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Rhubarb Recipes, rosy-hued stalks of goodness

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Rhubarb is remarkably versatile.

We tend to treat it like a fruit, but botanically, it’s a vegetable.

The leaves have a reputation for being toxic because of their oxalic acid, which can interfere with the essential minerals like iron, magnesium, and calcium. But spinach has more oxalic acid than rhubarb leaves do, and it’s still considered a health food.

You’d have to consume several pounds of rhubarb leaves to reach toxic levels of oxalic acid, so you probably don’t need to worry about it.

Delicious Rhubarb Recipes

Still, for most cooking, we use the pink stalks, which are technically called petioles (like celery).

And if you have a rhubarb plant, you know they’re rugged survivors that can make it through harsh winters and general neglect and keep on growing.

Rhubarb is remarkably sour, and has wonderful fruity notes that survive cooking and stand up to copious amounts of sugar, which make it a great candidate for crisps, crumbles, turnovers, cakes, and pies.

You can also plunge raw stalks of rhubarb into sugar for a kind of natural sour candy experience.

But rhubarb can also work well in savory applications, like pickled rhubarb.

This collection contains some of my favorite rhubarb recipes. Most are simple baking projects, but the rhubarb pink lemonade, the rhubarb curd, and the pickled rhubarb round out the more standard fare.

8 Delicious Ways to Use Rhubarb

8 Delicious Rhubarb Recipes

Looking for inspiration on how to use rhubarb? Here are five creative ways to make use of the perennial garden pie plant. They go way beyond pie.

Strawberry Rhubarb Buckle in a springform pan, overhead shot
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