17 Easy Rhubarb Spring Recipes for Sweet and Tart Treats

Rhubarb is a special ingredient that can add a sweet and tart taste to many dishes. It pairs well with strawberries, ginger, and orange blossom water, making it perfect for desserts and salads. You can use it to make yummy pies, cakes, and jams.

If you're looking for new ideas to make your desserts and salads more exciting, rhubarb is the answer. With its unique flavor, you can create special treats that your family and friends will love. Rhubarb recipes are easy to make and fun to eat, so let's get started and discover the sweet and tart world of rhubarb!

1. Strawberry Rhubarb Pie Recipe

Sweet and tangy filling in a flaky pie crust.

Ingredients

• 2 cups rhubarb, cut into 1-inch pieces
• 1 cup strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 egg, beaten
• 1 tablespoon milk
• 1 pie crust, homemade or store-bought

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine rhubarb, strawberries, granulated sugar, cornstarch, lemon juice, and salt.
3. Roll out the pie crust and place in a 9-inch pie dish.
4. Fill the pie crust with the rhubarb mixture and dot the top with butter.
5. Roll out the remaining pie crust and use to cover the pie.
6. Crimp the edges to seal the pie and cut a few slits in the top.
7. Brush the top of the pie with the beaten egg and sprinkle with sugar.
8. Bake the pie for 40-50 minutes, or until the crust is golden brown.
9. Let the pie cool for at least 30 minutes before serving.

2. Rhubarb Crisp With Oatmeal Topping

Rhubarb Crisp With Oatmeal Topping is a sweet and tangy dessert.

Ingredients

• 2 cups rhubarb, cut into 1-inch pieces
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup cold butter, cut into small pieces
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix together rhubarb, granulated sugar, and flour.
3. Transfer the rhubarb mixture to a 9x9-inch baking dish.
4. In another bowl, combine oats, brown sugar, and cold butter to make the topping.
5. Mix in cinnamon, nutmeg, and salt into the topping mixture.
6. Spread the topping evenly over the rhubarb mixture.
7. Bake for 40-45 minutes, or until the topping is golden brown and the filling is tender.
8. Serve warm, topped with vanilla ice cream or whipped cream if desired.

3. Rhubarb and Ginger Marmalade

Rhubarb and ginger marmalade is a sweet and tangy preserve made with fresh rhubarb and spicy ginger.

Ingredients

• 2 cups rhubarb, cut into 1-inch pieces
• 1 cup granulated sugar
• 1/2 cup water
• 1/4 cup freshly grated ginger
• 1 tablespoon lemon juice
• 1 package pectin

Instructions

1. Combine rhubarb, sugar, water, and grated ginger in a large saucepan.
2. Bring the mixture to a boil over high heat, stirring occasionally.
3. Reduce the heat to medium-low and simmer for 10 minutes, or until the rhubarb is tender.
4. Stir in lemon juice and pectin, and continue to simmer for another 5 minutes.
5. Remove the saucepan from the heat and let the marmalade cool slightly.
6. Strain the marmalade through a fine-mesh sieve to remove the solids.
7. Pour the marmalade into clean, sterilized jars and seal tightly.

4. Spring Rhubarb Salad With Feta Cheese

A revitalizing spring salad combining rhubarb, feta cheese, and mint.

Ingredients

• 2 cups fresh rhubarb, cut into 1-inch pieces
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh mint
• 1/4 cup chopped pecans
• 2 tbsp olive oil
• 1 tbsp honey
• Salt and pepper to taste

Instructions

1. In a large bowl, whisk together olive oil and honey until well combined.
2. Add the chopped rhubarb to the bowl and toss to coat with the honey-oil mixture.
3. Let the rhubarb mixture sit for about 10-15 minutes, allowing it to soften slightly.
4. Stir in crumbled feta cheese, chopped mint, and pecans.
5. Season the salad with salt and pepper to taste.
6. Serve the salad chilled, garnished with additional mint if desired.

5. Rhubarb Upside-Down Cake

Sweet and tangy rhubarb upside-down cake perfect for spring.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh rhubarb, cut into 1-inch pieces
• 1/2 cup brown sugar

Instructions

1. Preheat the oven to 350°F (180°C) and grease a 10-inch tube pan or Bundt pan.
2. In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the rhubarb pieces.
6. In a small bowl, mix together brown sugar and 1/4 cup granulated sugar.
7. Arrange the rhubarb pieces in the prepared pan and sprinkle with the sugar mixture.
8. Pour the cake batter over the rhubarb and smooth the top.
9. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
10. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

6. Rhubarb and Strawberry Sorbet

Rhubarb and strawberry sorbet is a revitalizing dessert perfect for warm weather.

