35+ Delicious Spring Rhubarb Recipes to Celebrate the Season

Spring is the season when fresh, vibrant produce takes center stage, and one of the most exciting ingredients of all is rhubarb.

With its beautiful ruby-red stalks and tart flavor, rhubarb is a perfect addition to a wide variety of spring recipes.

From sweet desserts to savory dishes, this versatile vegetable can be used in countless ways.

Whether you’re a longtime fan or a newcomer to rhubarb, you’re in for a treat with these 35+ spring rhubarb recipes that showcase the best of this seasonal delight.

Whether you want to bake a pie, whip up a refreshing drink, or try something a little more unusual, there’s something for everyone in this collection.

35+ Delicious Spring Rhubarb Recipes to Celebrate the Season

Rhubarb is truly a spring treasure that adds a burst of color and flavor to any dish.

Its unique tartness can balance out the sweetness in desserts or bring an unexpected twist to savory meals.

Whether you’re preparing a classic rhubarb pie, a tangy sorbet, or exploring new rhubarb-inspired dishes, these 35+ spring rhubarb recipes are bound to inspire your next culinary adventure.

Embrace the season and experiment with rhubarb in ways you never thought possible, making the most of this deliciously tangy vegetable before the season ends!

Spring Rhubarb Crisp

Rhubarb crisp is the perfect spring dessert, blending the tanginess of fresh rhubarb with the sweet, buttery crunch of a streusel topping. This easy recipe makes the most of rhubarb’s unique tart flavor and gives it a comforting, satisfying sweetness. With minimal prep and bake time, this is a must-try dessert for the season.

Ingredients:

• 4 cups fresh rhubarb, chopped into 1-inch pieces
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 3/4 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/4 cup unsalted butter, softened
• 1/4 teaspoon cinnamon
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, toss the rhubarb pieces with granulated sugar, cornstarch, and vanilla extract. Transfer this mixture into a greased 9×9-inch baking dish.
3. In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and a pinch of salt. Add the butter and rub it into the dry ingredients until the mixture becomes crumbly.
4. Spread the oat topping evenly over the rhubarb filling.
5. Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
6. Let it cool slightly before serving.

This Spring Rhubarb Crisp is a true celebration of the season, combining the fresh, vibrant tang of rhubarb with the comforting sweetness of the crumbly topping. It pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence. Whether served at a family gathering or as an everyday treat, it’s a recipe that embodies the joys of spring.

Rhubarb and Strawberry Jam

This homemade rhubarb and strawberry jam is a sweet, tart spread that’s perfect for topping toast, pancakes, or even as a filling for baked goods. The combination of rhubarb’s tangy flavor and the natural sweetness of strawberries creates a deliciously unique jam that captures the essence of spring.

Ingredients:

• 2 cups fresh rhubarb, chopped
• 2 cups fresh strawberries, hulled and halved
• 1 1/2 cups granulated sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract

Instructions:

1. In a large pot, combine the rhubarb and strawberries. Cook over medium heat, stirring occasionally, until the fruit breaks down and releases its juices (about 10-15 minutes).
2. Add the sugar, lemon juice, and vanilla extract to the pot, stirring to dissolve the sugar. Bring the mixture to a boil.
3. Reduce the heat and simmer for 25-30 minutes, stirring frequently, until the jam thickens and reaches your desired consistency.
4. To test for thickness, place a spoonful of jam on a chilled plate. If it wrinkles when you push it with your finger, it’s ready.
5. Pour the hot jam into sterilized jars, seal, and let it cool before storing in the fridge.

Making rhubarb and strawberry jam is an excellent way to preserve the flavors of spring for the months to come. The tartness of rhubarb perfectly balances the sweetness of strawberries, creating a jam that’s versatile for both savory and sweet applications. It’s a wonderful homemade gift, and every spoonful brings the essence of spring into your kitchen, adding a fresh and fruity touch to your mornings.

