Are you looking for a burst of flavor and nutrition in your meals? Look no further than rhubarb! This often-overlooked vegetable (yes, it’s a veggie!) is packed with vitamins, minerals, and antioxidants that can add a boost to your favorite dishes. And the best part? Rhubarb pairs perfectly with sweet ingredients like strawberries, apples, and honey, making it a versatile ingredient for both sweet and savory recipes.
In this article, we’ll be sharing 20 delicious and healthy rhubarb recipes that are perfect for breakfast, lunch, dinner, or even as a snack. From smoothies to baked goods, these recipes showcase the best of what rhubarb has to offer. Whether you’re looking to add some crunch to your oatmeal, a burst of flavor to your salad, or a sweet and tangy jam to your toast, we’ve got you covered. So let’s get started on this culinary adventure and discover the many uses of rhubarb!
Healthy Rhubarb and Strawberry Chia Pudding
This refreshing pudding combines the tartness of rhubarb with the sweetness of strawberries, all wrapped up in a nutritious package using chia seeds. Perfect for a healthy breakfast or snack!
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 1/4 cup freshly cooked rhubarb, diced
– 1/2 cup sliced strawberries
– 2 tablespoons honey
– 1 tablespoon vanilla extract
– Pinch of salt
Instructions:
1. In a small bowl, mix together chia seeds and almond milk. Let it sit for 5 minutes to allow the chia seeds to absorb.
2. Add diced rhubarb, strawberries, honey, vanilla extract, and salt to the chia mixture. Stir well to combine.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld together.
4. Serve chilled, garnished with additional sliced strawberries if desired.
Cooking Time: 5 minutes ( preparation) + 2 hours (chilling)
Low-Sugar Rhubarb Compote with Cinnamon
Sweeten up your desserts with this refreshing and flavorful rhubarb compote, perfect for topping yogurt, oatmeal, or using as a filling. This recipe reduces sugar content by using natural sweetness from the rhubarb.
Ingredients:
– 1 pound fresh rhubarb, cut into 1-inch pieces
– 1/4 cup honey or maple syrup
– 2 tablespoons water
– 1 cinnamon stick (about 2 inches long)
– Pinch of salt
Instructions:
1. In a medium saucepan, combine rhubarb, honey or maple syrup, and water.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until rhubarb is tender.
3. Add cinnamon stick and salt; continue to simmer for an additional 5 minutes.
4. Remove from heat and let cool slightly.
5. Strain compote through a fine-mesh sieve to remove cinnamon stick and excess liquid.
Cooking Time: 20-25 minutes
Vegan Rhubarb and Almond Smoothie
Start your day with a refreshing and healthy smoothie that combines the tangy sweetness of rhubarb with the nutty flavor of almonds. This vegan-friendly recipe is perfect for warm weather or anytime you need a pick-me-up.
Ingredients:
– 1 cup frozen rhubarb
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– 1/2 teaspoon ground almonds
– Ice cubes (optional)
Instructions:
1. In a blender, combine frozen rhubarb, almond milk, honey, and vanilla extract.
2. Blend the mixture until smooth and creamy.
3. Add ground almonds and blend until well combined.
4. Taste and adjust sweetness or thickness as needed.
5. Pour into glasses and serve immediately. If desired, add ice cubes for a thicker consistency.
Cooking Time: 5 minutes
Gluten-Free Rhubarb Oatmeal Muffins
These moist and flavorful muffins combine the natural sweetness of rhubarb with the nutty goodness of oats, all while being gluten-free.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1 cup rolled oats
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup unsalted butter, melted
– 1 cup diced rhubarb (fresh or frozen)
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, and baking powder.
3. In a separate bowl, whisk together eggs, melted butter, rhubarb, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Roasted Rhubarb with Greek Yogurt and Honey
This recipe combines the natural tartness of rhubarb with the creaminess of Greek yogurt and the warmth of honey, creating a delightful dessert or snack.
Ingredients:
– 1 pound fresh rhubarb stalks
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 cup Greek yogurt
– Salt to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the rhubarb into 1-inch pieces and place them on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the rhubarb and sprinkle with salt.
4. Roast in the preheated oven for 20-25 minutes, or until the rhubarb is tender and caramelized.
5. In a small bowl, mix together the roasted rhubarb and Greek yogurt.
6. Drizzle the honey over the mixture and stir to combine.
7. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Rhubarb and Ginger Detox Tea
Kickstart your day with this refreshing and invigorating tea, packed with natural detoxifying properties from rhubarb and ginger.
