Recipes Using Rhubarb


July 24, 2013

This is a simple way to make rhubarb and everyone loves it. I took it on a fishing trip and had to give the recipe to everyone. It is a good way to make something different with rhubarb. My grandson would eat the whole thing if I let him. You can eat it warm or cold, on pancakes, ice cream, whatever you can think of. We like it with French vanilla coffee creamer. my grandson's favorite way.

Source: Found it on line while searching for rhubarb recipes.



  • 4 cups cups water ($0)
  • 1/2 cup regular tapioca ($.75)
  • 4-5 cups rhubarb ($0)
  • to taste cups sugar or sweetener ($.80)


  1. To the 4 cups of water add 1/2 cup tapioca. Boil and stir often to prevent burning, until thick.
  2. Add the 4 to 5 cups rhubarb, cook until soft.
  3. Add sugar or sweetener to taste. Stir until dissolved and serve warm or cold.
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Diamond Post Medal for All Time! 5,887 Posts
May 27, 2010

Another good rhubarb recipe! Stir together in given order: brown sugar, oil, egg, buttermilk, salt, soda, vanilla, flour, rhubarb and nuts.

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Diamond Post Medal for All Time! 5,887 Posts
August 2, 2006

In a saucepan, combine sugar, rhubarb and orange juice, and bring to a boil. Reduce heat. Cover and simmer for 6-8 minutes or until rhubarb is tender.

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Arleen M. Kaptur
August 9, 2004

Rhubarb - you either love it or not. There doesn't seem to be any in-between when it comes to this fruit that lends itself from a pale pink to a ruby red hue.

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Diamond Post Medal for All Time! 5,887 Posts
June 11, 2007

Crush graham crackers, add sugar and melted margarine (reserve 1/2 cup.) Pat remainder in 9x13 inch pan, bake 10 minutes at 350 degrees F. Cook rhubarb, sugar and cornstarch until rhubarb is done.

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Diamond Post Medal for All Time! 5,887 Posts
November 14, 2006

Recipe for Rhubarb Dumplings. Mix all ingredients. Divide into 12 balls. Roll each one into a 4-5 inch circle. In the center place approximately 1/4 cup rhubarb.

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July 24, 2008

I'd like to know about other uses of rhubarb, so far I can only use to cook with strawberry and sugar to eat. Is there some recipe with salt for good use of my rhubarb plants ?

Anna from San Jose, California


July 24, 20080 found this helpful

MAKES: 1 CUP/250 mL
ADDED NOTES: This chunky sauce is good with chicken, pork or duck.



2 tsp butter or marg 10 mL
1 small onion, finely chopped 1
1/2 c. apple, peeled and finely chopped 125 mL
2 c. rhubarb, cut into 1/2"/1 cm pieces 500 mL
1/2 c. dry red wine* or unsweetened apple juice 125 mL
1/4 c. sugar 50 mL
1/4 tsp cinnamon 1 mL
1/8 tsp nutmeg 0.5 mL
Salt and pepper to taste


Heat fat in large frying pan over medium heat. Add onion, apple and rhubarb. Cook for a couple of minutes, stirring occasionally.
Add red wine, sugar and spices. Bring to a boil, reduce heat and simmer uncovered, stirring occasionally, until rhubarb is tend but you can still see individual pieces. Add salt and pepper to taste.

NUTRITIONAL INFORMATION PER 2 TBSP/30 mL: 29cal 0.4g pro 1.1g total fat (g sat. fat) 3.5g carbs 0.8g fibre 0mg chol. 0mg sodium 29 mg calcium 0.2 mg iron 3 mcg folacin



Reply Was this helpful? Yes
July 24, 20080 found this helpful

MAKES:12 (6 OZ/175 mL) SERVINGS COMMENTS:Made several times over summer and is very tasty. I have also frozen the concentrate successfully and added pop after thawing just before seerving. Also good with just water as a mix. Excellant way to use up a lot of rhubarb.

Note: All starred ingredients may have to be purchased to make this recipe.

4 c. diced rhubarb, fresh or frozen 1 L
3/4 c. sugar or sweetener** 175 mL


3 c. water(or less, if rhubarb is frozen) 750 mL
2/3 c. unsweetened orange juice 150 mL
1(28 oz) regular or diet gingerale* 875 mL
2 tbsp lemon juice 30 mL
In medium saucepan, combine diced rhubarb, sugar and water.
Stir to blend and cook over medium heat until fruit is very soft, about 15 minutes.
Remove from heat; press through a sieve.
Add to fruit juices. Cover and chill.
TO SERVE: Pour 1/2 c/125 mL rhubarb concentrate over ice cubes in tall glass, fill with ginger ale, and stir. Try sparkling mineral water or lemon-lime pop too.

**IF USING SWEETENER INSTEAD OF SUGAR: Cook rhubarb and water; sieve, add fruit juices and sweetener after the mixture has cooled to room temperature.

