Rhubarb stalks are one of the joys of spring. Their tart tangy flavor adds brightness to both sweet and savory dishes. But what exactly should you do with rhubarb stalks besides pie? Here are 10 delicious ways to use up this seasonal treat.
1. Rhubarb Sauce
It’s easy to use rhubarb stalks by making a simple sauce. Sugar, rhubarb pieces, and a little water are all you need. Over medium heat, cook the rhubarb with the sugar and water until it is soft and sauce-like. Adjust the sugar to taste. For a tasty spring dessert, pour the warm rhubarb sauce over ice cream or mix it with cold yogurt.
2. Rhubarb Jam
Chop rhubarb and cook it with sugar and a squeeze of lemon juice until it gets thick. This makes an easy jam that you can keep in the fridge. The natural pectin in rhubarb helps it gel up. Raspberry or strawberry chunks can also be added to make a mixed fruit jam. jars to store in the fridge or freezer.
3. Bake into Muffins or Bread
Chopped rhubarb makes a fantastic addition to baked goods like muffins and quick breads. The tartness balances out the sweetness. Try mixing rhubarb into banana bread, zucchini bread, or bran muffins. The pretty pink flecks look lovely in the batter!
4. Rhubarb Crumble
For a simple old-fashioned dessert, layer chopped rhubarb in a baking dish, sprinkle with sugar, and top with a streusel crumble mixture. Baked until bubbly and golden, the sweet crunchy topping contrasts beautifully with the soft tart rhubarb. Serve with a scoop of vanilla ice cream.
5. Sweet & Tangy Chutney
Spices, brown sugar, ginger, garlic, onions, and chopped rhubarb are cooked together to make a sweet and sour chutney. It’s delicious served with pork, chicken, or spread on sandwiches.
6. Rhubarb Kimchi
Rhubarb’s tartness works wonderfully in this Korean fermented condiment. Thinly slice rhubarb stalks and mix with spices like ginger, chili flakes, garlic, and fish sauce in an airtight jar to ferment for a week. Unique and delicious!
7. Rhubarb Barbeque Sauce
Puree cooked rhubarb and mix it with tomato paste, brown sugar, vinegar, garlic, onion, and spices to make a zesty barbeque sauce for grilled meats or vegetables. The rhubarb adds tangy flavor.
8. Smoothies & Juice
Chopped rhubarb and frozen strawberries are good for you, so add them to your smoothie. Rhubarb stalks can also be juiced with apples, carrots, and ginger to make a sour, cool drink.
9. Savory Rhubarb Relish
For a relish to pair with fish, poultry, or meat, saute chopped rhubarb and onions, then stir in olive oil, balsamic vinegar, mustard, and herbs. Chill before serving.
10. Pickled Rhubarb
Thinly slice raw rhubarb stalks and quick pickle them in a brine of vinegar, sugar, and spices. Crisp, tangy pickled rhubarb is delicious in salads or sandwiches.
Rhubarb’s intense tartness mellows considerably during cooking. Try using it in both sweet and savory preparations. You may find you have a new favorite spring ingredient! With so many possibilities beyond pie, from chutneys to barbecue sauce, you’ll enjoy discovering innovative ways to use up bountiful rhubarb stalks.
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 sooo many other good fun delicious recipes for rhubarb! And I want to encourage you to venture out!.
Absolutely! My daughter taught me this. When she was one years old, she was getting her first year molars, and wanting to chew on everything, including 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 all of you folks who have a sourdough starter and dont always know what to do with it! .
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!.
Yes, thats right! All of our veggie-obsessed members get together in there and give each other ideas and inspiration! Heres just a list and you can search for recipes online for these:
- 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 rhubarb stalks?
Rhubarb is a truly special ingredient. Because of its bright pink color and sour taste, it can be stewed, poached, roasted, or puréed and used in many drinks and foods. Use it in a comforting crumble, a classic syllabub, a fruity chutney or a zingy kebab sauce – the possibilities are endless.
When should you not pick rhubarb anymore?
You should generally stop harvesting rhubarb by the end of June or early July. As the plant stores energy for the next season, the stalks may get tough, woody, and less tasty after this point.
Can I freeze fresh rhubarb for later use?
Yes, you can freeze fresh rhubarb for later use. Freezing is a great way to preserve rhubarb and enjoy it beyond its short growing season.
Can you grow a rhubarb plant from a stalk?
No !! rhubarb will not root from a stem cutting, the stem is the only edible part of a rhubarb plant. Do not eat the leaves, as they are poisonous. If you want more rhubarb plants, divide the entire crown of the plant.