If you’re lucky enough to have a thriving rhubarb patch or you just bought too much on impulse, you might be asking the question on everyone’s mind at rhubarb season: What do I do with too much rhubarb? You’ve already made a crisp, a compote, and maybe even a batch of rhubarb pie, but the stalks keep coming. Fear not — rhubarb is incredibly versatile, and with a little creativity, you can enjoy this tangy vegetable (yes, it’s technically a vegetable!) in dozens of ways.
From sweet to savory, preserved to frozen, this guide will walk you through every possibility for what to do with that abundance, while making sure your rhubarb doesn’t go to waste. Whether you’re a seasoned gardener, a passionate baker, or a home cook looking to try something new, this article will show you how to make the most of your rhubarb harvest.
Familiar Favorites: Classic Rhubarb Recipes to Keep Coming Back To
Let’s start with the dishes that first come to mind when rhubarb is in season — the tried-and-true preparations that celebrate its tart flavor in the most traditional ways.
Rhubarb Crisp or Crumble
This simple dessert highlights rhubarb’s tartness and is perfect for those with more than enough stalks to use up. Combine chopped rhubarb with a bit of sugar, a squeeze of lemon, and a few spices like cinnamon or ginger. Place this mixture into a baking dish and top with an oaty, buttery crumble topping. Bake until golden and bubbly.
This version can easily be scaled — if you have twice as much rhubarb, just double the topping and sugar. Rhubarb crisp is freezer-friendly and can be made in batches for later enjoyment.
Rhubarb Pie
A classic American rhubarb pie is a must-have for any rhubarb lover. When you have excess rhubarb, make a double-crust pie with a well-balanced filling that combines rhubarb with sugar (the amount depending on your sweetness preference), a bit of flour to thicken the juices, and a splash of vanilla extract.
For those who love a twist, add in a handful of strawberries for a rhubarb-strawberry pie, a perfectly sweet-tart combination. You can freeze unbaked pies for up to 3 months, allowing you to plan your rhubarb usage across months, not just days.
Rhubarb Compote
Compote is a versatile base that can be used for anything from yogurt and pancakes to sauces for roasted meats. The process is simple: simmer rhubarb with sugar, a bit of water, and optional flavorings like orange zest or star anise. This softens the stalks into a chunky, intensely flavored mixture.
Rhubarb compote can be preserved in the fridge for up to a week or frozen in mason jars for up to 6 months for future desserts or breakfast dishes.
Thinking Beyond Desserts: Savory and Culinary Uses of Rhubarb
While rhubarb is most familiar in sweet dishes, it holds a surprising place in savory cooking as well. Chefs and experimental cooks around the world enjoy using rhubarb in sauces, chutneys, and even as a pairing with meats.
Rhubarb Sauces and Chutneys
Rhubarb’s bright tartness brings a nice balance to rich meats like pork or duck. Simmer it with vinegar, brown sugar, mustard seeds, or ginger and onions for a savory chutney. The resulting product can be served as a condiment or paired with grilled cheese, goat cheese, or roasted vegetables.
Tip:
When making rhubarb chutney, consider incorporating raisins, garlic, and a bit of ginger to enhance the flavor complexity and create a truly unique accompaniment.
Roasted Rhubarb With Chicken or Pork
Roasting rhubarb with a touch of honey or maple syrup brings out its sweetness and subtle fruitiness. Serve a small portion of warm roasted rhubarb alongside a plate of richly flavored meat for a refreshing contrast.
This method also opens the door for rhubarb glazes, ideal for brushing over roasted poultry or grilled salmon.
Rhubarb in Beverages
Rhubarb can be used to make refreshing drinks that go beyond desserts or food pairings. Rhubarb soda, lemonade, cocktails, and syrups are excellent ways to use up large quantities and bring rhubarb’s vibrant flavor into everyday beverages.
To make rhubarb syrup, simply combine chopped rhubarb and sugar (equal parts by weight), then simmer to draw out the juice. Strain the solids, and you’re left with a tart syrup that can be mixed with sparkling water or used in cocktails for a seasonal twist.
Preserving Rhubarb: For Later Enjoyment
When you’re drowning in rhubarb and need a long-term solution, preserving it is the answer. These tips ensure you can enjoy rhubarb all year round, even when it’s out of season.
Freezing Rhubarb
Freezing is one of the easiest and most effective methods for preserving rhubarb, and it’s perfect when you have a large amount to work with.
Steps to Freeze Rhubarb:
- Wash and trim the stalks
- Cut into ½-inch to 1-inch pieces
- Blanch in boiling water for 1 minute
- Immediately cool in iced water
- Drain thoroughly and dry off extra water
- Spread rhubarb on a baking sheet lined with parchment paper
- Freeze individually before transferring to airtight bags or containers
This process ensures the rhubarb doesn’t become mushy when it’s thawed. Properly frozen rhubarb can last up to 12 months in a standard freezer.
