4 Ways To Use Leftover Rhubarb

Here are some tasty ideas for putting leftover rhubarb to good use—and reducing waste!

“I gather up the scraps, leftover stalks and less meaty parts of the plant (but not the leaves, which are poisonous!) and I infuse them to make rhubarb water. Then I use this beautiful pink liquid as the base for various concoctions—including lemonade, to which I add only lemon and a simple syrup.” Stéphanie Labelle, chef-owner of Montreal pastry shop Pâtisserie Rhubarbe

1. Candied

Simply bake rhubarb pieces with sugar and lemon in the oven to obtain a candied version that you can spread on toast or pour over a scoop of ice cream.

2. In cocktails

Rhubarb and summer drinks go hand in hand. Just cut a 10-centimetre piece of stalk and use it as a pestle to crush the sugar or herbs for a cocktail (a mojito, for instance). Bonus: In the glass, the stalk does double duty as a pretty decoration.

3. Homemade syrup

You don’t even need a recipe to make rhubarb syrup. It’s delicious as a cocktail sweetener, on ice cream or in a fruit salad.

  • Mix 2 parts water, 1 part sugar and 4 parts rhubarb pieces
  • Boil 10 minutes
  • Strain through a sieve

4. Compote

Rhubarb compote can be eaten alone, or used as a topping on yogurt and panna cotta, or in tiramisu.

Rate this article

Login to rate this article and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum