10 Delicious Ways to Use Rhubarb This Summer

With its bright color and tart taste, rhubarb is a must-grow veggie for your spring garden. While you may not want to munch on the raw stalks — they’re fairly sour — rhubarb becomes sweeter (and recipe-ready) when cooked. And because it’s so versatile, you can incorporate it into a variety of dishes to satisfy your exact craving.

What to do with rhubarb

1. Make a Soda

It all starts with a simple syrup: combine 1 pound of chopped rhubarb with 1 cup sugar and 2 cups water. Add a cinnamon stick, along with a dash of nutmeg, fresh ginger and vanilla bean if you’d like. Bring everything to a simmer and let it gently bubble for 15 minutes until it’s syrupy. Strain out the rhubarb, then chill the syrup.

Once chilled, mix the syrup with club soda and you have rhubarb soda! (Add a splash of cream for a tasty cream soda.)

2. Mix It in Cocktails

Make a boozy summer beverage by mixing your DIY rhubarb syrup from the recipe above with lemon and gin. Or perhaps rum and mint? Or tequila and lime? You do you.

4. Make an Ice Cream Float

Whip up a rhubarb soda using the recipe above, then add a scoop of vanilla or strawberry ice cream to create a yummy float.

5. Bake With Rhubarb

Dice up the veggie and mix it into a batch of cinnamon muffins, or pair it with strawberries and make a mouthwatering crumble.

6. Customize Your Ice Cream

A batch of homemade ice cream gets even tastier when you add rhubarb to the mix. The pink color is oh-so-pretty, and if you pair the frozen treat with a side of buttery shortbread it’s pure bliss.

7. Pickle the Rhubarb

Pickling is super trendy and a delicious way to extend the life of your veggie. You can follow the same basic instructions you’d use to pickle any fruit or veggie, though it’s extra tasty if you spice it up with additions like cardamom and dried chiles.

8. Add It to a Salad

Roast the veggie with a sprinkle of sugar to temper its natural sharpness, then add it to a salad once cooled. One go-to recipe: rhubarb roasted with beets, placed on a bed of peppery arugula and tossed with goat cheese and homemade vinaigrette.

9. Make a Jam

There’s nothing better than starting your day with a crisp slice of homemade bread slathered in fruit jam. To make it, you’ll mix the veggie with sugar, lemon juice and vanilla bean, then roast to perfection.

10. Decorate an Ice Cream Cake

Roasted with strawberries, rhubarb can be the crowning glory of an ice cream cake layered with toasted walnuts, oat crumble and whipped sour cream.

11. Cook a Soup

Rhubarb works wonders in both sweet and savory soups. For sweet “dessert” soups, simmer and strain the rhubarb with a touch of sugar and the berry of your choice. (You could go with a classic strawberry-rhubarb combo or mix it up with raspberries or cherries.) Top the soup with a dollop of fresh whipped cream.

To go savory, sauté the rhubarb along with a traditional mirepoix. Add red potatoes and some veggie broth (plus salt and pepper) for a delicious, hearty spring soup.

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28 Responses to “10 Delicious Ways to Use Rhubarb This Summer”

  1. Julia

    Strawberry rhubarb pie is delicious. Easy to make

  2. Melodie Silver

    looks delicious

  3. M Sue Johndon

    What is mirepoix ? These rhubarb recipes sound great I love Rubsrb snd looking forward to trying them .

  4. Mary J Hendrickson

    Rhubarb has always been one of my favorite veggies! Although I didn’t know this growing up in Wisconsin. This was a fun pie, coffeecake ingredient, sauce to eat on breakfast and many other delicious ways to prepare as an addition to desert at snacking! Your ideas just add fuel to my appetitive for rhubarb! Thank you!!

  5. Donna Casazza

    I bought a few pounds yesterday and it's now in jars infusing vodka and gin. Makes excellent liqueurs and shrubs in addition to pie, jam, etc!

  6. Janet Lassiter

    Rhubarb Pie with Eggs Prepare pastry for 2 crust pie. Combine: 4 cups rhubarb chopped (1/2” to 1” pieces) 1 ½ cups sugar or 1 1/3 cups for less sweet 1/3 cup flour or ¼ c tapioca dash salt 3 eggs Let stand 15 minutes. Turn into pastry-lined pie plate. Dot with butter or margarine. Cut slits in top crust, crimp edges. Sprinkle crusty lightly with sugar if desired. Bake at 400º for 50 minutes, or until it bubbles out the slits. If edges brown too quickly, cover with strips of foil. *My sister, Jeanie, chops her rhubarb into 1/8” to ¼” pieces in her Cuisinart. I chop mine about 3/8” on a chopping board. It’s personal preference. (Jeanie uses tapioca, I use flour.) The eggs create a custard on the rhubarb.

  7. Pam Goggin

    I love rhubarb I have some up in my freezer that I have to get used up.

  8. Rosalie

    I love rhubarb and strawberry purs

  9. Beth

    I have rhubarb in my garden, I have enjoyed it through summer and now Autumn in Australia. I cook it in no sugar Solo and love it, I don't strain it as I love the stem too. Some icecream or even custard can be yummo with it but personally I love it totally on its own..good for those on a diet.

  10. sonja

    does anyone know where you can buy Rhubarb. Publix told me it was only in season for a very short period of time. Cant find it in coastal carolina area.