Summer brings a bounty of rhubarb desserts perfect for tart lovers. Options include the classic Rhubarb Pie, a sweet and tangy Rhubarb Strawberry Crisp, and Rhubarb Bars with a delightful almond crust. For breakfast, Tangy Rhubarb Muffins and Rhubarb Pancakes offer unique spins. Invigorating choices like Rhubarb Sorbet and Rhubarb Fool cater to warm days. Additionally, Rhubarb Coconut Chia Pudding and a comforting Rhubarb and Ginger Crumble round out the list. Discover more delightful recipes to enjoy this season.
Classic Rhubarb Pie
Classic rhubarb pie is a delightful dessert that combines the tartness of fresh rhubarb with a sweet, flaky crust, making it a quintessential spring treat. This pie is perfect for family gatherings, potlucks, or simply to enjoy after a hearty meal.
With a preparation time of about 30 minutes and total baking time of around 1 hour, you can serve this delicious dessert to impress your guests or satisfy your sweet tooth.
Ingredients:
- 4 cups fresh rhubarb, chopped
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 package (14-16 oz) refrigerated pie crusts (or homemade pie crust)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for topping)
Instructions:
- Preheat your oven to 425°F (220°C).
- Roll out one pie crust and fit it into a 9-inch pie dish, trimming any excess.
- In a large mixing bowl, combine the chopped rhubarb, granulated sugar, flour, lemon juice, vanilla extract, and salt. Toss until the rhubarb is well coated.
- Pour the rhubarb mixture into the prepared pie crust. Dot the filling with small pieces of butter.
- Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg and sprinkle with coarse sugar.
- Bake the pie in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the rhubarb is tender and the crust is golden brown.
- Let the pie cool on a wire rack before serving.
Variations and Tips:
- You can add 1/2 teaspoon of ground cinnamon or nutmeg to the filling for added warmth and flavor.
- For a more complex flavor, consider mixing in strawberries or cherries with the rhubarb.
- If you prefer a thicker filling, increase the flour to 1/3 cup.
- To prevent the crust from getting too brown, you may cover the edges with aluminum foil during the last 15-20 minutes of baking.
- Serve the pie warm or at room temperature, with a scoop of vanilla ice cream or whipped cream for an extra indulgence.
Rhubarb Strawberry Crisp
Rhubarb Strawberry Crisp is a delightful dessert that perfectly balances the tartness of rhubarb with the sweetness of strawberries, all topped with a crunchy oat and sugar topping. This comforting dish is ideal for gatherings, potlucks, or simply a cozy night in. It takes about 15 minutes to prepare and 30 minutes to bake, making it an easy yet impressive treat for family and friends.
Ingredients:
- 4 cups rhubarb, chopped
- 2 cups strawberries, hulled and halved
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
- Pinch of salt
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the chopped rhubarb, halved strawberries, granulated sugar, cornstarch, and vanilla extract. Mix until the fruit is evenly coated and set aside.
- In another bowl, mix together the rolled oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture is crumbly and well combined.
- In a greased 9×13-inch baking dish, spread the fruit mixture evenly on the bottom.
- Sprinkle the oat mixture over the top of the fruit layer, spreading it out evenly to cover the fruit.
- Bake in the preheated oven for 30-35 minutes or until the topping is golden brown and the fruit is bubbling.
- Allow to cool slightly before serving, as the juices will be hot.
Variations and Tips:
- For added flavor, consider mixing in a small amount of lemon zest or a splash of lemon juice with the fruit.
- You can substitute half of the strawberries with raspberries or blueberries for a different berry combination.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.
- To make it gluten-free, swap out all-purpose flour with almond flour or a gluten-free flour blend.
- If you’re preparing it ahead of time, you can assemble the crisp and refrigerate it uncooked. Just bake it when you’re ready to serve!
Rhubarb Bars With Almond Crust
Rhubarb Bars with Almond Crust are a delightful treat that combines the tartness of fresh rhubarb with a nutty almond crust, making for a perfect dessert for any gathering or a cozy family dinner.