Rhubarb Lemonade

Rhubarb lemonade is a refreshing, tangy beverage that’s perfect for warm spring and summer days. The slightly sour taste of rhubarb pairs beautifully with the citrusy zing of lemons, creating a revitalizing drink. This recipe is simple to make, and it’s a great way to use up excess rhubarb while offering a unique twist on traditional lemonade.

Ingredients:

• 3 cups fresh rhubarb, chopped
• 5 cups water, divided
• 1 cup granulated sugar
• 1/2 cup fresh lemon juice (about 4-5 lemons)
• Ice cubes, for serving
• Lemon slices and mint leaves for garnish (optional)

Instructions:

1. In a medium saucepan, combine the rhubarb and 3 cups of water. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the rhubarb softens and breaks down.
2. Strain the rhubarb mixture through a fine mesh sieve into a large pitcher, discarding the solids.
3. Stir the sugar into the liquid while it’s still warm to dissolve. Once the sugar has dissolved, add the remaining 2 cups of water.
4. Let the mixture cool, then add the fresh lemon juice.
5. Serve the rhubarb lemonade over ice cubes, garnished with lemon slices and mint leaves if desired.

This Rhubarb Lemonade is a refreshing and unexpected twist on a classic drink. It combines the tartness of rhubarb with the citrusy punch of lemons, creating a revitalizing beverage that’s perfect for springtime picnics, barbecues, or just enjoying on a hot afternoon. The best part? It’s simple to make and incredibly satisfying to sip. Whether you’re entertaining guests or just need something to cool down, this rhubarb lemonade is a delightful choice.

Rhubarb and Ginger Muffins

These rhubarb and ginger muffins combine the tangy flavor of fresh rhubarb with the warm, zesty kick of ginger, resulting in a light and flavorful treat. The muffins are soft, slightly sweet, and have a wonderful spiced aroma. They are the perfect snack for a spring morning or an afternoon tea.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1/2 cup sour cream or plain yogurt
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh rhubarb, chopped into small pieces
• 1 tablespoon grated fresh ginger

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, and salt.
3. In a separate bowl, mix the granulated sugar, brown sugar, melted butter, egg, sour cream, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients and stir until just incorporated.
5. Gently fold in the rhubarb and grated fresh ginger.
6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

These Rhubarb and Ginger Muffins are a perfect balance of tart and spicy, with the rhubarb providing a burst of springtime freshness and the ginger offering a delightful zing. Their soft texture and rich flavor make them a great choice for breakfast or as a midday snack. The unique combination of ingredients elevates these muffins to a whole new level of deliciousness, making them a must-try for rhubarb lovers and spice enthusiasts alike.

Rhubarb Sorbet

Rhubarb sorbet is a wonderfully refreshing dessert that celebrates the tart flavor of rhubarb in a simple, yet elegant way. It’s the ideal treat for a warm spring day and is naturally vegan and gluten-free. This tangy, sweet, and icy dessert is the perfect way to cool down and enjoy the vibrant flavors of the season.

Ingredients:

• 4 cups fresh rhubarb, chopped into 1-inch pieces
• 1 cup water
• 1 cup granulated sugar
• 1 tablespoon lemon juice
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the rhubarb and water. Bring to a boil, then lower the heat and simmer for 10-12 minutes, or until the rhubarb softens and starts to break down.
2. Remove from heat and let the mixture cool slightly. Using a fine mesh strainer, strain the rhubarb mixture into a bowl, pressing the solids to extract as much juice as possible.
3. Stir the sugar, lemon juice, and salt into the strained rhubarb liquid, mixing until the sugar dissolves completely.
4. Let the rhubarb syrup cool to room temperature, then refrigerate until chilled.
5. Pour the chilled mixture into an ice cream maker and follow the manufacturer’s instructions to churn the sorbet.
6. Once the sorbet reaches a smooth, frozen consistency, transfer it to a lidded container and freeze for at least 2 hours before serving.

Rhubarb sorbet is a delightful and refreshing dessert that captures the essence of spring in every bite. The tartness of rhubarb is beautifully balanced with the sweetness of sugar and a touch of lemon, making this sorbet an ideal way to cool off and indulge in the season’s fresh produce. It’s perfect for a warm afternoon, and it makes a lovely homemade treat for gatherings or a simple post-dinner delight.

