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5 Ways to Eat (and Drink) More Rhubarb Right Now

Maryal is a Phoenix-based journalist, producer and co-writer behind the blog Love and Specs. Over the years, Maryal has produced and reported for many different print publications and broadcast outlets, some of which include Arizona High...

Who knew a rhubarb mimosa could be so good? Check out these unique, tasty recipes

Let's be real; rhubarb doesn't get nearly enough love. People tend to shy away from it because they don't really know what it is or what to do with it — but, you guys, the stuff is amazing.

Rhubarb is straight-up delicious when properly prepared. If you’ve ever whipped up a recipe using it, you know that it’s highly underrated and underused for how delicious it is. Those huge bright red and green celery-like stalks can look a little intimidating when they’re on their own, but don’t let their quirkiness fool you — rhubarb is the ideal ingredient to take your summer recipe game to the next level and is sure to get a conversation started at your next dinner party or family picnic.

Watch as I show you how to create five really simple, unexpected recipes with this unconventional item, such as pretty strawberry-rhubarb mimosas, a spicy-sweet rhubarb barbecue sauce, party-ready peach-rhubarb hand pies and good-to-the-last-crumb rhubarb bars.

More: Apple-Rhubarb Pie Is a Modern Twist on a Classic Recipe

1. Strawberry-rhubarb mimosa recipe

Who knew a rhubarb mimosa could be so good? Check out these unique, tasty recipes

Yields 8-10


  • 2 stalks rhubarb (cut into 1/2-inch pieces, about 1 cup)
  • 1 cup chopped strawberries
  • 1 cup sugar
  • 2 cups water
  • 1 (750 milliliter) bottle prosecco


  1. In a medium saucepan, combine the rhubarb, sugar and water. Bring to a boil over medium heat, and let cook until the rhubarb is easily pierced with a fork.
  2. Remove from the heat, and strain the syrup into a bowl.
  3. Cover the syrup, and refrigerate until cool.
  4. Pour 3 to 4 tablespoons of rhubarb syrup into Champagne glasses.
  5. Top each glass with prosecco.

Next: Rhubarb barbecue sauce

Originally published July 2015. Updated April 2017.

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