Rhubarb is one of those underrated gems of the baking and cooking world. Tart, tangy, and bursting with flavor, it adds a fresh twist to desserts, jams, and even savory dishes — all without breaking the bank. If you’re looking to add a pop of flavor to your kitchen this season without spending a lot, rhubarb is your new best friend!
Plus, rhubarb is typically affordable, especially if you can grow your own or find it fresh at local markets. Today, I’m sharing some of my favorite budget-friendly rhubarb recipes that are simple, delicious, and perfect for any skill level — all with estimated costs included!
1. Classic Rhubarb Crisp
Cost to make: Approximately $7.50 (makes 6 servings)
Ingredients & Cost Breakdown:
- 4 cups chopped rhubarb (~1 lb): $2.00
- 3/4 cup sugar: $0.20
- 1 tablespoon cornstarch: $0.10
- 1 cup rolled oats: $0.40
- 1/2 cup brown sugar: $0.30
- 1/4 cup all-purpose flour: $0.10
- 1/3 cup butter (about 5 tbsp): $1.50
Instructions:
- Preheat oven to 375°F (190°C).
- Toss rhubarb with sugar and cornstarch. Spread evenly in a baking dish.
- In a bowl, mix oats, brown sugar, flour, and melted butter until crumbly.
- Sprinkle the topping over the rhubarb.
- Bake for 30-35 minutes until bubbly and golden brown.
- Serve warm with vanilla ice cream or whipped cream (optional).
2. Rhubarb Strawberry Jam (No Pectin Needed!)
Cost to make: Approximately $9.00 (makes about 4 cups)
Ingredients & Cost Breakdown:
- 3 cups chopped rhubarb (~1.5 lbs): $3.00
- 3 cups chopped strawberries (~1.5 lbs): $4.50
- 2 1/2 cups sugar: $1.00
- 1 tablespoon lemon juice (fresh or bottled): $0.50
Instructions:
- Combine rhubarb, strawberries, sugar, and lemon juice in a large pot.
- Bring to a boil over medium heat, stirring frequently.
- Lower heat and simmer, stirring occasionally, until thickened (about 25-30 minutes).
- Pour into sterilized jars and let cool.
- Store in the fridge for up to 3 weeks or freeze for longer storage.
3. Rhubarb Muffins
Cost to make: Approximately $6.50 (makes 12 muffins)
Ingredients & Cost Breakdown:
- 2 cups all-purpose flour: $0.20
- 3/4 cup sugar: $0.20
- 2 teaspoons baking powder: $0.10
- 1/2 teaspoon baking soda: $0.05
- 1/4 teaspoon salt: negligible
- 1 cup chopped rhubarb (~0.5 lb): $1.00
- 1/2 cup milk: $0.20
- 1/4 cup vegetable oil: $0.30
- 1 large egg: $0.30
- 1 teaspoon vanilla extract: $0.50
Instructions:
- Preheat oven to 375°F (190°C) and grease a muffin tin.
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk milk, oil, egg, and vanilla.
- Add wet ingredients to dry and stir until just combined.
- Fold in rhubarb pieces.
- Fill muffin cups about 2/3 full.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Cool before serving.
Tips for Buying and Using Rhubarb on a Budget
- Look for seasonal sales — rhubarb is usually cheapest in spring and early summer.
- Freeze extras — chopped rhubarb freezes well for later use.
- Grow your own — rhubarb plants are low-maintenance and come back every year.
- Use the stalks only — rhubarb leaves are toxic and should never be eaten.
Rhubarb is such a versatile ingredient that can brighten up your meals without emptying your wallet. Whether you bake it into a crisp, cook it down into jam, or add it to muffins, these budget-friendly rhubarb recipes are sure to become staples in your kitchen.
Bakes, Makes, and Saves 