20 Delicious Rhubarb Recipes for Spring

Spring is in the air, and with it comes the vibrant, tangy delight of rhubarb season! Whether you’re a seasoned chef or a curious home cook, our roundup of 20 Delicious Rhubarb Recipes is your ticket to making the most of this seasonal superstar. From sweet pies to savory dishes, get ready to fall in love with rhubarb all over again. Let’s dive into these mouthwatering recipes that promise to brighten your spring table!

Rhubarb Strawberry Pie

Vividly tart and sweet, this Rhubarb Strawberry Pie balances flavors perfectly. It’s a summer staple that’s both refreshing and comforting.

Ingredients

– 2 cups chopped rhubarb
– 2 cups sliced strawberries
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1 tbsp lemon juice
– 1/2 tsp vanilla extract
– 1/4 tsp salt
– 2 pie crusts (9-inch)
– 1 tbsp unsalted butter
– 1 egg, beaten

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla, and salt until well combined.
3. Roll out one pie crust and place it in a 9-inch pie dish. Trim edges leaving a 1-inch overhang.
4. Pour the filling into the crust. Dot with butter.
5. Roll out the second crust. Place over filling. Trim, seal, and crimp edges. Cut slits in the top.
6. Brush the top crust with beaten egg for a golden finish.
7. Bake for 50 minutes, until crust is golden and filling is bubbly.
8. Cool on a wire rack for at least 2 hours before serving.
Tip: For a flakier crust, chill the dough for 30 minutes before rolling.
Tip: If edges brown too quickly, cover with foil.
Tip: Let the pie cool completely to set the filling properly.
You’ll love the contrast between the crisp crust and the juicy, tangy-sweet filling. Serve with a scoop of vanilla ice cream for an extra treat.

Rhubarb Crisp

Spring’s tart rhubarb shines in this easy crisp. Serve warm with ice cream for a classic dessert.

Ingredients

• 4 cups chopped rhubarb
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Preheat oven to 375°F. Grease a 9-inch square baking dish.
2. In a large bowl, mix rhubarb and granulated sugar. Spread evenly in the dish.
3. In another bowl, combine flour, oats, brown sugar, cinnamon, and salt.
4. Pour melted butter over the flour mixture. Stir until crumbly.
5. Sprinkle the topping over the rhubarb. Press lightly to adhere.
6. Bake for 35 minutes, or until topping is golden and rhubarb is bubbling.
7. Let cool for 10 minutes before serving. Tip: For extra crunch, toast the oats before mixing.

Melt-in-your-mouth topping contrasts with the soft, tangy rhubarb. Try it with a dollop of whipped cream for extra richness.

Rhubarb Sauce

Kickstart your summer with this tangy Rhubarb Sauce, perfect for pairing with desserts or breakfast dishes. It’s simple, versatile, and packs a punch of flavor.

Ingredients

– 4 cups chopped rhubarb
– 1 cup granulated sugar
– 1/2 cup water
– 1 tbsp lemon juice

Instructions

1. Combine 4 cups chopped rhubarb, 1 cup granulated sugar, and 1/2 cup water in a medium saucepan.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
3. Reduce heat to low and simmer for 15 minutes, stirring frequently to prevent sticking.
4. Add 1 tbsp lemon juice and continue to simmer for another 5 minutes, until the rhubarb is completely broken down.
5. Remove from heat and let cool slightly before serving. For a smoother sauce, blend with an immersion blender.

Fresh and vibrant, this Rhubarb Sauce has a perfect balance of sweet and tart. Try it over vanilla ice cream or swirled into yogurt for a delightful treat.

Rhubarb Muffins

Baking rhubarb muffins brings a tangy twist to your morning routine. These muffins combine the tartness of rhubarb with a sweet, tender crumb.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups rhubarb, diced
• 1/4 cup brown sugar
• 1 tsp ground cinnamon

Instructions

1. Preheat oven to 375°F. Line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
3. In another bowl, mix melted butter, milk, eggs, and vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients. Stir until just combined. Tip: Overmixing leads to tough muffins.
5. Fold in diced rhubarb gently.
6. Divide batter evenly among muffin cups, filling each 2/3 full.
7. In a small bowl, mix brown sugar and cinnamon. Sprinkle over muffin batter. Tip: This adds a crunchy top.
8. Bake for 20-25 minutes, until a toothpick inserted comes out clean. Tip: Check at 20 minutes to avoid overbaking.
9. Cool in pan for 5 minutes, then transfer to a wire rack.

