This page contains some of our favorite rhubarb recipes.  In general, a recipe is added here only when it is recommended by someone who has tried it.  Some are old, family recipes.   The page first covers some general guidelines about cooking rhubarb and then the recipes are organized into general categories, which are:  Rhubarb Drinks, Breakfast Recipes, Pies & Cobblers & Crunches, Cakes, Dinner Recipes, Bread & Muffins, Sauces, Jams & Jellies & Conserves, and Miscellaneous.


Chopped Colorado Red rhubarb in a bowl

Colordo Red Rhubarb

Avoid uncoated aluminum, copper or unseasoned cast iron cookware.  Rhubarb will react with the surfaces of those containers. Stainless steel and anodized aluminum surfaces are OK.

Avoid over-sweetening. The tart nature of raw rhubarb can overwhelm the more delicate, rather invigorating flavor of rhubarb. Similarly, too much sweetener overwhelms the delicate flavor. If possible, sweeten incrementally to find the right balance of flavors, tartness and sweetness. In balance, the sweet and tart almost neutralize each other. If the recipe tastes sweet like candy then you’re probably not tasting the rhubarb. Agave nectar is reported to be an excellent sweetener as it is effective but low in calories and even acceptable to diabetics. We usually use unfiltered honey, either wildflower or clover.

When using frozen rhubarb be aware that thawed, chopped rhubarb occupies less volume than the original fresh, chopped fresh rhubarb and sometimes separates into fiber and liquid when thawed.  To deal with the volume discrepancy simply measure the total volume of the thawed rhubarb, keep a record of the original volume, and divide it into equal portions according to the original volume.  For example, suppose you froze six cups of rhubarb cut for a pie. It might thaw to 5 cups  of liquid and fiber.  One cup of air between the chunks has vanished.  Regardless of the actual shrinkage, use 1/6 of the liquid and 1/6 of the fiber for each cup in a recipe if you originally froze 6 cups.

The tendency of the rhubarb to separate into fiber and liquid can be problematic for many recipes.  In many recipes it is necessary to reduce the amount of other liquid ingredients in order to include all of the rhubarb liquid.   However, the exact relationship of rhubarb liquid to reduced liquid varies from recipe to recipe.  Experimentation is often necessary.  For example, consider the situation where you froze 6 cups of fresh, diced rhubarb for your rhubarb cream pie (see recipe below) and it thawed to yield 1 cup of liquid and 4 cups of fiber.  If you add all of the thawed rhubarb, including 1/4 cup of the rhubarb liquid to replace the 1/4 cup of cream the pie will be both too dry and not really a “cream” pie.   Including none of the rhubarb liquid will render the rhubarb chunks uncharacteristically chewy.  Adding the entire cup of rhubarb liquid and the 1/4 cup of cream will probably make the pie too moist and it won’t set up properly.  Dealing with thawed rhubarb in such recipes can be a challenge.   We find the resulting dish always tastes good but that the texture is the major problem.

Several folks have reported good results from preparing the rhubarb filling or rhubarb-containing component of a recipe and freezing that preparation.   Indeed, some folks make rhubarb pie filling and either can it or freeze it in the shape of a pie.  If freezing in the shape of a pie they include it in an inexpensive aluminum or tin pie plate lined with wax paper.  The wax paper prevents any interaction between the acids and the metal and also makes it easier to remove the frozen disk of rhubarb.  Everyone using this technique reports that the excess liquid is not a problem, though the reason is unclear.

What is Rhubarb?

fresh Colorado Red rhubarb in a fan pattern

Colorado Red Rhubarb

Rhubarb is botanically a vegetable.  The dominant use instead of fruit in dessert recipes, however, has many people considering it a fruit.  One state even passed a law defining it as a fruit.  Rhubarb appears unconcerned by our confusion.   Note that the leaves are toxic, containing excessive oxalic acid.   The stalks are the culinary ingredient, though dried roots were once a common laxative and diuretic.

Rhubarb played an important role in the early settlement of the United States.  It was commonly among the belongings of our pioneers, brought west to be the first fresh vegetable of the year. It is high in calcium, vitamin C and dietary fiber (see Nutrition). Frozen and vacuum packed it keeps for years without lengthy preparation and thereby provides healthy eating throughout the year. It also remains viable in a regular freezer storage bag for 6 months or more. Since organically grown, rhubarb from High Altitude Rhubarb is not sprayed with poisons.  This does shorten the shelf life over poison-coated stalks.  It will keep in a refrigerator crisper drawer for only 1-2 weeks. For more background on rhubarb visit the History of Rhubarb.



