Need inspiration for using up frozen rhubarb? If you find last year’s bag still sitting in the freezer when the new season arrives, you’re not alone. Instead of waiting, put that frozen rhubarb to work now. Below are 11 delicious and practical ways to transform frozen rhubarb into breakfasts, drinks, sauces, preserves and desserts you’ll actually enjoy.
Finish the frozen rhubarb this year and free up freezer space—here are favourite uses that highlight rhubarb’s bright, tart flavour in sweet and savoury recipes.
11 WAYS TO USE FROZEN RHUBARB
1. Strawberry Rhubarb Sauce
Combine frozen rhubarb with frozen or fresh strawberries to make a versatile sauce. Simmer with a little sugar and a splash of lemon until saucy and thickened. This compote is perfect spooned over pancakes, waffles, oatmeal, yogurt, crepes or ice cream—an easy way to add fresh fruit flavour to many breakfasts and desserts.
2. Rhubarb Juice or Syrup for Mocktails & Cocktails
Cook down rhubarb to make a concentrated juice or a sweet rhubarb syrup. The juice can be diluted with soda or lemonade for a refreshing drink, while the syrup is ideal for cocktails, mocktails and flavored mimosas. You can also use the syrup in salad dressings or to glaze roasted meats for a bright, tangy finish.
3. Rhubarb Overnight Oats
Stir stewed or chunky rhubarb into overnight oats for a nutritious, portable breakfast. The rhubarb adds natural tang and moisture, pairing well with oats, milk or yogurt, chia seeds and a touch of sweetener. It’s an easy make-ahead meal that brightens morning routines.
4. Rhubarb Muffins
Muffins are a classic way to use frozen rhubarb. Fold thawed rhubarb pieces into batter for tender, fruity muffins—consider oat, cornmeal or bran variations for different textures and flavours. They bake well from chilled or partly thawed fruit, and freeze nicely for later snacking.
5. Classic Stewed Rhubarb
Stewing rhubarb couldn’t be simpler: simmer frozen rhubarb with a little water, sugar and optional warming spice like cinnamon until it breaks down into a sauce. Use it as a topping for ice cream, yogurt and pancakes, or as a dipping sauce for French toast fingers—its tartness balances rich breakfasts and desserts.
6. Rhubarb Bread Pudding
Make a comforting bread pudding studded with rhubarb pieces. The custard soaks into bread while rhubarb adds brightness and texture. This is an excellent make-ahead breakfast or dessert—serve warm with cream or a drizzle of rhubarb sauce for extra indulgence.
7. Rhubarb BBQ Sauce
Transform rhubarb into a tangy, savory barbecue sauce perfect for glazing pork or chicken. Rhubarb’s natural tartness balances brown sugar, vinegar and spices, making a memorable sauce for pulled pork or ribs. It’s an unexpected way to use frozen rhubarb in savoury cooking.
8. Rhubarb Jam and Preserves
Frozen rhubarb is ideal for making jam when the garden is quiet. Try classic cooked jam with reduced sugar, chia seed preserves for a quick refrigerator version, or freezer jam for easy storage. Combining rhubarb with strawberries or other fruits creates balanced flavours and a range of preserves for toast, pastries or gifts.
9. Fruit Leather
Blend rhubarb with sweet fruit such as apples, strawberries or blueberries, sweeten to taste, then dry into fruit leather in the oven or dehydrator. These homemade roll-ups are great snacks for kids, lunchboxes and outdoor trips—compact, portable and full of concentrated fruit flavour.
10. Rhubarb Pulled Pork
Add thawed rhubarb or rhubarb-based BBQ sauce to slow-cooked pulled pork for a bright, tangy twist. The acid from rhubarb cuts through the richness of slow-cooked meat, creating a well-balanced sandwich filling when topped with pickled onions or coleslaw.
11. Baking & Desserts
Beyond muffins, rhubarb works beautifully in cakes, bars, crisps and custards. Try rhubarb streusel cake, oat bars or rhubarb custard pie for seasonal desserts that highlight its tartness. Many baked goods can accommodate frozen rhubarb with minimal adjustments—toss partially thawed pieces in a little flour to prevent sinking before folding into batter.
Other ideas to explore include sweet-and-sour sauce, rhubarb pies and crisps, jams with different fruit pairings, rhubarb chutney or marmalade, smoothies, slushes and even frozen “nice cream” blended with rhubarb. Frozen rhubarb is versatile—experiment with savoury glazes and sweet fillings to stretch each batch.
If you have favourite ways to use rhubarb or questions about preparing it, please comment or share your photos and ideas on social media. Happy cooking!
Getty Stewart is a Professional Home Economist, speaker, media contributor and recipe writer focused on making good food accessible. She is the author of several recipe books on preserving and enjoying fruit, founder of Fruit Share, a mom and gardener.