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Ready for rhubarb recipes? In pioneer days, rhubarb was literally called the “pie plant” (for obvious reasons). The tart flavor bakes nicely into pies, crumbles, bread, and cake, and also adds a tangy flavor to savory dishes. You can also try making a rhubarb julep! See 15 delicious ways to use rhubarb.
Rhubarb is a perennial plant with stalks that resemble celery. But here, the difference ends. The tart, sour flavor of rhubarb is like nothing else. In the garden, rhubarb is an ornamental vegetable; however, it’s cooked and eaten as a fruit in the kitchen thanks to how well it works as a complement to sweet ingredients.
Many folks combine rhubarb with strawberries, blueberries, or other fruits to balance its tartness. However, there are some of us rhubarb fanatics who prefer the unadulterated, wonderful, sour taste of pure rhubarb. Don’t over-sugar if you don’t want to hide its tart spirit!
Rhubarb pie is often welcomed as the first fruit pie of spring. Here is a straight-up rhubarb pie recipe—especially for those who simply want that unique tart rhubarb flavor to come through strong!
A very moist, quick bread best suited for breakfast or tea time. After baking, let the loaf sit for 10 to 15 minutes before turning it out of the pan. Cool completely—preferably overnight—before slicing.
Even if you don’t usually pair rhubarb with stonefruit, we’d recommend this cherry/rhubarb crunch! Cherry isn’t too sweet, and this makes a wonderfully flavorful dessert!
We’re not sure it gets any better than this! We love the classic combination of an apple-rhubarb crisp (and we completely endorse eating it for breakfast)!
Serve this tangy condiment alongside chicken or turkey. Or, spread on bread or crackers as an appetizer with goat cheese and apples.
Rhubarb Sauce for Savory Dishes
Rhubarb sauce works in savory dishes, too, adding a wonderfully tangy flavor to chicken, pork, lamb, or game. Here is a simple sauce to heat up:
Heat a tablespoon of olive oil in a large saucepan. Add a 1/2 cup of chopped onion and 1 minced garlic clove. Cook for a minute. Stir in 1 cup of chicken broth. Then add 2 cups of chopped rhubarb, 2 tablespoons of brown sugar, and 1 tablespoon of chopped fresh thyme (or 1 teaspoon dried). Simmer 5 to 7 minutes.
Optional: Stir in a tablespoon or two of melted butter for a more buttery sauce.
Rhubarb Trivia
Did you know that the word “rhubarb” has other meanings?
It’s known that mumbling “rhubarb, rhubarb” when you have nothing else to say at parties will get you by (it closely mimics background chatter).
“Rhubarb!” is also an expression of exasperation used especially on the baseball field.
Perhaps you’ve seen “Rhubarb,” the 1951 film starring a cat that inherits a baseball team?
Rhubarb is an ancient plant traced back to China in 2700 BC. It was used for medicinal purposes—as a laxative, to reduce fever, and to cleanse the body.
Rhubarb leaves are mildly poisonous, so ONLY use the stalks in recipes.
Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprising that she and The Old Farmer’s Almanac found each other. She leads digital content for the Almanac website, and is also a certified master gardener in the state of Indiana. Read More from Catherine Boeckmann
I had so much rhubarb last year I chopped it up and froze it in zip lock bags. Just on a lark, I pulled it out and added it to a stir fry and, wow, was that good. It added a nice tart, tangy addition to spark up the usual. I have since added it to soups and stews and now love it in savory dishes. Rhubarb ...not just for pie!
Looking for the recipe for stovetop rhubarb 1/2 hour pudding, like my mother made years ago. It starts out by cooking rhubarb in a saucepan, with sugar & cinnamon. THen adding a flour mixture, covering with a lid and removing from the burner.