Ideal for those who enjoy a mix of sweet and tart flavors, these bars offer a revitalizing twist to traditional desserts. Preparing these bars takes about 30 minutes, followed by a baking time of 35-40 minutes, ensuring that you can have a delicious treat ready in under two hours.
Ingredients:
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
- 2 cups rhubarb, diced (fresh or frozen)
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 teaspoon almond extract (optional)
- 1 tablespoon lemon juice
Cooking Steps:
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easier removal.
- Prepare the crust: In a medium bowl, mix together almond flour, all-purpose flour, powdered sugar, melted butter, and salt until well combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
- Pre-bake the crust: Place the crust in the preheated oven and bake for 15 minutes. Remove and set aside to cool slightly.
- Make the rhubarb filling: In a separate bowl, combine the diced rhubarb, granulated sugar, cornstarch, vanilla extract, eggs, almond extract (if using), and lemon juice. Mix well until all the rhubarb is coated.
- Combine and bake: Pour the rhubarb filling over the pre-baked almond crust and spread it evenly. Return the pan to the oven and bake for an additional 35-40 minutes, or until the filling is set and starts to bubble.
- Cool and serve: Allow the bars to cool completely in the pan before cutting them into squares. For best results, refrigerate for at least an hour to let the flavors meld.
Variations and Tips:
- Nut Alternatives: If you have nut allergies, you can replace almond flour with oat flour or coconut flour, though the texture will vary slightly.
- Sweetness Level: Adjust the amount of sugar in the rhubarb filling according to your taste preferences, especially if your rhubarb is particularly tart.
- Serving Suggestions: For an extra touch, serve these bars with a dollop of whipped cream or a scoop of vanilla ice cream.
- Storage: Store leftover bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; just make sure they are well-wrapped.
Tangy Rhubarb Muffins
Tangy rhubarb muffins are a delightful baked treat that perfectly balances sweet and tart flavors, making them an excellent choice for breakfast, brunch, or a snack any time of the day.
With their moist texture and unique flavor, these muffins are ideal for rhubarb lovers and anyone looking for a delicious way to enjoy this seasonal ingredient. Preparation takes about 15 minutes, with an additional baking time of 20-25 minutes, allowing you to whip up a batch in no time.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup vegetable oil
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 ½ cups diced rhubarb
- ½ cup chopped walnuts (optional)
- 1 tablespoon brown sugar (for topping)
Cooking Instructions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with cooking spray.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, beat the egg, then add the vegetable oil, buttermilk, and vanilla extract, mixing until well combined.
- Pour the wet ingredients into the dry ingredients, and gently fold until just combined. Avoid overmixing to keep the muffins tender.
- Gently fold in the diced rhubarb and nuts if using.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle brown sugar on top for a sweet crunch.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Variations and Tips:
- For a spicier twist, consider adding a teaspoon of ground cinnamon or nutmeg to the dry ingredients.
- Substitute half of the all-purpose flour with whole wheat flour for a heartier muffin.
- You can also replace the rhubarb with other fruits such as diced strawberries or apples for a different flavor profile.
- For extra moisture, add a tablespoon of applesauce to the wet mixture.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Rhubarb Sorbet
Rhubarb sorbet is a rejuvenating and tangy frozen dessert that beautifully highlights the unique tartness of rhubarb, making it an excellent choice for those warm summer days or as a palate cleanser between courses.
This light and fruity dessert is perfect for anyone who loves a cool treat with a twist. The preparation time is about 15 minutes (plus chilling and freezing time), and it serves approximately 4-6 people.
Ingredients:
- 4 cups of rhubarb, chopped into 1-inch pieces
- 1 cup of granulated sugar
- 1 cup of water
- 1 tablespoon of lemon juice
- Pinch of salt
- Optional: fresh mint leaves for garnish
Cooking Steps:
- In a medium saucepan, combine the chopped rhubarb, sugar, and water. Bring to a boil over medium heat.
