Rhubarb season doesn’t last long, so it’s worth having a good stack of recipes ready for when those vibrant pink stalks turn up. Rhubarb pairs beautifully with all sorts of flavours — apple, orange, berries, ginger, vanilla, warming spices like cinnamon and star anise, and of course custard, ice cream, whipped cream or Greek yoghurt. (And yes, despite how we all use it, rhubarb is technically a vegetable!)
This collection ranges from the classic crumble and pie right through to lunchbox bars, breakfast muffins, sorbets and cakes, with plenty of make-and-freeze options so you can enjoy your rhubarb creations well after the season ends. No time to cook it up straight away? Just wash, chop and freeze your raw rhubarb for another day.
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Rhubarb Crumbles
Classic Rhubarb Crumble
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James Martin’s classic rhubarb crumble recipe on BBC Food will take you to comfort food heaven in under an hour. It’s easy to pull together for a weekend family dessert, with only a few simple steps.
If you’re a crumble fan, try these variations too:
Rhubarb and Ginger Crumble — Give your rhubarb crumble a boost of flavour by adding some grated or chopped ginger to the rhubarb mixture.
Apple and Rhubarb Crumble — Two favourites combine here in a dessert that’s also very easy to make. Apple and rhubarb crumble is so comforting, made even better with a scoop of ice cream or a drizzle of custard.
Strawberry Rhubarb Crumble — Brighten up the flavour and colour of your crumble by adding some seasonal strawberries. This strawberry-rhubarb crumble recipe from AllRecipes uses an equal split of berries and rhubarb with a crunchy, oaty topping.
Rhubarb Pies, Tarts & Galettes
Easy Rhubarb Pie
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If you’re after a classic dessert that’s always a winner, this foolproof rhubarb pie from The Kitchn has a double crust that looks like a showstopper but couldn’t be easier to make. It’s delicately sweet with a melt-in-your-mouth filling, wrapped in a crisp crust — perfect with ice cream or whipped cream.
Rhubarb Custard Pie
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This rhubarb custard pie from The Creative Bite is a decadent treat for a sweet summer dessert table. A flaky pie crust is filled with rich egg custard and tart rhubarb for a classic combination you’ll adore.
Rhubarb Tart
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This simple rhubarb tart from Top with Cinnamon really lets the flavour shine, with just 5 ingredients needed to bake one of the prettiest desserts around.
Rick Stein’s Rhubarb Galette
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Rick Stein’s show-stopping rhubarb galette is crunchy, sweet and every bit as impressive as it looks. Don’t be put off by making your own pastry — the rustic finish is exactly what makes a galette so appealing.
Rhubarb Cakes & Bakes
Rhubarb Cake
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Oma’s rhubarb cake on AllRecipes is a firm favourite. The addition of sour cream keeps the cake beautifully moist — add a little cinnamon too for extra warmth.
Rhubarb Crumble Cake
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This rhubarb crumble cake from the Good Housekeeping cookery team combines all the favourite rhubarb desserts — cake, crumble and fruit — and takes just 25 minutes to prepare.
Rhubarb Muffins
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These rhubarb muffins from Spend With Pennies are perfect for breakfast, brunch or coffee time. Delicious chunks of rhubarb and sponge are topped with a cinnamon-spiced crumble.
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Rhubarb and Custard Cake
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This delightful rhubarb custard cake from Mel’s Kitchen Cafe is light and deliciously easy — perfect served with a scoop of ice cream or a dollop of whipped cream.
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Rhubarb Upside-Down Cake
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Make the most of rhubarb season with this rhubarb upside-down cake, which resembles a pale pink mosaic and makes a real showstopper for the table.
Rhubarb Cobbler
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A crumbly, biscuity cobbler topping is the perfect match for a fruity filling. This rhubarb cobbler recipe from AllRecipes is simple enough for a family dessert and ready in under 30 minutes.
Rhubarb Crumble Bars
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Baking Mad’s recipe for rhubarb crumble bars is perfect for when you don’t want a whole crumble — just a delicious slice with tangy rhubarb and a crunchy oat base, ideal for afternoon tea.
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Rhubarb Scones
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Whip up a batch of these rhubarb scones from Taste of Home for a mid-morning treat or afternoon bite. You can use fresh or frozen rhubarb, and a hit of cardamom really rounds out the flavour.
Frozen & Chilled Rhubarb Treats
Rhubarb Crumble Ice Cream
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Look at the colour of this one! This easy, no-churn rhubarb crumble ice cream from Good Housekeeping sits somewhere between ice cream and sorbet. No ice cream maker is needed, and the nuggets of crumble topping give it a fantastic crunch. Make it while rhubarb is in season and keep this fabulously pink dessert to look forward to.
Rhubarb Ice Cream
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Sweet and creamy with a strong rhubarb flavour, this no-churn rhubarb ice cream from Jo’s Kitchen Larder is refreshing and delicious — and it’s also suitable for those on an egg-free diet who can’t eat regular ice cream made with egg yolks.
Rhubarb Sorbet
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A fruity sorbet is easy to prepare with just a few ingredients. This rhubarb sorbet from Jamie Oliver is sweet yet tart, served with a salty, crunchy pistachio brittle for a delicious contrast.
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More Ways to Enjoy Rhubarb
Stewed Rhubarb (Rhubarb Compote)
Stewed rhubarb is lovely for breakfast, snacks or dessert — try it over Greek yoghurt with some granola, or with ice cream for something sweeter.
To make your own: chop 600g of rhubarb into inch-long pieces and add to a saucepan with 100g caster sugar, the zest and juice of 1–2 oranges, and 2–3 tablespoons of water (or extra orange juice). Bring to the boil, then simmer on a medium heat for 10 minutes until softened. Once cooled, keep in a sealed container in the fridge for up to 3 days.
Rhubarb Fool
Wondering what else to do with your stewed rhubarb? Turn it into the smoothest, simplest and speediest rhubarb fool.
Combine your stewed rhubarb with whipped cream, then either layer or swirl them together in a glass to serve. Change things up with grated orange zest, white chocolate shavings, or replace a quarter of the whipped cream with Greek yoghurt.
Roasted Rhubarb
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Donal Skehan’s slow-roasted rhubarb is stunning and packed with flavour thanks to star anise, vanilla, honey, orange and ginger. It’s wonderfully versatile — serve it over yoghurt with granola for breakfast, with ice cream for dessert, or just on its own.
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Frequently Asked Questions
Is rhubarb a fruit or a vegetable?
Rhubarb is technically a vegetable, even though it’s almost always cooked and eaten as if it were a fruit — in crumbles, pies, cakes and desserts.
Can you freeze rhubarb?
Yes. If you don’t have time to cook it straight away, simply wash, chop and freeze raw rhubarb in a sealed container or bag, then use it in any of these recipes later in the year.
How do you make stewed rhubarb?
Chop rhubarb into inch-long pieces and simmer gently with sugar, and orange zest and juice, for about 10 minutes until soft. It’s lovely on its own or as the base for a quick rhubarb fool.
What flavours go well with rhubarb?
Rhubarb pairs beautifully with apple, orange, berries, ginger, vanilla, warming spices like cinnamon and star anise, and creamy partners like custard, ice cream, whipped cream or Greek yoghurt.
Save These For Rhubarb Season
Rhubarb doesn’t hang around for long, so it’s worth bookmarking this page or saving your favourites now — that way you’ll have a plan ready the moment the stalks appear.
Get More Family Food Ideas
Fancy shaking up the family menu? Our free 14-day dinner plan is full of easy meals the whole family will enjoy — a handy download to keep on hand alongside your rhubarb baking.
More Recipes You Might Like
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