When selecting rhubarb, look for stalks that are firm, crisp and free of blemishes. Most of what you see available at farmers markets and grocery stores will already have the roots and leaves removed because they are high in oxalic acid, which can be toxic in excessive amounts. (If the leaves are attached, discard them when you get home.) Stored unwashed in the fridge, either in an open food-grade bag or loosely wrapped in foil, rhubarb should last a week or two.
Here’s a mix of sweet and savory rhubarb recipes that highlight the vegetable’s versatility. Or you can head to our recipe database for even more options.
Baked French Toast With Rhubarb
Rhubarb is cooked with orange and sugar to use as a flavorful filling for baked French toast. Get the recipe.
Lentil Salad With Pickled Rhubarb, Chevre and Arugula
Pickled rhubarb gives this salad a sweet-sour punch to complement the earthy lentils and creamy goat cheese (chevre). Get the recipe.
Rhubarb Upside-Down Cornmeal Cake
Tart rhubarb brings balance to this stunning cardamom-scented cornmeal cake. Get the recipe.
Shaved Rhubarb and Radish Salad with Apple Cider Vinaigrette
This simple salad is full of crunch and makes a great side dish for fish, such as halibut, trout, salmon or mackerel. Get the recipe.
Strawberry Roasted Rhubarb Crisp
Sweet strawberries and sour rhubarb are a classic dessert duo, and this crisp proves why. Get the recipe.