Strawberry-Rhubarb margarita recipe

Strawberry-Rhubarb margarita

Rhubarb Drinks

Rhubarb Margaritas  (Dennis’ Own Recipe)

A surprisingly refreshing drink.   Our guests often ask for seconds!

1-2 cups fresh or frozen rhubarb, cut into 1″ long pieces
2 oz. Tequila
2-4 oz Triple Sec or Cointreau
1 cup chopped ice if rhubarb not frozen
1/2 cup of fresh or frozen strawberries (optional, will reduce the amount of Triple Sec required.


Blend the rhubarb in a food processor until liquefied.  Add/blend in Triple Sec or Cointreau to taste.  Add Tequila.  If you desire a frozen margarita and the rhubarb was not frozen, then add/blend ice.  Serve with or without salt.  Of course, you can add other ingredients, such as strawberries, to make your favorite rhubarb combo.

Rhubarb Iced Tea

6-10 cups clean, fresh rhubarb; cut into 1″ pieces
6-10 cups of water (same as # of rhubarb cups)
3-4 cinnamon sticks (to taste)
approx 3 tbs of honey or 1/2 cup sugar

Add rhubarb and cinnamon sticks to water and bring to a boil.  Simmer for 1 hour.  Strain the mixture and set aside the pulp (keep the pulp for other rhubarb recipes, such as pancakes)  Now add honey or sugar to taste while mixture is still hot.  Cool.  Serve over ice with a mint sprig, lemon wedge or lavender sprig.  Leave out or reduce cinnamon to taste.  Scale the recipe to the quantity you actually need.  Will keep about a week.  An interesting variant:  if using frozen rhubarb there will be considerable liquid in the bag once the rhubarb is thawed.  Start with that liquid, strained or unstrained, and an equal amount of water.  6 full cups of cut, fresh rhubarb, when frozen and thawed, will produce about 1 cup of fibrous rhubarb and the remainder will be liquid, several cups.  Very tasty!

Judy’s Rhubarb Punch

8 cups frozen or fresh, clean rhubarb, cut 1″ lengths
1 cup granulated white sugar
4 cups water
2 6 oz. containers of frozen lemonade
6 cups of chilled ginger ale, citrus soda, or tonic
water with quinine (whichever flavor you prefer)

Combine the rhubarb and water and cook until the rhubarb is very mushy, at least 20 minutes. Strain (keep fibrous pulp for use in pancakes or similar recipes) and add sugar while still hot. If using frozen rhubarb you should also cook to extract more flavor from the fibers. At this point you can freeze the mixture for later use. If so, then thaw and proceed. Stir in frozen lemonade. Add final liquid (ginger ale, etc.). Refrigerate and serve over ice. Will keep about a week if kept refrigerated.

THOREAU FARM RHUBARB SHRUB (from Debbie at Thoreau Farm)

Yield: 20 punch cups

4 c. water
2 lbs. rhubarb, cut up (about 7 c.), sliced
1 c. sugar
3/4 tsp cinnamon
3/4 tsp powdered ginger
1/4 c apple cider vinegar
1 (32 oz.) seltzer water, chilled

Put the sliced rhubarb into a pan with 2 cups of water. Bring to a boil and simmer until tender, about 15 minutes. Remove from heat; add the sugar, vinegar and spices, stirring well. Strain thru a sieve, saving juice and pulp separately*.  Add remaining water.  There will be about 4 1/2 cups rhubarb juice.  Chill.  When ready to serve, pour juice into punch bowl with ice and the seltzer.

(*Pulp may be served later as a dessert with a dab of whipped cream on top.)

rhubarb pancakes recipe

rhubarb pancakes

Breakfast Recipes

Rhubarb Buttermilk Pancakes (our’s)

When you thaw frozen rhubarb a great deal of liquid can be released.  The liquid is ideal for punch and iced tea.  The concentrated fiber is also good in many recipes.  One is pancakes.  (6 cups of fresh, frozen rhubarb can result in 2 cups of concentrated fiber with the remainder liquid.) 


