10 Rhubarb Recipes To Celebrate The Season

Rhubarb, with its vibrant red stalks and tangy flavor, is a beloved ingredient in many cuisines. This versatile plant, often referred to as the "pie plant," offers a unique taste and texture that can elevate both sweet and savory dishes. As the season for fresh rhubarb approaches, it's time to celebrate with a collection of delicious recipes that showcase this remarkable ingredient. From classic pies to innovative modern dishes, these recipes will inspire you to embrace the season and explore the many ways rhubarb can enhance your culinary creations.

Classic Rhubarb Pie: A Sweet and Tangy Delight

The quintessential rhubarb recipe, this classic pie is a true taste of spring and summer. The combination of tart rhubarb and sweet filling creates a perfect balance of flavors. Here’s a step-by-step guide to making the ultimate rhubarb pie:

Ingredients

• 2 cups fresh rhubarb, chopped into 1-inch pieces
• 1 cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon butter, cubed
• 2 prepared pie crusts (store-bought or homemade)
• Egg wash (1 egg beaten with 1 tablespoon of water)
• Optional: 1 tablespoon of coarse sugar for topping

Instructions

1. Preheat your oven to 425°F (220°C). In a large bowl, combine the chopped rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Mix well until the rhubarb is coated evenly.
2. Roll out one of the pie crusts and place it in a 9-inch pie dish. Trim the edges, leaving about ¹⁄₂ inch of overhang.
3. Pour the rhubarb filling into the pie crust, spreading it evenly. Dot the top with cubed butter.
4. Roll out the second pie crust and place it over the filling. Crimp the edges of the crusts together to seal. Cut slits in the top crust to allow steam to escape.
5. Brush the top crust with egg wash and, if desired, sprinkle with coarse sugar. This will give your pie a beautiful golden shine and a slight crunch.
6. Bake the pie for 15 minutes at 425°F. Then, reduce the heat to 375°F (190°C) and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
7. Let the pie cool for at least 2 hours before serving. This allows the filling to set and ensures a clean slice.

Rhubarb Crumble: A Comforting Classic

If you’re looking for a cozy dessert, rhubarb crumble is the perfect choice. The warmth of the rhubarb and the crispness of the crumble topping create a delightful contrast. Here’s how to make this comforting treat:

Ingredients

• 4 cups fresh rhubarb, chopped into ¹⁄₂-inch pieces
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• ¹⁄₂ cup butter, melted
• 1 cup all-purpose flour
• ¹⁄₂ cup rolled oats
• ¹⁄₂ cup packed brown sugar
• ¹⁄₂ teaspoon ground cinnamon
• Pinch of salt

Instructions

1. Preheat your oven to 350°F (180°C). In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Mix well and transfer the mixture to a 9x13-inch baking dish.
2. In a separate bowl, combine the melted butter, flour, oats, brown sugar, cinnamon, and salt. Mix until the mixture resembles wet sand.
3. Sprinkle the crumble topping over the rhubarb mixture, patting it down gently. Bake for 30-35 minutes, or until the topping is golden brown and the rhubarb is bubbly.
4. Let the crumble cool for about 15 minutes before serving. Enjoy it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Rhubarb and Strawberry Compote: A Refreshing Summer Delight

This vibrant compote is a perfect way to showcase the sweetness of strawberries and the tangy twist of rhubarb. It’s a versatile topping for yogurt, ice cream, or even as a spread on toast. Here’s how to make it:

Ingredients

• 2 cups fresh rhubarb, chopped into ¹⁄₂-inch pieces
• 2 cups fresh strawberries, hulled and quartered
• ¹⁄₂ cup granulated sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan, combine the rhubarb, strawberries, sugar, lemon juice, vanilla extract, and salt. Stir well to combine.
2. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook, stirring occasionally, for about 10-15 minutes, or until the rhubarb and strawberries have softened and the mixture has thickened slightly.
3. Remove the compote from the heat and let it cool to room temperature. Transfer it to a container and store it in the refrigerator until ready to use. It will keep for up to a week.

Rhubarb and Ginger Jam: A Spicy Twist

For a unique and spicy spread, rhubarb and ginger jam is a delightful choice. The warmth of ginger pairs perfectly with the tang of rhubarb, creating a jam that’s perfect for toast, scones, or even as a glaze for meats.

Ingredients

• 4 cups fresh rhubarb, chopped into ¹⁄₂-inch pieces
• 2 cups granulated sugar
• ¹⁄₄ cup freshly grated ginger
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a large saucepan, combine the rhubarb, sugar, grated ginger, lemon juice, vanilla extract, and salt. Stir well to combine.
2. Place the saucepan over medium heat and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, for about 20-25 minutes, or until the mixture has thickened and reached the desired jam consistency.
3. Ladle the hot jam into sterilized jars, leaving about ¹⁄₄ inch of headspace. Wipe the rims of the jars with a clean cloth, and seal tightly with lids.
4. Process the jars in a boiling water bath for 10 minutes to ensure a long shelf life. Remove the jars from the water bath and let them cool completely. Store the jam in a cool, dark place for up to a year.