Rhubarb Tarte Tatin

Rhubarb Tarte Tatin is a unique twist on the classic French upside-down caramelized apple tart. Using rhubarb as the star ingredient, this dessert offers a deliciously tangy and sweet flavor profile, with a perfectly golden and crisp puff pastry base. It’s an impressive and decadent spring dessert that is surprisingly easy to make.

Ingredients:

• 4 cups fresh rhubarb, cut into 2-inch pieces
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 sheet puff pastry, thawed
• 1 tablespoon heavy cream (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a 9-inch ovenproof skillet, melt the butter over medium heat. Stir in the sugar and cinnamon, allowing the mixture to cook until the sugar dissolves and forms a golden caramel, about 3-5 minutes.
3. Add the rhubarb pieces to the skillet, stirring gently to coat them in the caramel. Cook for about 5-7 minutes, or until the rhubarb starts to soften and release its juices.
4. Remove the skillet from the heat and drizzle the lemon juice over the rhubarb.
5. Roll out the puff pastry on a floured surface and cut it into a circle that’s slightly larger than your skillet.
6. Place the puff pastry over the rhubarb, tucking the edges into the sides of the skillet.
7. Bake for 25-30 minutes, or until the puff pastry is golden brown and puffed up.
8. Remove the tart from the oven and let it sit for a few minutes before carefully inverting it onto a serving plate. Serve warm with a drizzle of heavy cream, if desired.

Rhubarb Tarte Tatin is a stunning dessert that’s sure to impress guests or elevate any special occasion. The rich caramelized rhubarb pairs beautifully with the light and flaky puff pastry, creating a treat that’s both indulgent and refreshing. With its balance of tartness and sweetness, this dessert showcases rhubarb in a whole new way and is perfect for enjoying the flavors of spring.

Rhubarb Compote

Rhubarb compote is a simple and versatile dish that allows the tangy flavor of rhubarb to shine. It’s easy to make and can be used in a variety of ways—from a topping for yogurt, ice cream, or pancakes, to a filling for cakes or pastries. This recipe is a perfect way to enjoy fresh rhubarb in a more concentrated, sweetened form, enhancing both savory and sweet dishes.

Ingredients:

• 4 cups fresh rhubarb, chopped into 1-inch pieces
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cinnamon (optional)

Instructions:

1. In a medium saucepan, combine the chopped rhubarb, sugar, and water. Stir to combine.
2. Bring the mixture to a simmer over medium heat. Cook for 10-15 minutes, stirring occasionally, until the rhubarb breaks down and softens into a chunky consistency.
3. Stir in the vanilla extract, lemon juice, and cinnamon (if using). Continue to cook for an additional 5 minutes, allowing the flavors to meld together.
4. Remove the compote from heat and let it cool before serving. It can be stored in the fridge for up to a week.

This Rhubarb Compote is an excellent way to preserve the fresh, tart flavor of rhubarb while balancing it with a touch of sweetness. Its versatility makes it an ideal topping or addition to many different dishes, whether sweet or savory. This easy recipe captures the essence of spring in a jar and allows you to enjoy the flavor of rhubarb long after the season has passed. The compote’s balance of flavors adds depth to any dessert or breakfast dish, making it a pantry staple for springtime.

Rhubarb Chutney

Rhubarb chutney is a zesty, tangy condiment that pairs wonderfully with meats like pork or chicken, and adds a burst of flavor to cheese platters or sandwiches. The sharpness of rhubarb blends beautifully with the spices, creating a complex and flavorful chutney. This recipe is an ideal way to use rhubarb in a savory application and is perfect for those looking to experiment with this versatile spring fruit.

Ingredients:

• 4 cups fresh rhubarb, chopped
• 1/2 cup diced onion
• 1/2 cup raisins
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar, packed
• 1 tablespoon fresh grated ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt

Instructions:

1. In a large saucepan, combine the rhubarb, onion, raisins, apple cider vinegar, brown sugar, ginger, cinnamon, cloves, allspice, and salt.
2. Stir the mixture well and bring it to a boil over medium heat.
3. Reduce the heat to low and let the chutney simmer for 30-40 minutes, stirring occasionally, until the rhubarb has softened and the mixture has thickened to a jam-like consistency.
4. Remove from heat and let it cool. Once cooled, transfer to jars and refrigerate.

