14 Ways to Cook With Rhubarb, From Upside-Down Cake to Jam
Don’t let rhubarb season pass you by without exploring its sweet-tart versatility.
Long stalks of pale red rhubarb start making an appearance at farmers markets and on grocery store shelves as the weather warms in early spring. The tart vegetable (yes, rhubarb is a vegetable) is often cooked with sugar to tame its sour bite and soften its celery-like crunch. Here’s our guide to cooking with this fleeting seasonal ingredient.
Related: How to Get the Most Out of Your Spring Produce Right Now
How to buy rhubarb
Fresh rhubarb is typically available from the end of March through early June. Look for stalks that are firm and crisp without any brown or soft spots. If the stalks are sold with leaves attached, be sure the leaves look fresh, not wilted. While rhubarb’s color can vary from red to pink to light green, its hue generally doesn’t affect the flavor. Find fresh rhubarb at farmers markets, grocery stores, or online at melissas.com.
How to prep rhubarb
Rhubarb stalks are often sold with the leaves removed. However, if you happen to purchase stalks with leaves still attached, be sure to discard the leaves, as they are considered poisonous due to high levels of oxalic acid. Trim the ends of the stalks and cut the rhubarb into pieces as directed in your recipe. Since rhubarb is crisp and very tart, most recipes, such as Strawberry-Rhubarb Jam and Rhubarb Coffee Cake, call to toss the pieces with sugar and cook them to soften and mellow the flavor.
Related: Why Is a Rap Song About Rhubarb Cake Blowing Up on TikTok?
How to store rhubarb
Wrap the stalks in damp paper towels and place in a large ziplock bag. Seal the bag partially to allow airflow, and store in the crisper drawer of the refrigerator for up to two weeks.
To freeze rhubarb, cut the stalks into one to two-inch pieces and place in a single layer on a large baking sheet. Freeze until hardened, about one hour. Transfer rhubarb pieces to a large ziplock bag and store in the freezer for up to two months.
Rhubarb Coffee Cake
Topped with a buttery streusel, this tender coffee cake from Food & Wine contributor Justin Chapple showcases long stalks of sweet-tart rhubarb that are baked into the top. Buttermilk adds a slight tang to the batter while ensuring the cake stays moist.
Old-Fashioned Strawberry-Rhubarb Crisp
Diana Chistruga
Celebrate seasonal spring produce with this strawberry and rhubarb tart from chef Rollie Wesen. Macerate the chopped fruit with sugar to draw out its juices before piling in a baking dish and topping with a cinnamon-spiced oat streusel.
Strawberry-Rhubarb Chaat
Chef Maneet Chauhan transforms rhubarb into a fruity chaat bursting with tart, sweet, and spicy flavors. The refreshing snack is finished with masala boondi, or puffed chickpea cereal, for a crunchy contrast to the juicy fruit.
Baked Ricotta with Spice-Poached Rhubarb
Lemony baked ricotta, with its light and pudding-like texture, is the ultimate base for poached rhubarb. Cookbook author Molly Stevens softens chopped rhubarb in the oven, with warm spices like cinnamon and star anise, before spooning it over warm, room temperature, or chilled baked ricotta.
Rhubarb Gin Sour
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen
This riff on a Gin Sour from Food & Wine special projects editor Lucy Simon incorporates rhubarb syrup for a tart, slightly sweet cocktail with a pink hue and frothy top. A ribbon of rhubarb peel makes a curly and fun cocktail garnish.
Strawberry-Vanilla-Rhubarb Jam
This jewel-toned jam from Food & Wine recipe developer Jasmine Smith pairs rhubarb with strawberries, which add juicy sweetness and contain natural pectin that helps to thicken the jam. For extra vanilla flavor, leave the split vanilla bean in the jam overnight before removing and discarding.
Aperol Spritz Cake with Prosecco-Poached Rhubarb
Bubbly Prosecco in the batter gives this cake an airy texture and light crumb, perfect for absorbing the sweet and sticky poached rhubarb syrup that gets spooned over the top. Cookbook author Andrea Slonecker adds Aperol to the poaching liquid for a lightly bitter citrusy pop.
Strawberry-Rhubarb Cornmeal Skillet Cake
Together, cornmeal and goat cheese give this simple skillet cake from cookbook author Jocelyn Delk Adams a dense, pound cake-like texture. The fragrant, lightly sweetened rosemary whipped cream pairs nicely with the fruit-studded cake.
Rhubarb Upside-Down Cake with Orange Zest
Baked in a cast-iron skillet, this tender upside-down vanilla cake from Food & Wine recipe developer Anna Theoktisto features stalks of juicy, lightly caramelized rhubarb. The cake gets its light orange scent from rubbing together granulated sugar and orange zest to release the aromatic citrus oils.
Braised Lamb Shanks with Peas, Mint & Rhubarb
Chef Michael Solomonov cooks braised lamb shanks with softened rhubarb and sweet green peas for this impressive springtime dinner. Date syrup is combined with water for a simple yet slightly sweet braising liquid.
Rhubarb and Candied Ginger Crostata
Candied ginger adds a burst of spicy brightness to the jammy rhubarb filling in this flaky crostata from chef Sarah Grueneberg. Sprinkle the crust with turbinado sugar just before baking to give the pastry a sparkly, lightly crunchy finish.
Petite Leg of Lamb with Pickled Rhubarb Salsa
Con Poulos
Food & Wine contributor Justin Chapple pairs thyme and fennel-crusted leg of lamb with a tangy pickled rhubarb and red onion salsa for this entertaining-worthy roast. Use a paring knife to poke holes in the lamb before rubbing it with the spiced garlic mixture to allow the meat to deeply absorb the flavors as it roasts.
Seared Salmon with Onions and Rhubarb
Crispy skinned salmon fillets are served with an agrodolce-style sweet and sour rhubarb relish in this seasonal supper from chef Rocco DiSpirito. Once the rhubarb is tender, strain out the fruit and continue reducing the liquid into a thick syrup.
Pistachio Pavlova with Rhubarb Cream
This elegant dessert from pastry chef Gesine Bullock-Prado features a pistachio-studded meringue topped with fluffy rhubarb whipped cream. Chopped fresh rhubarb is cooked down with sugar and lemon juice, then is cooled and folded into mascarpone whipped cream for the ultimate pavlova topping.
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