10 Must-Make Recipes for Rhubarb Lovers! 

Rhubarb, with its tart flavor and vibrant pink hue, is a beloved ingredient in many kitchens.

Its unique taste and versatility make it a perfect star in a variety of dishes, from sweet to savory.

If you’re a rhubarb enthusiast or simply looking to experiment with this delightful plant, you’re in for a treat.

Here are ten must-make rhubarb recipes that will satisfy your culinary cravings and impress your friends and family.

1. Classic Rhubarb Pie

A staple in any rhubarb lover’s recipe book, the classic rhubarb pie combines the tartness of rhubarb with a sweet, buttery crust.

To make this pie, start with a double-crust pie dough, either homemade or store-bought.

For the filling, you’ll need about 4 cups of chopped rhubarb, 1 1/4 cups of granulated sugar, 1/4 cup of cornstarch, a pinch of salt, and a teaspoon of vanilla extract.

Preheat your oven to 375°F (190°C).

Mix the rhubarb, sugar, cornstarch, salt, and vanilla in a large bowl until the rhubarb is well-coated.

Roll out the bottom pie crust and fit it into a 9-inch pie plate. Pour the filling into the crust, then roll out the top crust and place it over the filling.

Trim the excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.

Bake for about 50 minutes, or until the crust is golden brown and the filling is bubbly.

Let the pie cool completely before serving to allow the filling to set. Enjoy with a scoop of vanilla ice cream or a dollop of whipped cream.

2. Rhubarb Crisp

Rhubarb crisp is a comforting dessert that’s easy to make and highlights the tangy flavor of rhubarb.

For this recipe, you’ll need 6 cups of chopped rhubarb, 1 cup of granulated sugar, 1/4 cup of cornstarch, and a teaspoon of vanilla extract for the filling.

The topping consists of 1 cup of rolled oats, 1/2 cup of all-purpose flour, 1/2 cup of packed brown sugar, 1/2 teaspoon of ground cinnamon, and 1/2 cup of cold unsalted butter, cut into small pieces.

Preheat your oven to 350°F (175°C). In a large bowl, combine the rhubarb, sugar, cornstarch, and vanilla extract, then transfer the mixture to a greased 9×13-inch baking dish.

In another bowl, mix the oats, flour, brown sugar, and cinnamon. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Sprinkle the topping evenly over the rhubarb mixture. Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.

Serve warm with vanilla ice cream or a drizzle of heavy cream.

3. Rhubarb Muffins

These rhubarb muffins are a delightful way to start your day.

Moist, tender, and packed with rhubarb, they’re perfect for breakfast or a snack.

You’ll need 2 cups of chopped rhubarb, 1/2 cup of granulated sugar, 1/4 cup of packed brown sugar, 1/4 cup of vegetable oil, 1 large egg, 1 teaspoon of vanilla extract, 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 cup of buttermilk.

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

In a large bowl, combine the rhubarb and granulated sugar.

In another bowl, whisk together the brown sugar, oil, egg, and vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.

Fold in the rhubarb.

Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

4. Rhubarb Sauce

Rhubarb sauce is a versatile condiment that can be used in a variety of ways, from topping pancakes and waffles to serving alongside roasted meats.

To make this sauce, you’ll need 4 cups of chopped rhubarb, 1/2 cup of granulated sugar, 1/4 cup of water, and a teaspoon of lemon juice.

In a medium saucepan, combine the rhubarb, sugar, water, and lemon juice.

Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 15 minutes, or until the rhubarb is soft and the sauce has thickened.

Stir occasionally to prevent sticking.

Once the sauce is done, let it cool slightly before transferring it to a blender or food processor.

Blend until smooth, or leave it chunky if you prefer.

Store the sauce in an airtight container in the refrigerator for up to a week.

Enjoy it warm or cold, as a topping for desserts, or as a flavorful addition to savory dishes.

5. Rhubarb Jam

Homemade rhubarb jam is a delicious way to preserve the bright flavor of rhubarb.

Spread it on toast, swirl it into yogurt, or use it as a filling for pastries.

You’ll need 4 cups of chopped rhubarb, 3 cups of granulated sugar, the zest and juice of one lemon, and one package of pectin.

In a large, heavy-bottomed pot, combine the rhubarb, sugar, lemon zest, and lemon juice.

Bring the mixture to a boil over medium-high heat, stirring constantly.

Once it reaches a rolling boil, add the pectin and continue to boil for one minute.

Remove the pot from the heat and skim off any foam.

Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.

Wipe the rims, apply the lids, and process in a boiling water bath for 10 minutes.