Rhubarb Chutney is a wonderful way to showcase rhubarb in a savory dish. The tartness of the rhubarb is perfectly complemented by the spices, raisins, and vinegar, creating a condiment that elevates meats and cheeses. It’s a unique and flavorful addition to any meal, and its versatility makes it a great choice for those who enjoy experimenting with bold, tangy flavors. This chutney is a must-try for anyone looking to try something new with rhubarb beyond the traditional desserts.

Rhubarb Sorbet Cocktail

This Rhubarb Sorbet Cocktail is a refreshing and sophisticated drink, combining the tartness of rhubarb sorbet with a splash of vodka or gin for an adult twist. The sorbet adds a fruity and tangy flavor to the drink, while the alcohol brings an additional layer of smoothness. This cocktail is the perfect way to unwind on a warm spring evening or to serve at a celebration.

Ingredients:

• 1 scoop rhubarb sorbet (store-bought or homemade)
• 2 ounces vodka or gin
• 1 tablespoon lemon juice
• 1 teaspoon simple syrup (optional, depending on sweetness preference)
• Sparkling water
• Fresh mint leaves (for garnish)
• Lemon slices (for garnish)

Instructions:

1. In a cocktail shaker, combine the vodka or gin, lemon juice, and simple syrup (if using).
2. Add a scoop of rhubarb sorbet to the shaker and shake vigorously to combine and slightly break up the sorbet.
3. Pour the mixture into a glass filled with ice.
4. Top the drink with sparkling water and stir gently to combine.
5. Garnish with fresh mint leaves and lemon slices before serving.

The Rhubarb Sorbet Cocktail is a delightful and unique drink that beautifully captures the essence of spring. The combination of tangy sorbet, citrusy lemon, and a hint of alcohol creates a refreshing and fun cocktail. It’s perfect for entertaining guests or enjoying a quiet evening on the patio. The light and fruity nature of the drink, paired with the added fizz from the sparkling water, makes it a memorable and delightful beverage for any occasion.

Rhubarb and Strawberry Crisp

Rhubarb and strawberry crisp is a comforting and sweet dessert that combines the tartness of rhubarb with the sweetness of strawberries, all topped with a buttery, crumbly oat topping. It’s an easy-to-make dish that highlights the fresh flavors of spring, making it the perfect dessert for a family gathering or a casual evening treat.

Ingredients:

• 3 cups fresh rhubarb, chopped
• 2 cups fresh strawberries, hulled and chopped
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/4 cup unsalted butter, softened

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large mixing bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch, vanilla extract, cinnamon, and salt. Toss until the fruit is evenly coated, then transfer the mixture into the prepared baking dish.
3. In a separate bowl, mix together the oats, flour, brown sugar, and softened butter. Use your hands or a pastry cutter to blend until the mixture forms a crumbly topping.
4. Evenly sprinkle the oat topping over the fruit mixture.
5. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
6. Let the crisp cool slightly before serving.

Rhubarb and Strawberry Crisp is a simple yet delicious dessert that perfectly captures the sweet-tart balance of rhubarb and strawberries. The crumbly oat topping adds a delightful texture, making every bite satisfying. This dish is ideal for any occasion, from a family dinner to a spring potluck. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. The combination of flavors and textures makes this crisp a timeless and comforting dessert.

Rhubarb Lemonade

Rhubarb lemonade is a refreshing and tangy beverage that combines the tartness of rhubarb with the bright citrusy notes of lemon. It’s an ideal drink for hot spring and summer days, offering a unique twist on traditional lemonade. This vibrant pink drink is as beautiful as it is delicious and is perfect for any outdoor gathering or a simple afternoon pick-me-up.

