It’s that time of year again! If you grow rhubarb or have seen it in a garden, you know that it’s the best plant for spring.
Its huge green leaves are a very welcome sight to see after a long winter. You feel like you’re already gardening because the plant grows so quickly. And you’re good at it, right?
So before having kids I think we must have kept rhubarb around for that very reason. It made me feel like a good gardener to see its strong, dark green leaves before there was any other green or not-green food in the garden.
Plus, it’s almost impossible to kill, which is great if you want to convince yourself you have a green thumb!
We learn a lot from our children and grandchildren, as any parent or grandparent will tell you. My daughter Harriet taught me that rhubarb is delicious to eat, not just look at!
Now let me get right to the point: “What do you do with rhubarb besides pie?” Because rhubarb is so fun, interesting, different, and unexpected that it can boost your confidence in the kitchen!
Rhubarb stalks are one of the joys of spring. Their tart, pink stalks are perfect for making pies jams, and other sweet treats. But what do you do when your rhubarb plant produces more stalks than you know what to do with?
Never fear – there are tons of delicious ways to use up extra rhubarb! Here are 14 of my favorite rhubarb recipes to help you make the most of your harvest.
1. Rhubarb Pie
Of course rhubarb pie is a classic. You really can’t go wrong with this traditional spring dessert. The sweet and tart flavors of rhubarb pair perfectly with a buttery pie crust. Make a few pies and share with family friends, and neighbors. Rhubarb pie freezes well too, so you can stock up for later.
2. Rhubarb Crumble
For another simple rhubarb bake, try a crumble. Layer chopped rhubarb in a baking dish and top with a sweet crumbly mixture of butter, sugar, flour, and oats. The crunchy streusel topping is irresistible. Serve warm with ice cream or whipped cream.
3. Rhubarb Jam
Preserve peak rhubarb season by making a batch of rhubarb jam. The sweet-tart jam is delicious spread on biscuits, toast, or peanut butter sandwiches. It also makes a unique gift. Try mixing rhubarb with strawberries, raspberries, or ginger for different jam flavors.
4. Rhubarb Sauce
Simmer chopped rhubarb with sugar and a little water to make a quick rhubarb compote or sauce. Use the sauce to top ice cream, yogurt, or oatmeal. You can also use it as a filling for crepes, thumbprint cookies, or between cake layers.
5. Baked Rhubarb Oatmeal
For a healthy and satisfying breakfast, add some rhubarb to a baked oatmeal. The rhubarb softens and sweetens in the oven, creating a nice tart-sweet flavor. Top with chopped nuts, coconut, or fresh fruit.
6. Rhubarb Muffins
Rhubarb breads and muffins are a great way to start the day. Fold chopped rhubarb into your favorite muffin batter. The pop of pink looks so pretty in baked goods. Or go all in with a rhubarb crumble muffin topped with streusel.
7. Rhubarb Lemonade
On a hot day, cool down with a glass of rhubarb lemonade. Puree chopped rhubarb and strain out the pulp to make a refreshing rhubarb syrup. Mix the syrup with lemon juice and water or club soda for a sweet-tart drink.
8. Pickled Rhubarb
Try your hand at pickled rhubarb stalks. They make a unique condiment for charcuterie boards or cheese plates. Add the pickles to a salad, sandwich, or burger for a burst of tangy flavor.
9. Rhubarb Crisp Bars
If you love rhubarb crisp, turn the recipe into easy slice-and-bake bars. Make a batch of the fruity rhubarb filling and pour it over a crust. Top with the crumbly oat topping and bake in a sheet pan. Cut into squares for a hand-held treat.
10. Rhubarb Upside-Down Cake
Show off the pretty pink rhubarb stalks in an upside-down cake. Arrange sliced rhubarb on the bottom of a cake pan. Pour over a butter cake batter and bake. Invert onto a plate for a stunning presentation.
11. Roasted Rhubarb
Roasting rhubarb concentrates its flavor and natural sugars. Tossed the roasted rhubarb into salads, use as a pizza topping, or fold into a risotto. You can even turn it into a savory chutney.
12. Rhubarb Sangria
Rhubarb simple syrup adds a pop of color and flavor to sangria and wine spritzers. Mix up a pitcher for your next picnic, BBQ, or adult beverage. The syrup is also great in cocktails.