1 egg
1 cup all-purpose flour
1 cup buttermilk
1 tbs sugar
2 tbs shortening, melted (or vegetable oil)
1 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
1 tsp vanilla extract
2/3 cup rhubarb fiber (well-drained from
frozen or drained from stewed
rhubarb…see Rhubarb Iced Tea)

(Makes about 9 pancakes)  Beat the egg by hand until fluffy.  Beat in all remaining ingredients until smooth.  Pre-heat the griddle…test with a few drops of water.  If the water drops skitter around, the heat is correct.  For each pancake pour about 3 tablespoons of batter from the tip of a large spoon or container suitable for pouring.  Cook on the first side until they are dry and puffed around the edges.   Flip and cook the other side until golden brown.  For regular pancakes, substitute 3/4 cup milk for  the buttermilk, increase baking powder to 3 tsp, and drop the baking soda and vanilla extract.

Mr. Petri’s Grandmother’s Depression Era Coffee Cake

2 cups finely chopped rhubarb
2/3 cup sugar
combine and set aside

2 cups flour
3/2 cups sugar
1/2 cups vegetable oil
1 beaten egg
1 cup sour milk
1 tsp baking soda
1 tsp ground cinnamon
1 tsp pure vanilla extract

Mix all ingredients together and add the rhubarb/sugar mixture.  Stir until well blended.  Pour into a floured 9″x12″ baking pan and bake at 350o for one hour or until done.


6 tbsp butter
1 cup coconut
2/3 cup brown sugar
1/4 cup milk
1 cup chopped nuts

Combine all topping ingredients in a small saucepan and cook for 3 minutes.  Pour over cake while still warm.

Barbro’s Coffee Cake (Without dear Barbro High Altitude Rhubarb would never have existed.  She gave us our first 10 plants!)


1 stick butter
1 cup sugar
2 large eggs
1 cup buttermilk
2 cups flour
1 tsp baking power
1 tsp pure vanilla extract
3 cups fresh cut rhubarb (1/2″ pieces)


1 cup brown sugar
2 tsp ground cinnamon

Preheat oven to 350o.  Prepare cake by first mixing the butter, sugar and eggs, adding eggs one at a time, until thoroughly mixed.  Then add baking powder and alternate adding buttermilk and flour until thoroughly mixed.  Add vanilla and mix.  Add rhubarb and mix again.  Spread in a greased 9″x11″ baking pan and spread the topping on top.  Bake for 40-45 minutes.

Sour Cream Crumb Cake


4 cups diced, fresh rhubarb tossed in 1/4/ cup all-purpose flour
1 cup sour cream
3/2 cup granulated sugar
3 eggs
2 teaspoons pure vanilla extract
11/4 cups all-purpose flour
3/4 tsp sea salt
1 tsp baking soda
2 tsp baking powder
3/4 cup softened butter


2/3 cup brown sugar
1/4 cup all-purpose flower 1/2 tsp ground cinnamon 1/4 cup cold, cut-up butter

Preheat oven to 350o.  Prepare both the toping and the cake.

For the cake:  Beat sugar and butter in a mixing bowl on medium speed until thoroughly blended.  Add eggs and vanilla and beat until creamy.  In another bowl mix the flour, baking powder, salt and baking soda.  Add the second mixture to the first and add the sour cream.  Stir in rhubarb and spread into a greased 13″x9″ baking pan (non-aluminum).

For the topping:  Mix the flour, cinnamon and brown sugar in a bowl.  Cut in butter until crumbly and sprinkle over the cake batter.

Bake 45-50 minutes or until a wooden toothpick comes out clean.  Best served warm.

Colordo Red rhubarb pie

Colorado Red rhubarb pie

Rhubarb Pies, Cobblers & Crunches

Rhubarb Custard Pie (Dennis’ favorite)adapted from The Joy of Rhubarb

9-inch double pie crust
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/4 tsp ground nutmeg
1/8 tsp salt
3 eggs
1 tsp vanilla extract
4 cups fresh rhubarb, cut into 1-inch pieces

2 tbs butter

Make or buy your favorite pie crust. Start with the bottom crust in the 9″ baking pie pan. Mix sugar, flour, nutmeg and salt in a mixing bowl. Separately beat the 3 eggs in another bowl. To the eggs add vanilla and rhubarb and mix until the rhubarb is well coated. Combine the two bowls and mix thoroughly. Spoon the mixture into the bottom crust. Cut the butter into small pieces and dot the top of the pie filling and then cover with the top crust and seal. Bake for 50 minutes. Feeds 6, unless Dennis is one, then it feeds 2, 3 of the other two are fast.

Rhubarb Pie 

A favorite.  Can be made as a Strawberry/Rhubarb pie by replacing half of the rhubarb with strawberries.  If using frozen rhubarb, drain before using.

