Celebrate rhubarb season with 23 of the best rhubarb recipes! You’ll find recipes for strawberry rhubarb pie, rhubarb crisp and rhubarb coffee cake, and the post also includes how to prep and store it, nutrition information and more!
Welcome to another installment of my Produce of the Month Guide! Spring is here and I couldn’t be more happy about it because my beloved rhubarb is back in season.
I didn’t always love rhubarb. In fact, I hated it most of my childhood because of a bad experience at a church potluck.
I selected what what I thought was a slice of cherry pie from the dessert table, and I took a big bite. Instead of the tart-sweet flavor of cherries, I experienced something much different.
The pie was actually rhubarb, and it was crunchy and stringy because it wasn’t cooked all the way. It was also quite sour, so I ran to the trash can, spat it out and tossed that pie in the garbage.
I was traumatized and didn’t revisit it until my husband talked me into it.
I’m so glad that he did! My husband knew how rhubarb was supposed to be because his grandmother grew it in her garden and made homemade jam and pies throughout his childhood.
I haven’t looked back since my first bite of an amazing strawberry rhubarb pie, and I can’t get enough of it now.
If you love produce, be sure to check out the following recipe round ups:
Rhubarb is a member of the Polygonaceae family that’s harvested in the spring from around April through June. Stalks of rhubarb range in color from bright red to pink to pale green. While stalks of rhubarb look like celery’s red cousin, the two aren’t related at all.
Is rhubarb a fruit or a vegetable?
Rhubarb is technically a vegetable, but is considered a fruit by many because it’s widely used in desserts.
Are rhubarb leaves poisonous?
The stalks are the only edible part in a rhubarb plant, and the leaves and roots are actually toxic as they contain oxalic acid.
Can you eat rhubarb raw?
Rhubarb is extremely tart so it’s rarely eaten raw unless dipped in sugar first. I’ve tasted it raw and don’t mind the tartness, but it’s not for everyone!
I haven’t grown rhubarb in my garden yet because I hear that it takes up a lot of space because it grows wild. If you’d like more information on growing it yourself check out this article.
Nutrition benefits of rhubarb
Rhubarb is low in calorie and is good source of Vitamin K, fiber, antioxidants and calcium. Studies have shown that rhubarb fiber can lower cholesterol, but research on its health benefits is somewhat limited.
When choosing rhubarb, look for nice, sturdy stalks that are bright in color and unblemished. If the rhubarb is untrimmed, the leaves are a great indicator for freshness. Leaves should be green and fresh, never wilted.
The stalks should also be heavy and crisp, so avoid rhubarb that’s soft.
How to prepare and cut rhubarb
I like to prep my rhubarb in advance so I can use it in recipes when I’m ready. Simply wash and dry thoroughly, then chop and store in an airtight container.
Rhubarb does not need to be peeled, and despite fibrous strings, it’s not necessary to remove them. Simply wash, trim the ends, and cut into 1/2 – 1″ size pieces depending on the type of recipe.
How to store rhubarb
Store rhubarb in the refrigerator for up to 3 days.
Can you freeze rhubarb?
Yes, once you’ve prepared the rhubarb as instructed above, it may be frozen for up to one year!
23 of the best rhubarb recipes!
Not sure what to do with rhubarb? Below are 23 or the best rhubarb recipes to give you inspiration!
Try a few of the recipes listed below to discover just a few of the ways you can prepare this unique vegetable!
Strawberry Rhubarb Pie
This Strawberry Rhubarb Pie recipe is tried and true, with a sweet, tangy filling and an all butter homemade pie crust. Recipe includes make ahead tips and it's perfect for holidays and special occasions!
This Raspberry Rhubarb Crisp is filled with sweet raspberries, fresh rhubarb, and sprinkled with a brown sugar oat crumble. It’s prepared in just minutes and makes an easy dessert that’s perfect to enjoy all year long!