Below is a curated collection of gluten-free, vegan rhubarb desserts—jams, pie, and cake—that celebrate rhubarb’s bright tartness. Rhubarb season always feels like the start of my baking year. The first crisp stalks to appear in the garden spark excitement and make me want to bake with something fresh. That sharp, tangy flavor of rhubarb in desserts is something I eagerly wait for each spring.
Rhubarb is also incredibly easy to grow. It spreads quickly, and before long you may find yourself with more stalks than you can use—so I often chop and freeze extras for later. The recipes below work equally well with fresh or frozen rhubarb, so you can enjoy them year-round.
Click the “Get the recipe” button in each section to visit the full recipe. These recipes are practical, seasonal, and versatile—perfect if you’re looking for inspiration or have a bounty of beautiful stalks to use.
Strawberry Rhubarb Pie
Sweet, tart, and juicy—this vegan strawberry rhubarb pie is a summertime classic. It combines bright strawberries with rhubarb’s signature tang for a perfectly balanced dessert.
Raspberry Rhubarb Bundt Cake with Raspberry Frosting
A tender, moist bundt cake studded with raspberries and rhubarb, topped with thick vegan raspberry frosting. It’s an elegant, shareable dessert that highlights seasonal fruit.
Balsamic Raspberry Rhubarb Jam
A simple, wholesome jam that combines raspberries and rhubarb with a touch of balsamic for depth. It’s great on toast, biscuits, or swirled into yogurt.
Strawberry Rhubarb and Basil Jam
A classic strawberry-and-rhubarb jam with an optional hint of fresh basil for a bright, herbal twist. It’s straightforward to make and delicious year-round when you use frozen rhubarb.