Get ready to fall in love with rhubarb all over again! This vibrant spring vegetable (yes, it’s technically a vegetable!) is bursting with tart flavor and nutritional benefits. From sweet desserts to savory dishes, we’ve gathered 20 delicious healthy recipes that showcase rhubarb’s incredible versatility. Whether you’re a rhubarb enthusiast or new to cooking with it, you’ll find plenty of inspiration to keep reading and start cooking!
Healthy Rhubarb and Strawberry Chia Pudding
Trying to find a breakfast that feels indulgent but is secretly packed with nutrients led me to this delightful combination—I actually first made it during last year’s spring when my rhubarb plant went wild, and now it’s my go-to morning treat. The sweet-tart balance keeps me excited for breakfast, and it’s so simple to prep the night before for those rushed mornings.
Ingredients
Rhubarb – 1 cup, chopped
Strawberries – 1 cup, sliced
Chia seeds – ¼ cup
Maple syrup – 2 tbsp
Almond milk – 1 cup
Vanilla extract – 1 tsp
Instructions
1. Combine the chopped rhubarb, sliced strawberries, and maple syrup in a small saucepan over medium heat.
2. Cook the mixture for 8–10 minutes, stirring occasionally, until the rhubarb softens and breaks down into a jam-like consistency.
3. Remove the saucepan from heat and stir in the vanilla extract, then let the fruit mixture cool completely to room temperature (about 15 minutes).
4. In a separate bowl, whisk together the chia seeds and almond milk until no clumps remain.
5. Fold the cooled fruit mixture into the chia seed mixture until evenly combined.
6. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours or overnight until the pudding thickens and sets.
7. Stir the pudding once more before serving to redistribute any settled seeds.
Hearty and refreshing, this pudding has a creamy texture with little bursts of tart rhubarb and sweet strawberry—it’s like dessert for breakfast without the guilt. I love topping it with extra fresh berries or a sprinkle of granola for crunch, and it holds up beautifully in jars for a grab-and-go option.
Low-Sugar Rhubarb Compote with Cinnamon
Remember that time I found myself with way too much rhubarb from the farmer’s market? That’s how this low-sugar compote was born—a happy accident that’s become my go-to topping for everything from morning yogurt to evening desserts. It’s so simple, yet the cinnamon makes it feel wonderfully special.
Ingredients
Rhubarb – 4 cups chopped
Water – ¼ cup
Honey – 2 tbsp
Cinnamon – 1 tsp
Instructions
1. Wash 4 cups of rhubarb stalks thoroughly under cold running water.
2. Chop the rhubarb into ½-inch pieces using a sharp knife.
3. Combine the chopped rhubarb, ¼ cup water, 2 tbsp honey, and 1 tsp cinnamon in a medium saucepan.
4. Place the saucepan over medium heat and bring the mixture to a gentle simmer.
5. Reduce heat to low and cook uncovered for 15-20 minutes, stirring occasionally with a wooden spoon. (Tip: Don’t stir too vigorously—you want to maintain some texture in the rhubarb pieces.)
6. Check the compote after 15 minutes—the rhubarb should be completely broken down but still have some soft chunks.
7. Remove from heat when the compote has thickened to a spoonable consistency. (Tip: It will thicken more as it cools, so don’t overcook it.)
8. Let the compote cool completely in the saucepan for about 30 minutes. (Tip: For the best flavor development, let it sit covered at room temperature for an hour before serving.)
9. Transfer the cooled compote to an airtight container.
Velvety with soft rhubarb strands and warm cinnamon notes, this compote transforms plain Greek yogurt into something extraordinary. I love how the tartness plays against the subtle honey sweetness—it’s equally fantastic swirled into oatmeal or spooned over vanilla ice cream for a simple yet elegant dessert.
Vegan Rhubarb and Almond Smoothie
Every spring when the rhubarb starts poking through my garden soil, I get this overwhelming urge to blend up something special that captures that perfect tart-sweet balance. There’s something magical about transforming those vibrant pink stalks into a creamy, dreamy smoothie that feels both indulgent and nourishing. After years of experimenting, I’ve landed on this vegan rhubarb and almond combination that’s become my go-to morning ritual.
Ingredients
- Fresh rhubarb – 1 cup, chopped
- Unsweetened almond milk – 1 cup
- Raw almonds – ¼ cup
- Maple syrup – 2 tbsp
- Ice cubes – 1 cup
Instructions
- Chop 1 cup of fresh rhubarb into ½-inch pieces, discarding any leaves as they’re toxic.
- Combine the chopped rhubarb and 1 cup of unsweetened almond milk in a small saucepan over medium heat.
- Cook the mixture for 8-10 minutes, stirring occasionally, until the rhubarb becomes completely soft and breaks apart easily with a spoon.
