18 Delicious Savory Rhubarb Recipes Innovative

Rhubarb isn’t just for pies anymore! This vibrant spring veggie (yes, it’s a vegetable!) shines in savory dishes too—from tangy glazes to hearty stews. If you’re tired of the same old sides or want to surprise your dinner guests, these 18 innovative recipes will make you fall in love with rhubarb all over again. Ready to rethink this seasonal star? Let’s dig in!

Savory Rhubarb and Goat Cheese Tart

This elegant tart balances tangy rhubarb with creamy goat cheese for a showstopping dish that’s surprisingly simple to make.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 4 oz goat cheese, softened
• 1 tbsp honey
• 1/2 tsp fresh thyme leaves
• 1/4 tsp black pepper
• 1 1/2 cups thinly sliced rhubarb (about 2 stalks)
• 1 tbsp olive oil
• 1/2 tsp flaky sea salt

Instructions:

1. Preheat oven to 400°F. Unfold puff pastry onto a parchment-lined baking sheet, gently pressing seams together if needed.
2. In a small bowl, mix goat cheese, honey, thyme, and black pepper. Spread evenly over pastry, leaving a 1-inch border.
3. Toss rhubarb with olive oil and arrange in overlapping rows over goat cheese mixture. Sprinkle with flaky sea salt.
4. Bake for 20-25 minutes until pastry is puffed and golden, and rhubarb is tender but still holds its shape.

The contrast of crisp pastry, jammy rhubarb, and herbed cheese makes every bite exciting—serve it warm for the best texture.

Tip: For extra shine, brush the rhubarb with a little extra honey right after baking.

Rhubarb and Caramelized Onion Pizza

This rhubarb and caramelized onion pizza is a sweet-savory stunner that’ll make your taste buds do a happy dance—trust us, it’s worth the hype.

• 1 lb store-bought pizza dough, room temperature
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1/2 tsp salt
• 1 tbsp balsamic vinegar
• 1 cup thinly sliced rhubarb (about 2 stalks)
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped fresh basil
• 1/2 tsp freshly cracked black pepper

1. Preheat oven to 450°F. Roll out pizza dough on a floured surface to a 12-inch round, then transfer to a parchment-lined baking sheet. Brush with 1 tbsp olive oil and set aside.
2. Heat remaining 1 tbsp olive oil in a skillet over medium-low. Add onion and 1/2 tsp salt, cooking for 15 minutes, stirring occasionally, until deeply golden. Stir in 1 tbsp balsamic vinegar and cook 1 minute more.
3. Scatter caramelized onions evenly over the dough, then top with rhubarb. Bake for 12–15 minutes until crust is golden and rhubarb softens slightly.
4. Remove from oven and immediately sprinkle with goat cheese, basil, and 1/2 tsp black pepper. Let cool 2 minutes before slicing.

The magic here? Rhubarb’s tangy punch cuts through the rich onions and creamy cheese, creating a flavor balance that’s downright addictive.

Tip: For extra crunch, sprinkle with toasted walnuts after baking.

Spicy Rhubarb Chutney with Ginger

This tangy-sweet chutney is a game-changer for grilled meats or cheese boards, with a fiery ginger kick that keeps you coming back for more.

Ingredients:

• 4 cups fresh rhubarb, chopped into ½-inch pieces
• 1 cup granulated sugar
• ½ cup apple cider vinegar
• 1 small yellow onion, finely diced
• 1 tbsp fresh ginger, grated
• 1 tsp red pepper flakes
• ½ tsp ground cinnamon
• ¼ tsp kosher salt

Instructions:

1. In a medium saucepan, combine rhubarb, 1 cup granulated sugar, ½ cup apple cider vinegar, and the diced onion. Bring to a simmer over medium heat, stirring occasionally.
2. Add 1 tbsp grated ginger, 1 tsp red pepper flakes, ½ tsp cinnamon, and ¼ tsp salt. Reduce heat to low and cook for 20–25 minutes, stirring frequently, until the rhubarb breaks down and the mixture thickens to a jam-like consistency.
3. Remove from heat and let cool completely before transferring to a jar. The chutney will thicken further as it cools.