Zesty rhubarb shines in these moist muffins, balanced by a cinnamon-sugar crunch. Serve warm with a dab of butter for extra richness.

Rhubarb Bread

Fragrant and tangy, rhubarb bread is a springtime favorite that balances sweetness with a slight tartness. This recipe yields a moist, flavorful loaf perfect for breakfast or a snack.

Ingredients

– 1.5 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/3 cup vegetable oil
– 1 egg
– 1/2 cup milk
– 1 tsp vanilla extract
– 1.5 cups diced rhubarb
– 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, mix flour, sugar, baking soda, and salt.
3. In another bowl, whisk together oil, egg, milk, and vanilla extract.
4. Combine wet ingredients with dry ingredients until just mixed. Tip: Overmixing can lead to a tough loaf.
5. Fold in rhubarb and walnuts gently. Tip: Coating rhubarb in flour prevents it from sinking.
6. Pour batter into prepared loaf pan, smoothing the top.
7. Bake for 50-60 minutes, or until a toothpick comes out clean. Tip: Check at 50 minutes to avoid overbaking.
8. Cool in pan for 10 minutes, then transfer to a wire rack.
Oven-fresh rhubarb bread has a tender crumb and a delightful contrast between the sweet batter and tart rhubarb. Serve warm with a dab of butter or toasted for extra crunch.

Rhubarb Jam

Whip up this tangy rhubarb jam with just a few simple ingredients. Perfect for spreading on toast or pairing with cheese.

Ingredients

• 4 cups chopped rhubarb
• 2 cups granulated sugar
• 1/4 cup water
• 1 tbsp lemon juice

Instructions

1. Combine 4 cups chopped rhubarb, 2 cups granulated sugar, and 1/4 cup water in a large pot.
2. Let the mixture sit for 1 hour to draw out the juices from the rhubarb.
3. Place the pot over medium heat and bring to a simmer, stirring occasionally.
4. Once simmering, reduce the heat to low and cook for 20 minutes, stirring frequently to prevent sticking.
5. Add 1 tbsp lemon juice and continue to cook for another 10 minutes, or until the jam thickens.
6. To test the jam’s consistency, place a small amount on a cold plate. If it gels, it’s ready.
7. Remove from heat and let cool slightly before transferring to sterilized jars.

Sweet yet tart, this jam has a smooth texture with bits of rhubarb. Try it swirled into yogurt or as a glaze for grilled meats.

Rhubarb Chutney

Unusual yet utterly delightful, rhubarb chutney combines tartness with a hint of sweetness, perfect for elevating your meals. This versatile condiment pairs well with cheeses, meats, or as a sandwich spread.

Ingredients

• 4 cups chopped rhubarb
• 1 cup granulated sugar
• 1/2 cup apple cider vinegar
• 1/2 cup finely chopped onion
• 1 tbsp grated ginger
• 1 tsp mustard seeds
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions

1. Combine rhubarb, sugar, vinegar, onion, ginger, mustard seeds, cinnamon, cloves, and salt in a large saucepan over medium heat.
2. Bring the mixture to a boil, stirring occasionally to dissolve the sugar.
3. Reduce heat to low and simmer for 45 minutes, stirring every 10 minutes to prevent sticking. Tip: The chutney is ready when it thickens to a jam-like consistency.
4. Remove from heat and let cool for 10 minutes. Tip: The chutney will thicken further as it cools.
5. Transfer to jars or containers. Tip: For best flavor, let the chutney sit overnight before serving.

Serve this chutney chilled or at room temperature to complement its vibrant flavors. Its thick texture and balance of sweet and tart make it a standout addition to any dish.

Rhubarb Cobbler

Even the simplest desserts can steal the show, and this rhubarb cobbler is no exception. Its tangy sweetness paired with a buttery topping makes it a crowd-pleaser.

Ingredients

• 4 cups chopped rhubarb
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 375°F.
2. In a 9×9 inch baking dish, spread the chopped rhubarb evenly.
3. Sprinkle 1/2 cup of sugar over the rhubarb.
4. In a mixing bowl, combine flour, remaining sugar, baking powder, and salt.
5. Stir in melted butter, milk, and vanilla extract until just combined.
6. Drop spoonfuls of the batter over the rhubarb, covering as much as possible.
7. Bake for 45 minutes, or until the topping is golden and the rhubarb is bubbling.
8. Let cool for 10 minutes before serving.

Golden and crisp on top with a juicy, tangy filling beneath, this cobbler is best served warm. Pair it with a scoop of vanilla ice cream for a delightful contrast.