Ingredients:

• 3 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 4 cups water
• 1/2 cup fresh lemon juice (about 3-4 lemons)
• Lemon slices and mint sprigs (for garnish)

Instructions:

1. In a medium saucepan, combine the chopped rhubarb, sugar, and 2 cups of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the rhubarb breaks down and softens.
2. Remove the saucepan from the heat and strain the rhubarb mixture through a fine-mesh sieve into a pitcher, pressing the solids to extract all the liquid.
3. Add the remaining 2 cups of water and the fresh lemon juice to the pitcher, stirring to combine.
4. Chill the lemonade in the refrigerator for at least 1 hour.
5. Serve the lemonade over ice, garnished with lemon slices and mint sprigs.

Rhubarb Lemonade is the ultimate spring and summer refresher. The rhubarb adds a unique, tart flavor that pairs perfectly with the bright acidity of fresh lemons. This drink is not only visually stunning with its vibrant pink hue, but it’s also incredibly thirst-quenching and delicious. Perfect for a garden party, a picnic, or just a relaxing day on the porch, this homemade lemonade is an elevated take on a classic favorite that everyone will love.

Rhubarb Jam

Rhubarb jam is a sweet and tangy spread that captures the flavor of spring in every jar. This easy-to-make jam uses fresh rhubarb and a touch of sugar to create a preserve that’s perfect for spreading on toast, stirring into yogurt, or pairing with cheese. It’s a great way to preserve the taste of rhubarb for months to come.

Ingredients:

• 4 cups fresh rhubarb, chopped
• 2 cups granulated sugar
• 1 tablespoon lemon juice
• 1/4 cup water
• 1 package (1.75 oz) fruit pectin (optional, for thicker jam)

Instructions:

1. In a large saucepan, combine the rhubarb, sugar, lemon juice, and water. Cook over medium heat, stirring frequently, until the rhubarb breaks down and becomes syrupy, about 10-15 minutes.
2. If using fruit pectin for a thicker jam, stir it into the mixture at this point, following the package instructions for best results.
3. Bring the mixture to a boil and let it cook for an additional 5-7 minutes, or until it thickens to your desired consistency. To test, drop a spoonful of jam onto a chilled plate—if it sets and doesn’t run, it’s ready.
4. Remove from heat and carefully pour the hot jam into sterilized jars. Seal with lids and refrigerate. The jam will keep for up to 2-3 weeks in the fridge.

Rhubarb Jam is a fantastic way to capture the essence of rhubarb and enjoy its vibrant flavor throughout the year. The jam is sweet with just the right amount of tang, making it a perfect addition to breakfast or as an accompaniment to cheese and crackers. Whether you enjoy it spread on a warm slice of toast or as part of a charcuterie board, this homemade jam is a delightful treat that brings the fresh flavors of spring into your pantry.

Rhubarb Muffins

Rhubarb muffins are a delicious way to incorporate the tangy flavor of rhubarb into a classic breakfast treat. The tartness of the rhubarb pairs beautifully with the sweetness of the muffin batter, creating a well-balanced, flavorful muffin. These muffins are moist, slightly sweet, and full of the vibrant flavors of spring, making them perfect for breakfast or as a midday snack.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 1/2 cups fresh rhubarb, chopped
• 1/4 cup coarse sugar (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Gently fold in the chopped rhubarb.
6. Divide the batter evenly among the muffin cups and sprinkle the tops with coarse sugar.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Rhubarb Muffins are a delightful and unique twist on a classic breakfast muffin. The tartness of the rhubarb adds a refreshing contrast to the slightly sweet and fluffy muffin base, creating a balance of flavors that’s irresistible. Perfect for an early morning pick-me-up or a light afternoon snack, these muffins are a great way to enjoy the bright and fresh flavors of rhubarb. With their simple ingredients and easy preparation, these muffins are sure to become a favorite in your spring baking rotation.