The magic here is in the balance—tart rhubarb mellows into jammy sweetness, while ginger and red pepper flakes add a warm, lingering heat. It’s fantastic swirled into yogurt or paired with sharp cheddar.

Tip: For a smoother texture, pulse the cooled chutney briefly in a food processor.

Rhubarb and Bacon Stuffed Chicken Breast

This Rhubarb and Bacon Stuffed Chicken Breast is a sweet-savory showstopper—perfect for impressing guests or treating yourself to something special.

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 3 slices bacon, chopped
• 1/2 cup diced rhubarb (about 1 stalk)
• 1/4 cup finely chopped shallot
• 1 tbsp honey
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup chicken broth

1. Preheat oven to 375°F. Cut a deep pocket into the side of each chicken breast (don’t slice all the way through). Season inside and out with 1/2 tsp salt and 1/4 tsp black pepper.
2. In a skillet over medium heat, cook chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon, leaving drippings in the pan.
3. Add shallot to the skillet and sauté for 2 minutes until soft. Stir in rhubarb, honey, and thyme; cook 3 minutes until rhubarb softens slightly. Mix in bacon.
4. Stuff chicken breasts with the rhubarb-bacon mixture, securing with toothpicks if needed. Heat olive oil in the same skillet over medium-high. Sear chicken for 3 minutes per side until golden.
5. Pour chicken broth into the skillet, transfer to the oven, and bake for 15–18 minutes until chicken reaches 165°F internally.

The tangy rhubarb and smoky bacon create a jammy filling that keeps the chicken juicy—no dry bites here! Serve with a drizzle of the pan sauce for extra flair.

Tip: For extra crunch, sprinkle the stuffed chicken with panko breadcrumbs before baking.

Savory Rhubarb and Mushroom Risotto

This unexpected risotto combines tart rhubarb and earthy mushrooms for a springtime dish that’s equal parts bright and comforting.

Ingredients:

• 4 cups low-sodium vegetable broth
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1 cup diced rhubarb (1/4-inch pieces)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh thyme

Instructions:

1. Heat vegetable broth in a saucepan over low; keep warm.
2. In a large skillet, heat 2 tbsp olive oil over medium. Add onion and sauté for 3 minutes until translucent. Stir in 2 cloves minced garlic and mushrooms; cook 5 minutes until mushrooms soften.
3. Add Arborio rice, stirring to coat. Pour in 1/2 cup white wine and simmer until mostly absorbed, 2 minutes.
4. Add 1 cup warm broth, stirring frequently until absorbed. Repeat with remaining broth, adding 1/2 cup at a time (about 20 minutes total).
5. Fold in 1 cup rhubarb, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 3 minutes until rhubarb softens but holds shape.
6. Remove from heat; stir in 2 tbsp butter, 1/4 cup Parmesan, and 1 tbsp thyme until creamy.

The rhubarb’s tangy pop against the rich, cheesy risotto makes every bite exciting. Tip: For extra depth, swap 1/2 cup broth for mushroom stock.

Rhubarb and Balsamic Glazed Pork Chops

These juicy pork chops get a sweet-tangy upgrade with a glossy rhubarb and balsamic glaze that’s just as impressive as it is easy.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup diced fresh rhubarb
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Season pork chops evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear pork chops for 3 minutes per side until golden, then transfer to a plate.
3. In the same skillet, add 1 cup diced rhubarb, 1/4 cup balsamic vinegar, 2 tbsp honey, 1 tbsp Dijon mustard, 1 minced garlic clove, and 1/4 tsp red pepper flakes (if using). Simmer for 5 minutes, stirring often, until rhubarb softens and mixture thickens slightly.
4. Return pork chops to the skillet, spooning glaze over them. Transfer to the oven and bake for 10–12 minutes, or until pork reaches 145°F internally.
5. Let rest for 5 minutes before serving, drizzling with extra glaze from the pan.

