Rhubarb seems to be a crop that everyone has growing in their gardens, but no one is quite sure how to use it up. I believe that rhubarb is often an underrated food, overlooked as being common and overabundant, therefore not worth growing or harvesting much of it, if any. This cannot be further from the truth! As a kid, I loved going to my aunt’s house, where my uncle had a huge rhubarb plant, and picking stalks to dip in sugar and eat raw. That snack is one that has summer memories in every bite! 

Is rhubarb a fruit or vegetable? 

Rhubarb is a vegetable that comes back year after year (perennial). The edible stalks (similar in consistency to celery) have a tart flavor and can range from a deep ruby red color to green, depending on the variety. The leaves of rhubarb are toxic and inedible for humans and for animals. (I often use them as weed control around the base of my flowering shrubs.) Rhubarb is a great source of fiber, antioxidants, and Vitamin K, and while scientifically a vegetable, is usually used more as a fruit in jellies and sweet treats. The tartness is balanced out by sweeter additions – or just a lot of sugar – and makes for a delicious dessert, beverage, or condiment. 

What can you make with rhubarb? 

Rhubarb can be a very versatile ingredient if you like experimenting with foods and flavors, and enjoy tart and sour flavors. Rhubarb is delicious on its own or used with other fruits. Jams and jellies, cakes, pastries, muffins, and beverages are all popular ways to incorporate rhubarb into your diet. I have seen recipes using it in more savory dishes as well, but I have not tried those out yet. 

There are many recipes and ideas on ways to use rhubarb in cookbooks, search engines, and Pinterest. It is typically an abundant crop, so once you start growing it, you will have plenty to experiment with! 

Favorite Ways to Use Rhubarb 

Over the years, I have found a few ways to use rhubarb in the kitchen that are popular with our family. I have not experimented much with my own recipes, but have found some great ideas from other rhubarb enthusiasts: 

Rhubarb Cake: Easy Rhubarb Cake by The View from Great Island This is an easy, delicious breakfast cake that doesn’t involve a lot of ingredients. The sweet and tart flavors mix well together, and it goes great with coffee!

Rhubarb Slush: Rhubarb Slush by Our Zesty Life My kids and I LOVE a rhubarb slush. You can mix it with a lemon-lime fizzy drink or with your favorite rum or vodka for an alcoholic version. Very tasty for summer!

Rhubarb Jelly: Vanilla Bean Rhubarb Jelly by The View from Great Island I made this jelly last year for our home and to hand out as part of homemade gift baskets for Christmas – it got rave reviews from everyone! Plus. it is so pretty!

Rhubarb Fruit Leather: How to Make Dehydrated Fruit Leathers by Fresh Off the Grid If you have kids, you know how expensive it can be to keep the pantry stocked with fruitie snacks they love. Homemade fruit leather is easy, customizable, and kids love it! You can make it in a dehydrator or your oven.

Rhubarb Pie: Strawberry Rhubarb Pie by The Kitchn Strawberry rhubarb pie is my all-time favorite pie. My Great-aunt Frannie always made it in the summer, and it was the BEST! This recipre is easy, delicious, and comes close to Auntie Frannie’s. Use with your favorite pie crust; I use a sourdough pie crust from farmhouseonboone.com .

All of these have been in regular rotation since we moved to the homestead and now have rhubarb readily available each summer. You can find recipes to use rhubarb in all of your favorite treats: bundt cakes, scones, cookies, muffins, popsicles, and more! I use it in these dishes until it is gone – then we have to patiently wait until the next growing season! 

How to Freeze Rhubarb 

Most of my rhubarb harvest gets frozen the day I pull it for use at a later date. Sometimes in the summer, baking and canning just make the kitchen too warm and it is preferable to leave those tasks to cooler days.  

When your rhubarb stalks are about 12” long, they should be ready to harvest. The thickness of the stalk does not matter much as far as readiness, but it is nice to harvest similar sizes at the same time so when you are baking with them, they cook evenly. Twist and pull the stalk from the base, cut the leaves off (note that rhubarb leaves are toxic to humans and animals and should not be eaten!), and wash in cold water. Let the stalk air dry thoroughly on a towel on your counter top.  

Once dry, chop into one-inch pieces and store in an airtight container or freezer bag. Freeze until ready to use; in my experience it is best to use them within six months. Be sure to thaw and drain well before using (I put mine in a colander over a bowl and thaw on the counter overnight). 

Rhubarb is a cold-hardy plant that will be one of the first out of the ground in spring. I pick stalks as long as they are straight and crisp; once they develop a rubbery texture, I find the flavor isn’t as good. 

Enjoy Your Rhubarb! 

Hopefully you now have some delicious ideas on how to enjoy rhubarb in your home. I am always looking for inspiration, so let me know your favorite way to enjoy rhubarb in the comments!