9 inch pie crust
1 1/2 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon grated orange peel, optional
4-6 cups rhubarb, cut into 1/2 inch pieces
2 tablespoons margarine or butter

Heat the oven to 425o.  Prepare pastry.  Mix the sugar, flour and orange peel.  Turn half of the rhubarb into the pastry-lined pie plate.  Sprinkle with half of the sugar mixture.  Repeat with remaining rhubarb and sugar mixture.  Dot with margarine.  Cover with top crust that has slits cut in it.  Seal and flute the crust.  Sprinkle with sugar,.  Cover the edge with 2 or three-inch strip of aluminum foil to prevent excessive burning and remove the foil for the last 15 minutes of baking.  Bake for about 40-50 minutes.  Cool before serving.

Rhubarb Cream Pie 

4-6 cups diced rhubarb
1 3/4 cups granulated sugar
5 tablespoons flour
3 eggs
1/4 cup whipping cream
1 unbaked 10-in pie crust
1 cup rolled oats
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter

Preheat the oven to 425o.  Combine rhubarb, sugar, 3 tablespoons flour, eggs and cream in a bowl.  Pour mixture into the pie shell and bake for 10 minutes.   While baking, prepare topping by combining oats, brown sugar, cinnamon and 2 tablespoons of flour and cutting in the butter.  After 10 minutes, remove the pie from the oven and reduce oven temperature to 350o.  Top pie evenly with oat topping and continue to bake an additional 35 to 40 minutes.  Cool before serving.

Lela Mae’s Rhubarb Custard Pie(recipe from 1800s)PIE CRUST:

2 1/2 cups flour (high altitude flour if you have it)
1 cup Crisco (original called for lard)
1 tsp salt
1 large egg
1 tbs vinegar

Blend the egg and vinegar together until well mixed and add enough cold water to make 1/2 cup total liquid. Mix with remaining ingredients to make dough (makes a double crust pie).

Custard Pie

5 cups rhubarb, cut into 1″ pieces or smaller
1 cup sugar
3 tbs flour
2 eggs

Mix all ingredients together and put in unbaked pie shell. Dot with butter on the top. Put on the top pie crust and bake at 350 degrees for about 45 minutes (add 7 minutes for high altitude).

Marji’s Rhubarb Cobbler (Colorado)

A cobbler is similar to a pie but without the bottom or side crust and with a biscuit-like topping.

3/4-1 cup sugar
2 tbsp. cornstarch
1/4 tsp cinnamon
4 cups cut-up rhubarb
1 tbsp. water
2 tbsp. butter
1 cup sifted flour
1/3 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
4 tbsp. butter or margarine
1/3 cup milk
1/3 chopped pecans
1 tsp. shredded orange peel

For sauce, combine the 3/4-1 cup sugar, cornstarch & cinnamon. Add rhubarb & water. Cook & stir one minute beyond when it mixture boils. Pour into a 8″ square baking dish and dot with 2 tbs butter. Place in 400 degree oven while preparing biscuit topping.
Sift flour, 1/3 cup sugar, baking powder & salt. Cut in 4 tbsp. butter. Stir in milk, pecans, & orange peel. Push from spoon in dollops atop hot rhubarb. Bake at 400 degrees about 25 minutes. Serve with light cream or milk, warm or cold and also excellent with vanilla ice cream. Makes 6 servings.

Marji’s Rhubarb Crunch (Colorado)
Mix as pie crust:
1 cup flour
5 tbsp. powdered sugar
1/2 cup butter

Put into 9×13 pan & bake at 350 for 15 minutes.
In a separate bowl, beat together 2 eggs well. Add 1 1/2 cups sugar, 1/4 cup flour, 3/4 tsp. baking powder, 1/4 tsp. salt, 2 cups cut-up rhubarb. Pour mixture over crust & bake an additional 30-35 minutes. Serve well-cooled with cool whip if desired. (The top of this dessert is all crinkly & crunchy.)

rhubarb cake recipe

rhubarb cake

Rhubarb Cakes

Barbro’s Rhubarb Cake  (Sweden)
1 stick of butter (margarine if preferred)
1 cup sugar
2 large eggs
1 cup buttermilk or whole milk
2 cups flour
1 tsp baking powder
1 tsp vanilla
4 cups rhubarb, cut into 1/4-1/2″ piece or smaller


1 cup brown sugar
2 tsp milk

Beat the butter, sugar and eggs together, adding eggs one at a time.  Mix in the remainder of the ingredients and bake at 350o for about 40 minutes.  Then spread topping evenly and let cool.  Recipe can accommodate less or more rhubarb than stated.