The rhubarb’s natural tartness balances the rich pork perfectly, while the balsamic adds a caramelized depth you’ll want to lick off the plate.

Tip: For extra texture, sprinkle chopped toasted pecans over the chops before serving.

Roasted Rhubarb and Beet Salad

This Roasted Rhubarb and Beet Salad is a vibrant, tangy-sweet side dish that’ll make even beet skeptics swoon—thanks to caramelized rhubarb and a zippy citrus dressing.

• 2 medium red beets (about 1 lb), peeled and cut into 1-inch wedges
• 1 cup fresh rhubarb, sliced into ½-inch pieces
• 2 tbsp olive oil, divided
• 1 tbsp honey
• ½ tsp salt, divided
• ¼ tsp black pepper
• 3 cups baby arugula
• 1 tbsp orange zest
• 1 tbsp fresh orange juice
• ¼ cup crumbled goat cheese
• 2 tbsp toasted walnuts, chopped

1. Roast the veggies: Preheat oven to 400°F. Toss beets with 1 tbsp olive oil, honey, ¼ tsp salt, and black pepper. Spread on a parchment-lined sheet pan and roast for 20 minutes. Add rhubarb and roast 10 more minutes until beets are tender and rhubarb is jammy.
2. Make the dressing: Whisk together remaining 1 tbsp olive oil, orange zest, orange juice, and remaining ¼ tsp salt.
3. Assemble: Toss arugula with half the dressing, then top with roasted beets and rhubarb. Sprinkle with goat cheese and walnuts. Drizzle with remaining dressing.

The contrast of earthy beets, tart rhubarb, and creamy goat cheese is downright addictive—plus, the colors are a showstopper for brunch or potlucks.

Tip: Wear gloves when handling beets to avoid stained hands!

Rhubarb and Lentil Curry

This unexpected curry balances tart rhubarb with earthy lentils for a dish that’s equal parts cozy and bright—perfect for shaking up your weeknight dinner routine.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 cup dried green or brown lentils, rinsed
• 2 cups chopped rhubarb (1/2-inch pieces)
• 1 (14-oz) can coconut milk
• 1 1/2 cups vegetable broth
• 1 tsp salt
• 1 tbsp maple syrup
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in 3 cloves garlic, 1 tbsp ginger, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using); cook for 1 minute until fragrant.
2. Add lentils, rhubarb, 1 can coconut milk, 1 1/2 cups broth, and 1 tsp salt. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until lentils are tender.
3. Stir in 1 tbsp maple syrup. Taste and adjust salt if needed. Serve topped with fresh cilantro.

The rhubarb melts into the curry, adding a subtle tang that cuts through the richness of the coconut milk—no one will guess the secret ingredient!

Tip: For extra texture, sprinkle with toasted coconut flakes or crushed peanuts.

Savory Rhubarb and Cheddar Scones

These tender, flaky scones strike the perfect balance between tangy rhubarb and sharp cheddar—a surprising combo that’ll have everyone reaching for seconds.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/2 cup diced fresh rhubarb (1/4-inch pieces)
• 3/4 cup shredded sharp cheddar cheese
• 1/2 cup whole milk
• 1 large egg
• 1 tbsp heavy cream (for brushing)

Instructions

1. Prep: Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 1 tbsp sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Cut in butter: Add 1/2 cup cubed butter and use a pastry cutter or fingers to work it into the flour until pea-sized crumbs form.
4. Add mix-ins: Gently fold in rhubarb and cheddar.
5. Bind dough: In a small bowl, whisk 1/2 cup milk and 1 egg. Pour into flour mixture and stir just until combined (dough will be shaggy).
6. Shape: Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges. Transfer to baking sheet.
7. Bake: Brush tops with 1 tbsp heavy cream. Bake 18–20 minutes until golden and firm to the touch.