Rhubarb Scones

Rhubarb scones are a delightful British-inspired baked good that combines the buttery, flaky texture of traditional scones with the tangy, sweet flavor of rhubarb. The addition of rhubarb brightens up the scone, making it a perfect spring treat. These scones are best served with clotted cream or jam for a decadent snack, whether at tea time or as a part of a weekend breakfast.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh rhubarb, chopped
• 1 tablespoon turbinado sugar (for sprinkling)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cubed cold butter and, using a pastry cutter or your fingers, work it into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
5. Pour the wet ingredients into the flour mixture and stir until just combined. Be careful not to overmix.
6. Gently fold in the chopped rhubarb.
7. Turn the dough out onto a floured surface and shape it into a 1-inch thick disk. Cut the disk into 8 wedges and transfer them to the prepared baking sheet.
8. Sprinkle the scones with turbinado sugar and bake for 15-18 minutes, or until golden brown.
9. Allow the scones to cool slightly before serving with clotted cream or your favorite jam.

Rhubarb Scones are the perfect combination of flaky, buttery texture and vibrant, tangy rhubarb. These scones offer a taste of spring and pair wonderfully with a hot cup of tea or coffee. Their crumbly yet moist interior, combined with the refreshing rhubarb, makes for a delightful snack or breakfast treat. Whether you’re hosting a brunch or enjoying a quiet afternoon, these scones are sure to impress and satisfy any cravings for a light and flavorful springtime treat.

Rhubarb Ice Cream

Rhubarb ice cream is a refreshing, creamy dessert that beautifully captures the tart flavor of rhubarb, blended with the richness of homemade ice cream. This recipe brings out the natural sweetness of rhubarb while balancing its tartness with the smoothness of vanilla and cream. Perfect for hot spring or summer days, this ice cream is a fun and unique way to enjoy rhubarb beyond traditional desserts.

Ingredients:

• 2 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1 teaspoon lemon juice
• 1 cup heavy cream
• 1 cup whole milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the rhubarb, sugar, and lemon juice. Cook over medium heat for 10-12 minutes, stirring occasionally, until the rhubarb softens and breaks down into a thick syrup.
2. Remove the saucepan from heat and let the rhubarb mixture cool to room temperature.
3. Once cooled, strain the rhubarb mixture through a fine-mesh sieve to remove any solids, pressing the rhubarb to extract as much liquid as possible.
4. In a large bowl, combine the rhubarb syrup, heavy cream, whole milk, vanilla extract, and a pinch of salt. Stir until well combined.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.
7. Scoop and serve, enjoying the creamy tang of rhubarb in every bite.

Rhubarb Ice Cream is an indulgent and refreshing way to enjoy the bright, tangy flavor of rhubarb. The creamy texture balances out the natural tartness of the rhubarb, creating a smooth, flavorful treat that’s perfect for hot weather. Whether served as a dessert after dinner or as a refreshing afternoon snack, this ice cream brings the flavor of spring to your taste buds in a fun and delicious way. It’s a must-try for rhubarb lovers and a great way to beat the heat.

Rhubarb Pie

Rhubarb pie is a classic spring dessert that combines the tangy flavor of rhubarb with a sweet, buttery pie crust. The vibrant pink filling is both tart and sweet, creating a perfect balance that makes this pie a timeless favorite. It’s ideal for family gatherings, picnics, or any special occasion when you want to serve something fresh and bursting with seasonal flavor.

Ingredients:

• 4 cups fresh rhubarb, chopped
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon butter, cut into small pieces
• 1 package of pre-made pie crust (or homemade if preferred)

Instructions:

1. Preheat your oven to 425°F (220°C). Roll out one pie crust and fit it into a 9-inch pie pan.
2. In a large bowl, combine the chopped rhubarb, sugar, flour, cinnamon, and lemon juice. Stir to coat the rhubarb evenly with the dry ingredients.
3. Pour the rhubarb mixture into the prepared pie crust, then dot the filling with small pieces of butter.
4. Roll out the second pie crust and place it over the filling. Trim the edges, fold them under, and crimp to seal. Cut a few slits in the top crust to allow steam to escape.
5. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
6. Allow the pie to cool completely before serving.

