Is rhubarb a superfood?

Definitely! Rhubarb is packed with antioxidants, fiber, and vitamins. Its anthocyanins and polyphenols support heart health, fight inflammation, and make it a great, low-calorie addition to a balanced diet.

Why is rhubarb used in baking?

Rhubarb’s natural tartness balances the sweetness of baked goods, creating a unique contrast in flavor. It also softens beautifully when baked, adding moisture and a subtle tang to cookies, pies, muffins, and cakes.

Do I need to peel rhubarb before baking?

No, peeling rhubarb isn’t necessary. The thin skin contains nutrients and helps maintain the structure during baking. However, if the stalks are very thick or fibrous, you can peel away the outer layer for a smoother texture

Should you soak rhubarb before baking?

Soaking is not required, but macerating rhubarb (tossing it with a little sugar and letting it sit) can help mellow its tartness and draw out excess moisture. If using frozen rhubarb, draining off excess liquid after thawing can prevent soggy baked goods.

How do you sweeten rhubarb without sugar?

Natural options like honey, maple syrup, or mashed bananas work well. A splash of orange or apple juice also enhances rhubarb’s flavor, while stevia or monk fruit can add sweetness without the extra calories—just use them sparingly, as they’re more concentrated.

Is rhubarb bad for blood pressure?

No, rhubarb may actually support healthy blood pressure. It contains potassium, which helps regulate blood pressure, and its fiber content supports heart health. However, people with kidney issues should consume it in moderation due to its oxalate content.

Rhubarb cookies that will surprise your taste buds

Ingredients

Scale

1 cup rhubarb, diced into ¼-inch pieces
1 ¾ cups all-purpose flour
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon (optional)
1 teaspoon lemon zest (optional)
½ cup chopped walnuts or almonds (optional)
½ cup white chocolate chips (optional)
2 tablespoons coarse sugar for sprinkling (optional)

Instructions

1️⃣ Prep the rhubarb and ingredients
Wash, dry, and dice the rhubarb. If very tart, toss with 1 teaspoon of sugar and let sit for 10 minutes. Meanwhile, measure and set out all ingredients.

2️⃣ Make the cookie dough
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and optional cinnamon. Gradually combine the dry ingredients with the wet ingredients.

3️⃣ Fold in the rhubarb and add-ons
Gently fold in the rhubarb. If using nuts or white chocolate chips, stir them in now. Do not overmix.

4️⃣ Scoop and chill the dough
Scoop the dough onto a parchment-lined baking sheet, spacing cookies 2 inches apart. Refrigerate for at least 30 minutes.

5️⃣ Bake and cool
Preheat the oven to 350°F (175°C). Bake for 10–12 minutes, or until edges are lightly golden. Let rest on the baking sheet for 5 minutes before transferring to a wire rack. If using coarse sugar, sprinkle it on while warm.

Notes

Pro oh là là tip: for the best texture, let the dough chill longer—overnight chilling deepens the flavors and prevents excessive spreading.

Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 10–12 minutes