5 rhubarb recipes to make before the season ends

Rhubarb season is one of those fleeting moments that always feels worth celebrating. For a few short weeks in late spring and early summer, farmers markets are filled with those beautiful ruby-red stalks that bring a bright, tangy flavor to everything they touch. Rhubarb is famously paired with strawberries, but it also plays beautifully with raspberries, blueberries, blackberries, and other seasonal fruit.

Its bright, tangy flavor transforms into jams, compotes, and crisps into something magical that can elevate everything from yogurt to ice cream.

If you’re staring at a bunch of rhubarb and wondering what to make, here are some of my favorite recipes from the Cooking Club archives.

Raspberry Rhubarb Buckwheat Breakfast Cake

This nourishing “cake” is made with oats, buckwheat flour, Greek yogurt, olive oil and maple syrup, making it a protein-packed wholesome breakfast or snack! The fruit adds fresh flavor and ensures that it stays nice and moist. I love the combination of tart juicy raspberries and rhubarb, but you can substitute with any combination of berries (blueberry, strawberry, etc…).

Raspberry Rhubarb Olive Oil Muffins

My favorite fruit combination is raspberries and rhubarb and these muffins combine that with another favorite of mine – olive oil cake. The muffins are very lightly sweetened, packed with whole grains, a touch of lemon, and bursts of tart juicy raspberries and rhubarb. Sub strawbs for rasps if you’d like!

Sheet Pan Strawberry Rhubarb Crisp

Strawberry rhubarb crisps or crumbles are possibly my favorite dessert ever. Since I always wish I had more crumble topping, I decided to make it on a baking sheet because then you get an almost equal crumble to fruit ratio. This crisp really is the perfect simple late spring/early summer dessert topped with whipped cream or ice cream.

Strawberry Rhubarb Olive Oil Cake Trifle

I had to include my recreation of our wedding dessert!

Olive oil cake chunks get layered with a strawberry rhubarb mixture and topped with lots of whipped cream and a generous drizzle of your best olive oil. The sweet, dense cake pairs perfectly with the slightly tart fruit layer and the fluffy whipped cream ties it all together. The best part is that you can prep everything ahead and just assemble it the day of.

P.S. Bake the cake and make the fruit layer a day ahead so they both have time to chill in the fridge

Strawberry Rhubarb Sauce with Maple Olive Oil Crumble

Last but not least – a simple rhubarb or strawberry rhubarb compote that you can spoon over whatever your heart desires (ice cream!!). This shortcut sauce and topping gives you that same crumble flavor with less effort and can be used in many ways! All you need is 3 ingredients to make the sauce and it comes together in minutes.