When spring and summer roll around, it’s officially rhubarb season! From sweet rhubarb pie to savory rhubarb BBQ, there are a ton of ways to enjoy these tart stalks. But if you’re new to cooking or growing rhubarb, selecting ripe stalks can be a little confusing when your choices are red, green and somewhere in between. We’ll explain the taste difference between red and green rhubarb, plus other shopping must-know information.
Love rhubarb? Here are dozens of sweet and savory ways to eat it.
Red vs. Green Rhubarb: What’s the Difference?
Believe it or not, there’s no significant flavor difference between red and green rhubarb. Instead, rhubarb’s color actually indicates the variety. There are six common types of rhubarb, according to the University of Wisconsin-Madison’s Master Gardener Program, which range between bright red, soft green and speckled stalks.
When it comes to choosing between different color stalks, think more about how the rhubarb will be used, rather than how sweet you want it to be. For example, if you’re planning on making a rhubarb jelly or an open-face tart, you might want to go with bright red stalks for a rosy hue. On the other hand, if the rhubarb is going to be fairly well hidden in your recipe, like with these frosted rhubarb bars or a double-crust pie, feel free to use speckled or green rhubarb. Did you know you can store your stalks in the freezer? Learn how to freeze rhubarb.
What to Look for When Buying Rhubarb
While color isn’t an indication of ripeness or sweetness, there are a few things to look out for when shopping for rhubarb at a grocery store or farmers market. First, make sure that the stalks are firm, unbent and bruise free. They should also have a slight sheen to them. If the stalks still have leaves attached, check that they haven’t wilted or started to rot. By the way, be sure you remove and throw away rhubarb leaves before cooking.
What to Look for When Harvesting Rhubarb
When it comes to deciding when to pick homegrown rhubarb, you’ll also want to look out for firm stalks. They should be growing upright and at least 10 inches long. To harvest, pull and twist the stalks instead of cutting them off with a knife. Then give it a good cleaning and cut off the leaves and ends. Read more on how to harvest rhubarb.
Now that you know how to pick rhubarb stalks, it’s time to get cooking. Start with some of our favorite rhubarb recipes.
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Rhubarb Crisp
I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire
Rhubarb Tart
The rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. Sometimes I'll even double the rhubarb for really sumptuous tarts. —Ellen Riley, Murfreesboro, Tennessee
Easy Rhubarb Relish
I remember eating this relish at my grandmother's over 50 years ago. My mother made it for years and now my daughters make it. The relish complements any meat, but I find it a must with meat loaf. —Helen Brooks, Lacombe, Alberta r
Rustic Fruit Tart
My husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. —Naomi Olson Hamilton, Michigan
Berry Rhubarb Fool
A "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it doesn't taste like rhubarb—so I guess it's well named! —Cheryl Miller, Fort Collins, Colorado
Rhubarb Strawberry Pie
This strawberry rhubarb pie with frozen fruit recipe has become a favorite with us. My husband never liked rhubarb until he tasted this pie...now he asks me to make it often! — Sandy Brown, Lake Worth, Florida
Strawberry-Rhubarb Upside-Down Cake
I prepare this colorful dessert quite often in the summer when fresh rhubarb is abundant. I make this rhubarb cake with cake mix and take it to church potlucks. People actually line up for a piece. —Bonnie Krogman, Thompson Falls, Montana
Rhubarb Fritters
I got this recipe from my niece's son. Since we live in apple country, we have enjoyed apple fritters for many years. This rhubarb treat is a nice change for spring when apples are few and rhubarb is plentiful. —Helen Budinock, Wolcott, New York
Strawberry Rhubarb Cheesecake Bars
These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. —Amanda Scarlati, Sandy, Utah
Contest-Winning Rhubarb Meringue Pie
My husband’s grandmother was a great cook but didn’t always share her secrets, so we are fortunate to have her recipe for rhubarb cream pie. I added one of my favorite crusts and a never-fail meringue. —Elaine Sampson, Colesburg, Iowa
Rhubarb Strawberry Crunch
Garden-fresh rhubarb is put to great use in this easy recipe. It's wonderful with ice cream. —Barbara Foss, Waukesha, Wisconsin