Rhubarb Smoothie

Nothing beats the tart freshness of rhubarb in a smoothie. This recipe blends it perfectly with sweet strawberries for balance.

Ingredients

• 1 cup chopped rhubarb
• 1 cup strawberries, hulled
• 1 banana, peeled
• 1/2 cup Greek yogurt
• 1 tbsp honey
• 1/2 cup ice cubes
• 1/2 cup almond milk

Instructions

1. Chop the rhubarb into small pieces to ensure it blends smoothly.
2. Hull the strawberries and slice them in half for easier blending.
3. Peel the banana and break it into chunks.
4. Add the rhubarb, strawberries, banana, Greek yogurt, honey, ice cubes, and almond milk to a blender.
5. Blend on high for 45 seconds or until the mixture is completely smooth. Tip: If the smoothie is too thick, add more almond milk a tablespoon at a time.
6. Pour the smoothie into two glasses. Tip: For an extra chill, freeze the glasses for 10 minutes before serving.
7. Serve immediately. Tip: Garnish with a small slice of rhubarb or strawberry on the rim of the glass for a decorative touch.

This smoothie offers a creamy texture with a perfect balance of tart and sweet. Try serving it with a sprinkle of chia seeds on top for added texture.

Rhubarb Sorbet

Brighten up your summer with this refreshing Rhubarb Sorbet, a perfect blend of tart and sweet.

Ingredients

• 4 cups chopped rhubarb
• 1 cup granulated sugar
• 1 cup water
• 1 tbsp lemon juice

Instructions

1. Combine rhubarb, sugar, and water in a medium saucepan over medium heat.
2. Bring to a boil, then reduce heat to low. Simmer for 15 minutes, stirring occasionally, until rhubarb is completely softened.
3. Remove from heat. Stir in lemon juice. Let mixture cool to room temperature.
4. Transfer mixture to a blender. Blend until smooth. Tip: For a smoother texture, strain the mixture through a fine-mesh sieve.
5. Pour the blended mixture into a shallow dish. Cover with plastic wrap, pressing it directly onto the surface of the mixture to prevent ice crystals.
6. Freeze for at least 4 hours, or until firm. Tip: For easier scooping, let the sorbet sit at room temperature for 5 minutes before serving.
7. Before serving, scrape the sorbet with a fork to fluff it up. Tip: Serve in chilled glasses for an extra refreshing experience.

Delightfully tangy and smooth, this sorbet pairs wonderfully with fresh berries or a drizzle of honey for added sweetness.

Rhubarb Ice Cream

Spring’s tart rhubarb shines in this creamy, homemade ice cream. Simple ingredients let its vibrant flavor take center stage.

Ingredients

• 2 cups chopped rhubarb
• 1 cup granulated sugar
• 1 cup heavy cream
• 1 cup whole milk
• 1 tsp vanilla extract
• 4 large egg yolks

Instructions

1. Combine 2 cups chopped rhubarb and 1/2 cup granulated sugar in a saucepan over medium heat. Cook for 10 minutes, stirring occasionally, until rhubarb is soft.
2. Remove from heat. Puree the mixture until smooth. Set aside to cool.
3. In a separate bowl, whisk 4 large egg yolks and remaining 1/2 cup granulated sugar until pale and thick.
4. Heat 1 cup whole milk and 1 cup heavy cream in a saucepan over medium heat until it just begins to simmer. Do not boil.
5. Slowly pour the hot milk mixture into the egg yolks, whisking constantly to prevent curdling.
6. Return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5 minutes.
7. Remove from heat. Stir in 1 tsp vanilla extract and the cooled rhubarb puree.
8. Strain the mixture through a fine-mesh sieve into a clean bowl. Cover and refrigerate for at least 4 hours, or overnight.
9. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions, about 20-25 minutes.
10. Transfer to a freezer-safe container. Freeze for at least 2 hours before serving.

Just the right balance of sweet and tart, this ice cream has a smooth, creamy texture. Serve with fresh strawberries or a drizzle of honey for an extra touch of sweetness.

Rhubarb Pancakes

Wake up to the tangy sweetness of rhubarb pancakes, a perfect blend of spring flavors and breakfast comfort.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter
• 1 cup diced rhubarb

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1 large egg, and 2 tbsp melted butter until combined.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined.
5. Fold in 1 cup diced rhubarb gently to avoid overmixing.
6. Ladle 1/4 cup batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
8. Flip carefully. Cook for another 1-2 minutes until golden brown.
9. Repeat with remaining batter, adjusting heat as needed to prevent burning.