Making Rhubarb Jam or Jelly
If you prefer something sweet and stable for long-term storage, homemade rhubarb jam or jelly is a delightful option.
Jam involves the whole rhubarb pieces, while jelly requires straining the juice first. Rhubarb pairs well with traditional jam ingredients like strawberries or stone fruits, and pectin powders or jam sugar can help you achieve the consistency you desire.
This is an excellent way to gift away some of your rhubarb bounty or create unique homemade presents for friends and family during holidays.
Dehydrating Rhubarb
If you’re a fan of chewy, dried fruits, dehydrating rhubarb might surprise you with its tart versatility. Slice rhubarb thinly (about ⅛ inch thick) and place it on a dehydrator tray or oven set at its lowest temperature until it’s chewy and slightly crisp.
While the texture isn’t exactly like dried apricots or raisins, dehydrated rhubarb can be eaten as a snack or added to sauces for intensified flavor.
Experimenting with Rhubarb: Bold New Flavors
If you like creative cooking and enjoy branching into unusual flavors, rhubarb is a fun ingredient to experiment with in unexpected ways.
Rhubarb Cheese Pairings
Rhubarb’s tartness pairs beautifully with rich cheeses. You can present roasted or stewed rhubarb as a topping for soft cheeses like Camembert, Brie, or mascarpone. Combine it with a drizzle of honey or a smattering of nuts for a beautiful, seasonal snack board.
Rhubarb Fermentation
Fermented rhubarb is an exciting frontier for food preservation enthusiasts. You can try fermenting rhubarb with salt, spices, and starter cultures to create a tangy, probiotic-rich condiment.
This method yields unique results, and some compare the final flavor to lightly sour pickled fruits or even kimchi.
Rhubarb Salads
Some culinary traditions use raw rhubarb in salads. Thinly sliced stalks can be tossed with greens for a bright addition or mixed with apples, walnuts, and goat cheese for a uniquely seasonal salad. Combine with a sweet-tart dressing to balance the acidity.
Sharing the Bounty: What to Do With Extra Rhubarb You Can’t Use
Sometimes, the fastest route to dealing with rhubarb overload is to share it with others.
Giving Rhubarb Gifts
If you’ve preserved your excess rhubarb by making jam, syrup, or dried snacks, you can easily turn this into fun little gifts for friends or neighbors. Mason jars of rhubarb preserves or syrup make thoughtful, homemade gifts and are always well-received when labeled and decorated creatively.
Donating Rhubarb
If you can’t imagine giving away anything you could potentially use yourself, you might consider donating any extra rhubarb to local food banks. Many communities with food pantries or community kitchens will happily accept fresh produce to distribute to those in need.
Trading With Other Gardeners
Some enthusiastic gardeners grow unique ingredients in excess and might be eager to trade for what you have. Try swapping rhubarb with pepper growers, zucchini growers, or anyone producing extra produce you’d be excited to use.
Final Thoughts: No Rhubarb Left Behind
So, what do you do with too much rhubarb? The answer is clear: you do just about anything and everything with it! Whether your preference is for sweet or savory, simple or complex, there is no shortage of ways you can make good use of that bounty.
From enjoying classic pies and crisps to experimenting with fermented dishes or pairing it with meats, you can truly stretch the potential of rhubarb far beyond what you might’ve imagined. Freezing rhubarb, making syrups, and creating gifts from fermented or preserved versions give you practical options for managing seasonal abundance like a pro.
The key takeaway? Rhubarb is a versatile and flavorful ingredient that shouldn’t go to waste when harvest season hits. Just roll up your sleeves, find your flavor preference, and try something new. There’s always room for rhubarb when you know what to do with it.
Can I freeze rhubarb for later use?
Yes, freezing rhubarb is a simple and effective way to preserve your harvest for several months. Start by washing the stalks thoroughly and trimming off any leaves, which are toxic and should never be consumed. Cut the rhubarb into uniform pieces, about 1-inch in length, and spread them out on a baking sheet to freeze individually. Once frozen, transfer the pieces into airtight freezer bags or containers to prevent freezer burn.
For best results, you can also blanch the rhubarb before freezing, though it’s not required. Blanching helps maintain color and texture, especially if you plan to use the rhubarb in recipes where appearance matters. When you’re ready to use the rhubarb, there’s no need to thaw it first—it can be added directly to batters, sauces, or stews. Frozen rhubarb is especially great for making pies, jams, and smoothies.
What are some savory dishes I can make with rhubarb?
