When I was a child, rhubarb plants grew all along the fence in our back yard. Everyone’s grandma had a recipe for rhubarb pie, and those pies were a common feature at church festivals, while stewed rhubarb graced many a Hoosier dinner table every spring.  I came to love that tart/sweet tang and the sight of the fresh stalks on the kitchen counter were enough to start my mouth watering in anticipation.  

Thankfully, with the rise in popularity of farmers markets and the local food movement, rhubarb is coming back in a big way! If you live in Indiana, you probably have a recipe for a rhubarb dessert, or can easily get one from your mother or grandmother. That just isn’t enough for me. I think rhubarb deserves a whole meal devoted to it!

We offer here a menu for a spring-time meal that gives the ruby-red stalk top billing:

Cold Rhubarb Soup with Fresh Mint

Arugula Salad with Rhubarb Vinaigrette and Goat Cheese

Chicken Smothered in Rhubarb

Rhubarb Punch


  • 6 C. finely chopped fresh rhubarb
  • 6 C. water
  • 1 (12 oz) can frozen lemonade concentrate
  • 1 C. sugar
  • 1 liter lemon-lime soda, chilled


In large saucepan, combine rhubarb, water, lemonade and sugar. Cover and cook about 20 minutes until rhubarb is very soft. Strain to remove pulp. Chill liquid. Just before serving, pour rhubarb mixture over ice cubes in punch bowl. Carefully pour in chilled soda. Garnish with additional ice cubes.

Just click on the menu items above to link to the recipes – and enjoy your rhubarb feast topped off with your own rhubarb dessert. In fact, send us your favorite rhubarb dessert recipe and we may choose it to to complete this menu on our recipe blog!!!