As the seasons change, our taste buds crave a refreshing and revitalizing boost. One ingredient that fits the bill is rhubarb, often overlooked in favor of more popular fruits. But don’t be fooled – this tart and tangy vegetable (yes, it’s technically a vegetable!) is packed with nutrients and has been used for centuries to create sweet and savory dishes. In this article, we’ll explore 18 healthy rhubarb recipes that will keep you satisfied from spring to winter.
From chia pudding to smoothies, baked goods to jams, and even tea and soup, we’ve got a recipe for every palate and dietary need. Whether you’re looking to add some excitement to your breakfast routine or seeking out a new way to enjoy the flavors of fall, these rhubarb recipes are sure to delight. So go ahead, get cooking, and discover the magic of this humble ingredient!
Strawberry Rhubarb Chia Pudding
This refreshing pudding combines the sweetness of strawberries with the tanginess of rhubarb, all tied together with the nutty flavor of chia seeds. Perfect for a light and healthy dessert or snack.
Ingredients:
– 1 cup chia seeds
– 2 cups unsweetened almond milk
– 1/4 cup honey
– 1/4 cup diced fresh strawberries
– 1/4 cup diced fresh rhubarb
– 1 tablespoon vanilla extract
Instructions:
1. In a large bowl, mix together chia seeds and almond milk. Stir well to combine.
2. Add honey, stir until dissolved.
3. Fold in diced strawberries and rhubarb.
4. Add vanilla extract, stir to combine.
5. Cover bowl with plastic wrap or a lid and refrigerate for at least 2 hours or overnight.
6. Serve chilled, garnished with additional fruit if desired.
Cooking Time: None! This pudding is best served chilled, straight from the refrigerator.
Rhubarb and Ginger Detox Smoothie
A refreshing and invigorating blend of rhubarb, ginger, and greens to support your body’s natural detox processes.
Ingredients:
– 1 cup frozen rhubarb
– 1-inch piece of fresh ginger, peeled and chopped
– 2 cups spinach
– 1/2 cup unsweetened almond milk
– 1 tablespoon chia seeds
– Ice cubes (as needed)
– Lemon slice or juice (optional)
Instructions:
1. Add the frozen rhubarb, chopped ginger, and spinach to a blender.
2. Pour in the unsweetened almond milk and add the chia seeds.
3. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
4. Taste and adjust sweetness or zinginess with lemon juice if desired.
5. Add ice cubes if you prefer a thicker consistency.
6. Blend again until well combined.
7. Pour into a glass and serve immediately.
Cooking Time: 2-3 minutes (blending time)
Vegan Rhubarb Oatmeal Bars
Vegan Rhubarb Oatmeal Bars Recipe
These sweet and tangy bars are perfect for a spring morning or as a snack any time of the year. They’re easy to make, packed with nutritious ingredients, and totally plant-based!
Ingredients:
– 1 cup rolled oats
– 1/2 cup brown sugar
– 1/4 cup vegan butter, melted
– 1/2 cup rhubarb jam or preserves
– 1/4 cup chopped walnuts (optional)
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, combine oats, brown sugar, and melted vegan butter until well mixed.
3. Stir in rhubarb jam, chopped walnuts (if using), vanilla extract, and salt.
4. Press the mixture into the prepared baking dish.
5. Bake for 25-30 minutes or until lightly golden brown.
6. Let cool completely before cutting into bars.
Cooking Time: 25-30 minutes
Baked Rhubarb with Honey and Cinnamon
Sweet and tangy baked rhubarb with a hint of cinnamon and honey – a perfect dessert or snack!
Ingredients:
– 1 pound fresh rhubarb, cut into 1-inch pieces
– 2 tablespoons honey
– 1/4 teaspoon ground cinnamon
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking dish with parchment paper.
2. In a large bowl, combine rhubarb, honey, cinnamon, sugar, flour, and salt. Toss until the rhubarb is evenly coated.
3. Pour the mixture into the prepared baking dish and smooth out the top.
4. Bake for 35-40 minutes or until the rhubarb is tender and caramelized.
Cooking Time: 35-40 minutes
Rhubarb and Apple Crumble with Almond Flour
Rhubarb and Apple Crumble with Almond Flour Recipe
This classic dessert gets a gluten-free twist by replacing traditional wheat flour with almond flour, adding a nutty flavor and tender texture to the crumble topping. Perfect for a warm weather dessert or as a comforting treat any time of year.
