Don’t know much about rhubarb? Get the lowdown on this deliciously tart spring ingredient with my ultimate guide: Rhubarb 101. I also include 20+ Delicious Rhubarb Recipes, from rhubarb muffins and bread, and a super simple sauce and freezer jam, to the best strawberry rhubarb crisp and my grandma’s rhubarb custard pie. I even include a few rhubarb cocktails – they’re on repeat all spring and summer long!
Growing up with LOTS of rhubarb plants on the farm, and a mom who especially adored this tart springtime treat, I used to think that everyone knew about rhubarb. But now I know that if you’re not from the Midwest, you might not know what it looks and tastes like, or have even the faintest idea of what to do with rhubarb. So if you’re one of those people, I’m here to help you out with this Rhubarb 101. And if you’re just here for a super yummy list of recipes using rhubarb, well, I’m SO HAPPY to help you out with that as well – I have 20+ Delicious Rhubarb Recipes to share with you!
What Is Rhubarb?
Rhubarb is a hearty perennial vegetable, and one of the first edible plants ready to harvest and enjoy in the Midwest and northern US states. Having grown up in South Dakota, and now living in Minnesota with rhubarb growing in our garden, rhubarb remains a harbinger of spring.
Rhubarb has long, thick, crisp stalks that range in color from shades of green to rosy pink to deep red, and has a tantalizing pucker. It’s seriously tart!
When my sisters and I were young, Mom showed us how to dip the raw rhubarb stalks in a little bowl of sugar; it was a special treat for anyone who helped out in the kitchen. I’ve held up that tradition, now with two daughters who are quick to pull up a stool at the counter and start dipping!
While the stalks are edible and prized for their tart flavor, the leaves are toxic and should be thrown away. And although it is a vegetable, rhubarb is most often used as if it’s a fruit — in desserts and baked goods like pies, crumbles, bars, and quick breads. Its tart flavor pairs beautifully with sweet ingredients (strawberries are a favorite pairing), making it a favorite for spring and early summer treats.
Selecting and Storing Rhubarb
Where to find rhubarb: You can likely find a neighbor or friend who has rhubarb growing in their yard — it’s a little bit like zucchini in that those who grow it are often more than happy to share! Your local farmers’ market is your next best bet, and it has become increasingly easier to find in grocery stores as well.
Best time to harvest rhubarb: In the Midwest where we live, rhubarb is generally ready to harvest in early May, with the optimal harvest season running through the first week in July. This timeframe offers stalks with the best firm, crisp, juicy texture and freshest flavor. Harvest the stalks when they are 12″-18″ long.
Selecting rhubarb: When shopping for rhubarb, look for stalks that are firm, crisp, and brightly colored.
Storing rhubarb: Do not wash rhubarb until you’re ready to use it. Simply wrap the stalks in a lightly damp paper towel and place them in the refrigerator. They’ll stay fresh for up to two weeks.
Preparing Rhubarb for Cooking and Baking
First, discard the leaves. Remember: they’re poisonous (ok to touch, just not to eat). Then trim both ends of the stalks, wash the rhubarb well, and dry it. Follow your recipe instructions and slice, dice, or chop the rhubarb as needed.
How to Freeze Rhubarb
Rhubarb is easy to freeze, and such a treat to bake with in the middle of winter. Simply trim, wash, and dry the stalks, then chop them into your desired sizes. Place the pieces on a parchment-lined rimmed baking sheet, in a single layer, and freeze until solid. Then transfer the frozen rhubarb pieces to a freezer-safe bag, removing as much air as possible, and store in the freezer for 6-8 months.
When using frozen rhubarb in baked goods recipes, I recommend adding the rhubarb still frozen. If you let it thaw first, it releases a LOT of juices and becomes very soft – this definitely gives a different result when you bake it.
My Favorite Rhubarb Recipes
Ever since I shared my first rhubarb recipe here in 2010, just a few weeks after a farmgirl’s dabbles was born, I’ve been adding to the list. Most are super simple rhubarb recipes, such as my dad’s favorite Rhubarb Sauce (also known as rhubarb compote), made with only 3 ingredients. And while many recipes are directly translated from worn recipe cards in my mom’s or grandma’s handwriting, others are my own happy creations (such as my Rhubarb Margarita – my absolute favorite spring & summer entertaining cocktail!)
Rhubarb is sometimes referred to as the “pie plant” because it’s so commonly used in pies, but these recipes prove there’s no shortage of ways to put this awesomely tart veggie to delicious use!
This post was originally published in 2016, as a special feature on The Pioneer Woman. Over the years, I’ve expanded on this rhubarb guide and list of recipes – so I gave this post a refresh in 2025!
Rhubarb Love … Rhubarb Compote, rhubarb soup or rhubarb-strawberry soup – served ice cold in the summer.., rhubarb jam, rhubarb-strawberry jam, rhubarb cakes and pies in all sort …..
I’m really looking foreward to the season here in Scandinavia:-))
Love rhubarb, it’s my favorite part of spring. We actually just planted some on the side of the house, hoping next year it yields something!
Off to grab this immediately!!
i love rhubarb and wish I could get it all year long!!
Great info! I need to use rhubarb more often! Thanks for the inspiration!
I too grew up in eastern SD and my mom always made rhubarb custard pie. I made one the other day and my husband and I ate the whole thing in a couple of days. It was so good! She also made a rhubarb cake that was very good. That is why I have to walk, walk, walk! Ha!
I wish the hubby liked rhubarb. I MUST find an excuse to make a rhubarb pie! My mom made the best pie and sauce :)
Love rhubarb! But then I am an Iowa farm girl!
Thanks for the great info! I think everyone should try Rhubarb at least once to experience it!
Not able to grow rhubarb here in Texas :{