13. Rhubarb Fruit Leather
Make nutritious fruit leather with extra rhubarb. Simply puree cooked rhubarb and spread into a thin layer on a baking sheet. Dehydrate in your oven on low heat until done. Roll up and slice for a healthy sweet snack.
14. Rhubarb Sorbet
When you have an abundance of rhubarb, whip up this easy 3-ingredient rhubarb sorbet. Puree rhubarb, sugar, and lemon juice then freeze in your ice cream maker for a light and refreshing springtime treat.
As you can see, the possibilities are endless when it comes to using up rhubarb stalks. With a little creativity in the kitchen, you can enjoy their tart flavor in both sweet and savory dishes. What’s your favorite way to eat rhubarb?
Fun new rhubarb recipes to help you go beyond pie
Now, dont get me wrong, Im not knocking rhubarb pie. Do any of you remember the song from Prairie Home Companion that went, “Mamas little baby loves rhubarb rhubarb, beebopareebop rhubarb pie”?
Anyway, but there are so many more fun and tasty rhubarb recipes out there! I want to encourage you to try them all!
Absolutely! My daughter taught me this. For the first time, she wanted to chew on everything when she was one year old. That included whole rhubarb stalks. What?? Yes theyre tangy and sour, but refreshing! And now my younger daughter does it, too!.
Really young pieces you can harvest and eat raw as is. If theyre bigger, peel the red skin off and chomp away. Heres a recipe for using rhubarb in salad:
Rhubarb, Lettuce, and Radish Salad
- 1 big rhubarb stalk, peeled and cut into thin, diagonal slices
- Lettuce handfuls, chopped, to taste
- 5 radishes, cut into ¼” wedges
- Salt and pepper to taste
- Feta cheese, crumbled, to taste
- Fresh mint leaves, minced, to taste
- Fresh lovage leaves, minced, to taste (optional)
- Vinaigrette dressing of choice
Toss all ingredients together and top with a simple vinaigrette dressing.
Yes, rhubarb tastes great when used in a savory way, like in a sauce or a chutney that goes with your main dish meats. I have cooked this sauce recipe with a pork roast or country ribs. So good!.
This is great with pork, chicken, fish, or even with rice and stir-fry! Ooooh baby!
Rhubarb Sauce for Meats
- 1 tsp olive oil
- 1 clove garlic, minced
- 1/4 cup onion, minced
- You can add chipotle, cayenne, or a smoked pepper like paprika, or any other hot pepper you like.
- salt and pepper to taste
- 3-4 cups peeled and chopped rhubarb
- sweetener of choice, to taste (maple syrup, sugar, honey, etc.)
In sauce pan, heat oil over medium heat. Add garlic and onion and saute, stirring for 1 minute. Add hot pepper, salt and pepper, rhubarb and a little water to prevent sticking (start with 1 tablespoon). Cook stirring until rhubarb is completely tender. Sweeten to taste.
Tangy Rhubarb Chutney
- 2 TBLS apple cider vinegar
- 2 TBLS balsamic vinegar
- 1 TBLS maple syrup
- 1/2 tsp salt, or to taste
- 1 tsp fresh ginger, grated, to taste
- 1/4 tsp mustard seeds
- 1 small scallion, chopped
- 1 small garlic clove, chopped (optional)
- rhubarb, peeled and chopped, roughly 2-3 large stalks
Combine all ingredients in small sauce pan. Simmer approximately 20 minutes until tender. Serve hot or chilled in fridge.
Oh yes! Check out these two gems of recipes below.
Grilled Rhubarb
- Rhubarb stalks, cut into 2″ chunks
- sugar to taste
Put rhubarb into a bowl and sprinkle liberally with sugar. Toss and let stand at room temperature for 30 minutes to 1 hour.
Place on a grill rack on a hot grill. Grill 5 minutes and flip for another approximately 5 minutes. Rhubarb should be soft but not fallen apart.
Serve with meats or fish or just as a side dish to whatever youre having. Or with ice cream!? Yum!.