Ingredients:
– 1 cup dried rhubarb root
– 2 inches fresh ginger, sliced
– 2 cups water
– Honey or lemon (optional)
Instructions:
1. In a medium saucepan, combine rhubarb root and ginger slices.
2. Pour in the water, bringing the mixture to a boil.
3. Reduce heat and let simmer for 10-12 minutes, or until the liquid has reduced slightly and the flavors have melded together.
4. Strain the tea into a cup using a fine-mesh sieve or cheesecloth.
5. Add honey or lemon to taste (if desired).
6. Enjoy your detoxifying tea hot or chilled!
Cooking Time: 10-12 minutes
Healthy Rhubarb Crisp with Coconut Topping
Rhubarb’s tart flavor pairs perfectly with the sweetness of coconut, making this crisp a delightful twist on a classic dessert. This recipe is perfect for a quick and easy treat that’s also good for you.
Ingredients:
– 1 1/2 cups fresh rhubarb, cut into 1-inch pieces
– 1/4 cup honey
– 1 tablespoon lemon juice
– 1/4 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/2 cup rolled oats
– 1/4 cup unsweetened shredded coconut
– 1/4 cup chopped pecans (optional)
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine rhubarb, honey, lemon juice, cinnamon, and nutmeg. Mix until well coated.
3. Transfer the mixture to a 9×9-inch baking dish.
4. In a separate bowl, mix together oats, coconut, pecans (if using), and salt.
5. Spread the topping evenly over the rhubarb mixture.
6. Bake for 35-40 minutes or until the topping is golden brown and the fruit is tender.
Cooking Time: 35-40 minutes
Quinoa Salad with Rhubarb and Fresh Herbs
This quinoa salad combines the sweetness of rhubarb with the earthiness of fresh herbs, making it a perfect side dish or light lunch for any occasion.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 cup chopped fresh rhubarb
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth. Set aside.
2. In a large bowl, combine chopped rhubarb, parsley, and mint.
3. In a small bowl, whisk together olive oil and apple cider vinegar. Pour over the rhubarb mixture and toss to coat.
4. Add cooked quinoa to the bowl and toss gently to combine.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes (quinoa cooking time)
Rhubarb and Apple Sugar-Free Jam
This sweet and tangy jam is a perfect blend of rhubarb’s tartness and apple’s natural sweetness, all without adding any refined sugar. It makes a great topping for toast, yogurt, or using as a filling for cakes and pastries.
Ingredients:
– 2 cups fresh rhubarb, chopped
– 1 large apple, peeled and chopped
– 1/4 cup water
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
Instructions:
1. In a medium saucepan, combine rhubarb, apple, water, lemon juice, and salt.
2. Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes or until the fruit is tender and the liquid has reduced slightly.
3. Remove from heat and let it cool to room temperature.
4. Use an immersion blender or a regular blender to puree the mixture to your desired consistency.
Cooking Time: 20-25 minutes
Baked Rhubarb with Vanilla and Cardamom
This recipe brings together the tartness of rhubarb, the warmth of cardamom, and the sweetness of vanilla to create a unique dessert perfect for any occasion. The combination of textures and flavors is sure to impress your guests.
Ingredients:
– 1 pound fresh rhubarb, cut into 1-inch pieces
– 2 tablespoons granulated sugar
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon vanilla extract
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine rhubarb, sugar, cardamom, and vanilla extract.
3. Pour the melted butter over the mixture and stir until the rhubarb is evenly coated.
4. Transfer the mixture to a 9×13-inch baking dish and cover with aluminum foil.
5. Bake for 45 minutes, or until the rhubarb is tender and caramelized.
6. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown.
Cooking Time: 1 hour
Rhubarb and Spinach Green Smoothie
Add a burst of flavor and nutrients to your day with this unique and refreshing smoothie. The tartness of rhubarb pairs perfectly with the earthy taste of spinach, creating a deliciously healthy drink.
Ingredients:
– 1 cup fresh rhubarb stalks
– 2 cups fresh baby spinach leaves
– 1/2 banana, sliced
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– Ice cubes (as needed)
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a blender, combine rhubarb stalks, spinach leaves, and sliced banana.
2. Blend until smooth and the mixture resembles a vibrant green color.
3. Add Greek yogurt, honey, and ice cubes (if using). Blend until creamy and well combined.
4. Taste and adjust sweetness or texture as needed.
5. Pour into glasses and garnish with fresh mint leaves, if desired.
Cooking Time: 2-3 minutes
Healthy Rhubarb Sorbet with Lime Zest
Rhubarb’s tart flavor and crunchy texture make it a perfect base for a refreshing sorbet, especially when paired with the brightness of lime zest. This recipe is a great way to enjoy the flavors of spring in a healthy and guilt-free treat.