Jeanette’s Rhubarb Strawberry Cake

6 cups of rhubarb cut in ½ inch pieces (about 2 lbs)
½ cup of sugar
2 packages (3 oz each) Strawberry Jell-O
2 cups heavy whipping cream –whipped
1 tsp vanilla
3 dozen soft ladyfingers (split)

     Rhubarb Glaze
               Fresh mint sprigs
Whole Fresh Strawberries

Combine Rhubarb and sugar in saucepan, add 1 cup of water. Bring to a boil and simmer for 6-9 minutes or until rhubarb is very soft.  Drain off 1 cup of syrup and reserve for making the glaze.  Put rhubarb and remaining syrup in the blender and puree (3 1/2 cups), then return it to the saucepan.  Bring this pulp mixture to a boil, pour over the gelatin and stir till the gelatin is dissolved and well blended. Chill until slightly thickened, but not firm.  Whip the 2 cups of whipping cream and fold into the cooled rhubarb mixture carefully until well blended.  Add vanilla.  Line a 9 inch diameter spring form  pan ( It should be at least 3 inches deep, a little more is better) bottom and sides with lady fingers(cut side in), standing up along the sides.  Arrange rhubarb mixture and ladyfingers alternately in layers (3) ending with rhubarb mixture. Chill overnight or until firm.  Spread top with cooled Glaze.  Split whole strawberries from tip to almost stem end (4-6 cuts) and open like a flower.  Decorate with mint sprigs.


In a small saucepan mix reserved rhubarb syrup and ¼ cup sugar.  Bring to a boil to dissolve sugar, and stir in 1 ½ Tablespoons cornstarch blended with very small amount of cold water. Cook stirring till thick and clear.  Add a few drops red food coloring.  Cool.

Charlie’s Mother’s Cake — from Plains Weekly

Combine and set aside:

1 1/2 cups              rhubarb, finely chopped
1/2 cup                   sugar

Then mix together:

2 cups                    flour
1 1/2 cups              sugar
1 1/2 cups              vegetable oil
1                              egg, beaten
1 cup                       sour milk (or butter milk)
1 tsp                        baking soda
1 tsp                        cinnamon
1 tsp                        vanilla

Add the rhubarb & sugar mix to the above mix.  Stir until well blended.  Pour into a greased and floured 9″x12″ pan and bake at 350o for one hour, or until done.

Top by combining and cooking the following for 3 minutes in a saucepan over medium heat and then spreading over the cake while both are still warm.


6 tbs                       butter or margarine
1 cup                      coconut, grated
2/3 cup                   brown sugar
1/4 cup                   milk
1 cup                      nuts, chopped

Jane’s Rhubarb Coffee Cake(Ohio)

1/2 cup soft butter
1 tsp vanilla
1 1/2 cup brown sugar
1 1/2 cup raw rhubarb
2 cups flour
1 tsp baking soda
1 cup sour milk


2 tsp cinnamon
1/2 cup white sugar

Mix all ingredients except sugar and cinnamon.  Spread mixture in a 9″x13″
pan.  Mix sugar and cinnamon and sprinkle on the top.  Bake at 350o for 30 minutes.   Serve warm or cold.

Matt’s Mother’s Rhubarb Cake     

1 1/2 cup white sugar
1/2 cup margarine
1 egg
3 cups rhubarb cut into 1/2 ‘ pieces
2 cups flour
1 teaspoon vanilla
1 cup sour milk
1 teaspoon baking soda

Cream sugar and oleo.  Add egg and cream well.  Mix soda and sour milk and add to cream mixture.  Add flour to washed and drained rhubarb.  Mix so all rhubarb is well coated.  Put all this in above mixture.  Mix together well.  Put in buttered 9 x 13 pan. Prepare topping.


1 cup brown sugar
1 tablespoon cinnamon
1/4 to 1/2 cup broken nut meats
Mix well and sprinkle over dough
Put topping on first mixture.  Bake 40 to 50 minutes at 350 degrees.