Allow the jars to cool completely before storing.

Properly sealed, the jam can be stored in a cool, dark place for up to a year.

6. Rhubarb Sorbet

Rhubarb sorbet is a refreshing and tangy dessert that’s perfect for hot summer days.

To make this sorbet, you’ll need 4 cups of chopped rhubarb, 1 1/2 cups of water, 1 1/2 cups of granulated sugar, and 1 tablespoon of lemon juice.

In a medium saucepan, combine the rhubarb, water, and sugar.

Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 10 minutes, or until the rhubarb is very soft.

Remove the pan from the heat and let it cool slightly.

Transfer the mixture to a blender or food processor and blend until smooth.

Strain the puree through a fine-mesh sieve to remove any solids. Stir in the lemon juice.

Chill the mixture in the refrigerator for at least 2 hours.

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Transfer the sorbet to an airtight container and freeze for at least 4 hours, or until firm.

Serve scoops of the sorbet as a light and refreshing dessert.

7. Rhubarb Chutney

Rhubarb chutney is a savory and tangy condiment that pairs well with grilled meats, cheeses, and curries.

For this recipe, you’ll need 4 cups of chopped rhubarb, 1 cup of chopped onion, 1/2 cup of raisins, 1 cup of packed brown sugar, 1/2 cup of apple cider vinegar, 1 teaspoon of ground ginger, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground cloves, 1/4 teaspoon of ground allspice, and a pinch of salt.

In a large saucepan, combine all the ingredients.

Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, for about 45 minutes, or until the chutney has thickened.

Taste and adjust the seasoning if necessary.

Let the chutney cool slightly, then transfer it to sterilized jars.

Store in the refrigerator for up to a month, or process in a boiling water bath for 10 minutes to preserve it for longer.

Enjoy the chutney with roasted meats, as a topping for burgers, or as a flavorful addition to cheese boards.

8. Rhubarb Lemonade

Rhubarb lemonade is a refreshing and tangy drink that’s perfect for spring and summer gatherings.

To make this lemonade, you’ll need 4 cups of chopped rhubarb, 1 cup of granulated sugar, 4 cups of water, the juice of 4 lemons, and 4 cups of cold water.

In a medium saucepan, combine the rhubarb, sugar, and 4 cups of water.

Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 10 minutes, or until the rhubarb is very soft.

Remove the pan from the heat and let it cool slightly.

Strain the mixture through a fine-mesh sieve into a pitcher, pressing on the solids to extract as much liquid as possible.

Discard the solids.

Stir in the lemon juice and the remaining 4 cups of cold water.

Taste and adjust the sweetness if necessary.

Chill the lemonade in the refrigerator for at least 2 hours before serving.

Serve over ice, garnished with lemon slices and fresh mint.

9. Rhubarb Pancakes

Rhubarb pancakes are a delightful twist on a breakfast favorite.

They’re light, fluffy, and have a pleasant tang from the rhubarb.

To make these pancakes, you’ll need 1 cup of chopped rhubarb, 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 2 large eggs, 1 3/4 cups of buttermilk, 1/4 cup of melted butter, and 1 teaspoon of vanilla extract.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until just combined.

Fold in the rhubarb.

Heat a griddle or large skillet over medium heat and lightly grease it with butter or oil.

Pour 1/4 cup of batter onto the griddle for each pancake.

Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes, or until golden brown.

Serve the pancakes warm, topped with butter and maple syrup or a dusting of powdered sugar.

10. Rhubarb Custard Bars

Rhubarb custard bars are a deliciously creamy and tangy dessert that’s perfect for any occasion.

To make these bars, you’ll need 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 cup of cold unsalted butter, 2 cups of chopped rhubarb, 4 large eggs, 2 cups of granulated sugar, 1/2 cup of all-purpose flour, 1/2 teaspoon of salt, and 1 cup of heavy cream.

Preheat your oven to 350°F (175°C). In a large bowl, combine the 2 cups of flour and 1/4 cup of sugar.

Cut in the butter until the mixture resembles coarse crumbs.

Press the mixture into the bottom of a greased 9×13-inch baking dish.

Bake for 10-15 minutes, or until lightly golden.

In another bowl, whisk together the eggs, 2 cups of sugar, 1/2 cup of flour, and salt.

Stir in the rhubarb and heavy cream.

Pour the mixture over the baked crust.

Bake for 40-45 minutes, or until the custard is set and the edges are lightly golden.

Let the bars cool completely before cutting into squares.

Serve chilled or at room temperature.

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