Do you ever find yourself with lots of rhubarb and no idea what to do with it?

Same.

I used to think rhubarb was only good for pie, so I’d make a couple and end up tossing a bunch of unused stalks.

But lately I’ve been eyeing my upcoming supply and thinking about the healthiest ways to eat rhubarb.

It’s a sour plant, so it’s always tempting to drown it in sugar!

However, rhubarb can be paired with strawberries and other sweet fruits to balance its tart flavor.

Plus, rhubarb is a good source of fiber and vitamins K and C.

So right there on its own, it’s healthy. 😀

Anyway, if you find yourself with a surplus of rhubarb stalks and you’re not sure what to do with them, here are some healthy and delicious ideas:

1. Rhubarb Muffins

To make rhubarb muffins, start with chopped rhubarb, whole wheat flour, maple syrup, Greek yogurt, and an egg.

Mix the wet and dry ingredients separately, then fold everything together just until combined.

Then scoop the batter into muffin tins and topped with a sprinkle of oats or seeds.

Bake at 350°F for about 22 minutes.

Let them cool in the pan for ten before moving to a rack.

2. Rhubarb Pie with Oat Crust

Use rolled oats, almond flour, and coconut oil to make a rustic crust, pressing it into a pie dish and prebaking it for 10 minutes.

While that’s happening, cook chopped rhubarb with a little honey and lemon zest until soft.

You can use a bit of arrowroot powder to help the filling thicken up without getting gloopy.

Pour it into the crust and bake until bubbling.

3. Rhubarb Custard Bars

These are a spring spin on the lemon bar!

Press a simple almond flour crust into a square pan and bake until golden.

While that cools slightly, whisk together eggs, Greek yogurt, a little honey, and finely chopped rhubarb.

Pour the filling over the crust and bake again until it sets.

Make sure you let it cool completely before slicing so the bars hold their shape.

4. Rhubarb Dump Cake

Toss some chopped rhubarb with a bit of coconut sugar and spread it in a greased baking dish.

Sprinkle with almond flour, oats, cinnamon, and baking powder.

Drizzle melted butter or coconut oil on top and bake until the top is golden and the filling bubbles up.

This one’s easy enough to throw together last-minute!

5. Rhubarb Salsa

Okay, hear me out on this one!

Dice rhubarb finely and blanch it just until softened (don’t skip this or it’ll stay too tough).

Combine it with chopped strawberries, red onion, cilantro, lime juice, and a little jalapeño for heat.

It’s fresh, a little tart, and really good on grilled chicken or fish.

Chill before serving so the flavors meld properly.

6. Rhubarb Chia Jam

Simmer rhubarb with orange juice and a bit of maple syrup until soft enough to mash.

Add chia seeds and let it sit off-heat to thicken.

I use an immersion blender if I want it extra smooth, but chunky works too.

Keep it in the fridge and spread it on toast, yogurt, or pancakes.

7. Rhubarb Oatmeal Bake

Mix up some oats, chopped rhubarb, chopped nuts, cinnamon, and baking powder in a big bowl.

In another bowl, mix eggs, milk (dairy or non-dairy), and a touch of maple syrup.

Pour everything into a greased baking dish and bake until firm and golden on top.

Let it cool slightly so it slices cleanly.

8. Rhubarb Smoothie

Blend some chopped rhubarb (cooked and cooled), frozen strawberries, banana, and Greek yogurt with a splash of oat milk.

Add honey if needed, depending on how tart the rhubarb is.

This one turns out creamy and bright pink!

Chill your glass first to keep it cold longer.

9. Roasted Rhubarb with Yogurt

Slice some rhubarb and toss it with a little honey and vanilla.

Roast it in a single layer at 375°F until soft and caramelized around the edges.

Spoon over plain yogurt and top with chopped nuts or granola.

This works great as breakfast or a simple dessert.

10. Rhubarb Compote

Chop rhubarb and cook it down in a saucepan with a splash of water, orange zest, and a touch of honey.

Stir occasionally until it turns into a soft, chunky sauce.

This one’s all about watching the texture—it shouldn’t be fully smooth.

I love spooning this over waffles or mixing it into some yogurt!

11. Rhubarb Energy Bites

In a food processor, pulse dates, oats, nut butter, chopped dried rhubarb (or cooked and dried slightly), and a pinch of salt.

Roll into balls and chill for at least 30 minutes to firm up.

I usually roll them in coconut or crushed seeds for texture.

Keep them in the fridge for quick snacks.

12. Rhubarb Overnight Oats

Stir together oats, almond milk, vanilla, chia seeds, and chopped stewed rhubarb.

Let it sit in the fridge overnight in a jar or container.

In the morning, add a scoop of yogurt and something crunchy like granola or pumpkin seeds.

This is amazing for meal prep mornings!

13. Rhubarb Crumble with Almond Flour Topping

Mix chopped rhubarb with a little cornstarch and honey, then layer it into a baking dish.

For the topping, combine almond flour, oats, cinnamon, and a bit of melted butter.

Sprinkle it evenly and bake until the top turns golden and crisp.

Serve with coconut whip or yogurt instead of ice cream.

14. Rhubarb Vinaigrette

Simmer rhubarb with water and honey, then strain and let it cool.

Blend the liquid with olive oil, apple cider vinegar, and a pinch of salt until smooth.

It’s tangy, bright, and totally different from a standard salad dressing!

Try it over greens with toasted nuts and goat cheese.

15. Rhubarb Coconut Popsicles

These are amazing on a hot day!

Cook rhubarb with honey and mash into a thick puree.

Stir into full-fat coconut milk with a bit of lime zest and vanilla.

Pour into popsicle molds and freeze until solid.

Make them now and enjoy them all summer!

16. Rhubarb Apple Sauce

Chop rhubarb and apples and cook them down together with a splash of water and cinnamon.

Stir occasionally until soft and blended, then mash or blend to your preferred consistency.

No extra sugar needed if you use sweeter apples!

Let it cool and portion it into jars for later.

Rhubarb’s Having a Moment—Use It While You Can!

Rhubarb doesn’t stick around forever, so now’s the time to make the most of it.

You can bake with it, snack on it, or try something unexpected like vinaigrette or salsa.

These ideas are easy to tweak depending on what you’ve got and how much time you feel like spending.

Try one now, save a few for later, and let rhubarb carry you through the season!