15 Delicious Straight-Up Rhubarb Recipes (Plus Freezing Tips)

Love rhubarb all on its own—no berries, no filler? You’re in the right place. This roundup features 15 bold, berry-free rhubarb recipes that let its tart, tangy flavor take center stage. Plus, you’ll find tips for freezing rhubarb and what makes this quirky veggie-fruit so special.

Nine-panel collage showing images from rhubarb recipe roundup.

Why Rhubarb Deserves the Spotlight

Rhubarb grows in stalks, much like celery, and has a similar crunchy texture, but that's where the similarities end. Raw rhubarb is intensely tart and crisp—more mouth-puckering than pleasant. Take a bite of it raw, and you'll understand why it’s rarely eaten that way. (My mother loved it raw!) However, once you add a little sugar and cook it down, rhubarb transforms. The texture softens, almost like stewed apples, and the flavor mellows into something wonderfully sweet-tart.

While it’s often paired with other fruits to balance the acidity, rhubarb holds its own beautifully in pies, crisps, jams, chutneys, salsas, and even savory sauces and marinades. This roundup celebrates rhubarb in its purest form, with 15 recipes for rhubarb without strawberries or any of the other usual suspects, and lets this vibrant stalk shine on its own.

About 20 trimmed stalks of raw rhubarb on parchment.

Rhubarb 101: What It Is and How to Use It

What is rhubarb? Rhubarb is a bit of a botanical paradox. Technically, it’s a vegetable—specifically, the stalk of a perennial plant in the buckwheat family. But in the kitchen? It plays the role of fruit almost exclusively. Its bright, sour flavor makes it a natural fit for desserts, jams, and preserves.

When is rhubarb in season? Rhubarb is a spring crop, with a short but glorious season. In most places in the US, if you don't grow your own, you'll likely find rhubarb at your local farmers market beginning in late spring and lasting through June.

What to look for: When shopping for rhubarb, look for firm, crisp stalks with a deep red or pink hue.

Field-grown rhubarb tends to be more vibrant in color and extra tart, while hothouse rhubarb is usually lighter pink, with a milder flavor and more tender texture.
Avoid wilted or rubbery stems, and always remember: the leaves are toxic to animals and humans and should be removed immediately and discarded. (Fresh rhubarb is usually sold without leaves for this reason.)

How to use rhubarb: Once trimmed, rhubarb can be chopped and cooked into pies, crisps, compotes, chutneys, and even savory sauces. It pairs beautifully with ginger, vanilla, orange, and honey.

How to Freeze Rhubarb for Year-Round Baking

Prepare the Rhubarb

Trim all the stalks to remove any remaining leaves. Discard immediately in a pet-proof container. (The leaves are toxic to people and animals.) Wash, and trim the end of the stalks.

Cut the stalks into whatever size works best for your recipes. I usually aim for ½-1/ inch pieces. Measure into quantities for future recipes. For examples, my straight-up rhubarb pie takes about 3½ pounds of rhubarb, so I bag a couple of batches in that quantity, and then the rest in smaller portions.

Cut pieces of rhubarb spread on baking tray, ready to freeze.

The Best Way to Store Rhubarb

Freezing is the best way to store rhubarb long-term. There are two approaches for freezing: raw and blanched. I usually freeze rhubarb raw because it is nearly effortless; however, blanching it first does help it maintain its color and texture better.

Freezing Rhubarb Raw:

Line a baking sheet with parchment or a silicone mat. Spread the rhubarb pieces in a single layer. Freeze for an hour or two – until the rhubarb pieces are solid.
Transfer the frozen pieces to a freezer bag or use a vacuum sealer. For best results, remove as much air as possible from freezer bags or containers before sealing to prevent freezer burn.
Be sure to label the bags with the date and quantity.

Vacuum sealed bag of cut rhubarb, ready to freeze, alongside a tray with more cut rhubarb.

Blanching Before Freezing (optional)

Fill a pot halfway with water. The pot should be big enough to hold your rhubarb. Bring the water to a boil.
Add the rhubarb pieces and boil for 1 minute.
Immediately transfer the rhubarb to an ice-bath to stop the cooking process.
Drain and thoroughly pat dry. (Water on the rhubarb will cause ice crystals when freezing.)
Freeze as outlined above for Raw Freezing.

Frozen rhubarb can be stored in the freezer for 8 to 12 months, or up to 2-3 years if vacuum-sealed.

15 Delicious Straight-Up Rhubarb Recipes

This recipe roundup is all about rhubarb in the spotlight—no strawberries, no filler. Whether you’re working with fresh stalks or your freezer stash, there’s something here for every rhubarb lover.