Rhubread
We moved into a house with a yard of fresh rhubarb. To use some of those ruby stalks, we made rhubarb bread with cinnamon and pecans. —Erika Elliott, Panola, Illinois
Rhubarb Lemonade Slush
My family loves rhubarb, and this is such a fun way to enjoy it. It's nice to have in the freezer and bring out when guests drop by. Even people that aren't crazy about rhubarb enjoy it. —Cathie Beard, Philomath, Oregon
Rhubarb Chutney
It's always fun to serve a meat or poultry dish with a twist. This tangy-sweet chutney is a wonderfully different garnish. With fine chunks of rhubarb and raisins, it has a nice consistency. It's among our favorite condiments. —Jan Paterson, Anchorage, Alaska
Macaroon-Topped Rhubarb Cobbler
Crumbled macaroons are a surprising addition to this cobbler’s topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet. —Taste of Home Test Kitchen
Strawberry Rhubarb Coffee Cake
Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. —Dorothy Morehouse, Massena, New York
Sour Cream Rhubarb Pie
A hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. —Doreen Martin, Kitimat, British Columbia
Rhubarb-Apricot Barbecued Chicken
Springtime brings back memories of rhubarb that grew beside my childhood home. When I found ruby red stalks in the store, I created this recipe for them. My family gives this a big thumbs up. —Laurie Hudson, Westville, Florida
Cherry Rhubarb Jam
This tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb season—it's so delicious on toast and muffins. —Faye Sampson, Radcliffe, Iowa
Rhubarb Nut Muffins
Muffins are my weakness! When I make these to take to a gathering, I always come home with an empty plate. —Mary Kay Morris, Cokato, Minnesota
Raspberry-Rhubarb Slab Pie
"Slab pie" is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin
Blueberry/Rhubarb Breakfast Sauce
My husband's aunt gave me this recipe, and it's become our family's favorite breakfast topping. Sometimes I'll substitute cherry pie filling (which I put through the blender) for the blueberry pie filling—it's tasty, too! —Rita Wagenmann, Grangeville, Idaho
Blueberry-Rhubarb Crumble
A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. —Nancy Sousley, Lafayette, Indiana
Strawberry-Rhubarb Cream Dessert
A neighbor shared this recipe with me, and I created my own variation using garden-fresh rhubarb and strawberries. The shortbread crust and creamy sweet-tart layers went over big at a family party—not a crumb was left! —Sara Zignego, Hartford, Wisconsin
Rhubarb-Cherry Chutney
I love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. —Sue Gronholz, Beaver Dam, Wisconsin
Rhubarb Dumplings
I love to try new recipes. When I served these at a recent family gathering, I got lots of compliments.
Rhubarb Mint Tea
A bumper crop of rhubarb and mint from my garden inspired me to create this thirst-quenching pick-me-up. Raspberries deepen the tea's vibrant red color, making the drinks a pretty addition to your table. —Laurie Bock, Lynden, Washington
Rhubarb Berry Upside-Down Cake
I had leftover rhubarb and wanted to create something fresh. With blueberries, strawberries and dried cranberries on hand, I discovered I had a berry upside-down cake. —June Paul, Portage, Wisconsin
Rhubarbecue
This simmered sauce is a roller-coaster ride for your tongue. It's a wonderful blend of complex flavors that goes with any meat. — Rd Stendel-Freels, Albuquerque, New Mexico
Rhubarb Swirl Cheesecake
I love cheesecake and my husband loves chocolate, so this is a favorite dessert of ours. The rhubarb adds a tartness that complements the sweet flavors so well.—Carol Witczak, Tinley Park, Illinois
Rhubarb-Filled Cookies
I won a blue ribbon at our local fair for these tender cookies. They're so pretty with the ruby-red filling peeking through the dough. Try making these special cookies and watch the smiles appear. —Pauline Bondy, Grand Forks, North Dakota
Strawberry Rhubarb Jam
This tangy Strawberry Rhubarb Jam recipe is a favorite with my family. They'll put it on almost anything, but especially like it on muffins or buttermilk biscuits. —Deb Kooistra, Kitchener, Ontario
Rhubarb Upside-Down Cake
I’ve baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York
Dijon-Rubbed Pork with Rhubarb Sauce
This tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company—it makes a memorable meal. —Marilyn Rodriguez, Sparks, Nevada
Rhubarb Scones
My grandfather grows rhubarb and gives us a generous supply. The tartness is similar to a cranberry—perfect for tossing into a scone. —Danielle Lee, Sewickley, Pennsylvania