Ingredients:
– 2 cups fresh rhubarb stalks, trimmed and chopped
– 1 cup granulated sugar
– 1/4 cup water
– Juice of 1 lime (about 2 tablespoons)
– Zest of 1 lime, finely grated
– Optional: 1 tablespoon honey or maple syrup (for a sweeter sorbet)
Instructions:
1. In a medium saucepan, combine rhubarb, sugar, and water. Cook over medium heat, stirring occasionally, until the mixture reaches 190°F on a candy thermometer.
2. Remove from heat and stir in lime juice and zest. Let cool to room temperature.
3. Strain the mixture through a fine-mesh sieve into an ice cream maker or a metal bowl. Cover and refrigerate for at least 2 hours.
4. Churn the mixture according to manufacturer’s instructions (about 20-30 minutes).
5. Freeze the sorbet for at least 2 hours before serving.
Cooking Time: 10-15 minutes, plus chilling time
Rhubarb and Chia Seed Energy Bars
These sweet and tangy bars combine the natural sweetness of rhubarb with the nutritional benefits of chia seeds, making them a perfect snack for on-the-go.
Ingredients:
– 2 cups rolled oats
– 1 cup dried rhubarb
– 1/4 cup honey
– 1/4 cup coconut sugar
– 1/4 cup chia seeds
– 1/4 cup nut butter (peanut or almond)
– 1 tablespoon lemon juice
– Pinch of salt
Instructions:
1. In a large bowl, combine oats, rhubarb, and chia seeds.
2. In a small saucepan, heat honey, coconut sugar, and nut butter over low heat until smooth.
3. Remove from heat and stir in lemon juice and salt.
4. Pour the wet mixture over the dry ingredients and stir until combined.
5. Press the mixture into a lined or greased 8×8 inch baking dish.
6. Refrigerate for at least 30 minutes before cutting into bars.
Cooking Time: None! These bars require no cooking time, simply refrigeration to set.
Grilled Rhubarb with Coconut Whipped Cream
Grilled Rhubarb with Coconut Whipped Cream: A Sweet and Tangy Treat
This refreshing dessert combines the natural sweetness of grilled rhubarb with the creamy richness of coconut whipped cream, perfect for warm weather gatherings.
Ingredients:
– 1 lb fresh rhubarb stalks
– 2 tbsp honey
– 1/4 cup unsweetened shredded coconut
– 1 can (14 oz) full-fat coconut milk
– 2 tbsp granulated sugar
– 1 tsp vanilla extract
Instructions:
1. Preheat grill to medium-high heat.
2. Cut rhubarb stalks into 1-inch pieces and place in a bowl.
3. Drizzle with honey and toss to coat.
4. Grill rhubarb for 5-7 minutes per side, or until caramelized and tender.
5. In a separate bowl, whip coconut milk with sugar and vanilla extract until stiff peaks form.
6. Fold in unsweetened shredded coconut.
7. Serve grilled rhubarb warm with coconut whipped cream on top.
Cooking Time: 15-20 minutes
Rhubarb and Beetroot Immune-Boosting Juice
Boost your immune system with this vibrant and refreshing juice, packed with antioxidants from rhubarb and beetroot. This recipe combines the tartness of rhubarb with the earthy sweetness of beetroot for a deliciously healthy drink.
Ingredients:
– 2 stalks of rhubarb
– 1 medium-sized beetroot
– 1 apple (any variety)
– 1/2 lemon, peeled
– 1-inch piece of ginger
– Ice cubes (optional)
Instructions:
1. Wash and chop the rhubarb into small pieces.
2. Peel and chop the beetroot into small pieces.
3. Add all the ingredients to a juicer or blender.
4. Juice/blend until smooth, adding ice cubes if desired for a thicker consistency.
5. Strain the juice through a fine-mesh sieve or cheesecloth to remove any pulp or fibers.
Cooking Time: None (juicing/blending time: approximately 10-15 minutes)
Rhubarb and Coconut Flour Pancakes
Start your day with a sweet and tangy twist on traditional pancakes, featuring the unique flavor of rhubarb and the nutty taste of coconut flour.
