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Rhubarb Recipes: Spring’s Gift that Keeps on Giving

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growing rhubarb recipes

Rhubarb is one of those perennials that grows well and requires very little from the gardener. It is one of those gifts of the garden that just keeps giving year after year…sometimes for as long as years, or more. Rhubarb adds a lovely tart flavor to desserts and jams, or savory sauces and dishes. We have some of our favorite rhubarb recipes, with creative variations for you on this page.

Rhubarb Strawberry Pie


  • One 9-inch pastry with a lattice top
  • 3 cups chopped rhubarb
  • 1-1/4 cups sugar, divided
  • 3 tbs. all-purpose flour, or if gluten-free, corn starch or tapioca powder, or 1/4 cup quick-cooking tapioca
  • pinch of salt
  • 2 cups fresh or frozen strawberries*
  • 1 tbs butter, cut into small pieces


Preheat oven to 450 degrees F. Line a 9-inch pie plate with pastry for bottom crust.

In a bowl, combine rhubarb with 1 cup of sugar, flour or corn starch, and salt. Allow to stand for 10 minutes.

In a separate bowl, combine strawberries with remaining 1/4 cup of sugar.

Pur rhubarb mixture into the pie plate. Drain strawberries and layer on top of rhubarb, then dot with butter. Cover with top crust and seal edges. Bake for 15 minutes. Reduce heat to 325 and bake for 30 minutes, or until pie is golden brown.

Variations on the Theme:

  • Use 4 cups of rhubarb and make a simple rhubarb pie. Add 2 tsp grated orange rind and juice of one orange.
  • Substitute 2 cups of raspberries for the strawberries.
  • Substitute cherry pie filling for raspberries. Add almond flavoring.
  • Substitute peeled and sliced apples for fruit. Add cinnamon and allspice.
  • Substitute crumb topping for pie topping. Add coconut into the crumb topping.
  • Add orange zest, vanilla, or almond flavoring. Add cinnamon.

Rhubarb + Any Fruit Crunch


  • 3/4 cup sugar
  • 3 tbs. cornstarch
  • 3 cups rhubarb
  • 2 cups strawberries, apples, raspberries, or any pie filling.

Crunch Topping

  • 1 cup old-fashioned rolled oats, or quick-cooking oats
  • 1/2 cup brown sugar
  • 1/2 cup melted butter
  • 1/3 cup flour of choice
  • 1 tsp ground cinnamon, or other flavoring


Preheat oven to 350 degrees. In a large bowl, combine sugar and cornstarch. Add rhubarb and fruit; toss to coat. Spoon into an 8-inch cast-iron skillet or other ovenproof pan.

In a smaller bowl, combine the oats, brown sugar, butter, flour, and cinnamon until into the desired crumble-ness. Sprinkle on top. (You can also press half the mixture into the pan as a bottom crust, spoon the fruit mixture in, and add the remainder of the crumb topping.) Option: sprinkle 1/2 cup chopped nuts on top. Bake for 45 minutes.

Strawberry-Rhubarb Jam

Recipe from the Ball Complete Book of Home Preserving. Aka the “Canning Bible”

Ingredients for six 8-ounce jars

  • 2 cups crushed hulled strawberries
  • 2 cups chopped rhubarb
  • 4 tbsp lemon juice
  • 6 tbsp fruit pectin
  • 5-1/2 cups granulated sugar


  1. Prepare canner, jars, and lids. (consult the book)
  2. In a large, deep stainless steel pan, combine fruit and lemon juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring, for 1 minute. Immediately stir in any flavorings desired. Remove from heat and skim off the foam.
  3. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust head space. Wipe rim. Center lid on jar. Srew band down finger-tight (until resistance is met, then increase to fingertip-tight.
  4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove the canner lid. Wait 5 minutes, then remove the jars. Cool for 24 hours undisturbed.

There are several fun ideas to use rhubarb by substituting it for other fruit. Try rhubarb Nut Bread or Rhubarb Muffins, Rhubarb Punch, or Rhubarb Chutney. Rhubarb makes a nice addition to savory dishes, like Pork Chops with Rhubarb Sauce, Rhubarb-Apricot Barbequed Chicken, or Rhubarb and Honey Chicken.

rhubarb recipes

Be sure to visit our other recipe pages for Sherva and Karen’s favorites.

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