Rhubarb Recipes

The leafy green tops of rhubarb start to push through the ground in late March or early April, making this plant from the polygonaceae (knotweed) family an early harbinger of spring. The edible section of rhubarb is the crisp, dark pink stalk—and its tart taste is welcome after a long winter of creamy casseroles and starchy root vegetables. Making a sweet yet tangy strawberry-rhubarb pie is one of the most popular ways to use rhubarb, and we'd never turn down a slice. But if you're wondering what else to do with your farmers' market haul, look no further than F&W's guide to rhubarb. We've included recipes for rhubarb jam, tarts, rice pudding and more.

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Rhubarb and Rosemary Overnight Oats

Bright rhubarb and earthy rosemary pair perfectly in this healthy overnight oats recipe. Slideshow: More Healthy Breakfast Recipes 

Happy Marriage Rhubarb Jam Tart with Whipped Skyr

Called Happy Marriage cake in Iceland, this tart-like dessert is made with a rolled oat dough that doubles as both the tart shell and the crumb topping. Any leftover rhubarb jam is great spread on toast. It’s accompanied by whipped skyr, Iceland’s creamy yogurt. Slideshow:  More Fruit Tart Recipes 

Rhubarb Pudding Cake

Rating: Unrated
When The Chew co-host Carla Hall wants to lighten a dessert, she adds fruit. In this supermoist, cinnamony pudding cake, she uses rhubarb (technically a vegetable but treated like fruit here). However, Hall says you can also add strawberries, or swap in peaches or berries. Slideshow: Cake RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners

Rhubarb: Pie Ingredient or Baseball Slang?

Rhubarb isn't just a tart partner for strawberries; it's also a term for an argument. So how did the rosy-colored stalks become synonymous with scuffles? It all started with baseball.

More Rhubarb

5 Best Rhubarb Cocktails

Pie and compote aren't the only ways to use fresh spring rhubarb.