Dinner TimeRhubarb Dinner Recipes

Brenda & Lela Mae’s Rhubarb Dumplings
A family recipe for rolls similar to cinnamon rolls…but tastier!
1½ cups finely chopped rhubarb
2 cups flour
1 tsp salt
2½ tsp baking powder
2½ tbs shortening
7/8 cup milk
sugar to taste
1 cup brown sugar
1 heaping tbs flour
¼ tsp salt
1 cup and 1 tbs of water
dash of nutmeg
Preheat oven to 350o. Mix the dumpling ingredients except sugar, shortening and rhubarb. Cut in the shortening to make a dough. Roll the dough to ¼ inch thickness and sprinkle generously with sugar. Cover with the finely chopped rhubarb. Roll into a log, as for cinnamon rolls, and cut into ½ inch disks. Arrange in a buttered, 9 inch pan. Make the sauce by mixing all ingredients and bringing to a boil. Cover the dumplings with the sauce and bake at 350o for 30 minutes.

Judy’s Cold Strawberry-Rhubarb Soup

3 cups of fresh rhubarb cut into 1/4-1/2 inch pieces
3 cups water
3/4 cup sugar or 4 tbs honey (to taste)
1 teaspoon grated orange peel
1 cup strawberries
1/3 cup dry white wine

Combine water, rhubarb, sugar and orange peel and bring to a boil. Simmer for 20 minutes, stirring often. Allow to cool. Smooth half the mixture in a blender together with the strawberries (set 1 aside for garnish) and recombine the smoothed mixture with the other half. Add wine and stir thoroughly. Serve chilled, garnished with sour cream and/or a sliced strawberry.

Marji’s Grilled Pork Chops with Rhubarb-Ginger Chutney (Colorado)
2 tbsp. Dijon mustard
2 tsp. olive oil
1 clove garlic, finely minced
freshly ground pepper
several sprigs of fresh thyme (or 1/2 tsp. dried)
4 (3/4 inch thick) center-cut pork loin chops
kosher salt

Mix together mustard, olive oil, garlic & ground pepper. Strip leaves from thyme sprigs & add to mustard mixture. Spread pork chops with mixture & marinate, covered, in refrigerator overnight.
Prepare a medium-hot fire in the grill. Remove chops from refrigerator just before you are ready to begin grilling & season well with salt. Cook chops about 7-8 minutes per side. The meat should be moist with the slightest tint of pink. If you prefer your pork a little more done, cook for another couple of minutes. Garnish each chop with a generous dollop of Rhubarb-Ginger Chutney. (recipe follows)

rhubarb bread recipe

Rhubarb Bread & Muffins

Rhubarb Bread

1 1/2 cup brown sugar
1/2 cup olive oil
1 large egg
1 cup buttermilk
1 tsp salt
1 tsp baking soda
1 tsp vanilla
2 1/2 cup flour
3 cups diced rhubarb
1/2 cup chopped walnuts or pecan


1 tbs soft butter
1/4 cup white sugar

Mix and stir brown sugar and oil until smooth and then add the egg, salt, baking soda, buttermilk, vanilla and flour.  Mix/blend until moist.  Then mix in the rhubarb and nuts and spread in bread loaf pans.  Mix the butter and white sugar until crumbly and sprinkle over the top of the unbaked bread.  Bake at 359o for about 50-55 minutes.

Ginger’s Rhubarb-Applesauce Muffins
2 cups flour
1 cup whole wheat flour
2 tsp baking powder
2 tsp ground cinnamon
½ tsp baking soda
½ tsp salt
2 eggs
1 1/3 cup packed brown sugar
1 1/3 cup applesauce
½ cup cooking oil
1 ½ cup chopped rhubarb
cinnamon sugar
In a large mixing bowl stir together flour, whole wheat flour, baking powder, cinnamon, baking soda and salt. Make a well in the center and set aside. In a medium mixing bowl beat the eggs and stir in the brown sugar, applesauce and oil. Add this mixture all at once to the flour mixture…pour it in the well. Stir just until the flour is moist…it should be lumpy. Fold in the rhubarb.
For regular muffins: Lightly grease 2 ¾ inch muffin cups of line them with paper cups. Fill each 2/3 full and sprinkle the tops with sugar or cinnamon sugar. Bake at 400 degrees for 18-20 minutes or until the tops are golden. Serve warm. (Makes about 24 muffins)
For mini-muffins: cut the recipe in half and use 1 ¾ inch muffin cups and bake for only 10-12 minutes.

rhubarb sauce recipeRhubarb Sauces

Rhubarb Sauce

An ice cream topping, dessert by itself, or a topping for toast or pancakes.