- Reduce the heat and simmer for about 15 minutes, or until the rhubarb is completely soft and breaking apart.
- Remove the saucepan from heat and allow the mixture to cool slightly. Once cooled, use a blender or immersion blender to puree the rhubarb mixture until smooth.
- Stir in the lemon juice and salt. Taste and adjust sweetness if necessary.
- Pour the puree into a shallow dish and let it cool to room temperature. Cover and refrigerate for at least 2 hours, or until well chilled.
- Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the sorbet to an airtight container and freeze for at least 4 hours, or until firm.
- To serve, scoop into bowls or cones and garnish with fresh mint leaves if desired.
Variations and Tips:
- For a sweeter variation, you may add additional sugar or honey to taste.
- If you want a more vibrant flavor, consider adding a dash of vanilla extract or a splash of your favorite fruit juice.
- This sorbet can also be made without an ice cream maker by pouring the mixture into a shallow dish and freezing it, stirring every 30 minutes for the first few hours until it reaches the desired texture.
- For added texture, mix in some chopped strawberries or raspberries just before freezing.
- Store the sorbet in an airtight container in the freezer for up to 2 weeks for best quality.
Rhubarb Lemonade Float
Rhubarb Lemonade Float is a invigorating and delightful dessert drink that combines the tartness of rhubarb with the zesty flavor of lemonade, topped off with a creamy scoop of ice cream.
This vibrant and summery treat is perfect for warm days, family gatherings, or just to cool down after a long day.
With a preparation time of about 30 minutes, it’s an easy yet impressive way to enjoy rhubarb’s unique flavor.
Ingredients:
- 2 cups rhubarb, chopped
- 1 cup sugar
- 4 cups water
- 2 cups lemonade (store-bought or homemade)
- Vanilla ice cream
- Fresh mint leaves (for garnish)
Cooking Instructions:
- In a medium saucepan, combine the chopped rhubarb, sugar, and 2 cups of water. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
- Reduce the heat and let it simmer for about 10-15 minutes, or until the rhubarb is soft and breaks down. Remove from heat and let cool.
- Once the rhubarb mixture is cool, strain the liquid through a fine mesh sieve, discarding the solids to obtain rhubarb syrup.
- In a tall glass, combine 1/4 cup of rhubarb syrup with 3/4 cup of lemonade, stirring well.
- Add a scoop of vanilla ice cream on top of the lemonade mix.
- Garnish with fresh mint leaves and serve immediately with a straw or spoon.
Variations and Tips:
- For an extra twist, try using flavored lemonade, such as strawberry or raspberry lemonade.
- Substitute the vanilla ice cream with any fruit-flavored ice cream that complements rhubarb, like strawberry or lemon.
- To make a non-dairy version, use coconut milk ice cream or another plant-based alternative.
- Adjust the sweetness of the rhubarb syrup by adding more sugar to taste, especially if you prefer a sweeter float.
- For an adult version, consider adding a splash of vodka or gin into the lemonade before topping with ice cream.
Rhubarb Upside-Down Cake
Rhubarb Upside-Down Cake is a delightful dessert that combines the tartness of rhubarb with a sweet, moist cake, creating a perfect balance of flavors.
This charming cake is ideal for those who enjoy unique desserts and is perfect for gatherings, potlucks, or as a lovely finish to a family meal. Prep time is around 20 minutes, with a total baking time of approximately 45 minutes, making it a relatively quick yet impressive treat.
Ingredients:
- 2 cups fresh rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar, divided
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 large egg
Cooking Steps:
- Prepare the Rhubarb: Preheat your oven to 350°F (175°C). In a 9-inch round cake pan, arrange the chopped rhubarb evenly on the bottom. Sprinkle 1/2 cup of granulated sugar over the rhubarb, followed by the melted butter and vanilla extract. Set aside.
