Rhubarb Substitutes: Best Alternatives for Pies and Baking
The best substitute for rhubarb is Cranberry at a 1:1 ratio. It works best for pies, compotes, sauces. There are 3 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Cranberry
1:1
Similar tartness and red color when cooked; may need more sugar.
What are the other substitutes for rhubarb?
Sour cherry
1:1
Comparable tartness with a fruitier flavor; works in pies and crumbles.
Gooseberry
1:1
Very tart with similar cooking properties; traditional British substitute.
Green apple + lemon juice
1 cup diced apple + 2 tbsp lemon juice per 1 cup rhubarb
Approximates rhubarb's tartness with a more accessible ingredient.
What should you know before substituting rhubarb?
Never eat rhubarb leaves as they contain toxic levels of oxalic acid. Rhubarb freezes well; cut into 1-inch pieces and freeze flat on a baking sheet. It pairs classically with strawberry, ginger, and vanilla.
How do you substitute rhubarb in a recipe?
A tart, celery-like stalk technically classified as a vegetable but used as a fruit in pies, crumbles, and compotes.
The best substitute for rhubarb depends on what role it plays in your recipe. Our top recommendation is Cranberry (1:1), which works well for pies, compotes, sauces.
If you need a different option, Sour cherry (1:1) is another reliable choice. Comparable tartness with a fruitier flavor; works in pies and crumbles.
When substituting rhubarb, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
Frequently Asked Questions
What can I use instead of rhubarb?
Cranberries are the best substitute for rhubarb at a 1:1 ratio, providing similar tartness and red color when cooked. Sour cherries and gooseberries also work well.
Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb works well in pies and compotes. Use directly from frozen without thawing to prevent excess moisture.