Refreshing Rhubarb Ice Cream
No matter where my military family is stationed, this ice cream always makes me think of my parents’ backyard rhubarb patch in Rochester, New York. —Rachel Garcia, Honolulu, Hawaii
Strawberry/Rhubarb Crumb Pie
Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! —Paula Phillips, East Winthrop, Maine
Strawberry-Rhubarb Flip Cake
My friend Dave always brought two strawberry rhubarb cakes to work to celebrate his birthday. He’d use up rhubarb growing in the yard and treat his co-workers. —Charlene Schwartz, Maple Plain, Minnesota
Rhubarb Fool with Strawberries
A fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. —Cheryl Miller, Fort Collins, Colorado
Blueberry Rhubarb Country Tart
When the rhubarb comes in, mix it with blueberries for a rustic and bubbly tart. Offer it to a friend with a warm cup of tea. —Jeanne Ambrose, Milwaukee, Wisconsin
Peach Rhubarb Jam
This quick jam is easy to make, especially for beginning jam makers. It also makes a great gift for friends and family! —Darlene Desotel, Monona, Iowa
Rhubarb Cheesecake Squares
It’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota
Rhubarb Berry Cheesecake Pie
My grandparents grew a ton of stuff in their garden, including rhubarb and strawberries. We typically baked it into pies and cobblers, but then Mom found this recipe and it became a fresh, new favorite. —LeeAnn McCue, Charlotte, North Carolina
Gluten-Free Rhubarb Bars
Nothing tastes like spring more than rhubarb and strawberry. The crust and crumb topping on these bars are so tasty, nobody will know they’re eating gluten-free. —Lisa Wilson, Virginia, Minnesota
Pineapple-Rhubarb Jam
Rhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. —Debbi Barate, Seward, Pennsylvania
Rhubarb Pork Chop Casserole
The usual reaction to this casserole is that it’s a nice mix of sweet and tart—and an unusual use of rhubarb! I like rhubarb, but I’m not a dessert person. I always thought pies and cobblers shouldn’t be the only ways to enjoy it. —Jeanie Castor, Decatur, Illinois
Rhubarb Strawberry Cobbler
Mom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. —Susan Emery, Everett, Washington
Rhubarb Bread
This is quite a good bread - our family really enjoys it! It's also very quick and easy to prepare, once you have the rhubarb diced. —Grace Capen, Sacramento, California
Apple Rhubarb Crumb Pie
My family and friends always ask for my apple rhubarb pie for birthdays and get-togethers. Everyone loves the unique flavor that the rhubarb adds to this pie. —Sherri Moon, Decatur, Indiana.
Slow-Cooker Rhubarb Strawberry Sauce
We recently started growing our own rhubarb, and we live in a part of Oregon where strawberries are plentiful. I created this to drizzle over ice cream and filled a crisp with the rest. —Kim Banick, Salem, Oregon
Perfect Rhubarb Pie
Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! — Ellen Benninger, Greenville, Pennsylvania
Rhubarb Marmalade
My daughter makes this marmalade every spring when rhubarb's abundant. Our family enjoys her gift…a refreshing departure in flavor from all the berry jams and jellies. —Leo Nerbonne, Delta Juction, Alaska
Rhubarb Mandarin Crisp
An attractive dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Because it calls for lots of rhubarb, it's a great use for the bounty you harvest. —Rachael Vandendool, Barry's Bay, Ontario
Rhubarb Berry Coffee Cake
I rely on a cake mix to speed the prep for this moist streusel-topped dessert that pairs tart rhubarb with sweet strawberries. It's great all by itself, but feel free to add some frosting or ice cream. —Jackie Heyer, Cushing, Iowa
Rosy Rhubarb Upside-Down Cake
Here’s a cake that gets its rosy hue from the rhubarb topping. It’s moist on top and light as a feather on the bottom. —Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Rhubarb Ketchup
I received this recipe from a friend about 15 years ago. It's a nice surprise for ketchup lovers, and so easy to prepare. The spicy flavor makes this one of the tastiest ketchups I've ever had! —Faith McLillian, Rawdon, Quebec
Winnie's Mini Rhubarb & Strawberry Pies
Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking. —Shawn Carleton, San Diego, California
Rhubarb Fool with Strawberries
A fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. —Cheryl Miller, Fort Collins, Colorado
Strawberry-Rhubarb Ice Pops
These cool, creamy pops are a deliciously different way to use up the bounty from your rhubarb patch. —Donna Linihan, Moncton, New Brunswick
Rhubarb Mallow Cobbler