Rhubarb-Glazed Salmon: A Savory Delight

Rhubarb isn’t just for sweet dishes; it can also add a unique twist to savory recipes. This rhubarb-glazed salmon is a perfect example, offering a sweet and tangy glaze that complements the rich flavor of salmon. Here’s how to make it:

Ingredients

• 4 (6-ounce) salmon fillets
• ¹⁄₂ cup fresh rhubarb, chopped
• ¹⁄₄ cup honey
• 2 tablespoons soy sauce
• 1 tablespoon grated ginger
• 1 clove garlic, minced
• ¹⁄₂ teaspoon red pepper flakes (adjust to your spice preference)
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh cilantro (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small saucepan, combine the rhubarb, honey, soy sauce, ginger, garlic, and red pepper flakes. Bring the mixture to a simmer over medium heat, stirring occasionally, for about 5 minutes, or until the rhubarb has softened and the mixture has thickened slightly.
3. Season the salmon fillets with salt and pepper. Place them on the prepared baking sheet.
4. Spoon the rhubarb glaze over the salmon fillets, coating them evenly. Bake the salmon for 12-15 minutes, or until the fish flakes easily with a fork.
5. Garnish the salmon with chopped cilantro and serve with your favorite side dishes.

Rhubarb-Rosemary Chicken: A Herbaceous Delight

This unique chicken dish combines the tang of rhubarb with the earthy aroma of rosemary, creating a flavor profile that’s both surprising and satisfying. It’s a perfect choice for a spring or summer dinner.

Ingredients

• 4 boneless, skinless chicken breasts
• ¹⁄₂ cup fresh rhubarb, chopped
• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons balsamic vinegar
• 1 tablespoon chopped fresh rosemary
• 1 clove garlic, minced
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking dish with foil.
2. In a small bowl, whisk together the rhubarb, olive oil, honey, balsamic vinegar, rosemary, and garlic. Season with salt and pepper.
3. Place the chicken breasts in the prepared baking dish. Pour the rhubarb mixture over the chicken, making sure each breast is coated evenly.
4. Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with the pan juices a few times during cooking for added flavor.
5. Serve the rhubarb-rosemary chicken with your favorite side dishes and enjoy the unique flavor combination.

Rhubarb and Orange Sorbet: A Refreshing Treat

This sorbet is a perfect way to cool off on a hot summer day. The tang of rhubarb is balanced by the sweetness of orange, creating a refreshing and vibrant dessert. Here’s how to make it:

Ingredients

• 2 cups fresh rhubarb, chopped
• 1 cup water
• 1 cup granulated sugar
• ¹⁄₂ cup freshly squeezed orange juice
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan, combine the rhubarb, water, and sugar. Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar has dissolved.
2. Reduce the heat to low and simmer for about 10 minutes, or until the rhubarb has softened. Remove the pan from the heat and let the mixture cool slightly.
3. Transfer the rhubarb mixture to a blender or food processor. Add the orange juice, lemon juice, vanilla extract, and salt. Blend until smooth.
4. Pour the mixture into a shallow baking dish or container and place it in the freezer. Freeze for about 2 hours, or until the edges begin to set.
5. Remove the sorbet from the freezer and stir vigorously with a fork to break up any ice crystals. Return it to the freezer and repeat this process every 30 minutes for about 3-4 hours, or until the sorbet is frozen solid.
6. Scoop the sorbet into bowls or cones and serve immediately. Enjoy the refreshing and tangy flavor of this unique dessert.

Rhubarb and Ginger Muffins: A Spicy Breakfast Treat

These muffins are a wonderful way to start your day. The combination of rhubarb and ginger creates a spicy and tangy flavor that’s perfectly balanced by the sweetness of the muffin. Here’s the recipe:

Ingredients

• 1 ¹⁄₂ cups all-purpose flour
• 1 teaspoon baking powder
• ¹⁄₂ teaspoon baking soda
• ¹⁄₂ teaspoon salt
• ¹⁄₄ cup butter, softened
• ¹⁄₂ cup granulated sugar
• 1 large egg
• ¹⁄₂ cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup fresh rhubarb, chopped
• 1 tablespoon freshly grated ginger

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin pan with paper liners or grease the pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg, buttermilk, and vanilla extract until well combined.
4. Gently fold in the dry ingredients until just combined. Be careful not to overmix the batter.
5. Stir in the chopped rhubarb and grated ginger, distributing them evenly throughout the batter.
6. Spoon the batter into the prepared muffin pan, filling each cup about three-quarters full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy these muffins for breakfast, as a snack, or as a sweet treat anytime.

Rhubarb and Strawberry Lemonade: A Summer Drink

This refreshing lemonade is the perfect drink to cool down on a hot summer day. The addition of rhubarb and strawberry adds a unique twist to the classic lemonade, creating a vibrant and flavorful beverage.

Ingredients

• 1 cup fresh rhubarb, chopped
• 1 cup fresh strawberries, hulled and halved
• 1 cup granulated sugar
• 1 cup water
• 1 cup freshly squeezed lemon juice
• 4 cups cold water
• Ice cubes
• Mint leaves (for garnish)

Instructions

1. In a small saucepan, combine the rhubarb, strawberries, sugar, and 1 cup of water. Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar has dissolved.
2. Reduce the heat to low and simmer for about 10 minutes, or until the rhubarb and strawberries have softened. Remove the pan from the heat and let the mixture cool slightly.
3. Strain the rhubarb-strawberry mixture through a fine-mesh strainer into a pitcher, pressing the solids to extract as much liquid as possible. Discard the solids.
4. Add the lemon juice and 4 cups of cold water to the pitcher. Stir well to combine.
5. Pour the lemonade into glasses filled with ice cubes. Garnish with mint leaves and serve immediately. This refreshing drink is perfect for a summer picnic or barbecue.

Rhubarb and Cust