While rhubarb is most commonly associated with sweet dishes, it can add a tangy, vibrant flavor to savory meals as well. Try making rhubarb chutney to pair with roasted meats like pork or duck. The tartness of rhubarb complements rich proteins beautifully, creating a balanced flavor profile. Another option is blending rhubarb into barbecue sauces or glazes for a unique twist on grilled dishes.
You can also use rhubarb in slow-cooked stews or as a base for sauces served alongside hearty dishes. Its natural acidity can help tenderize meats during cooking, and its flavor pairs well with warming spices like ginger, cinnamon, and cardamom. A rhubarb-based salsa with onions, jalapeños, and cilantro can offer a refreshing topping for tacos or grilled fish. Experimenting with savory rhubarb dishes can open up a whole new world of flavor possibilities.
How can I use rhubarb in beverages?
Rhubarb is a fantastic ingredient for creating flavorful drinks, both alcoholic and non-alcoholic. One popular method is making rhubarb syrup, which can be used to sweeten and flavor lemonades, iced teas, and cocktails. Simply simmer chopped rhubarb with sugar and water until the stalks break down, then strain and bottle the syrup for future use. A splash of rhubarb syrup in sparkling water makes a refreshing and lightly tart summer drink.
For a more sophisticated option, rhubarb can be infused into spirits like vodka or gin to create a base for seasonal cocktails. You can also ferment rhubarb into a homemade soda or kombucha flavor enhancer. During colder months, try simmering rhubarb with spices like cloves and allspice to make a warm, tangy punch. Whether you’re mixing desserts or designing a cocktail menu, rhubarb can bring a burst of flavor to your beverages.
Are there any non-culinary uses for rhubarb?
While rhubarb is mainly valued for its culinary uses, it can also serve purposes beyond the kitchen. In gardening, rhubarb leaves—though toxic—can be used as mulch to help retain moisture in the soil and deter pests naturally due to their strong aroma. Some gardeners also use rhubarb leaves to make a homemade compost spray believed to help prevent mildew on other plants.
From a decorative perspective, rhubarb plants can be grown as ornamental additions to gardens due to their large leaves and colorful stalks. Additionally, the plant has a long history of use in herbal medicine, particularly in traditional Chinese medicine, where the roots are used for digestive health. However, it’s important to be cautious with any non-food use and to avoid consuming parts of the plant that are not traditionally eaten, such as the leaves.
What are the best ways to store fresh rhubarb?
Fresh rhubarb can be stored in the refrigerator for up to two weeks if prepared and stored properly. Begin by trimming the stalks and removing all leaves. Wrap the stalks loosely in a plastic bag or place them in a ventilated container to keep them from drying out too quickly. You can also stand them upright in a glass of water, like a bouquet, and cover the top loosely with a plastic bag to help maintain freshness.
To extend the shelf life a bit further, rhubarb can be stored in a crisper drawer at a temperature of around 32°F (0°C) and high humidity. Make sure the stalks are dry before storing, as excess moisture can lead to mold growth. Check periodically for any signs of spoilage and use the freshest stalks first. Storing rhubarb correctly ensures you can enjoy it at peak quality and flavor without needing immediate processing.
Can I make jams and jellies with rhubarb?
Yes, rhubarb makes a wonderful base for jams and jellies due to its natural pectin content and tart flavor. To make rhubarb jam, begin by chopping the stalks into small pieces, then cook them with sugar and a bit of lemon juice until the mixture thickens. The exact ratio of sugar to rhubarb will depend on your taste and the desired firmness of the jam, so taste testing during cooking is recommended.
You can also combine rhubarb with other fruits like strawberries, raspberries, or apples to create more complex flavors and better consistency. If you’re making jelly, be sure to strain the cooked rhubarb mixture through a jelly bag or fine mesh strainer to create a smooth, clear product. Once filled into sterilized jars, these preserves can be stored for several months and make excellent gifts. Rhubarb jam or jelly adds a bright, tangy kick to toast, biscuits, or even cheese boards.
What are some unique baking recipes that use rhubarb?
Rhubarb is a fantastic ingredient for a variety of baked goods beyond the classic pie. Consider making rhubarb muffins or scones by folding chopped stalks into the batter for a tart contrast to the sweetness. These can be enhanced with flavors like ginger, orange zest, or caramel for a more sophisticated profile. Rhubarb can also be used to create a fruit layer in coffee cakes or added to crumbles and cobblers for a comforting dessert.
For a more adventurous option, try incorporating rhubarb into cheesecake by using a rhubarb compote as a topping or swirling it into the filling. It can also be a surprising addition to tarts or galettes, particularly when paired with fruits like apples or cherries. Rhubarb’s vibrant tartness balances well with rich, creamy textures, opening the door to exciting experimental recipes. Whether you’re baking for a crowd or indulging in solo kitchen experiments, rhubarb brings a refreshing twist.