugar, and melted butter until crumbly, then sprinkle the mixture generously over the fruit.
Bake at 350°F for about 40 minutes until bubbly and golden.
2. Rhubarb Cake
Cream together butter and sugar, then beat in eggs and a splash of vanilla.
Mix in flour, baking soda, and a pinch of salt, alternating with sour cream until it’s smooth.
Fold in about 2 cups of chopped rhubarb and spread the batter into a greased pan.
Top it all with cinnamon sugar and bake at 350°F for 40–45 minutes until the top springs back.
3. Rhubarb Custard Bars
Start with a shortbread base (mix flour, powdered sugar, and butter) then press it into a baking dish and bake for 15 minutes.
While that’s in the oven, whisk together eggs, sugar, a little flour, and a splash of cream.
Stir in chopped rhubarb and pour the mixture over the warm crust.
Bake it again until the center is set and cool completely before slicing.
4. Rhubarb Muffins
In a large bowl, combine flour, sugar, baking powder, and salt.
Whisk together oil, milk, an egg, and a splash of vanilla, then pour it into the dry mix and stir just until combined.
Fold in finely chopped rhubarb and spoon the batter into a greased or lined muffin tin.
Bake at 375°F for about 20–25 minutes until golden and slightly domed.
5. Rhubarb Compote Over Ice Cream
Chop rhubarb into small pieces and toss it in a saucepan with sugar and a squeeze of lemon juice.
Let it simmer over medium heat, stirring occasionally, until the rhubarb breaks down and the mixture thickens slightly.
I usually take it off the heat while it’s still a little chunky so it doesn’t turn into complete mush.
Let it cool a bit, then spoon it over vanilla ice cream while still warm.
6. Rhubarb Oatmeal Bars
Start by making a quick oat crust with butter, brown sugar, oats, flour, and a pinch of salt.
Press two-thirds of the mix into a greased baking dish.
Cook up some chopped rhubarb on the stove with sugar and a splash of water until it softens and thickens slightly.
Spread the rhubarb filling over the crust.
Crumble the remaining oat mixture on top and bake at 350°F for 30–35 minutes until golden.
7. Rhubarb Shortbread Squares
Mix butter, sugar, and flour until crumbly and press it into a parchment-lined pan to form the base.
Bake for about 12 minutes at 350°F while you stir together eggs, sugar, lemon zest, and chopped rhubarb in a bowl.
Pour that over the hot crust and return it to the oven.
Bake until the custard is set and the edges are lightly browned.
8. Rhubarb and Strawberry Galette
Toss some sliced rhubarb and strawberries with sugar, cornstarch, and a squeeze of lemon juice.
Roll out a sheet of pie dough onto parchment and pile the fruit in the center, leaving a couple inches around the edge.
Fold the edges over the filling, pleating as you go, and brush the crust with a little milk or egg wash.
Bake at 400°F for about 35–40 minutes until the crust is golden and the fruit is bubbling.
9. Rhubarb Pancake Topping
This has been an absolute hit at breakfast!
Chop up a few stalks of rhubarb and toss them into a saucepan with maple syrup and a splash of orange juice.
Let it simmer gently until the rhubarb softens and the syrup thickens slightly.
I like to leave some chunks intact so it’s not totally smooth.
Spoon it over a stack of warm pancakes and drizzle any extra syrup right over the top.
10. Roasted Rhubarb Yogurt Parfaits
Slice rhubarb into 1-inch pieces and toss with honey and a bit of vanilla.
Spread it on a baking sheet and roast at 375°F for about 15 minutes until tender but still holding its shape.
Layer the roasted rhubarb with Greek yogurt and granola in a jar.
Repeat until the jar is full or the rhubarb runs out!
11. Rhubarb Lemonade
Chop 3–4 stalks of rhubarb and simmer them in a saucepan with water and sugar until the liquid turns pink and the rhubarb softens.
Strain out the solids and let the syrup cool.
Mix it with fresh lemon juice and cold water in a pitcher, adjusting sweetness to your taste (I like to use honey!).
Serve over ice with a slice of lemon or a few frozen berries.
12. Rhubarb Salsa
Finely dice rhubarb, red onion, and red pepper, then toss with chopped cilantro and a squeeze of lime juice.
I usually add a tiny spoonful of honey to balance the tartness.
Let it sit for at least 15 minutes so the rhubarb softens slightly and the flavors mingle.
Scoop it up with tortilla chips or spoon it over grilled fish.
13. Rhubarb Glazed Chicken
Who says rhubarb is only for dessert?
Simmer chopped rhubarb with honey, garlic, soy sauce, and a splash of vinegar until it breaks down into a tangy glaze.
Season chicken thighs with salt and pepper and sear them in a hot skillet until browned.
Pour the glaze over the top and transfer the pan to a 375°F oven for 20–25 minutes.
Baste once or twice while it cooks to get everything sticky and golden.
14. Rhubarb Vinaigrette for Salads
Cook rhubarb with a little sugar and water until soft, then blend it into a smooth purée.
Whisk in some olive oil, white wine vinegar, Dijon mustard, and salt until it turns into a punchy dressing.
I like it best over spinach or arugula with goat cheese and toasted nuts (but maybe I’m just fancy).
Store leftovers in a jar and shake before using.
15. Rhubarb Chutney for Grilled Meats
Toss chopped rhubarb into a pot with diced onion, grated ginger, vinegar, and brown sugar.
Add a few raisins or chopped dates if you like it sweeter, then simmer everything down until it’s thick and jammy.
Stir it occasionally so it doesn’t stick to the bottom.
Serve it warm or cold with grilled pork, chicken, or even sausages.
16. Rhubarb BBQ Sauce
Cook down chopped rhubarb with ketchup, apple cider vinegar, brown sugar, garlic, and smoked paprika until thick and saucy.
Blend it until smooth or leave it a little chunky for texture.
Brush it on ribs, burgers, or grilled tofu during the last few minutes of cooking.
Store leftovers in the fridge and use it anywhere you’d normally reach for BBQ sauce.
17. Rhubarb Lentil Salad
Simmer green lentils until tender but not mushy, then rinse and let them cool slightly.
Roast chopped rhubarb with olive oil and a pinch of salt until it softens and browns around the edges.
Toss everything with arugula, sliced red onion, and a mustardy vinaigrette.
Top with crumbled feta or goat cheese.
18. Rhubarb Pickles
Slice rhubarb into batons and pack them into a clean jar with mustard seeds, peppercorns, and a smashed garlic clove.
Bring vinegar, water, sugar, and salt to a boil, then pour it over the rhubarb.
Let it cool to room temp before sealing the jar and popping it in the fridge.
I usually wait at least a day before using in sandwiches or grain bowls.
Use Up All That Delicious Rhubarb!
Every year, I forget just how much rhubarb one plant can produce.
And every year, I scramble for ways to use it that aren’t pie!
Luckily, it doesn’t take much to turn those tart stalks into something craveable, whether you’re baking, roasting, or throwing them in a skillet with chicken.
Sweet or savory, rhubarb plays nice with just about everything once you know how to handle it.
Keep a few of these ideas in your back pocket next time the garden gets aggressive!
