It's rhubarb season and in celebration, I've put together 15 Rhubarb Breakfast Recipes gathered from my fellow food bloggers and my own collection, for your eating pleasure! You'll find everything from rhubarb pancakes, rhubarb muffins to rhubarb oatmeal, rhubarb smoothies, rhubarb breakfast cake, coffee cake and more!
Rhubarb is popular in the spring and early summer. Although these rhubarb recipes are perfect for any time of the year. You can use frozen rhubarb in place of fresh in most recipes so you can enjoy your rhubarb harvest throughout the year, as frozen rhubarb can last up to a year in the freezer.
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Whether you grow your own rhubarb or get it from the Farmer's market or grocery store, rhubarb is a spring and early summer treat that you don't want to miss out on!
Even if you don't have time to cook rhubarb when you harvest it (or buy it), simply cut off the leaves (and discard them- do NOT eat them), wash it, chop into ½ inch pieces, pop it into a freezer ziploc bag and take it out when you're ready to use it!
Eating rhubarb for breakfast is a great way to enjoy your rhubarb bounty!
🥗 What to Serve with Rhubarb for Breakfast
Fruit and sausages or bacon pair nicely with rhubarb breakfast recipes:
Expert Tips for Working with Rhubarb
- Measure Frozen Rhubarb Correctly: If using frozen rhubarb, always defrost and drain it before measuring. Frozen rhubarb releases excess liquid as it thaws, which can alter the consistency of your recipe if not accounted for.
- Keep Rhubarb Fresh: When using fresh rhubarb, leave the leaves on until you're ready to use it. This helps retain moisture and keeps the stalks fresher for longer. Store rhubarb in the refrigerator for optimal freshness.
- Avoid Reactive Cookware: Due to its high acidity, rhubarb can react with certain metals, leading to off-flavors and potential discoloration. It's best to cook rhubarb in non-reactive cookware, such as stainless steel or enamel-coated pots. Glass cookware also works well! RecipeTips.com
- Properly Prepare Rhubarb Stalks: Before cooking, trim off and discard any leaves, as they contain toxins. Wash the stalks thoroughly under cold water to remove any dirt or debris. Chefs Resource
- Cut Uniform Pieces for Even Cooking: When chopping rhubarb, aim for uniform pieces, approximately 1-inch in length. This ensures consistent texture and cooking throughout your dish.
❔ Rhubarb FAQs
There are so many things you can do with excess rhubarb including freezing it. See more of my rhubarb recipes at the bottom of the post for additional inspiration. You can generally use frozen rhubarb for most recipes ( just be sure to defrost and drain before you measure frozen rhubarb). You can also freeze extra stewed rhubarb or rhubarb compote.
Rhubarb mixes well with many flavors including strawberry, cinnamon, coconut, anise, fennel, almond, lemon, orange, mint, raspberry, vanilla, caramel, honey, and pork.
No, rhubarb does not need to be peeled. The skin is thin and softens when cooked. However, if the stalks are very thick or fibrous, you can peel off the outer layer with a vegetable peeler.
Store fresh rhubarb in the refrigerator, leaving the leaves attached until you’re ready to use it. This helps keep the stalks fresher for longer. Wrap the stalks in a damp paper towel and place them in a plastic bag for best results.
Rhubarb can be baked, stewed, or sautéed for breakfast recipes. Stewing rhubarb with a bit of sugar and water creates a delicious compote perfect for topping pancakes, oatmeal, or yogurt.
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