Ingredients:
– 1 1/2 pounds rhubarb, cut into 1-inch pieces
– 2-3 apples, peeled and sliced (Granny Smith work well)
– 1/4 cup granulated sugar
– 2 tablespoons honey
– 1/4 teaspoon salt
– 1/2 cup almond flour
– 1/4 cup unsalted butter, melted
– 1/2 teaspoon vanilla extract
– 1/2 cup chopped almonds (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine rhubarb, apples, sugar, honey, and salt. Toss until fruit is evenly coated.
3. In a separate bowl, whisk together almond flour, melted butter, and vanilla extract. Add chopped almonds if using.
4. Pour fruit mixture into a 9×9-inch baking dish. Top with crumble topping, spreading evenly to cover the fruit.
5. Bake for 40-45 minutes or until fruit is tender and topping is golden brown.
Healthy Rhubarb Compote with Greek Yogurt
This sweet and tangy compote is a perfect accompaniment to your morning yogurt or oatmeal, providing a boost of vitamins A and C from the rhubarb.
Ingredients:
– 1 pound fresh rhubarb, cut into 1-inch pieces
– 1/4 cup honey
– 2 tablespoons water
– 1/4 teaspoon vanilla extract
– 6 ounces Greek yogurt
Instructions:
1. In a medium saucepan, combine the rhubarb, honey, and water.
2. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes or until the rhubarb is tender.
3. Stir in the vanilla extract.
4. Let the compote cool to room temperature.
5. Spoon the cooled compote into individual serving cups.
6. Top each cup with 2 ounces of Greek yogurt.
Cooking Time: 20 minutes
Rhubarb and Quinoa Breakfast Bowl
A sweet and savory breakfast bowl that combines the tartness of rhubarb with the nutty flavor of quinoa, perfect for a morning pick-me-up.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 cup diced fresh rhubarb
– 1 tablespoon honey
– 1/4 teaspoon ground cinnamon
– Salt to taste
– 1/4 cup chopped walnuts (optional)
– 1 tablespoon plain Greek yogurt (optional)
Instructions:
1. Rinse quinoa and cook according to package instructions using 2 cups of water or broth.
2. In a separate pan, combine diced rhubarb, honey, cinnamon, and salt. Cook over medium heat for 5-7 minutes or until the rhubarb is tender.
3. Fluff cooked quinoa with a fork and divide into individual bowls.
4. Top quinoa with cooked rhubarb mixture and sprinkle with chopped walnuts (if using).
5. Dollop with plain Greek yogurt (if using) and serve warm.
Cooking Time: 15-20 minutes
Gluten-Free Rhubarb Muffins with Coconut Flour
Rhubarb’s tangy sweetness pairs perfectly with the subtle flavor of coconut flour, creating a delicious and unique gluten-free muffin.
Ingredients:
– 1 1/2 cups coconut flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup rhubarb, diced (about 2 stalks)
– 1/2 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine coconut flour, sugar, baking soda, and salt.
3. In a separate bowl, whisk together melted butter, eggs, and diced rhubarb.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in chopped walnuts, if using.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Rhubarb and Spinach Green Smoothie
Revive your senses with this vibrant and refreshing blend of sweet rhubarb, nutrient-rich spinach, and creamy yogurt.
Ingredients:
– 1 cup fresh rhubarb stalks
– 2 cups fresh spinach leaves
– 1/2 cup plain Greek yogurt
– 1/2 cup frozen pineapple chunks
– 1 tablespoon honey
– Ice cubes (as needed)
– Water (optional)
Instructions:
1. In a blender, combine the sliced rhubarb, spinach leaves, and yogurt.
2. Add the frozen pineapple chunks and honey.
3. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as necessary.
