Rhubarb season doesn’t last long, so it’s worth having a stack of tried-and-tested rhubarb recipes ready to go the moment those pink stalks appear in the shops or your garden. The good news is that rhubarb pairs beautifully with all sorts of flavours — apple, orange, mixed berries, ginger, vanilla, warm spices like cinnamon and star anise, and of course custard, ice cream, whipped cream or Greek yoghurt.
From classic crumbles and pies to lunchbox bars and breakfast muffins, our collection of perfectly pink rhubarb recipes for every occasion has something for every meal of the day. And if you don’t have time to bake right away, rhubarb freezes brilliantly — just wash, chop and pop it in a freezer bag so you can enjoy it out of season too.
You may also enjoy: A Delightfully Easy-to-Make Homemade Swiss Roll Recipe
Jump to a section
- Crumbles and bakes
- Breakfast and lunchbox ideas
- Make-ahead and freezer-friendly recipes
- No-bake and simple treats
Crumbles and Bakes
Classic Rhubarb Crumble
James Martin’s classic rhubarb crumble recipe on BBC Food takes you to comfort-food heaven in under an hour. It comes together in just a few simple steps, making it the perfect weekend family dessert.
If you’re a crumble fan, try one of these delicious variations too:
Rhubarb and Ginger Crumble
Give your rhubarb crumble an extra kick of flavour by adding some grated or chopped ginger to the fruit mixture before topping and baking.
Apple and Rhubarb Crumble
Two brilliant fruits come together in this comforting, easy-to-make dessert. Apple and rhubarb crumble is even better with a scoop of ice cream or a generous drizzle of custard.
More crumbles, pies and traybakes from our full rhubarb collection continue below.
Breakfast and Lunchbox Ideas
Rhubarb isn’t just for dessert — it works beautifully stirred through porridge, baked into muffins, or swirled through a yoghurt bar for lunchboxes. This section of the collection is where you’ll find our favourite breakfast and on-the-go rhubarb bakes.
Make-Ahead and Freezer-Friendly Recipes
Because rhubarb season is so short, many of the recipes in this collection are designed to be made in batches and frozen, so you can enjoy that fresh rhubarb flavour long after the season ends. Look out for the freezer-friendly notes on each recipe.
No-Bake and Simple Treats
Not every rhubarb recipe needs the oven. This section covers quicker, simpler ways to enjoy rhubarb when you’re short on time but still want that gorgeous pink flavour.
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh in these recipes?
Yes. Frozen rhubarb works well in crumbles, cakes and bakes — there’s no need to defrost it first for most recipes, though you may need to add a few extra minutes to the cooking time.
Do I need to peel rhubarb before cooking?
Usually not. Simply wash the stalks well and trim the ends. Very thick or woody stalks can benefit from having the outer stringy layer removed, but this isn’t necessary for most rhubarb.
Why is my rhubarb not very pink?
Colour can vary depending on the variety and time of year — it doesn’t affect the flavour. Adding a few berries or a splash of something like orange juice can help boost the colour in desserts if you’d like a brighter finish.
Can children help make these recipes?
Many of these bakes, especially crumbles and muffins, are great for little hands to help with — washing and chopping rhubarb (with supervision), mixing crumble toppings, or stirring batter are all simple, safe tasks to share.
How long does rhubarb stay in season?
Rhubarb season is relatively short, so it’s worth making the most of it while stalks are available and freezing extra for later in the year.
You Might Also Like
- A Delightfully Easy-to-Make Homemade Swiss Roll Recipe
- Apple and Rhubarb Crumble Dessert
- More family-friendly baking ideas from our Family Food hub
Save These Recipes for Later
Rhubarb season moves fast! Bookmark this page or save your favourite recipes now so you’re ready to bake the moment your rhubarb is ready to use.
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