Now enjoy these pancakes with a crisp edge and soft center, bursting with rhubarb’s unique tartness. Serve with a dollop of whipped cream or a drizzle of maple syrup for extra indulgence.

Rhubarb Compote

Easy to make and versatile, rhubarb compote is a sweet-tart delight that elevates any dish. Perfect for breakfast or dessert, it’s a must-try seasonal recipe.

Ingredients

• 4 cups chopped rhubarb
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 cup water

Instructions

1. Combine rhubarb, sugar, lemon juice, and water in a medium saucepan.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
3. Reduce heat to low and cook for 15 minutes, stirring frequently to prevent sticking.
4. Test the compote’s consistency by dipping a spoon into it; it should coat the back of the spoon.
5. Remove from heat and let cool to room temperature before serving or storing.

Uniquely tangy and sweet, this compote pairs wonderfully with yogurt or ice cream. Its smooth texture and vibrant color make it a standout addition to any meal.

Rhubarb Tart

Humble rhubarb shines in this tart, balancing sweet and tart flavors perfectly. Its vibrant color makes it a showstopper dessert for any occasion.

Ingredients

– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, chilled and diced
– 1/4 cup granulated sugar
– 2 tbsp ice water
– 2 cups rhubarb, chopped
– 1/2 cup granulated sugar
– 1 tbsp cornstarch
– 1 egg, beaten

Instructions

1. Preheat oven to 375°F.
2. Mix 1 1/4 cups all-purpose flour and 1/4 cup granulated sugar in a bowl.
3. Add 1/2 cup unsalted butter, chilled and diced, to the flour mixture. Use your fingers to blend until the mixture resembles coarse crumbs.
4. Gradually add 2 tbsp ice water, stirring until the dough comes together.
5. Press the dough into a 9-inch tart pan evenly. Chill for 30 minutes.
6. Prick the bottom of the crust with a fork. Bake for 15 minutes until lightly golden. Let cool.
7. Toss 2 cups rhubarb, chopped, with 1/2 cup granulated sugar and 1 tbsp cornstarch in a bowl.
8. Spread the rhubarb mixture over the cooled crust.
9. Brush the edges of the crust with 1 egg, beaten, for a golden finish.
10. Bake for 25 minutes until the rhubarb is bubbling and the crust is golden.
Just out of the oven, the tart offers a crisp crust with a juicy, tangy filling. Serve warm with a scoop of vanilla ice cream for a delightful contrast.

Rhubarb Custard

Vibrant and tangy, rhubarb custard is a springtime favorite that balances sweet and tart flavors perfectly. This dessert is simple to make yet impressive on the table.

Ingredients

• 2 cups chopped rhubarb
• 1 cup granulated sugar
• 2 tbsp all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1 cup heavy cream
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F.
2. In a bowl, mix rhubarb, 1/2 cup sugar, flour, cinnamon, and salt. Spread in a 9-inch pie dish.
3. In another bowl, whisk eggs, remaining 1/2 cup sugar, cream, and vanilla until smooth. Pour over rhubarb mixture.
4. Bake for 45 minutes, or until custard is set and lightly golden. Tip: Check doneness by inserting a knife near the center; it should come out clean.
5. Cool on a wire rack for at least 30 minutes before serving. Tip: For best texture, serve at room temperature.
6. Refrigerate leftovers within 2 hours. Tip: Cover with plastic wrap to prevent a skin from forming on the custard.

Heavenly creamy with a slight bite from the rhubarb, this custard pairs wonderfully with a dollop of whipped cream. For a twist, serve it alongside shortbread cookies for added crunch.

Rhubarb Cake

Luscious rhubarb cake brings a tangy sweetness to your table, perfect for spring gatherings. This easy recipe balances tart rhubarb with a buttery crumb.

Ingredients

• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp salt
• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 0.5 cup milk
• 2 cups rhubarb, diced
• 1 tbsp granulated sugar (for topping)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. Whisk 1.5 cups flour, 1 tsp baking powder, and 0.5 tsp salt in a bowl. Tip: Sift dry ingredients for a lighter cake.
3. Cream 0.5 cup butter and 1 cup sugar until fluffy. Beat in 1 egg and 1 tsp vanilla.
4. Alternately add dry ingredients and 0.5 cup milk to butter mixture, starting and ending with flour. Tip: Mix just until combined to avoid a tough cake.
5. Fold in 2 cups rhubarb. Spread batter into prepared pan. Sprinkle with 1 tbsp sugar.
6. Bake for 40-45 minutes, until a toothpick comes out clean. Tip: Check at 35 minutes to prevent overbaking.