4. Taste and adjust the sweetness by adding more honey if desired.
5. Add ice cubes if you prefer a thicker consistency or water if you want a thinner blend.
6. Blend again until well combined.
Cooking Time: None! Simply blend and serve immediately.
Roasted Rhubarb and Beet Salad
This sweet and earthy salad combines the natural tartness of roasted rhubarb with the subtle sweetness of beets, all tied together with a tangy vinaigrette.
Ingredients:
– 1 large beet, peeled and cubed
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the beet cubes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a separate bowl, toss the rhubarb pieces with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes or until caramelized.
4. In a small bowl, whisk together balsamic vinegar and honey.
5. To assemble the salad, combine roasted beets and rhubarb in a bowl. Drizzle with vinaigrette and garnish with fresh thyme leaves.
Cooking Time: 35-40 minutes
Rhubarb Avocado Salsa with Baked Chips
Discover a sweet and tangy twist on traditional salsa, perfect for dipping crispy baked chips. This unique flavor combination is sure to delight your taste buds!
Ingredients:
– 1 ripe avocado, diced
– 1 cup fresh rhubarb, diced
– 1/2 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– Salt to taste
– 6-8 baked chips (your favorite brand or homemade)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced rhubarb and red onion with a pinch of salt. Spread on the prepared baking sheet and bake for 20-25 minutes, or until tender and lightly caramelized.
3. In a medium bowl, combine the cooked rhubarb mixture, diced avocado, chopped jalapeño, and lime juice. Stir gently to combine.
4. Arrange the baked chips on a serving platter or individual plates. Spoon the Rhubarb Avocado Salsa over the chips.
5. Serve immediately and enjoy!
Cooking Time: 25 minutes
Rhubarb and Turmeric Immunity Booster Tea
Boost your immune system with this soothing and flavorful tea, featuring rhubarb and turmeric.
Ingredients:
– 1 tablespoon dried rhubarb root
– 1 teaspoon ground turmeric
– 1 cup boiling water
– Honey or lemon to taste (optional)
Instructions:
1. Combine the dried rhubarb root and ground turmeric in a tea infuser or a heat-resistant cup.
2. Pour in the boiling water, ensuring the mixture is fully saturated.
3. Allow the tea to steep for 5-7 minutes, depending on your desired strength of flavor.
4. Strain the tea into a cup, discarding the solids.
5. Add honey or lemon to taste, if desired.
Cooking Time: 5-7 minutes
This tea is not only delicious but also packed with immune-boosting properties from the rhubarb and turmeric. The rhubarb adds a sweet and tangy flavor, while the turmeric provides a warm, earthy tone. Enjoy as a soothing drink any time of day to support your overall well-being.
Low-Sugar Rhubarb Jam with Chia Seeds
This recipe transforms rhubarb’s natural tartness into a sweet and tangy jam, infused with the nutritious benefits of chia seeds. Perfect for topping toast, yogurt, or using as a filling.
Ingredients:
– 2 cups fresh rhubarb stalks, cut into 1-inch pieces
– 1 cup granulated sugar (or to taste)
– 1/4 cup water
– 1 tablespoon chia seeds
– 1 lemon, juiced
Instructions:
1. In a large saucepan, combine rhubarb, sugar, and water.
2. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the rhubarb is tender.
3. Stir in chia seeds and lemon juice.
4. Continue to simmer for an additional 5-7 minutes, or until the jam has thickened to your liking.
5. Remove from heat and let cool slightly before transferring to a clean glass jar.
Cooking Time: 30-35 minutes
Yield: Approximately 2 cups of jam
Rhubarb and Kale Stuffed Sweet Potatoes
Sweet potatoes get a delightful twist with the addition of tangy rhubarb and earthy kale. This unique side dish is perfect for your next dinner party or family gathering.
Ingredients:
– 4 large sweet potatoes
– 1 cup rhubarb, diced
– 2 cups curly kale, stems removed and chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (for an extra burst of flavor)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork several times and bake for 45-50 minutes, or until tender.
3. While sweet potatoes are baking, heat olive oil in a skillet over medium-high heat. Add diced rhubarb and cook for 5-7 minutes, stirring occasionally, until caramelized.
