22 Sweet and Savory Rhubarb Recipes

Rhubarb, which looks like crimson celery, has a short season, so stock up while you can. While technically a vegetable, rhubarb is often treated like a fruit. Tart to the taste and most commonly used in pies and other desserts, rhubarb can also be used as the base for an elegant sauce over meat dishes. It's a sturdy stalk, so it holds well in long bakes or braises, but it's naturally versatile in flavor, which allows it to easily transition from a pie to a pizza.

This stunning Rhubarb Upside-down Cake to sure to wow your guests. A hint of fresh thyme gives this rustic cake a faint herbaceous quality that complements the warmth of cardamom and ginger and the tang of rhubarb. The surprise ingredient in the batter (mayonnaise) is an old-school trick for creating a supermoist cake. A dollop of Greek yogurt cuts through the richness of the cake—but you can omit it if you’d like.

These whole grain muffins combine rhubarb's signature tartness with the sweet flavors of honey and vanilla. Whole-wheat pastry flour keeps the texture light and moist, while quinoa adds a punch of protein. These whole-grain beauties are perfect for spring, and a nutritious option for weekday breakfasts or a snack on the go. 

The combination of tart strawberries and rhubarb balance out the sweetness from the custard and create one wow-worthy presentation that will impress your guests.

Rhubarb's bracingly tart flavor pairs perfectly with sweet fruit in crisps and pies. Honeycrisp and Golden Delicious apples hold their shape well and won't get too mushy after baking. Brown sugar lends deep molasses flavor to the topping.

If you want a little something sweet and you want it fast, pull one of these Rhubarb Jam Cheesecakes from the freezer at the start of dinner–it will be ready to eat in time for dessert.

Lamb’s pleasantly gamey flavor pairs beautifully with tart rhubarb, sweet strawberries, and anise-scented fennel. “Frenched” racks of lamb are trimmed so that the bones are cleaned of fat and meat; if you can’t find pre-frenched lamb racks, ask your butcher to french them for you. Look for big stalks of rhubarb at the market; they’ll hold their shape better than smaller ones, which can easily get too soft when cooked.

Refrigerated pie dough makes preparing this tasty dessert a snap. Cornstarch and tapioca ensure a velvety filling by thickening the fruit juices.

Vinegar extracts and retains flavor from fresh fruits and herbs while dissolving sugar to create a sweet-tart vinegar simply syrup. A mixture of frozen rhubarb, fresh basil, and sugar need to refrigerate for 24 hours, so be sure to plan accordingly.

For a refreshing summertime sipper, serve your guests glasses of Strawberry and Rhubarb Lemonade. Tangy rhubarb enhances the puckery punch of this cool cup.

Risotto becomes a kind of rice pudding in this dish, with a sweet-tart syrup drizzled over the creamy rice.

When you think rhubarb, you may only think pie, but that's selling it short: The rosy stalk packs enough bright tanginess to transform a variety of dishes. Here, paired with smoky heat and sweet tomato, it makes homemade BBQ sauce sing.

Perfect to make for a family gathering or summer cookout, this refreshingly fruity ice cream can also be made nonalcoholic by substituting cranberry juice cocktail for the wine.

This compote uses frozen rhubarb and raspberries, which is as nutritious as fresh and readily available in winter. The honeyed yogurt offers a sweet balance for the tangy compote, which can be made ahead and refrigerated for up to one week. While Greek yogurt offers a thicker base for the topping, plain low-fat yogurt can be substituted, if desired.

Pair fresh sliced rhubarb with sliced Granny Smith apples and add a little cinnamon and sugar for this delicious rhubarb-apple pie. 

Worth the time and effort in the kitchen, this rhubarb pie is as wonderful to look at as it is to eat. If you don't feel like weaving the dough strips through one another for the lattice topping, just arrange 6 dough strips over the pie; lay the other 6 strips perpendicular to the first strips without weaving.

A refreshing frozen dessert, enjoyed by the spoonful, is a satisfying ending to a delicious dinner. Garnish with mint sprigs and strips of orange rind for a festive display.

There’s something so delicious about this rhubarb crumble that you’ll wind up wanting more. Top with a scoop of frozen yogurt for the perfect sweet-tart dessert.

Toast the sweetness of spring with this homemade rhubarb liqueur. Flavored with sugar, vodka, Grand Marnier, and, of course fresh rhubarb, this seasonal drink is perfect served with seltzer or straight up and ice cold.

Well-chopped rhubarb offers bursts of tartness in this moist, spicy coffee cake. Serve with brunch, as a sweet snack, or as a light spring dessert for guests.

At only 131 calories per bar, this delightful treat will curb your sweet tooth without sending you running for the gym later. You can use fresh or frozen rhubarb for these custard bars. (We actually preferred unthawed frozen rhubarb!)

The sweet, spicy heat from the ginger preserves is balanced by tart rhubarb and wine. The flavor of ginger preserves is close to that of crystallized ginger. Serve this dish over creamy polenta with steamed baby bok choy. Use frozen rhubarb if you can't find fresh, and boneless chicken breast halves for the duck, if desired.

A simple jelly-and-mustard glaze coats pork chops that are topped with a sweet-tart chutney. Serve with brown rice or couscous to soak up all the sauce.