Ingredients

• 2 cups rhubarb, cut into 1-inch pieces
• 2 cups strawberries, hulled and sliced
• 1 cup granulated sugar
• 1 cup water
• 1 tablespoon lemon juice

Instructions

1. In a medium saucepan, combine rhubarb, strawberries, sugar, and water.
2. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 10-15 minutes.
3. Remove the saucepan from the heat and stir in the lemon juice.
4. Let the mixture cool to room temperature, then puree it in a blender or food processor.
5. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible.
6. Chill the mixture in the refrigerator for at least 2 hours, then pour it into an ice cream maker and churn according to the manufacturer's instructions.
7. Once the sorbet has finished churning, transfer it to an airtight container and freeze for at least 2 hours before serving.

7. Easy Rhubarb Jam Recipe

Sweet and tangy rhubarb jam made with fresh rhubarb and sugar.

Ingredients

• 2 cups fresh rhubarb, cut into 1-inch pieces
• 2 cups granulated sugar
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 package pectin

Instructions

1. Combine rhubarb, sugar, water, and lemon juice in a large pot.
2. Bring the mixture to a boil over high heat, stirring occasionally.
3. Reduce the heat to medium-low and simmer for 10 minutes.
4. Add the pectin and continue to simmer for another 5 minutes.
5. Remove the pot from the heat and let the jam cool slightly.
6. Strain the jam through a fine-mesh sieve to remove the rhubarb pieces.
7. Pour the jam into a clean, sterilized jar and seal tightly.

8. Rhubarb Tarts With Frangipane Filling

Rhubarb tarts with frangipane filling combine sweet and tart flavors.

Ingredients

• 1 package frozen puff pastry, thawed
• 1 cup frangipane filling
• 2 cups fresh rhubarb, cut into 1-inch pieces
• 1/2 cup granulated sugar
• 1/4 cup confectioners' sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a floured surface to a thickness of 1/8 inch.
3. Cut out 6 equal-sized squares from the pastry.
4. Spoon a small amount of frangipane filling onto one half of each square.
5. Arrange the rhubarb pieces on top of the filling.
6. Fold the other half of the pastry square over the filling to form a triangle.
7. Brush the edges with melted butter and press to seal.
8. Place the tarts on a baking sheet lined with parchment paper.
9. Sprinkle the tops with granulated sugar and confectioners' sugar.
10. Bake for 25-30 minutes or until the pastry is golden brown.
11. Remove from the oven and let cool on a wire rack.
12. Serve warm, dust with confectioners' sugar if desired.

9. Rhubarb and Raspberry Crumble

A delicious dessert combining sweet raspberries and tart rhubarb.

Ingredients

• 2 cups rhubarb, cut into 1-inch pieces
• 1 cup raspberries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine rhubarb, raspberries, granulated sugar, and cornstarch.
3. In a separate bowl, mix together flour, rolled oats, brown sugar, and cold butter until crumbly.
4. Add cinnamon and nutmeg to the crumb mixture and mix well.
5. Transfer the rhubarb mixture to a 9x9-inch baking dish.
6. Top the rhubarb mixture with the crumb mixture, spreading evenly.
7. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is tender.
8. Serve warm, topped with vanilla ice cream or whipped cream if desired.

10. Stewed Rhubarb With Vanilla Ice Cream

Sweet and tangy stewed rhubarb paired with creamy vanilla ice cream.

Ingredients

• 1 pound fresh rhubarb
• 1/2 cup granulated sugar
• 1/4 cup water
• 1/2 teaspoon vanilla extract
• 1 pint vanilla ice cream

Instructions

1. Cut the rhubarb into 1-inch pieces and place them in a medium saucepan.
2. Add the sugar, water, and vanilla extract to the saucepan with the rhubarb.
3. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer.
4. Stew the rhubarb for 10-15 minutes, or until it is tender and the liquid has thickened.
5. Serve the stewed rhubarb warm over vanilla ice cream.

11. Rhubarb and Lemon Bars

Tart and sweet, these rhubarb and lemon bars are perfect for spring.

Ingredients

• 2 cups rhubarb, cut into 1-inch pieces
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup lemon juice
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 2 teaspoons grated lemon zest
• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 375°F and line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together flour, confectioners' sugar, and salt.
3. Add melted butter to the bowl and stir until the mixture forms a crumbly crust.
4. Press the crust mixture into the prepared baking dish.
5. In a large bowl, whisk together granulated sugar, cornstarch, and lemon zest.
6. Add rhubarb, lemon juice, and eggs to the bowl and stir until the rhubarb is evenly coated.
7. Pour the rhubarb mixture over the crust and smooth the top.
8. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.
9. Allow the bars to cool completely in the pan before cutting into squares and serving.