The rhubarb’s bright tartness cuts through the rich cheddar, while the crumb stays impossibly light—proof that savory scones deserve a spot at brunch.

Tip: Freeze unbaked scones for up to a month! Bake straight from frozen, adding 2–3 extra minutes.

Rhubarb and Chickpea Stew

This tangy-sweet stew is a surprising twist on comfort food, with tender chickpeas and rhubarb melting into a rich, spiced sauce.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp red pepper flakes
• 1 (15-oz) can chickpeas, drained and rinsed
• 2 cups diced rhubarb (1/2-inch pieces)
• 1 (14.5-oz) can fire-roasted diced tomatoes
• 1 cup vegetable broth
• 1 tbsp honey
• 1/2 tsp salt
• Fresh cilantro, for garnish

Instructions

1. Heat 2 tbsp olive oil in a Dutch oven over medium heat. Add onion and cook for 5 minutes until soft. Stir in 3 garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp cinnamon, and 1/4 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Add chickpeas, rhubarb, diced tomatoes, 1 cup broth, 1 tbsp honey, and 1/2 tsp salt. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until rhubarb breaks down into a jammy texture.
3. Uncover and simmer for 5 more minutes to thicken slightly. Taste and adjust salt if needed. Garnish with cilantro.

The rhubarb’s sharpness tames into a mellow sweetness, balancing the smoky spices for a stew that’s cozy but bright. Tip: Serve over couscous to soak up every drop of the rosy-hued sauce.

Grilled Rhubarb and Halloumi Skewers

Sweet-tart rhubarb and salty halloumi come together on skewers for a grill-ready appetizer that’s equal parts vibrant and satisfying.

Ingredients:

• 8 oz halloumi cheese, cut into 1-inch cubes
• 2 cups fresh rhubarb, sliced into 1-inch pieces (about 3 stalks)
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8 (6-inch) wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat grill to medium-high (about 400°F). In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp honey, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Thread halloumi and rhubarb alternately onto skewers, leaving a small space between pieces. Brush generously with the honey-spice mixture.
3. Grill skewers for 3–4 minutes per side, turning once, until rhubarb is slightly softened (but still holds its shape) and halloumi has golden grill marks.
4. Serve immediately, drizzling with any remaining glaze from the bowl.

The contrast of juicy rhubarb and squeaky halloumi is downright addictive—especially with that smoky-sweet glaze clinging to every bite.

Tip: If rhubarb is very tart, toss the slices with 1 tsp sugar before skewering to balance the flavor.

Rhubarb and Rosemary Roasted Chicken

This sweet-tangy roast chicken gets a surprising twist from rhubarb and woodsy rosemary—perfect for a cozy Sunday dinner that feels a little fancy.

Ingredients

• 1 whole chicken (3–4 lbs), patted dry
• 1 cup fresh rhubarb, diced into ½-inch pieces
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp honey
• 1 small yellow onion, quartered

Instructions

1. Preheat oven to 425°F. In a bowl, toss rhubarb with 1 tbsp olive oil, 1 tsp rosemary, ½ tsp salt, and ¼ tsp black pepper.
2. Rub chicken all over with remaining 1 tbsp olive oil. Season outside and cavity with remaining ½ tsp salt, ¼ tsp black pepper, and ½ tbsp rosemary.
3. Stuff cavity with onion quarters and half the rhubarb mixture. Scatter remaining rhubarb in a roasting pan and place chicken on top.
4. Roast for 50–60 minutes, basting with pan juices halfway, until internal temperature reaches 165°F at the thigh. Drizzle honey over chicken during last 10 minutes.
5. Rest 10 minutes before carving. Serve with pan rhubarb and juices spooned over top.

The rhubarb caramelizes into a jammy glaze while keeping the chicken juicy—rosemary’s piney notes balance the tartness beautifully.

Tip: For extra crisp skin, pat the chicken dry again right before roasting and skip the basting.