2-3 cups of fresh or frozen rhubarb, cut into 1″ pieces
1/4 cup of sugar or honey
Red Food Dye
Powdered Cinnamon to taste, optional
(1 tsp for me)

Boil the rhubarb and honey/sugar over a medium-low heat until it reaches a desired consistency.  The longer you boil it, the thicker it becomes.  Add sugar a little at a time until the desired sweetness is reached.  When done, stir in food die to the desired color.

Rae’s Tapioca Rhubarb Sauce

1/4 cup minute tapioca
1 1/2 cups sugar
1/2 tsp. salt
2 1/2 cups water
2 1/2 cups rhubarb, cut to 1/2-1″ lengths

Combine ingredients in a saucepan and boil over a medium heat, stirring constantly, until you reach the desired consistency. Cool, stirring occasionally. Up to 1 cup of crushed pineapple can be added when cool, if desired.

Rhubarb-Red Currant Sauce

1 1/2 cups red currant jelly
2 cups fresh rhubarb, diced (1/4″ or smaller pieces)
1 tbs arrowroot
1 tbs port wine or Madeira

Combine rhubarb and jelly and cook over medium heat, stirring often, until reduced by about 1/3.  Strain the sauce and set aside the fibrous material.  Continue to cook and reduce until the total remaining liquid is about 1 cup total.  Make another mixture of the arrowroot and wine and stir until smooth.  Return the sauce to a boil and add the arrowroot/wine mixture.  Stir the final mixture constantly for one minute and then simmer for 2 minutes.  Serve hot or refrigerate.

rhubarb jam jelly recipeRhubarb Jams, Jellies and Conserves

Rhubarb Jelly
5 cups rhubarb, finely cut
1 cup crushed pineapple
Combine these 2 ingredients & let stand 1/2 hour.

Add 4 cups sugar. Mix; place in large saucepan & heat to boiling, stirring constantly 12 minutes. Remove from heat. Add 1 small box Jell-O (strawberry or cherry or raspberry). Pour into small jars. Pour paraffin on top. Can be used as a sauce for ice cream or smeared on toast or biscuits.

Bonnie’s Rhubarb Jam (Oklahoma)
5 cups–rhubarb, cut fine
1 (30 oz.) pkg. strawberry gelatin
3 cups sugar
1 small pkg. strawberry Kool-Aid

Put sugar over rhubarb and let set overnight.  Cook over low heat until soft. Remove from heat and add gelatin and Kool-Aid: mix well until all the
Kool-Aid and gelatin powders are dissolved. Pour into pint jars and seal.

Andrea’s Rhubarb Blueberry Freezer Jam (Utah)

5 cups rhubarb cut fine
1 cup water
5 cups sugar
1 can blueberry pie filling
2 packages raspberry jello  3 oz. size

Cook rhubarb in water until tender. Add the sugar and cook for about 5 more minutes, stirring continually. Add the pie filling and cook for another 6-8 minutes. Remove from heat and add the jello (stir until completely dissolved.) Pour into containers and freeze. Can easily double if desired.  “Super good on hot rolls, bread, and some even like it over vanilla ice-cream.”

Rhubarb Conserve

A “conserve” is a condiment made with contrasting fruits and/or nuts.

2 lbs. fresh rhubarb, cut into 1″ lengths
2 oranges
1 lemon
3 1/2 cups granulated sugar
1/2 cup chopped walnuts

Extract the juice and grate the rinds of the orange and lemon.  Add the rinds and juice to the rhubarb and sugar in a saucepan and cook over a low heat, stirring until the sugar is dissolved.  Continue cooking, stirring constantly, until the mixture is thick and clear.  Now add the nuts and cook and stir another 5 minutes.  Serve cool while fresh.  Can or freeze for later use.

Rhubarb-Ginger Chutney

1 cup apple-cider vinegar
2 cups brown sugar, packed
8-10 cups 1/2 inch sliced rhubarb pieces
1/2 cup peeled fresh ginger, sliced & cut into a fine Julienne
4 cloves garlic, peeled & minced
12 black peppercorns
1 cup currants or raisins
1 tsp salt

Bring vinegar & sugar to a boil in a large non-reactive pot. Add rhubarb & remaining ingredients; bring to a simmer. Cook, stirring occasionally, until mixture thickens.

