Got rhubarb? This sweet tart fruit is absolutely sublime when it’s in season! I grew up with a rhubarb plant in my backyard, so when it’s that time of year I always feel a little nostalgia about my mom’s rhubarb crisp. Once you can find those green and pink stalks at the store, farmer’s market, or your garden, it’s time to dig in and get cooking!
Rhubarb and when it’s in season
Though it’s used like a fruit in desserts, rhubarb is technically a vegetable since it’s the stalks of a plant. The stalks have a tart and acidic flavor, kind of like apples or cranberries, but with a unique rhubarb-y tang that’s hard to put into words. It makes me think of summers growing up in Minnesota, digging my fork into a big helping of sweet tart rhubarb crisp (and one time I had a killer homemade rhubarb crisp in Sweden). Rhubarb is typically in season from late spring to early summer, depending on your location. Here in the Midwest US, you’ll find rhubarb peaking in May and June. Pro tip: Only eat the bright red stalks of the rhubarb plant! The leaves are toxic, since they contain high levels of oxalic acid.
Types of rhubarb recipes
Rhubarb is most often used in pies, crisps, and crumbles, but there are so many more ways to use it! It’s great in muffins and breads (our Rhubarb Bread is a favorite). You can also cook it down into a compote to serve with ice cream or even savory dishes like pork chops, or make it into a syrup for summer cocktails and mocktail recipes. As cookbook authors who are major rhubarb fans, Alex and I love experimenting with this essential summer ingredient in our cooking and baking! So here are our very best rhubarb recipes to try this season! From crisp to muffins to French toast, there’s something for everyone. We’ve also included some ideas from some of our favorite recipe authors around the web.
And now, 20 rhubarb recipes to try this season!
Frequently asked questions
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1 ½ cups rhubarb, finely chopped (about 12 ounces) 2 cups [280 g] all purpose flour 2 teaspoons baking powder ¼ teaspoon baking soda ¾ teaspoon kosher salt 1 cup granulated sugar ¾ cup buttermilk* 5 tablespoons melted unsalted butter ⅓ cup neutral oil (grapeseed, canola, or vegetable oil) 2 eggs 1 teaspoon vanilla extract
For the streusel topping
¼ cup granulated sugar ¼ cup all-purpose flour 1 teaspoon ground cinnamon 2 tablespoons unsalted butter, at room temperature
**Baking in every other tin makes for a more consistent bake. If all you have is a 12-cup muffin tin, you can use that too.