Savory Rhubarb and Feta Phyllo Pie

This unexpected twist on phyllo pie balances tart rhubarb with creamy feta for a dish that’s equal parts bright and comforting.

Ingredients

• 8 sheets phyllo dough, thawed
• 1/4 cup olive oil, divided
• 2 cups diced rhubarb (1/2-inch pieces)
• 1 small red onion, thinly sliced
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup crumbled feta cheese
• 1 tbsp chopped fresh dill
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 375°F. Brush a 9-inch pie dish with 1 tbsp olive oil.
2. Heat 1 tbsp olive oil in a skillet over medium. Cook red onion for 3 minutes until softened. Add rhubarb, honey, 1/2 tsp salt, and 1/4 tsp black pepper; cook 5 minutes until rhubarb softens but holds shape. Remove from heat and stir in dill.
3. Layer 1 phyllo sheet in the pie dish, brush lightly with olive oil, and repeat with 3 more sheets (letting edges overhang). Spread rhubarb mixture evenly over phyllo, then sprinkle feta on top.
4. Layer remaining 4 phyllo sheets, brushing each with oil. Fold overhanging edges inward, brush with egg wash, and bake for 25 minutes until golden and crisp.

The magic here? The rhubarb’s tang cuts through the rich feta, while the phyllo shatters into buttery layers with every bite.

Tip: For extra crunch, sprinkle sesame seeds on the egg wash before baking.

Rhubarb and Black Pepper Glazed Salmon

Sweet-tart rhubarb and bold black pepper come together in a glossy glaze that turns simple salmon into a showstopper.

Ingredients:

• 1 cup fresh or frozen rhubarb, chopped
• 1/4 cup honey
• 2 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 1 tsp freshly cracked black pepper
• 1/2 tsp kosher salt
• 4 (6-oz) salmon fillets, skin-on
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. In a small saucepan, combine rhubarb, honey, vinegar, soy sauce, black pepper, and salt. Simmer over medium-low heat for 10 minutes, stirring occasionally, until rhubarb breaks down and mixture thickens slightly. Strain through a fine-mesh sieve, pressing to extract all liquid (discard solids).
2. Pat salmon dry and brush with olive oil. Place skin-side down on a parchment-lined baking sheet.
3. Brush fillets generously with the rhubarb glaze. Bake for 12–15 minutes until salmon flakes easily and glaze caramelizes at the edges.
4. Serve immediately with extra glaze drizzled on top.

The magic here is in the glaze—it’s tangy enough to cut through the salmon’s richness but balanced with honey’s warmth and pepper’s subtle heat.

Tip: For extra texture, sprinkle the salmon with crushed black peppercorns just before baking.

Rhubarb and Sweet Potato Hash

This sweet-and-tangy hash is a surprising twist on breakfast—or brunch—with a vibrant mix of earthy sweet potatoes and tart rhubarb.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 cup diced rhubarb (1/2-inch pieces)
• 1 small red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp pure maple syrup
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add sweet potatoes and cook, stirring occasionally, for 10 minutes until slightly softened.
2. Add red onion and rhubarb, then sprinkle with smoked paprika, salt, and black pepper. Cook for another 8–10 minutes, stirring occasionally, until the sweet potatoes are tender and the rhubarb softens but still holds its shape.
3. Drizzle maple syrup over the hash and toss gently. Cook for 1 more minute to caramelize slightly.
4. Remove from heat and garnish with fresh parsley.

The rhubarb’s bright acidity cuts through the sweetness of the potatoes and maple syrup, making every bite perfectly balanced.

Tip: For extra crunch, top with toasted pecans or crumbled bacon just before serving.

Savory Rhubarb and Sausage Pasta

This unexpected combo of tangy rhubarb and hearty sausage makes a bright, savory pasta that’s perfect for shaking up weeknight dinners.

