Rhubarb is like celery but kind of underrated. It is unused widely outside just making pies. But unlike celery, it’s tart, bright red, and tastes so different from celery.
Rhubarb is mostly in season during spring and summer. The early spring crop is said to be better, as rhubarb is better when it is youngest.
Outside pies, it’s also mostly used in bakeries to add that tartness that contrasts well with the sweetness of most bakery.
Rhubarb is a vegetable botanically, but in cooking, it is used as a fruit; as most fruits are used in bakery items, desserts, and other sweet dishes.
Rhubarb leaves are not edible as they contain high levels of oxalic acid which is a toxin that causes issues like kidney stones upon build-up.
The vegetable is rich in antioxidants, high in fiber, calcium, and vitamin C
Here are 10 ways to make use of rhubarb this season:
1. Rhubarb Stew
This is a two-ingredient dish: Rhubarb and sugar. Dice the Rhubarb stalks and add sugar; stir to combine evenly.
Wait 30 minutes for the sugar to drain the moisture from the rhubarb to prevent it from burning while cooking.
On the stove, really low heat, stir every now and again till everything breaks down nice, soft, and almost jammy. Serve hot
2. Strawberry Rhubarb Jam
Ingredients:
- 1/2 cup chopped rhubarb
- 1/2 cup chopped strawberries
- 3 tbsp sugar
- 1 tsp lemon juice
Instructions:
Remove the fibres from the rhubarb stalks before chopping them.
Simmer all ingredients in a saucepan for 15–20 minutes, stirring often. Once thick, remove it from the heat and let it cool.
Please keep it in a jar in the fridge for up to 1 week.
Tastes almost like a sweet chutney. It thickens on its own because it has pectin, a natural thickener, so the jam will have the right consistency on its own.
3. Rhubarb Crumble
This is a spring British classic dessert, delicious and easy. The sweet, crunchy topping crumble contrasts so well with the tartness of rhubarb
Ingredients:
- 1 cup chopped rhubarb
- 2 tbsp sugar
- 1/2 tsp vanilla
- 1/4 tsp lemon juice
- 2 tbsp rolled oats
- 1 tbsp flour
- 1 tbsp brown sugar
- 1 tbsp butter (cold, diced)
Instructions:
Preheat to 180°C (350°F). Toss rhubarb with sugar, lemon, and vanilla. Divide into ramekins.
Mix oats, flour, brown sugar, and butter to make the crumble. Sprinkle over fruit. Bake 25–30 minutes until topping is crisp.
Serve with a scoop of ice cream, optionally.
4. Rhubarb Pie
Rhubarb normally pairs well with strawberries. They just intensify out each other. The tart and the sweet, but nothing is overwhelming.
Ingredients:
- 1 cup chopped rhubarb
- 2 tbsp sugar
- 1 tsp cornstarch
- 1/4 tsp cinnamon (optional)
- 1/2 tsp orange zest (optional)
- 1/2 tbsp butter
- 1 small pie crust (store-bought or homemade, fitted to a 5-inch dish)
Instructions:
Preheat oven to 180°C (350°F). Mix rhubarb, sugar, cornstarch, cinnamon, and zest. Pour into pie dish, dot with butter. Cover with top crust (or go lazy and skip it). Bake 30–35 minutes until bubbly and golden.
5. Simple Syrup
You’ll need:
- 1 cup chopped rhubarb
- 1/2 cup sugar
- 1/2 cup water
- 2 shots of gin (or vodka)
- Juice of 1/2 lemon
- Ice
- Soda water or tonic
- Mint or lemon slices (optional)
How to make it:
Add chopped rhubarb, sugar, and water to a small pot. Simmer for 10 minutes until the rhubarb is soft and the liquid turns pink. Strain the syrup into a cup and let it cool.
Fill a shaker or jar with ice, pour in 1/4 cup of the cooled syrup, add the gin and lemon juice, then shake or stir well. Pour into two glasses over ice and top with soda or tonic. Add mint or a lemon slice if you’re feeling extra. Drink immediately while cold and charming.
6. Rhubarb Cheese Cake
Ingredients:
Crust:
- 4 digestive biscuits or graham crackers (crushed)
- 1 tbsp melted butter
Filling:
- 100 g cream cheese (softened)
- 2 tbsp sugar
- 2 tbsp sour cream or plain yogurt
- 1/2 tsp vanilla extract
- 1 egg
Rhubarb Topping:
- 1/2 cup chopped rhubarb
- 1 tbsp sugar
- 1 tbsp water
Crush the biscuits and mix with melted butter. Press into the base of two ramekins or small jars and chill in the fridge. In a bowl, mix the cream cheese, sugar, sour cream, vanilla, and egg until smooth.
Pour the mixture over the crusts. Bake at 160°C (320°F) for about 20–25 minutes, until just set. Let them cool, then chill in the fridge for at least 2 hours.
While the cheesecakes chill, cook rhubarb, sugar, and water in a small pan for 10 minutes until soft and syrupy. Let it cool, then spoon over the chilled cheesecakes just before serving.
Enjoy cold, ideally in bed or while pretending you’re too fancy for store-bought dessert.
7. Rhubarb Lemonade
You’ll need:
- 1 cup chopped rhubarb
- 1 cup water
- 2–3 tbsp sugar
- Juice of 1 lemon
- 1/2 cup cold water or soda water
- Ice cubes
Instructions:
Chop the rhubarb and put it in a small pot with water and sugar. Bring it to a simmer and cook for about 10 minutes, until the rhubarb is soft and the water turns pink.
Pour the mixture through a sieve to remove the pulp and let the syrup cool. Squeeze the lemon and mix the juice with the rhubarb syrup, then add cold water or soda water to taste.
Pour into two glasses with ice, and if you like, throw in a lemon slice or a sprig of mint. Drink immediately while it’s cold and refreshing.
8. Rhubarb Muffins
Ingredients:
- 1/2 cup chopped rhubarb
- 1/2 cup flour
- 2 tbsp sugar
- 1/2 tsp baking powder
- Pinch of salt
- 1 egg
- 2 tbsp oil or melted butter
- 2 tbsp milk
- 1/4 tsp vanilla
Instructions:
Preheat oven to 180°C (350°F). Mix dry and wet separately, then combine. Fold in rhubarb. Divide between 4 muffin cups. Bake 18–20 minutes.
9. Rhubarb Upside-Down Cake
Ingredients:
- 1/2 cup chopped rhubarb
- 2 tbsp sugar (for base)
- 2 tbsp butter
- 1/4 cup flour
- 1 tbsp sugar (for batter)
- 1/4 tsp baking powder
- 1 egg yolk
- 1 tbsp milk
- 1 tbsp melted butter
- A drop of vanilla
Instructions:
Melt 2 tbsp butter + 2 tbsp sugar in your pan, add rhubarb. Mix batter and pour over. Bake 20–25 min at 180°C (350°F). Invert when slightly cooled.
10. Rhubarb Sorbet (No Machine)
Ingredients:
- 1 cup chopped rhubarb
- 3 tbsp sugar
- 1/4 cup water
- Juice of 1/4 lemon
Instructions:
Simmer rhubarb, sugar, and water for 10–12 minutes. Cool, blend smooth, and mix in lemon. Freeze in a shallow tray, stir every 30 mins until scoopable (about 2–3 hours).
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