Hi friends, it’s Megan K., & rhubarb season is here—so get your stalk on! Whether you fancy a sweet or savory preparation, I’ve got everything you need to make the most of this vibrant veggie. Yup, rhubarb’s a vegetable—not a fruit!

Mark Your Calendar | Rhubarb’s Short but Sweet Season

Rhubarb typically pops up in early to mid-spring, depending on where you live. In most parts of North America, prime rhubarb season runs from April through June, though you might spot it lingering into July in a handful of states at some farmers’ markets.

If you're lucky enough to know a backyard gardener or have a patch of your own, you might even get a second harvest in late summer. But for the most part, rhubarb is a fleeting pleasure—one of those ingredients that reminds us to savor the seasons while we can.

Why Rhubarb’s as Good for You as It Is Gorgeous

Besides its striking ruby-red hue and distinctive tang, rhubarb comes with a list of health benefits that make it more than just a pretty pie filler.

Rich in Antioxidants — Rhubarb is loaded with anthocyanins & polyphenols, the same compounds that give blueberries & cherries their health cred. These antioxidants support everything from heart health to skin vibrancy.
Good Source of Vitamin K — Just one cup of chopped rhubarb gives you a solid dose of vitamin K, which is essential for bone health & blood clotting.
Naturally Low in Sugar — Its tartness makes it an excellent ingredient for those looking to reduce added sugars, because it pairs beautifully with fruit-based sweeteners or small amounts of honey or maple syrup.
High in Fiber — Rhubarb helps support digestion & gut health & can be especially helpful when baked into breakfast dishes.

IMPORTANT — Just don’t eat the leaves. They’re toxic due to high oxalic acid content. Stick to the stalks & you’re golden.

Rhubarb’s Glow-Up | 5 Tasty Twists Beyond the Classic Pie

If “rhubarb” instantly makes you think “pie,” you’re not wrong. But this tangy stalk is far more versatile than most people give it credit for. Here are some of my favorite ways to let rhubarb shine:

Roasted Rhubarb Compote

Toss chopped rhubarb with a splash of orange juice, a drizzle of honey, and a pinch of cardamom. Roast until soft and syrupy. Serve over yogurt, oatmeal, or spread onto toast with ricotta.

Strawberry-Rhubarb Smoothie

Blend frozen strawberries, rhubarb compote, Greek yogurt, and a splash of almond milk for a tart and creamy smoothie that feels like dessert—but fuels you like breakfast.

Savory Rhubarb Chutney

Simmer rhubarb with onions, ginger, mustard seeds, and apple cider vinegar for a tangy condiment that’s perfect with grilled meats, roasted vegetables, or dolloped onto a cheese board.

Rhubarb Syrup for Cocktails & Sodas

Boil rhubarb with water and sugar (or honey), strain, and voilà: a beautifully pink syrup for spritzes, lemonades, or a refreshing rhubarb gin fizz.

Gluten-Free Rhubarb & Strawberry Crumble

Combine chopped rhubarb with a bit of maple syrup, top with almond flour, oats, coconut oil, and cinnamon, then bake until golden and bubbly. It’s spring in a spoonful.

Tart Ginger-Rhubarb Sauce

In a medium saucepan, combine scallions, sugar, vinegar, ginger and a pinch of salt. Bring to a simmer over medium heat and simmer until the sugar has dissolved. Add the rhubarb and cook. Remove from heat and mash the mixture until it falls apart into a chunky purée. This can be used for shrimp, white fish, and salmon. It’s a balance between sweet, tangy and salty.

Rhubarb Love, Signed & Sealed

Rhubarb is a seasonal superstar that doesn’t ask for much—just a little sugar, a little love, and a spot on your spring grocery list. Whether you’re a long-time fan or just rhubarb-curious, now is the time to play with this punchy, pretty stalk.

Because once it's gone for the year, you'll miss it. Trust me.