Roasted Rhubarb Salad
- 2 cups rhubarb, cut into ¼” slices
- 1-2 TBLS each honey and balsamic vinegar
- 4 cups greens, chopped
- 1/2 cup grated carrot
- 1/4 cup scallions, finely chopped
- 3/4 cup nuts or seeds of choice, chopped
- 3/4 cup crumbled feta cheese or goat cheese
- 1/4 cup olive oil
- 1 TBLS vinegar (apple cider, or your choice)
- Salt and pepper to taste
Preheat oven to 450. Toss rhubarb with honey and balsamic to coat. Spread in single layer on baking sheet and roast for 8-10 min. Toss greens, carrots, scallions, cheese and nuts. Whisk olive oil, vinegar, salt and pepper and dress salad. Add rhubarb and serve.
For people who have sourdough starter but don’t know what to do with it all the time!
Dutch pancake with Rhubarb and Apples
- 2 apples, peeled, cored and chopped
- To taste, minced fresh ginger root (I used about 2 teaspoons).
- 8 tablespoons butter, divided
- 2 stalks rhubarb, peeled and sliced into 3/4″ pieces
- cinnamon to taste
- 6 eggs
- 1 1/4 to 1 1/2 cup sourdough starter (320 grams)
- 1/3 cup milk
- 1/2 tsp salt
- 1 tablespoon maple syrup, or more to taste
Preheat oven to 425 degrees. Saute the apples and ginger in 2 T butter until beginning to soften. Add rhubarb and cinnamon and stir for another 2 minutes. Mix eggs, sourdough starter, milk, salt and maple syrup together in bowl. Add apple mixture and mix. Melt butter in 9×13″ dish. Add batter to dish and bake 15-20 minutes. Delicious for breakfast or anytime of day!.
You read that right! All of our veggie-crazy members get together in there and share their thoughts and ideas. Here’s a list of some things you can look up online to get recipes for:
- Strawberry rhubarb jam
- Rhubarb bread
- Strawberry rhubarb crisp
- Rhubarb pineapple jam
- Fermented rhubarb salsa
- Rhubarb sauce over ice cream
- BBQ sauce with rhubarb
- Rhubarb-orange marmalade
- Quick pickled rhubarb
- Rhubarb syrup
- Rhubarb-mint jam
- Rhubarb buttermilk pudding
- Rhubarb lime ginger kraut (my next foray!!!)
What to do with rhubarb flower stalks
FAQ
What can I do with one stalk of rhubarb?
When should you not pick rhubarb?
What do I do with too much rhubarb?
Why do you put a bucket over rhubarb?
What to do with rhubarb?
Tame rhubarb’s signature tartness by pickling the stalks in red wine vinegar. Toss these pickles in salad, add them to a cheese board, or serve them with cocktails. No need to fuss around with a crimped crust: Free-form galettes help even amateur bakers feel like pros. The less perfect they are, the cooler they look.
Can one use green rhubarb?
Green rhubarb is a vegetable similar to celery. You can eat its stems. Its leaves are toxic, so you should not eat them.
What to do with 180 giant stalks of rhubarb?
These are the kinds of things you do when you buy or harvest 180 giant stalks of rhubarb. What to Do with Rhubarb #1 – Slice and can it! This is easy. Cut it into 1″ pieces and place in a pot with 1/2 cup sugar per quart of fruit. You can add other fruit, too – strawberries, in particular – IF the growing seasons overlap in your region.
How do you cook rhubarb stalks?
**To cook rhubarb stalks, begin by removing any leaves (as they are toxic), and then wash the stalks thoroughly. Cut them into small pieces, around 1-inch in length, and proceed with the cooking method of your choice.** Now, let’s delve into some frequently asked questions about cooking rhubarb stalks: 1. Can you eat rhubarb raw?
Should you cut rhubarb stalks?
You don’t want to cut the stalks. It is better to reach to the bottom of the plant and twist a little bit, and then pull out the stalks. The rhubarb will recover better and grow quicker if you do it this way. You will want to leave a few stalks on the plant so that it will grow you more rhubarb.
How to harvest rhubarb?
When the stalks are about 10-15 inches tall they are ready to pick. You will want to pick them in late spring or early summer. They don’t really like a ton of heat and tend to go bitter as the summer goes on. Don’t worry if they aren’t red – green stalks are just fine if they are long enough.