7 Springy Rhubarb Recipes

April 19, 2013

Rhubarb -- spring's red celery stalk fruit (or is it vegetable?) -- only gets the spotlight for a few short weeks before sweeter strawberries and other seasonal delights vie for center stage. It has earned that spotlight, however fleeting, with its tart and bracing flavor that works well in so many recipes. Long destined for pies, it yearns to break free. Help rhubarb achieve greatness with these seven recipes.

Rhubarb Strawberry Compote by merrill

Shop the Story


Rhubarb Curd Shortbread by Rivka 


Roasted Rhubarb and Strawberries by Ladystiles 


Rhubarb and Rose Ramos Gin Fizz by The Dog's Breakfast


Anne Dimock's Straight-Up Rhubarb Pie by Genius Recipes 


Rhubarb with Earl Grey Tea, Cardamom and Orange Zest by chez danisse


Naughty Rhubarb Scones by Midge


Read More:
Down & Dirty: Rhubarb
Put that Root Vegetable Down: 9 Link to Ring in Spring
The Many Ways to Prep an Artichoke

Join the Conversation

See what other Food52 readers are saying.

  • bridget Oland
    bridget Oland
  • nanw.
  • Ac Sutherland
    Ac Sutherland
  • teri.christman.3
  • snowcitygirl
You can find me delicately poaching eggs for cheddar grits, or elbow deep in a bag of Cheetos and Utz Crab Chips, but most of all, you can find me eating.


bridget O. April 25, 2013
We love rhubarb juice in our house. My 10 year old goes crazy for it and I can make it year round with rhubarb I put up in the freezer. Here's the super simple recipe: http://bridgetsgreenkitchen.blogspot.ca/2011/06/rhubarb-juice-refreshing-unique-and-oh.html
nanw. April 22, 2013
it is nice to have a rhubarb dish every now and then but when over used it can lose it's WOW-factor. spread the joy over time, never do to much. also, the compote goes fabulous over plain corn bread or corn cake when you need a rush-desert
Ac S. April 22, 2013
I'm a Rhubarb lover too - and that's why I love this rhubarb-strawberry sauce that I found here:
It's perfect balance of tart - sweet, with just a bit of sugar added, but no starches or thickeners are added so it's all fruit. Use it in these recipes, or usse the recipe on the label - stir the jar into a cup of whipped cream and serve in wine goblets with ameretti, shortbread or tuile cookie.
teri.christman.3 April 21, 2013
I grow rhubarb and am waiting for it to get a little bigger to harvest. Too dang cold in IN. right now! The recipes are inviting! Thinking of using the roasted fruit as a topping for an almond cake (gf) I saw on 101cookbooks! Thanks for the great posts!
snowcitygirl April 19, 2013
Picked up my first batch of rhubarb and I can't wait to make something with it, just have to figure out which amazing sounding thing to make first...they all look so good!
Cathy G. April 19, 2013
OMG -- the rhubarb curd shortbread has my name all over it! Can't wait to make it
susan G. April 19, 2013
I have some additional favorites on food52:
I'll be making these again as soon as my neighbor's rhubarb is ready, and more.