Unbelievably moist, this cake pairs rhubarb’s sharpness with a sweet, tender base. Serve warm with a dollop of whipped cream for contrast.

Rhubarb Cookies

Unusual yet delightful, rhubarb cookies offer a tangy twist on the classic treat. Perfect for spring, these cookies balance sweetness with a sharp kick.

Ingredients

– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 egg
– 1/2 cup diced rhubarb
– 1/2 tsp vanilla extract
– 1/4 tsp baking powder
– 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, cream together butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for easier mixing.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to the wet mixture, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Fold in diced rhubarb gently.
7. Drop tablespoon-sized dough portions onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 12-15 minutes, or until edges are lightly golden. Tip: Cookies will firm up as they cool, so don’t overbake.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Vibrant with a soft center and slightly crisp edges, these cookies pair wonderfully with a dollop of whipped cream or a sprinkle of powdered sugar for extra sweetness.

Rhubarb Syrup

Never let rhubarb go to waste; transform it into a vibrant syrup perfect for cocktails, desserts, or pancakes. This recipe maximizes flavor with minimal effort.

Ingredients

– 4 cups chopped rhubarb
– 2 cups water
– 1 cup granulated sugar
– 1 tbsp lemon juice

Instructions

1. Combine 4 cups chopped rhubarb and 2 cups water in a medium saucepan.
2. Bring to a boil over high heat, then reduce to a simmer for 15 minutes, stirring occasionally.
3. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid.
4. Return the liquid to the saucepan; add 1 cup granulated sugar and 1 tbsp lemon juice.
5. Simmer over medium heat for 10 minutes, until the sugar dissolves and the syrup slightly thickens.
6. Remove from heat and let cool to room temperature.
7. Pour into a clean jar or bottle; refrigerate for up to 2 weeks.
Always strain the syrup while hot for clearer results. Adjust simmering time for thicker or thinner syrup. Store in glass to preserve flavor. A tangy, sweet syrup with a bold pink hue, it’s a standout drizzle over ice cream or mixed into sparkling water for a refreshing drink.

Rhubarb Gin

Whip up a refreshing Rhubarb Gin with just a few ingredients. This cocktail balances tart rhubarb with smooth gin for a crisp summer drink.

Ingredients

• 2 cups rhubarb, chopped
• 1 cup sugar
• 1 cup water
• 2 cups gin
• 1 tbsp lemon juice

Instructions

1. Combine 2 cups chopped rhubarb, 1 cup sugar, and 1 cup water in a saucepan.
2. Bring to a boil over medium heat, then reduce to a simmer for 15 minutes until rhubarb is soft.
3. Strain the mixture through a fine mesh sieve into a bowl, pressing to extract all liquid. Discard solids.
4. Cool the rhubarb syrup to room temperature, about 30 minutes.
5. Mix 2 cups gin and 1 tbsp lemon juice with the cooled rhubarb syrup in a pitcher.
6. Stir well to combine. Chill in the refrigerator for at least 1 hour before serving.

Unleash the vibrant pink hue and tangy flavor of this Rhubarb Gin over ice. Garnish with a rhubarb ribbon or mint sprig for an elegant touch.

Rhubarb Lemonade

Dive into the refreshing tang of homemade Rhubarb Lemonade, a perfect blend of sweet and tart for summer days. This easy recipe transforms simple ingredients into a vibrant drink.

Ingredients

– 4 cups chopped rhubarb – 1 cup granulated sugar – 1 cup fresh lemon juice – 4 cups cold water – Ice cubes

Instructions

1. Combine 4 cups chopped rhubarb and 1 cup granulated sugar in a large saucepan. 2. Cook over medium heat for 10 minutes, stirring occasionally, until rhubarb is soft. Tip: Do not overcook to preserve the bright color. 3. Strain the mixture through a fine-mesh sieve into a pitcher, pressing to extract all juice. 4. Add 1 cup fresh lemon juice and 4 cups cold water to the pitcher, stirring well. Tip: Adjust water for desired sweetness. 5. Chill in the refrigerator for at least 1 hour before serving. Tip: For a smoother texture, strain again before chilling. 6. Serve over ice cubes. Enjoy the crisp, tangy flavor of Rhubarb Lemonade, ideal for picnics or as a festive drink at gatherings. Its vibrant pink hue makes it a visually appealing choice for any occasion.

Conclusion

We hope this roundup of 20 delicious rhubarb recipes inspires your spring cooking and baking adventures! From pies to salads, there’s something for everyone to enjoy. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and pin this article to your Pinterest boards for easy access. Happy cooking!