Rhubarb Revival: 6 Different Ways We Like to Eat Rhubarb

Updated on February 17, 2025 by Ruth

Share this article!

Rhubarb, with its striking ruby stalks and tart flavor, is a versatile ingredient that can be used in a variety of sweet and savory dishes. From classic pies to tangy compotes, rhubarb adds a unique and refreshing twist to recipes. But its uses go beyond the kitchen – rhubarb can also be used in cocktails, jams, and even as a natural dye. Join us as we explore the many ways you can enjoy this springtime favorite and discover new ways to incorporate rhubarb into your culinary repertoire.

Where can you find rhubarb?

Rhubarb has fallen out of favor as a cooking item, so you are most likely to find it at your local farm or at the farmer’s market. Neither fruit nor vegetable, rhubarb is the stalk of a perennial plant. Be sure to discard the leaves as they can cause an upset stomach. The entire stem is edible. While rhubarb was cultivated for medicinal purposes for several thousand years, it was only in the 18^th century that it was grown for the kitchen. Once established, rhubarb plants can live for many years in growing zones 3-8. 

When is rhubarb in season?

Rhubarb loves cool weather, so you typically find it during spring. There are many different varieties, each with varying amounts of green and red on the stalk, but all with excellent flavor. In our growing zone 7a, we have rhubarb from late April through early June. While you can pull stalks later in the season, you risk weakening the plant and reducing next year’s crop. 

As I talk with farmers around the country, I find that rhubarb season can extend through much of the summer in northern growing zones. Since the rhubarb plants are cold hardy, they survive the winter just fine, and then produce stalks while the temperatures are in the 50-70F range.

How can you use rhubarb?

Because of its unique tart flavor, rhubarb is used in a variety of dishes, usually cooked. My grandfather would peel the skin and eat the rhubarb raw, but he was the only one in the family who did! Here are six of our favorite recipes that you can try for yourself. 

Rhubarb Compote 

This is a quick, easy, and delicious way to enjoy rhubarb. Experiment with adding a little fruit as a sweetener instead of sugar. This is my favorite way to prep rhubarb, as it is easy and fast. I rarely add sugar since I prefer the complex flavors with added fruit. 

Ingredients:

• 4 cups chopped rhubarb
• 1/2 cup sugar or seasonal fruit (adjust to taste depending on the tartness of the rhubarb)
• 1/4 cup water
• 1 teaspoon vanilla extract (optional)

Instructions:

1. Combine the chopped rhubarb, sugar, and water in a saucepan.
2. Bring the mixture to a boil over medium heat, then reduce the heat to low.
3. Simmer the rhubarb, stirring occasionally, until it breaks down and becomes soft, about 10-15 minutes.
4. Remove the saucepan from the heat and stir in the vanilla extract, if using.
5. Let the compote cool before serving. It can be served warm or cold, and it’s delicious on its own, over yogurt, oatmeal, or as a topping for ice cream or pancakes. Enjoy!

Rhubarb Crisp

I like to pretend this is a breakfast food—oats, rhubarb, some cinnamon…sounds like breakfast to me! This is good warm and cold, and is the perfect dessert to pack for lunch. 

Ingredients:

For the filling:

• 4 cups chopped rhubarb
• 1/2 cup sugar (or substitute apples or berries)
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

For the topping:

• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, diced

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish.
2. In a large bowl, combine the chopped rhubarb, sugar, flour, and vanilla extract. Toss to coat the rhubarb evenly, then spread the mixture into the prepared baking dish.
3. In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the cold diced butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
4. Sprinkle the oat mixture evenly over the rhubarb in the baking dish.
5. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the rhubarb is bubbling.
6. Remove from the oven and let it cool for a few minutes before serving. Serve warm with a scoop of vanilla ice cream, if desired. Enjoy!

Rhubarb Bread

This is an amazingly moist bread, and the brown sugar makes it exceptional. Unless you tell people, most will not even realize they are eating rhubarb. The rhubarb pieces cook down and the texture is similar to a cooked apple. This is one of my mother’s favorite breads to make. 

Ingredients:

• 1 1/2 cups finely chopped rhubarb
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk or dairy alternative
• 2 1/2 cups all-purpose flour or any gluten-free baking flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the chopped rhubarb and sugars. Let it sit for about 5-10 minutes to allow the rhubarb to release some of its juices.
3. Stir in the oil, egg, vanilla extract, and buttermilk until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped nuts, if using.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve!

Rhubarb Spritzer Mocktail

This will leave people loving the mocktail and trying to figure out what it is. You combine sweet and tart flavors to make a very refreshing drink. 