Rhubarb pie is a timeless dessert that captures the essence of spring in every bite. The combination of the tart rhubarb filling and the sweet, buttery crust is irresistible. Whether enjoyed on its own or with a scoop of vanilla ice cream, this pie is the perfect way to celebrate the arrival of rhubarb season. It’s sure to be a crowd-pleaser at any gathering, making it a staple for your spring and summer dessert table.

Rhubarb Sorbet

Rhubarb sorbet is a refreshing, light dessert that showcases the natural tartness of rhubarb in a smooth, icy form. This simple treat is made by puréeing rhubarb with sugar and lemon, then freezing it into a vibrant pink sorbet. It’s the perfect way to cool off on a warm day, with a bright, citrusy flavor that’s both sweet and tangy.

Ingredients:

• 4 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1 tablespoon lemon juice
• 1 1/2 cups water

Instructions:

1. In a medium saucepan, combine the rhubarb, sugar, lemon juice, and water. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, until the rhubarb is soft and broken down.
2. Remove from heat and allow the rhubarb mixture to cool slightly.
3. Using an immersion blender or regular blender, purée the mixture until smooth.
4. Strain the purée through a fine mesh sieve to remove any solids.
5. Pour the strained mixture into a shallow baking dish and freeze for 4-6 hours, or until solid.
6. Once frozen, use a fork to scrape the sorbet into fluffy, icy crystals. Serve immediately or return to the freezer to harden further before serving.

Rhubarb sorbet is a refreshing and slightly tart dessert that provides a cooling contrast to the heat of summer. The rhubarb’s tanginess is beautifully balanced by the sweetness of the sugar and the zesty lemon juice, resulting in a light yet flavorful treat. It’s a great alternative to heavier desserts, making it the perfect way to cleanse the palate after a meal. Whether enjoyed as a refreshing snack or served at the end of a dinner, rhubarb sorbet is a delightful and easy way to savor rhubarb’s unique flavor.

Rhubarb Cocktail

Rhubarb cocktails are a unique and refreshing way to enjoy the tart and slightly floral flavor of rhubarb in a drinkable form. This simple cocktail mixes rhubarb syrup with gin, lemon, and a splash of club soda, creating a balanced, effervescent drink that’s perfect for any spring or summer gathering. It’s light, zesty, and the perfect way to elevate a casual evening with friends.

Ingredients:

• 2 ounces gin
• 1 ounce fresh lemon juice
• 1 ounce rhubarb syrup (see instructions below)
• 2 ounces club soda
• Ice
• Lemon slice, for garnish

Rhubarb Syrup:

• 2 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1 cup water

Instructions:

1. To make the rhubarb syrup, combine the rhubarb, sugar, and water in a saucepan. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the rhubarb breaks down and the syrup thickens slightly.
2. Strain the rhubarb syrup through a fine mesh sieve and discard the solids. Allow the syrup to cool.
3. For the cocktail, combine the gin, fresh lemon juice, and rhubarb syrup in a cocktail shaker with ice. Shake vigorously to combine.
4. Strain the mixture into a glass filled with ice and top with club soda.
5. Garnish with a slice of lemon and serve immediately.

Rhubarb cocktails offer a refreshing twist on classic drinks, combining the tangy sweetness of rhubarb with the smoothness of gin and the brightness of lemon. The addition of club soda gives the cocktail a light, effervescent quality that makes it perfect for sipping on a warm afternoon or at a casual dinner party. This cocktail is an exciting way to showcase rhubarb in a drink form, and it’s sure to become a favorite at any gathering, offering a fun and flavorful way to enjoy the flavors of spring.

Rhubarb and Strawberry Jam

Rhubarb and strawberry jam is a delightful combination of two of spring’s finest ingredients. The tartness of rhubarb pairs beautifully with the sweetness of strawberries, creating a jam that is perfect for spreading on toast, topping yogurt, or adding to baked goods. This easy-to-make jam captures the vibrant flavors of the season, offering a sweet and tangy spread that brings joy to any breakfast or snack.

