The wonder of rhubarb season is that it’s cruelly short, especially in the Northeast. It’s the first harbinger of warm weather, and yet in no time, it’s over. Add to that that the leaves are deadly.
Yet, I still look forward to those ruby stalks every year.
☞ Read: How to Buy, Store, and Freeze Rhubarb
I know I can eat rhubarb all year round, thanks to the frozen food sections of the supermarket or the freezer in our basement. But the nearly year-long anticipation for fresh stalks is just as delicious as anything I make with rhubarb.
These seven recipes are outstanding examples of the season’s abundance. And the pairings! Rhubarb and ginger, rhubarb and strawberry, rhubarb, and cardamom. Amazing.
I’ll be making each and every one of them over the coming month or so. I hope you’ll join me.
Chow,
Easy Rhubarb Crisp
This rhubarb crisp has become a favorite for a simple, crowd-pleasing treat. I love the subtle orange aroma and the tart-sweet taste of this delicious crisp.
brendalyn s.
Peach and Rhubarb Jam
Rhubarb Vodka
Loved it this rhubarb vodka! I’m making another batch today. I’m actually not a big drinker, but I can drink this straight with a little ice—tastes just like a great piece of rhubarb pie. Thanks for the recipe!
Karen
Rhubarb Pie
I made this and it was great, thanks for sharing it. It’s so hard to find a recipe for plain rhubarb pie. None of the strawberry kind for me!
Annie
Rhubarb-Ginger Crostata
When I saw the rhubarb crostata posted today, I remembered that I had rhubarb in the freezer. I used an all-butter crust recipe and powdered ginger. It is delicious!
Martha in KS
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Strawberry Rhubarb Crumble
With a perfect crispy crumble on top of savvily seasoned rhubarb, this strawberry-rhubarb crumble is a dessert to remember—and to make again every year. I was glad to have made two of them so I could give one to my parents. Though [shhhh], I kept the larger one for myself.
steve t.
Strawberry Rhubarb Pie with Ginger Crumb Topping
I had left this recipe on the kitchen counter for my husband to see. When I came home from work, it was in the oven. I would request this for my last meal.
greg
Rhubarb Brown Sugar Pie
Rhubarb Dessert FAQs
Rhubarb season runs from April to June and is most abundant in May.
Definitely. You have a couple of options. You can freeze the rhubarb with or without blanching. Unblanched rhubarb may have a slightly softer texture than blanched, but either is acceptable for baking.
To blanch and freeze rhubarb, wash and chop the rhubarb into 2-inch pieces, and cook in a pot of boiling water for 1 minute. Immediately transfer them to an ice bath to stop the cooking. Drain the rhubarb, spread it in a single layer on a baking sheet, and freeze until solid.
To skip the blanching step, simply wash and chop the rhubarb into 2-inch pieces, then spread in a single layer on a baking sheet. Freeze until solid.
Store your frozen rhubarb in a resealable bag, removing as much air as possible, for up to 1 year.
Before using rhubarb, remove the leaves, if attached, and discard them. Wash the stalks and trim the ends.
If you have very young, tender rhubarb, you can cut the stalks into pieces, as directed in your recipe, and proceed with the recipe.
If you have older, mature rhubarb, you will want to remove the outer layer or strings, which can be tough to eat. Use a paring knife to peel back the outer edge and pull it off.
Sweet-tart desserts are often the first thing we think of when we see those first ruby stalks of spring. Don’t stop there, though. Rhubarb can be used in plenty of other ways, including rhubarb jam, rose-colored applesauce, and even to make a rhubarb-infused vodka. What’s your favorite rhubarb recipe?
You can also make rhubarb sauce with 1/2 cup water and rhubarb and cook on the stovetop on medium heat. When it starts to boil, add sugar to one’s liking. Also, you can make rhubarb jam, which I have been told is great on toast in the morning
Thanks for that, Bert!
I had home-grown rhubarb but the strawberries didn’t look so good — but the grocery had Bartlett pears. Turns out rhubarb-pear crisp is every bit as good as the usual strawberry-rhubarb! I chose pears on the firm side, peeled and sliced them as I would apples for pie, but in thicker slices, and used ginger and a touch of allspice for the seasoning.
LynnT, that thought sounds magnificent! Love your thinking and creativity.