Ingredients:

• 1/2 cup chopped rhubarb
• 1/2 cup sugar
• 1/2 cup water
• Club soda or sparkling water
• Ice cubes
• Fresh mint leaves (optional, for garnish)

Instructions:

1. In a saucepan, combine the chopped rhubarb, sugar, and water. Bring to a simmer over medium heat and cook for about 10-15 minutes, or until the rhubarb has broken down and the mixture has thickened slightly.
2. Strain the rhubarb mixture through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids and let the rhubarb syrup cool.
3. To assemble the mocktail, fill a glass with ice cubes. Pour 2-3 tablespoons of the rhubarb syrup over the ice, depending on how sweet you like it.
4. Top off the glass with club soda or sparkling water. Stir gently to combine.
5. Garnish with fresh mint leaves, if desired. Enjoy your refreshing Rhubarb Spritzer mocktail!

Strawberry Rhubarb Crisp:

Strawberries and rhubarb are a classic combination because they are usually in season at the same time! Pick up both from your local farmer to create a mouth-watering crisp that your family will devour. This combination of strawberries and rhubarb gives you the perfect sweet-tart sizzle that makes your family want more.

Ingredients:

For the filling:

• 3 cups chopped rhubarb
• 3 cups sliced strawberries
• 1 cup granulated sugar (or substitute additional fruit)
• 1/4 cup cornstarch or arrowroot starch 
• 1 teaspoon vanilla extract

For the topping:

• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour (can substitute any gluten free flour)
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, diced, or any dairy substitute

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, combine the chopped rhubarb, sliced strawberries, sugar, cornstarch, and vanilla extract. Toss until the fruit is evenly coated, then spread the mixture into the prepared baking dish.
3. In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the cold diced butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
4. Sprinkle the oat mixture evenly over the fruit in the baking dish.
5. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling.
6. Remove from the oven and let it cool for a few minutes before serving. Serve warm with a scoop of vanilla ice cream for a delicious dessert!

Rhubarb Chutney

Here’s a recipe for a savory Rhubarb Chutney that pairs well with grilled meats or cheese. Chutneys are easy to make, so have fun with this. One of the joys of making chutney is you can select your favorite ingredients and leave out the non-favorites. A personal example: my family loves the crunch of nuts in a chutney but does not care for peppers, so we adjust the recipe accordingly. 

Ingredients:

• 2 cups chopped rhubarb
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper or add some jalapeno pepper for a little kick 
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/4 cup raisins or other dried fruit such as dried cherries or dried cranberries
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Salt and pepper to taste
• Optional: add ½ cup of chopped nuts, such as walnuts, pecans, or almonds

Instructions:

1. In a medium saucepan, combine the rhubarb, onion, bell pepper, vinegar, brown sugar, raisins, ginger, cinnamon, and cloves.
2. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 20-25 minutes, stirring occasionally, or until the chutney has thickened and the rhubarb is tender. Add nuts if desired about half-way through the cooking process. 
3. Season with salt and pepper to taste.
4. Remove from heat and let the chutney cool before serving. It can be stored in the refrigerator for up to 4 weeks. Serve alongside grilled meats or cheese for a delicious savory treat!

FAQs

Q: What is rhubarb?

A: Rhubarb is the stalk of a perennial plant.

Q: Can you eat rhubarb raw?

A: There is no medical reason not to eat rhubarb raw, but it is very tart.

Q: I thought rhubarb was not good for you?

A: Rhubarb leaves can cause nausea for adults, so always cut off the leafy part.

Q: Can you freeze rhubarb?

A: Yes, rhubarb freezes easily. Cut it into one-inch sections, put in a freezer-safe container and freeze. The pieces defrost quickly and will be very soft, so ready for any cooking. 

Conclusion

These recipes can take you into the wonderful world of rhubarb very easily. If rhubarb shows up in your CSA (Community Supported Agriculture) share, seize the opportunity to expand your cooking repertoire. Rhubarb can be used as a natural laxative, so I caution you about eating too much at once! The high levels of fiber, vitamin C, and calcium in rhubarb make it a welcome addition to any diet. Rhubarb can be used in a variety of creative ways, both sweet and savory, and is a great addition to your kitchen. Don’t hesitate to welcome the rhubarb in your CSA or pick some up at the farm market. Enjoy!

Happy cooking and happy eating!

~ Ruth 

Additional resources

https://extension.umn.edu/vegetables/growing-rhubarb

https://hort.extension.wisc.edu/articles/rhubarb-rheum-rhabarbarum/

About The Author

Ruth

With a love of growing, history, and family woven throughout all that she does, Ruth shares her knowledge through courses, books, social media, and in-person talks. She grew up on the Delaware farm, earned her M.A. in History from the University of Delaware, worked and lived in various parts of the country, and then Ruth came back to run the farm in 1996. Her days are filled with plants, flowers, family, and community.

Related posts

What do you do with Salad Turnips? Here is what I do

February 17, 2025

Will growing my own vegetables save me any money?

February 10, 2025

Field to Table: The Delights of Local Strawberry Season