Miscellaneous Rhubarb Dishes

Cheesecake Bars

3/2 cups all-purpose flour
2 cups 1-minute oatmeal
1 cup brown sugar
1/2 tsp salt
1 cup soft butter
24 oz. soft cream cheese
3 eggs
1 cup granulated sugar
3/2 tsp pure vanilla extract
3 cups fresh, chopped rhubarb

Preheat oven to 350o .  Coat a 15″x10″ baking pan with shortening.  Mix flour, oatmeal, butter, brown sugar, baking soda and salt in a mixing bowl on medium speed until crumbly.  Press 4 cups of the mixture into the baking pan.  Set rhubarb aside and mix all other remaining ingredients in a separate bowl until well blended.  Stir in rhubarb by hand and spread over the crust.  Sprinkle with the remaining crumb mixture and press down lightly.

Bake for 40-50 minutes or until center is set.  Let stand for 15 minutes.  Cover and refrigerate until cold.  Use within 2 days.

Marji’s Rhubarb Upside-Down Pudding(Colorado)
2 tbsp. butter
2 cups rhubarb
1/2 cup sugar
1 tsp. quick tapioca
1 1/2 cup sifted flour
1 tsp. salt
1 tsp. soda
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1/2 cup sugar
1 cup sour cream
1 egg
1/4 cup melted butter

Melt 2 tbsp. butter in 9 ” pan in 350 degree oven. Distribute rhubarb evenly over butter. Combine sugar & tapioca & sprinkle over rhubarb. Sift flour, soda, salt, spices, & sugar. Add sour cream, egg, & melted butter. Mix well. Spread over rhubarb. Bake 30-35 minutes at 350 degrees or until cake is browned on top. Turn upside down on plate immediately. Serve warm with whipped cream or ice cream.

Marji’s Rhubarb Dessert (Colorado)
3 cups diced rhubarb. Pour boiling water over rhubarb & in 5 minutes, drain. (If you want it tart, leave boiling water on about 30 seconds). Place cut rhubarb in 9″ square pan. Mix together in a bowl: one slightly beaten egg, 1 large cup sugar, 2 heaping tbsp. of flour. Spoon over rhubarb & dot with 2 tbsp. butter. Crumb topping: Mix together with fork–3/4 cup flour, 1/2 cup sugar & cut in 1/3 cup margarine (5 tbsp). Sprinkle on top of rhubarb. Bake at 375 degrees 45 minutes until brown. Serves 8 or 9…..with or without the addition of ice cream.

Rhubarb Salsa

2 cups fresh rhubarb, finely diced
1/2 cup sweet red pepper, chopped
1/2 cup sweet yellow pepper, chopped
1/2 cup fresh cilantro
3 green onions, finely chopped
1 chili pepper, minced and seeded
2 tbs fresh lime juice
1 tbs brown sugar
1/4 tbs salt
1/2 tbs ground black pepper

Bring about 1-2 quarts of water to a boil and add rhubarb for only 10 seconds (put rhubarb in a strainer and immerse in the water).  Cool the rhubarb under cold water and drain.  Mix rhubarb with remaining ingredients and refrigerate.

Michelle’s Rhubarb Butter (Colorado)

Makes a tasty topping for pancakes, toast, ice cream, bagels, muffin…etc, and a unique glaze on baked chicken or pork.
2 cups rhubarb, chopped
2 tbs lemon juice
1 tsp cinnamon
1/4 cup brown sugar
3/4 cup water
1 tbs corn starch
Add all ingredients except the corn starch to a sauce pan. Mix all ingredients except the corn starch in an uncovered sauce pan and bring to a boil. Cover and reduce the heat, simmering until the rhubarb is tender (about 5-10 minutes). Mash the mixture until all the rhubarb is thoroughly mashed. Dissolve the cornstarch in a little water and stir into the mixture. Continue cooking, stirring frequently, until the mixture begins to thicken. Once it begins to thicken, remove it from the heat and let it cool. (It will continue to thicken.)

Anne’s Rhubarb-Strawberry Sorbet

3/4 lb. rhubarb, cut into 1/2 in. pieces
3/4 lb. sugar
10 oz. fresh strawberries (about 1 1/2 cups)
1/2 tsp fresh squeezed lemon juice
2/3 cup water

In medium saucepan bring the rhubarb, sugar and water to a boil. Reduce heat and simmer until rhubarb is tender, about 5-20 minutes. Cool to room temperature. Puree strawberries in a blender or food processor together with the rhubarb mixture and lemon juice until smooth. Chill. Then add as the flavoring to ice cream according to your favorite ice cream process.