4. Stir in chopped kale and cook until wilted, about 2-3 minutes.
5. Once sweet potatoes are done, let them cool slightly. Scoop out the flesh, leaving a shell about 1/4 inch thick.
6. Stuff each sweet potato with the rhubarb-kale mixture and season with salt and pepper to taste.
7. If using feta cheese, sprinkle it on top of the filling.
8. Return stuffed sweet potatoes to the oven for an additional 10-15 minutes, or until heated through.
Cooking Time: 1 hour 20 minutes
Rhubarb Coconut Energy Balls
Revitalize your day with these sweet and tangy energy balls packed with nutritious ingredients!
Ingredients:
– 1 cup rolled oats
– 1/2 cup dried rhubarb, chopped
– 1/4 cup coconut flakes
– 1/4 cup honey
– 1 tablespoon chia seeds
– 1/2 teaspoon vanilla extract
Instructions:
1. In a medium-sized bowl, combine oats, chopped rhubarb, and coconut flakes.
2. In a small saucepan, heat the honey over low heat until it becomes runny.
3. Add the chia seeds and vanilla extract to the honey mixture, whisking until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until a dough forms.
5. Use your hands to shape the dough into 1-inch balls, about 12-15 total.
6. Place the energy balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes before serving.
Cooking Time: None! These no-bake energy balls are ready in just a few minutes of preparation.
Grilled Rhubarb with Vanilla Cashew Cream
This unique dessert combines the natural sweetness of grilled rhubarb with the creamy richness of vanilla cashew cream, creating a refreshing summer treat.
Ingredients:
– 1 pound fresh rhubarb stalks
– 2 tablespoons honey
– 1/4 cup granulated sugar
– 1/2 cup heavy cream
– 1/4 cup unsalted roasted cashews
– 1 teaspoon vanilla extract
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together honey and sugar.
3. Brush the mixture evenly onto both sides of the rhubarb stalks.
4. Grill the rhubarb for 2-3 minutes per side, or until tender and slightly caramelized.
5. Meanwhile, combine heavy cream, roasted cashews, and vanilla extract in a blender.
6. Blend until smooth and creamy, adding more cream if desired.
7. Serve grilled rhubarb with a dollop of vanilla cashew cream.
Cooking Time: 10-12 minutes (including grilling time)
Rhubarb and Lentil Soup with Fresh Herbs
Warm up on a chilly day with this sweet and savory soup, perfect for using up fresh rhubarb and lentils. This recipe combines the natural sweetness of rhubarb with the earthy flavor of lentils, finished with a sprinkle of fresh herbs.
Ingredients:
– 1 pound fresh rhubarb, chopped
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley or chives, for garnish
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, rhubarb, lentils, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
3. Use an immersion blender to puree the soup until smooth, or let it cool and blend in a blender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley or chives.
Cooking Time: 45-50 minutes
Rhubarb and Blueberry Protein Smoothie Bowl
A refreshing and nutritious breakfast or snack option that combines the tartness of rhubarb with the sweetness of blueberries.
Ingredients:
– 1 scoop vanilla protein powder
– 1/2 cup frozen blueberries
– 1/4 cup chopped fresh rhubarb (about 1-inch pieces)
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey
– 1/2 teaspoon chia seeds
– Ice cubes as needed
Instructions:
1. Combine protein powder, blueberries, and rhubarb in a blender.
2. Add almond milk, honey, and chia seeds to the blender.
3. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Pour into a bowl and top with your favorite toppings, such as granola, sliced almonds, or shredded coconut.
Cooking Time: 2-3 minutes (blending time)
Summary
Get ready to delight your taste buds with these 18 refreshing and healthy rhubarb recipes! From sweet treats like Strawberry Rhubarb Chia Pudding and Vegan Rhubarb Oatmeal Bars to savory dishes like Roasted Rhubarb and Beet Salad, there’s something for every season. Boost your immunity with Rhubarb and Turmeric Immunity Booster Tea or satisfy your cravings with Low-Sugar Rhubarb Jam with Chia Seeds. With a range of recipes from smoothies to baked goods, you’ll never get bored with rhubarb! Try them out today and discover the perfect combination for you.
