recipes

29 Rhubarb Recipes to Make This Spring

Add a shock of pink to this season’s agenda with our best rhubarb desserts, salads, sides, and more.
Close up of SlowRoasted Rhubarb
Photograph by Isa Zapata, food styling by Sean Dooley

We would never speak ill of pie, but there are so many other rhubarb recipes worth trying out this spring. The slender, rosy stalks can be roasted and piled on top of ice cream or yogurt, or cut into matchsticks to add tartness to a crunchy salad. We love a rhubarb cake and a rhubarb compote; we’ll raise a glass to rhubarb cocktails as long as the season lasts. Not sure which stalks to buy or how to store rhubarb once you’ve found some? Jump over to our rhubarb FAQ. Then scroll down to get all of our best rhubarb recipes. (Yes, including pie.)

  • This image may contain Food Cake Dessert Pie and Apple Pie
    Laura Murray
    1/29

    BA’s Best Strawberry-Rhubarb Pie

    Not every strawberry-rhubarb pie recipe on the internet hits that ideal balance of sweet and tangy rhubarb filling wrapped in a tender, flaky crust. But this rendition of the classic is considered one of our best rhubarb recipes for a reason. Make the dough in advance and stash it in your freezer for easy spring baking.

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  • Photo by Alex Lau
    2/29

    Rhubarb–Brown Butter Bars

    Let’s say you don’t want to fuss with pie crust, though. May we recommend these nutty bars, layered with a magenta streak of tart hibiscus and rhubarb jam.

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  • Alex Lau
    5/29

    Slow-Roasted Rhubarb

    Who needs scented candles when it’s rhubarb season? Nothing will make your kitchen smell more amazing than a baking dish of this stuff in your oven.

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  • Michael Graydon + Nikole Herriott
    6/29

    Strawberry-Rhubarb Salad With Mint and Hazelnuts

    First time trying raw rhubarb? Welcome to a bright new world. Here, the tart rhubarb stalks macerate in sugar, Cointreau, and lemon juice before they’re tossed with strawberries, fresh mint, and toasted hazelnuts. It’s a winning combo.

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  • Photo by Alex Lau
    13/29

    Rhubarb Custard Cake

    Starting with melted butter means this spring dessert doesn’t ask you to lug your stand mixer out from wherever it’s hiding. If you love rhubarb, consider this recipe essential.

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  • Julian Broad
    14/29

    Roasted Rhubarb Coupe With Macadamia Crumble

    We adore a rhubarb crisp or cobbler, but sometimes the topping turns out soggy. Baking the crumble topping on its own means it gets super-toasty and absolutely crispy. Each coupe gets a little of the crumble, plus whipped cream, cooked rhubarb, and both vanilla ice cream and lemon sorbet. It’s one of those dessert recipes that looks much more elaborate than it is.

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  • Alex Lau
    21/29

    Apple-Rhubarb Crumble

    This flexible rhubarb dessert recipe calls for cinnamon, but you can sub in cardamom or ginger if preferred.

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  • Peden & Munk
    22/29

    Rhubarb-Fennel Gin Cocktail

    Fresh fennel brings out the botanical side of the gin and vermouth in this delicate cocktail. A strip of rhubarb makes an elegant garnish—perhaps you’ve found your Mother’s Day cocktail move?

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  • Photo by Elinor Carucci
    27/29

    Rhubarb Fool

    File under: Easy desserts that feel fancy—and just happen to be gluten-free. Orange juice brings out the fruity flavor of the rhubarb, and everyone enjoys eating a goblet of whipped cream for dessert. The total time here is pretty quick, and you can dole out servings an hour in advance and stash them in your fridge.

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  • Photo by Nigel Cox
    28/29

    Rhubarb Tarts

    You can transform store-bought frozen phyllo into a savory pie, seedy crackers, or any number of desserts. (Crinkle cake, anyone?) We’re partial to these simple tarts, shingled with rhubarb and glazed with raspberry jam.

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  • 29/29

    Rhubarb Sponge Pudding

    Brown sugar-sweetened rhubarb peeks out under golden brown layer of cake in this homey dessert. It’s just the way we like to wrap up a spring dinner party.

    Planning the rest of your spring menu? Now that you’ve got the rhubarb recipes covered, it’s clearly time to freak out about ramps.

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Joe joined the Bon Appétit team in 2022 after climbing the editorial ranks for a few years at Condé Nast’s other food publication, Epicurious. As the senior SEO editor, he works to make sure Google loves all of BA’s cooking stories just as much as you do. Look for his... Read more
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