Ingredients

• 8 oz dried penne pasta
• 12 oz Italian sausage (casings removed)
• 1 cup diced rhubarb (¼-inch pieces)
• 3 cloves garlic, minced
• ½ cup chicken broth
• ¼ cup heavy cream
• 2 tbsp olive oil
• 1 tbsp honey
• ½ tsp red pepper flakes
• ½ tsp salt
• ¼ cup grated Parmesan, plus extra for serving
• Fresh basil, torn (for garnish)

Instructions

1. Cook the penne in salted boiling water until al dente (about 9 minutes). Drain, reserving ½ cup pasta water.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Add the sausage, breaking it into crumbles, and cook until browned (5–6 minutes). Stir in the minced garlic and ½ tsp red pepper flakes; cook 1 minute.
3. Add 1 cup diced rhubarb and sauté until slightly softened (3–4 minutes). Pour in ½ cup chicken broth and 1 tbsp honey, scraping up browned bits. Simmer 2 minutes.
4. Reduce heat to low. Stir in ¼ cup heavy cream, ½ tsp salt, and cooked pasta. Toss, adding reserved pasta water as needed to coat. Finish with ¼ cup Parmesan.
5. Garnish with torn basil and extra Parmesan. Serve immediately.

The rhubarb’s sharpness mellows into a jammy sweetness, balancing the rich sausage—no one will guess the secret ingredient!

Tip: For extra tang, stir in 1 tsp lemon zest with the Parmesan.

Rhubarb and Garlic Roasted Lamb

This tangy-sweet roast lamb gets a surprising twist from rhubarb, which caramelizes into a jammy glaze alongside garlic and herbs.

Ingredients

• 1 (3–4 lb) boneless leg of lamb
• 1 cup diced rhubarb (about 2 stalks)
• 6 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp honey

Instructions

1. Preheat oven to 375°F. Pat lamb dry and place in a roasting pan.
2. In a bowl, mix rhubarb, garlic, olive oil, rosemary, salt, pepper, and honey. Rub mixture all over lamb.
3. Roast for 1 hour 15 minutes (or until internal temp reaches 135°F for medium-rare), basting with pan juices every 20 minutes.
4. Rest for 15 minutes before slicing. Serve with pan drippings and softened rhubarb.

The rhubarb mellows into a sticky-sweet counterpoint to the savory garlic, while keeping the lamb incredibly juicy. Tip: For extra caramelization, broil for 2–3 minutes at the end—just watch the rhubarb doesn’t burn!

Rhubarb and Tomato Gazpacho

This vibrant gazpacho is a refreshing twist on the classic, with tart rhubarb adding a bright, summery kick to the mix.

Ingredients:

• 1 ½ cups diced fresh rhubarb (about 2 stalks)
• 2 cups chopped ripe tomatoes
• ½ cup diced English cucumber
• ¼ cup finely chopped red onion
• 1 small garlic clove, minced
• 2 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp honey
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• ¼ cup water
• Fresh basil leaves, for garnish

Instructions:

1. In a blender, combine the rhubarb, tomatoes, cucumber, red onion, garlic, olive oil, red wine vinegar, honey, salt, and black pepper. Blend until smooth, about 1 minute.
2. Add the water and blend again for 10–15 seconds until the gazpacho reaches your desired consistency (add more water, 1 tbsp at a time, if too thick).
3. Chill in the refrigerator for at least 2 hours to let the flavors meld.
4. Serve cold, garnished with fresh basil leaves.

The rhubarb’s tangy punch balances the sweetness of ripe tomatoes, making this gazpacho a standout for hot summer days.

Tip: For extra texture, top with a sprinkle of diced cucumber or croutons just before serving.

Conclusion

With so many creative ways to enjoy rhubarb beyond pie, this roundup is your go-to guide for savory inspiration! Whether you’re roasting, grilling, or stirring it into a sauce, these recipes prove rhubarb’s versatility. Pick a dish, give it a try, and let us know which one wins your heart. Loved this list? Share it on Pinterest to spread the rhubarb love!