- Mix the Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, combine the remaining 1/2 cup of granulated sugar, milk, and egg. Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
- Combine and Bake: Pour the batter over the prepared rhubarb in the cake pan, spreading it evenly. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully invert the cake onto a serving plate so that the rhubarb is on top. Serve warm or at room temperature.
Variations and Tips:
- Fruit Additions: Try adding strawberries or raspberries for a mixed berry upside-down cake.
- Spices: Consider adding a pinch of cinnamon or ginger to the batter for extra flavor.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking blend.
- Serving Suggestions: This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream for added indulgence.
- Storage: Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
Enjoy this elegant and tasty Rhubarb Upside-Down Cake that’s sure to impress!
Rhubarb Fool
Rhubarb Fool is a delightful and creamy dessert that showcases the tartness of rhubarb balanced with smooth whipped cream. This dish is perfect for those who enjoy a revitalizing and light dessert, making it an ideal choice for spring and summer gatherings.
With a preparation time of about 30 minutes, plus chilling time, this simple yet elegant treat can impress guests at a dinner party or be enjoyed as a cozy family dessert.
Ingredients:
- 500g fresh rhubarb, chopped
- 100g granulated sugar
- 1 teaspoon vanilla extract
- 300ml heavy cream
- 100g Greek yogurt (optional)
- Fresh mint leaves for garnish (optional)
Cooking Steps:
1. Prepare the Rhubarb: In a medium saucepan, combine the chopped rhubarb and granulated sugar. Cook over medium heat, stirring occasionally, until the rhubarb has softened and released its juices, about 10-15 minutes.
Remove from heat and stir in the vanilla extract. Let cool completely.
2. Whip the Cream: In a large bowl, use a hand mixer or whisk to whip the heavy cream until soft peaks form. If using, gently fold in the Greek yogurt, ensuring not to deflate the cream too much.
3. Combine Rhubarb and Cream: Once the rhubarb mixture is cool, fold it gently into the whipped cream mixture.
You can mix it thoroughly or leave some swirls for a marbled effect, depending on your preference.
4. Chill: Spoon the mixture into serving glasses or bowls and refrigerate for at least 1 hour to allow the flavors to meld and the dessert to set up.
5. Serve: When ready to serve, garnish with fresh mint leaves for an extra burst of freshness.
Variations and Tips:
- Add Other Fruits: For a fruity twist, consider adding strawberries or raspberries to the rhubarb mixture before folding it into the cream.
- Sweetness Adjustments: Adjust the amount of sugar based on the tartness of the rhubarb and your personal taste preferences.
- A Different Base: For a lighter version, substitute whipped cream with whipped coconut cream for a dairy-free option.
- Experiment with Flavors: Consider adding a splash of citrus zest, such as orange or lemon, to enhance the flavors of the rhubarb.
- Make Ahead: This dessert can be made a day in advance and stored in the refrigerator until serving time, which makes it a great option for entertaining!
Rhubarb Coconut Chia Pudding
Rhubarb Coconut Chia Pudding is a delightful dessert that beautifully combines the tartness of rhubarb with the creamy richness of coconut. Perfect for health-conscious individuals or anyone looking to satisfy their sweet tooth with a nutritious twist, this dish is ideal for breakfast, snacks, or a light dessert.
With a preparation time of about 10 minutes, plus a few hours of chilling, this pudding offers an easy yet satisfying option for your table.
Ingredients:
- 1 cup rhubarb, chopped
- 1 cup coconut milk (canned or carton)
- 1/4 cup chia seeds
- 2 tablespoons maple syrup (or honey)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Fresh fruit or toasted coconut for topping (optional)
Cooking Instructions:
- In a small saucepan, add the chopped rhubarb along with 1/4 cup of water. Cook over medium heat until the rhubarb softens and breaks down, about 5-7 minutes. Stir occasionally and set aside to cool.
- In a medium bowl, whisk together the coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt until well combined.
- Add the cooked rhubarb to the coconut mixture and stir until thoroughly mixed.
- Pour the mixture into serving cups or bowls and cover them with plastic wrap. Refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken the mixture.
