Rhubarb Recipes


Availability: May-June

Storage tips: Refrigerate in a plastic bag. Rhubarb should last a couple of weeks.

How to eat: Rhubarb is often used in sweet dishes and deserts, like pies, crumbles, etc.  It can also be used in savory applications as in sauces for meats such as pork.  We also eat it raw off the stalk!  Please note, some rhubarb has a skin that is tough and stringy.  You may wish to peel your rhubarb before cooking or eating raw.

How to preserve:  FREEZE:  For shorter term use, just chop and freeze in a freezer bag.  For longer term freezing, chop, blanch for 1 minute, cool and pack into freezer bags.  You may also add a sugar and water solution to the freezer bag for the longest storage.

  • Rhubarb stalks, cut into 2" chunks
  • sugar to taste

Put rhubarb into a bowl and sprinkle liberally with sugar.  Toss and let stand at room temperature for 30 minutes to 1 hour.

Place on a grill rack on a hot grill.  Grill 5 minutes and flip for another approximately 5 minutes.  Rhubarb should be soft but not fallen apart.

Serve with meats or fish or just as a side dish to whatever you're having.  Or with ice cream!?  Yum!

  • 3-4 cups kale, chopped
  • 1 apple, cut into ¼” dice
  • ½-1 cup rhubarb, cut into ¼” dice
  • ½ cup pecans or walnuts, chopped
  • 6 slices bacon, crumbled, or ½ cup crumbled feta cheese, optional
  • 2 TBLS scallions, minced
  • ¼ cup cider vinegar 1-2
  • TBLS maple syrup
  • 2 tsp Dijon mustard
  • Salt and pepper, to taste
  • ¼ cup olive oil

Toss kale, apple, rhubarb, nuts, and optional bacon or cheese in a large bowl. Mix remaining ingredients together and pour over the salad. Toss and serve. 

We love to make popsicles in the summer!  Our daughter loves them and they're so easy and cheap to make yourself.  You can add fruit of any kind or even... rhubarb!

  • Rhubarb, peeled and chopped into chunks
  • Sweetener of choice (sugar, honey, maple syrup, etc), to taste
  • water
  • yogurt
  • milk or cream to thin if needed (if using thick Greek yogurt)

Simmer the rhubarb with sweetener and a couple tablespoons of water until completely soft and mushy.  Stir often and add more water if need be to prevent sticking.  Cool mixture in fridge until completely chilled.  Mix rhubarb with yogurt (using a blender if you want it to be completely smooth) and thin with cream/milk if it is way too thick.  Pour into popsicle molds (or even paper cups with popsicle sticks stuck into them).  Freeze.  Eat!  Yum!!!

You can follow this same formula with other fruits, except you can just blend them in raw instead of cooking them like you would rhubarb.

This is great with pork, chicken, fish, or even with rice and stir-fry!  Ooooh baby!

  • 1 tsp olive oil
  • 1 clove garlic, minced
  • 1/4 cup onion, minced
  • hot pepper of choice (optional), chipotle or cayenne or other smoked pepper like paprika, to taste
  • salt and pepper to taste
  • 3-4 cups peeled and chopped rhubarb
  • sweetener of choice, to taste (maple syrup, sugar, honey, etc.)

In sauce pan, heat oil over medium heat.  Add garlic and onion and saute, stirring for 1 minute.  Add hot pepper, salt and pepperrhubarb and a little water to prevent sticking (start with 1 tablespoon).  Cook stirring until rhubarb is completely tender.  Sweeten to taste.  


  • 1 large rhubarb stalk, peeled and thinly sliced on the diagonal
  • Lettuce handfuls, chopped, to taste
  • 5 radishes, cut into ¼” wedges
  • Salt and pepper to taste
  • Feta cheese, crumbled, to taste
  • Fresh mint leaves, minced, to taste
  • Fresh lovage leaves, minced, to taste (optional)
  • Vinaigrette dressing of choice

Toss all ingredients together and top with a simple vinaigrette dressing.

  • 2 cups rhubarb, cut into ¼” slices
  • 1-2 TBLS each honey and balsamic vinegar
  • 4 cups greens, chopped
  • 1/2 cup grated carrot
  • 1/4 cup scallions, finely chopped
  • 3/4 cup nuts or seeds of choice, chopped
  • 3/4 cup crumbled feta cheese or goat cheese
  • 1/4 cup olive oil
  • 1 TBLS vinegar (apple cider, or your choice)
  • Salt and pepper to taste

Preheat oven to 450. Toss rhubarb with honey and balsamic to coat. Spread in single layer on baking sheet and roast for 8-10 min. Toss greens, carrots, scallions, cheese and nuts. Whisk olive oil, vinegar, salt and pepper and dress salad. Add rhubarb and serve. 

  • 1 cup rhubarb, peeled and chopped
  • Butter
  • 1-2 cloves garlic, minced
  • salt and pepper, to taste
  • 4 eggs
  • 2 teaspoons honey, optional
  • Minced fresh herb like lovage, mint, etc.

Sauté rhubarb, salt, pepper in butter until browning. Add garlic for 1 min. Whisk eggs and honey together. Add to rhubarb mixture and stir until cooked. Serve with fresh herb for garnish. 

  • 2 TBLS apple cider vinegar
  • 2 TBLS balsamic vinegar
  • 1 TBLS maple syrup
  • 1/2 tsp salt, or to taste
  • 1 tsp fresh ginger, grated, to taste
  • 1/4 tsp mustard seeds
  • 1 small scallion, chopped
  • 1 small garlic clove, chopped (optional)
  • rhubarb, peeled and chopped, roughly 2-3 large stalks

Combine all ingredients in small sauce pan.  Simmer approximately 20 minutes until tender.  Serve hot or chilled in fridge.