It’s is one of the culinary joys of springtime ~ but if you’re wondering how to use rhubarb, you’re not alone. I’ve gathered lots of recipes to make the most of that beautiful pink color and bright, tangy flavor…everything from simple cakes and scones to salad dressings, jelly, and even popsicles!
My favorite rhubarb recipes from the archives
Whether you’ve been growing rhubarb in your garden for years, or are thinking about trying out this strange looking vegetable (or is it a fruit?) for the first time this year, my best rhubarb recipes will see you through the season in delicious style. I love rhubarb for its versatility, unique flavor, and its gorgeous rosy hue.
I think the sublime color alone is enough reason to make this jelly, but the fragrant combo of vanilla bean and fruity rhubarb is a close second! It’s so good with scones, and it makes a pretty spectacular pb&j sandwich.
This recipe is the perfect way to welcome rhubarb season with open arms. It’s simple, comforting, and it’s one of those gems of a recipe that works just as well for breakfast, afternoon snacks, or dessert!
Scones are so easy to whip together and will keep you having breakfast in style all week long. These pretty rhubarb-studded ones would be at home on any pretty brunch or afternoon tea spread. I especially love them slathered with homemade clotted cream!
Fruit curd is one of my favorite things to make, and rhubarb’s sharp tang makes it the perfect stand-in for classic lemon. Use your creamy curd on toast, scones, biscuits, swirled into yogurt, or simply eat it with a spoon, it’s that good!
This simple breakfast cake pairs rhubarb and almond, a match made in heaven. It’s another simple cake that works well for so many different kinds of occasions ~ not to fancy to whip up “just because,” but pretty and delicious enough to bring to the table for a special breakfast or brunch.
Crisps are such an easy dessert and lend themselves really well to adapting to gluten free diets. I paired rhubarb with warm vanilla, cardamom and a crunchy, nutty crisp topping for the ultimate springtime dessert.
Somewhere between a curd, a compote, and a jam, this small batch fruit butter is a great way to use up rhubarb and make a versatile ingredient that can be used on toast, added to yogurt, or kept in the freezer for enjoying the bright taste of springtime later in the year.
Rhubarb’s natural tartness makes it an ideal ingredient for a delicious dressing to perk up any veggies you’ve got laying around. I made mine into cute little party-ready cups, but this same formula will make a delicious casual snack platter or tossed salad, too!
I love the contrast here between thick, creamy greek yogurt and fruity, tart rhubarb swirled together. Popsicles are such a fun project for the spring and summer, and I love to adapt my flavors all season long with whatever’s fresh!
It’s an unusual and exciting combination that works so well in this unique ice cream. This is a flavor you won’t find in the ice cream aisle, and that’s exactly why I love my ice cream maker in the spring and summer months.