- Once ready to serve, give the pudding a good stir and top with your choice of fresh fruit or toasted coconut if desired.
Variations and Tips:
- For a sweeter pudding, adjust the amount of maple syrup or add a bit of fruit puree.
- You can substitute the coconut milk with almond milk or any nut milk of your choice for a different flavor profile.
- Add spices like cinnamon or cardamom for extra warmth and flavor.
- To make it vegan, verify that the sweetener used is plant-based.
- For additional texture, consider mixing in some nuts or seeds before serving.
Enjoy your Rhubarb Coconut Chia Pudding as a wholesome and delicious treat that everyone will love!
Rhubarb and Ginger Crumble
Rhubarb and Ginger Crumble is a delightful dessert that pairs the tartness of rhubarb with the warm, spicy kick of ginger, all topped with a buttery, crumbly topping. This dish is perfect for those who enjoy a sweet and tangy treat, and it’s especially comforting on cool evenings.
Preparation time is approximately 15 minutes, with an additional 30-35 minutes for baking, making it a great option for both novice and experienced bakers alike.
Ingredients:
- 500g rhubarb, chopped
- 100g fresh ginger, peeled and grated
- 150g sugar (adjust to taste)
- 1 tablespoon cornflour
- 200g plain flour
- 100g unsalted butter, chilled and cubed
- 50g rolled oats
- 50g brown sugar
- Pinch of salt
- Zest of 1 lemon (optional)
Cooking Steps:
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, combine the chopped rhubarb, grated ginger, sugar, and cornflour. Toss until the rhubarb is well coated, then transfer the mixture to a greased baking dish.
- In another bowl, mix the plain flour, rolled oats, and a pinch of salt. Add the chilled, cubed butter and rub it into the flour mixture using your fingertips until it resembles breadcrumbs.
- Stir in the brown sugar and lemon zest (if using) until combined.
- Sprinkle the crumble topping evenly over the rhubarb mixture in the baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden and the rhubarb is bubbling up around the edges.
- Allow it to cool slightly before serving, either warm on its own or with a scoop of vanilla ice cream or custard.
Variations and Tips:
- For a nuttier flavor, consider adding chopped nuts such as almonds or walnuts to the crumble topping.
- If you prefer a sweeter crumble, increase the amount of sugar or try incorporating other fruits like strawberries or apples along with the rhubarb.
- Experiment with spices like cinnamon or nutmeg mixed into the crumble for added warmth.
- Serve leftovers in the refrigerator and reheat them gently in the oven for a delightful treat anytime.
Rhubarb Pancakes
Rhubarb pancakes are a delightful twist on traditional pancakes, incorporating the tangy flavor of rhubarb into a fluffy batter. These pancakes are perfect for breakfast or brunch, especially during spring when rhubarb is in season.
They’re great for families or gatherings, as they are easy to make and can be customized to suit everyone’s taste. The total preparation time is around 30 minutes, making them a quick and enjoyable dish to whip up.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup chopped rhubarb (fresh or frozen)
- 1 teaspoon vanilla extract (optional)
- Maple syrup (for serving)
Cooking Steps
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix together the milk, egg, melted butter, and vanilla extract (if using).
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Gently fold in the chopped rhubarb until evenly distributed throughout the batter.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 2-3 minutes until golden brown.
- Remove the pancakes from the skillet and keep them warm while you repeat with the remaining batter.
- Serve warm with maple syrup, additional rhubarb compote, or fresh fruit if desired.
Variations & Tips
- For a healthier option, substitute whole wheat flour for half of the all-purpose flour.
- Add spices such as cinnamon or nutmeg to the batter for extra flavor.
- Incorporate other fruits, like strawberries or blueberries, along with the rhubarb for a mixed fruit pancake.
- For a decadent treat, top with whipped cream or yogurt and a dusting of powdered sugar.
- Adjust the sweetness by varying the amount of sugar based on your preference or the natural tartness of the rhubarb.