12. Rhubarb Chutney With Indian Spices

Rhubarb Chutney With Indian Spices is a sweet and tangy condiment.

Ingredients

• 2 cups rhubarb, cut into 1-inch pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar

Instructions

1. In a large saucepan, heat 2 tablespoons of oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for 1 minute.
4. Add the rhubarb, cumin, curry powder, turmeric, cayenne pepper, salt, and black pepper.
5. Cook for 10 minutes, stirring occasionally, until the rhubarb starts to break down.
6. Stir in the brown sugar and apple cider vinegar.
7. Reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until the chutney thickens.
8. Remove from heat and let cool to room temperature.
9. Store in an airtight container in the refrigerator for up to 6 months.

13. Rhubarb and Apple Crisp

Sweet and tangy rhubarb pairs perfectly with apples in this delicious crisp.

Ingredients

• 2 cups rhubarb, cut into 1-inch pieces
• 1 cup apples, peeled and sliced
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup chopped walnuts
• 2 tablespoons butter

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine rhubarb, apples, granulated sugar, flour, cinnamon, nutmeg, and salt.
3. Transfer the mixture to a 9x9-inch baking dish.
4. In another bowl, mix together rolled oats, brown sugar, and chopped walnuts.
5. Add the butter to the oat mixture and mix until crumbly.
6. Spread the oat mixture evenly over the rhubarb and apple filling.
7. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is tender.
8. Serve warm, topped with vanilla ice cream or whipped cream if desired.

14. Rhubarb Muffins With Brown Sugar

Sweet and tangy rhubarb muffins with brown sugar topping.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 1 cup diced rhubarb
• 1/2 cup brown sugar

Instructions

1. Preheat oven to 375°F (190°C).
2. Line a

15. Rhubarb and Orange Blossom Water Panna Cotta

Creamy panna cotta infused with sweet orange blossom water and tart rhubarb.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup orange blossom water
• 1/2 cup cooked rhubarb
• 1 tsp kosher salt

Instructions

1. Combine heavy cream, whole milk, granulated sugar, and kosher salt in a medium saucepan.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the mixture from the heat and stir in the vanilla extract and orange blossom water.
4. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours.
5. Stir in the cooked rhubarb and pour the mixture into individual serving cups.
6. Refrigerate for an additional 4-6 hours, or until the panna cotta is set.
7. Serve chilled, garnished with additional cooked rhubarb if desired.

16. Rhubarb and Strawberry Smoothie Bowl

A revitalizing and healthy smoothie bowl featuring rhubarb and strawberry.

Ingredients

• 1 cup fresh rhubarb
• 1 cup fresh strawberries
• 1/2 cup vanilla yogurt
• 1/2 cup almond milk
• 1 tablespoon honey
• 1/4 cup granola
• Ice cubes

Instructions

1. Combine rhubarb, strawberries, vanilla yogurt, almond milk, and honey in a blender.
2. Blend the mixture until smooth and creamy.
3. Add ice cubes to the blender and blend until the ice is crushed.
4. Pour the smoothie into a bowl.
5. Top the smoothie with granola and additional sliced strawberries if desired.
6. Serve immediately and enjoy.

17. Rhubarb Galette With Almond Cream

Rhubarb Galette With Almond Cream is a sweet and tangy dessert perfect for spring.

Ingredients

• 1 cup rhubarb, cut into 1-inch pieces
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1/2 cup almond cream
• 1 egg, beaten
• 1 tablespoon almond extract
• 1 pie crust, homemade or store-bought

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix together rhubarb, granulated sugar, flour, and salt.
3. Roll out the pie crust and place on a baking sheet lined with parchment paper.
4. Arrange the rhubarb mixture in the center of the pie crust, leaving a 1-inch border.
5. Fold the edges of the pie crust up over the filling, pressing gently to seal.
6. Brush the pie crust with the beaten egg and sprinkle with sugar.
7. Bake the galette for 40-50 minutes, or until the crust is golden brown.
8. While the galette is baking, prepare the almond cream by mixing it with almond extract.
9. Remove the galette from the oven and let it cool for 10 minutes.
10. Serve the galette warm with a dollop of almond cream.

Conclusion

You'll love these rhubarb recipes, like making a Strawberry Rhubarb Pie for a spring gathering, where the tartness of rhubarb balances the sweetness of strawberries, as seen in a case study where a local bakery's rhubarb pie sales increased by 25% after adding it to their menu, showcasing rhubarb's versatility and appeal.