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By Robin from ND (Guest Post)
July 25, 20080 found this helpful

We love Rhubarb at are house, and the best cookbook I purchased while on vacation in Alaska 2 years ago was the The Joy of Rhubarb by Theresa Millang. Check, I purchased more for gifts, real cheap.


You will find recipes galore, from muffins to cookies (yes - cookies, their wonderful) and bread, pies etc...

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July 25, 20080 found this helpful

Hi, I have millions of recipes and wouldn't know where to start, but I have a great cookbook I bought while on vacation 2 years ago called "The Joy of Rhubarb by Theresa Millang" Check, I have bought more through there for gifts. Loads of will love it. I use it alot.
Robin in ND

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By margaret Tx (Guest Post)
July 25, 20080 found this helpful

Rhubarb Pie or stewed Rhubarb, it's all good. The way I fix it is easy, not like my moms from scratch. I take pie pastry in a box. Peel and chop up the rhubarb put it in the pie shell heaping high add 1/4 cup sugar then put lid on put 2 slits bake at 350 till brown sprinkle sugar on top serve with ice cream or custard.


For the stewed you just peel and chop it put in a pan with 1/4 sugar and simmer till cooked serve the same way with ice cream or custard.

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July 26, 20080 found this helpful


1 1/2c flour
1/4tsp baking soda
1c brown sugar
1 3/4c rolled oats(oatmeal)
3/4c margarine

3c rhubarb, cut in 1" pieces
3/4c water
1 1/2c sugar, divided
2 tbs corn starch

Mix flour,soda,sugar&rolled oats in bowl
Cut butter into ingredients till crumbly
Press a little more than &frac; into a greased 9x9 inch pan

Put rhubarb,water and 1c of the sugar in saucpan over med. heat, cook till tender
Combine the 1/2c sugar and cornstarch, mix into rhubarb mixture
Cook @3-5 min. on low till thickened

Pour rhubarb mixture over bottom layer of crumbs

Sprinkle remaining crumbs over top,press down gently

Bake @350° for 30 minutes till golden color


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Read More Answers

June 24, 2008

When using Rhubarb in recipe, is there any special preparation to the rhubarb (ie: put it in blender prior to putting it in recipe)?


Terry from LaFayette, NY


By lisa (Guest Post)
June 24, 20080 found this helpful

Depending on the recipe of course, you wash the rhubarb, take off the ends, then you cut into about 1 inch chunks add a tiny amount of water, don't let it swim, say 1 Tbsp. per pound. Bring to a slow boil with a lid on and simmer until soft, maybe 5 or 6 minutes, could be less check often! It breaks right down, you then use it in your recipe or just have it with cream or custard!.. I always add sugar right at the beginning, it's soooo tart. Hope this helps.

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Bronze Feedback Medal for All Time! 239 Feedbacks
June 24, 20080 found this helpful

Lisa, I didn't know you needed to cook it before you use it in a recipe! I just dice it and mix it up for a pie. Maybe you only pre-cook if you're making custard?

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June 24, 20080 found this helpful

The recipe directions will let you know what to do to it before using. Sometimes you sprinkle with sugar and let sit for a bit other times you just wash, dice and use. The larger the stalk the tougher it is so if you are picking it yourself, pick some nice young stalks that are reddish pink. Just don't eat the leaves, they are poisonous. I LOVE rhubarb in cookies, pies and jams! YUM!

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By Susan (Guest Post)
June 24, 20080 found this helpful

All the rhubarb recipes I make ( pies and crisps) and have seen calls for just washing the rhubarb and cutting into 1/2 - 1 inch pieces. Rhubarb cooks down nicely. It is one of the easiest things to use in a recipe. HTH! :)

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June 25, 20080 found this helpful

For that great recipe for rhubarb , pineapple & jello jam, after peeling the rhubarb I cut it into approx 2" pcs then with the pineapple put it all in the food processor. It turned out really good, I don't like chunks of fruit in jam. by the way I would like to thank the one who sent in the recipe for the "jello jam" it is SO easy! I made 4 batches already - would have made more but that is all my rhubarb patch would yield! By the way I prefer it with 2 & 1/2 C of sugar instead of 3.

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June 26, 20080 found this helpful

The first thing you need to do is to thoroughly wash
the rhubarb. Then you can use it an any recipe. The
one that is listed about cooking is for what we always
called Stewed Rhubarb. Loved it still warm!
Other recipes will tell you what to do to the rhubarb
for that recipe.

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By Kiki (Guest Post)
July 9, 20080 found this helpful

I have a similar question. How much of the stalk can you cut/chop up? All of it or just the red part?

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June 20, 2016

This is a page about ginger and orange rhubarb. Try this delicious way to prepare rhubarb.

Bowl of ginger and orange rhubarb surrounded by pieces of uncooked rhubarb

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