Ingredients:
– 1 cup coconut flour
– 2 cups almond milk
– 1/4 cup granulated sugar
– 2 large eggs
– 1/2 cup diced fresh rhubarb
– 1/4 teaspoon salt
– 2 tablespoons melted coconut oil
– Butter or oil for greasing the pan
Instructions:
1. In a bowl, whisk together coconut flour, sugar, and salt.
2. In a separate bowl, whisk together almond milk, eggs, and melted coconut oil.
3. Add diced rhubarb to the wet ingredients and stir until combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Heat a non-stick pan or griddle over medium heat. Grease with butter or oil if necessary.
6. Drop 1/4 cup of batter onto the pan and cook for 2-3 minutes, until bubbles appear on the surface.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 8-10 pancakes
Healthy Rhubarb and Berry Parfait
Elevate your breakfast or snack game with this vibrant and nutritious parfait, combining the tartness of rhubarb with the sweetness of mixed berries. Perfect for a quick pick-me-up any time of day.
Ingredients:
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 1/2 cup Greek yogurt
– 1 tablespoon honey
– 1/4 cup granola
– 1/4 cup chopped almonds
Instructions:
1. In a medium bowl, mix together rhubarb and berries.
2. In a separate bowl, combine yogurt and honey. Mix until smooth.
3. Layer the parfait by starting with the yogurt mixture, followed by the rhubarb-berry mixture, then granola and finally chopped almonds.
4. Refrigerate for at least 30 minutes to allow flavors to meld together.
Cooking Time: None! This parfait is ready in no time.
Rhubarb and Turmeric Golden Milk
A soothing and comforting drink that combines the sweet and tart flavors of rhubarb with the warm, anti-inflammatory properties of turmeric.
Ingredients:
– 1 cup fresh or frozen rhubarb, chopped
– 2 cups water
– 1/2 teaspoon ground turmeric
– 1 tablespoon honey (optional)
– Pinch of black pepper
Instructions:
1. In a medium saucepan, combine the chopped rhubarb and water.
2. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the rhubarb is tender.
3. Strain the mixture through a fine-mesh sieve into a large bowl, pressing on the solids to extract as much juice as possible. Discard the solids.
4. In a small saucepan, warm the turmeric with 1/2 cup of the rhubarb juice over low heat for 5-7 minutes, or until well combined and slightly thickened.
5. If desired, stir in the honey until dissolved.
6. Add the black pepper to the mixture and whisk to combine.
7. Pour the Golden Milk into a warm mug and serve immediately.
Cooking Time: 20-25 minutes
Roasted Rhubarb and Carrot Soup
Sweet and savory, this roasted soup is a perfect blend of flavors. The natural sweetness of carrots and rhubarb pairs beautifully with the earthy undertones of roasted vegetables.
Ingredients:
– 2 large carrots, peeled and chopped
– 1 pound fresh rhubarb, chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 cup heavy cream (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss carrots, rhubarb, olive oil, onion, garlic, cumin, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes or until vegetables are tender and lightly caramelized.
4. Transfer roasted vegetables to a blender or food processor with vegetable broth and blend until smooth.
5. If desired, stir in heavy cream for added richness.
6. Serve warm or chilled, garnished with chopped fresh herbs if desired.
Cooking Time: 40-50 minutes
Rhubarb and Flaxseed Protein Balls
These chewy protein balls combine the natural sweetness of rhubarb with the nutty flavor of flaxseed, making for a nutritious and tasty snack.
Ingredients:
– 1 cup rolled oats
– 1/2 cup dates, pitted
– 1/4 cup almond butter
– 1/4 cup honey
– 1/2 cup dried rhubarb, chopped
– 2 tablespoons ground flaxseed
– 1 scoop vanilla protein powder
– Pinch of salt
Instructions:
1. In a food processor, combine oats, dates, almond butter, and honey. Process until well combined.
2. Add the chopped rhubarb, ground flaxseed, and protein powder. Process until a dough forms.
3. Roll the dough into small balls, about 1 inch in diameter.
4. Place the protein balls on a baking sheet lined with parchment paper.
5. Refrigerate for at least 30 minutes to set.
Cooking Time: None! These protein balls are no-bake and ready to enjoy in just a few minutes.
Summary
Discover 20 delicious and nutritious rhubarb recipes that are perfect for health-conscious foodies. From sweet treats like chia pudding, oatmeal muffins, and sorbet to savory dishes like quinoa salads, roasted soups, and green smoothies, there’s something for everyone. These recipes showcase the versatility of rhubarb and its ability to add natural sweetness and flavor to a variety of dishes. Whether you’re looking for a quick breakfast idea or a unique dessert option, these healthy rhubarb recipes are sure to inspire your culinary creativity.