My mom used to make this cobbler every year when I was growing up. Now we take fresh rhubarb to my son in Texas so he can share this recipe with his family. —Judy Kay Warwick, Webster City, Iowa
Rhubarb Citrus Punch
Rhubarb grows abundantly in our large farm garden. I'll make this punch for summertime gatherings or for special occasions with our extended family. —Ina Frey, St. Clemens, Ontario
Raspberry Rhubarb Jam
I love making and enjoying this jam, but I usually end up giving most of it away! It's always a well-received gift. —LaVonne Van Hoff, Rockwell City, Iowa
Caramel Rhubarb Cobbler
I came up with this recipe after hearing a friend fondly recall his grandmother's rhubarb dumplings. My son especially likes rhubarb, and this old-fashioned dessert lets those special stalks star. -Beverly Shebs, Pinehurst, North Carolina
Buttery Rhubarb Baklava
I like to take treats to my co-workers at the nursery/gift shop where I work. When rhubarb season arrives, I make this rich, sweet baklava so I can share the fruits of my garden. —Sue Bolsinger, Anchorage, Alaska
Apple-Rhubarb Bread
Rhubarb is such a jewel that I freeze it to have all year. Here’s how my mother used rhubarb – in an apple bread spiced with cinnamon. —Linda Tom, Sioux Falls, South Dakota
Coconut Cheesecake & Rhubarb Compote
I took my daughter’s love of cheesecake plus my mom’s love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too. —Wendy Rusch, Trego, Wisconsin
Flavorful Strawberry-Rhubarb Jam
I consider this sweet flavorful jam summer in a jar! The fruity concoction is simply scrumptious spread on sandwiches, toast, English muffins and more. —Peggy Woodward, Shullsburg, Wisconsin
Winning Rhubarb-Strawberry Pie
While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa
English Rhubarb Crumble
When I met my English husband and served him just the crumble, he said it was fantastic but really needed a custard sauce over it. We found a terrific sauce recipe from England, and now the pair is perfect together. I wouldn't serve it any other way. —Amy Freeman, Cave Creek, Arizona
Rhubarb Jelly
I help help my husband with the pouring and skimming for this jelly—my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. —Jean Coleman, Ottawa, Ontario
Rhu-berry Pie
I cook in a coffee shop, so I'm always looking for new and unique pies to serve my customers. The combination of blueberries and rhubarb in this recipe caught my eye and it was an instant best-seller. —Karen Dougherty, Freeport, Illinois
Shortcake with Fresh Rhubarb Sauce
Every spring when her rhubarb was ready, my mother-in-law chopped it up for this moist cake. If your rhubarb is too tart for the sauce, just add in some strawberries. —Rena McCalment, Sharpsville, Indiana
Rhubarb Oat Bars
These chewy rhubarb bars provide just the right amount of tartness and sweetness. They are simply unbeatable! —Renette Cressey, Fort Mill, South Carolina
Rhubarb Compote with Yogurt & Almonds
My Grandma Dot used to make rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two stalks of rhubarb are exactly alike, so make sure to taste the compote before you chill it. It should be tart, but sometimes it needs a little extra sugar. —Michael Hoffman, Brooklyn, New York
Slow-Cooked Strawberry Rhubarb Sauce
This tart and tangy fruit sauce is excellent over pound cake or ice cream. I've served this topping many times and gotten rave reviews from friends and family. —Judith Wasman, Harkers Island, North Carolina
Almond Rhubarb Cobbler
In spring, I frequently make this tangy biscuit-topped treat.—Pat Habiger, Spearville, Kansas
Spinach Salad with Rhubarb Dressing
Spinach salad is excellent with this tangy topping, which really perks it up. A friend shared a similar salad dressing recipe with me and I modified it a bit. The rhubarb adds rosy color and mouthwatering flavor.—Twila Mitchell, Lindsborg, Kansas
Ricotta Scones with Rhubarb-Orange Compote
Eaten warm with a dollop of fruit compote, these scones are a little piece of heaven. If serving to guests, be prepared to share the recipe. —Marilyn Rodriguez, Fairbanks, Alaska
Rhubarb-Blueberry Crumble
Rhubarb and strawberry often go together, but blueberries give rhubarb a fresh and summery touch. — Mike Schulz, Tawas City, Michigan
Rhubarb Raisin Marmalade
At a retreat in the foothills of the Canadian Rockies, I sampled a marmalade combining rhubarb and raisins. I loved it so much that I went home and tried to duplicate it. I added the strawberries to make the marmalade even sweeter. —Carmen Tuck, Airdrie, Alberta
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Caroline Stanko