Ingredients:

• 2 cups fresh rhubarb, chopped
• 2 cups fresh strawberries, hulled and chopped
• 4 cups granulated sugar
• 1/4 cup lemon juice
• 1 package fruit pectin (optional, depending on desired consistency)

Instructions:

1. In a large saucepan, combine the rhubarb, strawberries, and lemon juice. Cook over medium heat until the fruit softens and begins to release its juices, about 10 minutes.
2. Stir in the sugar and continue to cook, stirring frequently, until the sugar is dissolved and the mixture begins to thicken, about 15-20 minutes.
3. If you prefer a thicker jam, add the fruit pectin according to package instructions, and cook for an additional 5 minutes.
4. Once the jam has reached the desired consistency, remove it from heat and let it cool slightly.
5. Pour the jam into sterilized jars, leaving about 1/4 inch of space at the top. Seal and refrigerate for up to 3 weeks, or process in a water bath for longer storage.

Rhubarb and strawberry jam is a perfect way to capture the flavors of spring and preserve them for later use. The sweet-tart combination of rhubarb and strawberry creates a balanced, versatile jam that can be used in a variety of dishes. Whether spread on fresh bread, drizzled over desserts, or mixed into oatmeal, this jam adds a burst of flavor and a touch of spring to every bite. It’s a great homemade gift or a personal treat to enjoy all year round.

Rhubarb Crumble

Rhubarb crumble is a warm and comforting dessert that highlights the natural tartness of rhubarb while being sweetened with a crumbly, buttery topping. The contrast between the tender, tangy rhubarb and the crisp, sweet crumble makes this dish irresistible. This easy-to-make dessert is perfect for spring and summer gatherings, or simply as a cozy treat to enjoy with a scoop of vanilla ice cream.

Ingredients:

• 4 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup rolled oats
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish.
2. In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and cinnamon. Stir to coat the rhubarb evenly, then transfer the mixture into the prepared baking dish.
3. In a separate bowl, combine the oats, flour, brown sugar, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the crumble topping evenly over the rhubarb mixture.
5. Bake for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbling.
6. Let the crumble cool for a few minutes before serving. Serve with a scoop of vanilla ice cream or whipped cream for extra indulgence.

Rhubarb crumble is the epitome of comfort food, combining the tartness of rhubarb with a sweet, buttery topping that’s simply irresistible. The texture of the crumble topping adds a delightful crunch, which contrasts perfectly with the soft and tangy rhubarb beneath. This dessert is a great way to celebrate the spring season and is sure to be a hit with family and friends. Whether served warm with a dollop of cream or ice cream, rhubarb crumble is an easy-to-make treat that’s perfect for any occasion.

Rhubarb Sorbet Popsicles

Rhubarb sorbet popsicles are a fun and refreshing way to enjoy the vibrant, tangy flavor of rhubarb on a hot day. These homemade popsicles are made with rhubarb syrup, fresh lemon juice, and a touch of sweetness, resulting in a perfect balance of tart and sweet. The icy treat is not only a great way to cool down but also a unique way to enjoy rhubarb outside of the usual desserts.

Ingredients:

• 2 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1/4 cup lemon juice
• 1 1/2 cups water

Instructions:

1. In a medium saucepan, combine the rhubarb, sugar, lemon juice, and water. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until the rhubarb has softened and broken down.
2. Remove from heat and allow the mixture to cool slightly before blending.
3. Purée the mixture with an immersion blender or regular blender until smooth.
4. Strain the purée through a fine mesh sieve to remove any solids.
5. Pour the strained liquid into popsicle molds, leaving a little room at the top for expansion.
6. Freeze for 4-6 hours, or until the popsicles are completely frozen.
7. To release the popsicles, run warm water over the outside of the molds for a few seconds before gently pulling them out.

Rhubarb sorbet popsicles are a playful and refreshing way to enjoy rhubarb during warmer months. These popsicles combine the tangy flavors of rhubarb and lemon into a cool, icy treat that’s perfect for beating the heat. The vibrant pink color and tart-sweet flavor make them a fun addition to any spring or summer gathering. With minimal ingredients and easy preparation, these popsicles are an ideal homemade treat for both kids and adults to enjoy.

Note: More recipes are coming soon!