- Transfer the cooked rhubarb mixture to a shallow bowl and refrigerate for 20 minutes until completely cooled to room temperature.
- Measure ¼ cup of raw almonds and add them to your blender first.
- Pour the cooled rhubarb mixture over the almonds in the blender.
- Add 2 tablespoons of maple syrup directly into the blender.
- Measure 1 cup of ice cubes and add them to the blender last.
- Blend on high speed for 45-60 seconds until the mixture becomes completely smooth and creamy with no almond chunks remaining.
- Pour the smoothie immediately into glasses and serve right away for optimal texture.
Using this smoothie creates the most beautiful pale pink color with tiny almond speckles throughout. The tart rhubarb plays perfectly against the subtle nuttiness of the almonds, creating this sophisticated flavor profile that feels far fancier than your average smoothie. I love pouring it into chilled mason jars and topping with extra chopped almonds for a little crunch contrast.
Gluten-Free Rhubarb Oatmeal Muffins
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There’s something magical about rhubarb season that always sends me straight to the kitchen. These gluten-free oatmeal muffins came about during one of those rainy Saturday mornings when I wanted something comforting but not too heavy. They’ve become my go-to for using up that beautiful pink stalk from my neighbor’s garden.
Ingredients
Gluten-free flour blend – 1½ cups
Rolled oats – 1 cup
Baking powder – 2 tsp
Baking soda – ½ tsp
Salt – ¼ tsp
Cinnamon – 1 tsp
Eggs – 2 large
Maple syrup – ¾ cup
Milk – ½ cup
Melted coconut oil – ⅓ cup
Vanilla extract – 1 tsp
Chopped rhubarb – 1½ cups
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together the gluten-free flour blend, rolled oats, baking powder, baking soda, salt, and cinnamon in a large bowl.
3. In a separate medium bowl, beat the eggs until frothy, about 1 minute.
4. Add the maple syrup, milk, melted coconut oil, and vanilla extract to the beaten eggs, whisking until fully combined.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined – don’t overmix!
6. Fold in the chopped rhubarb until evenly distributed throughout the batter.
7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
8. Bake for 18-22 minutes until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
10. Allow muffins to cool completely on the wire rack, about 30 minutes.
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nderbaking slightly gives you that wonderfully moist, almost pudding-like texture that pairs perfectly with the tart rhubarb bursts. I love how the oats add just enough chewiness to contrast the tender crumb. These are fantastic warm with a pat of butter, but they’re equally delicious crumbled over Greek yogurt for breakfast.
Roasted Rhubarb with Greek Yogurt and Honey
Haven’t we all been there? Staring at those vibrant pink stalks of rhubarb at the farmers’ market, wondering what magic to work with them beyond the usual pie. I used to be intimidated by its tartness until I discovered this dead-simple roasting method that transforms it into something truly special—it’s become my go-to spring dessert that feels fancy but requires minimal effort.
Ingredients
Rhubarb – 1 lb
Granulated sugar – ¼ cup
Plain Greek yogurt – 1 cup
Honey – 2 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Rinse the rhubarb stalks thoroughly under cold running water.
3. Pat the rhubarb completely dry with paper towels.
4. Trim off and discard any leafy ends from the rhubarb stalks.
5. Cut the rhubarb into 1-inch pieces on a cutting board.
6. Place the rhubarb pieces in a single layer in a 9×13-inch baking dish.
7. Sprinkle the granulated sugar evenly over the rhubarb.
8. Toss the rhubarb with the sugar using your hands until all pieces are coated.
9. Roast the rhubarb in the preheated oven for 15 minutes.
10. Check if the rhubarb is tender by piercing a piece with a fork—it should slide through easily.
11. Continue roasting for another 5-10 minutes if the rhubarb isn’t completely tender.
12. Remove the baking dish from the oven using oven mitts.
13. Let the roasted rhubarb cool in the baking dish for 20 minutes.
14. Spoon the Greek yogurt into four serving bowls.
15. Divide the warm roasted rhubarb evenly over the yogurt in each bowl.
16. Drizzle ½ tablespoon of honey over each serving.
Keep in mind that the roasted rhubarb will release beautiful pink juices as it cools, creating a natural syrup that mingles perfectly with the creamy yogurt. The contrast between the warm, tender fruit and the cool, tangy yogurt makes each spoonful interesting, while the honey adds just enough floral sweetness to balance the rhubarb’s natural tartness. For a fun twist, try layering it with granola for a breakfast parfait or serving it alongside shortbread cookies for dipping.
Rhubarb and Ginger Detox Tea
My kitchen counter was overflowing with rhubarb from my neighbor’s garden last spring, and after making one too many pies, I discovered this brilliant detox tea that’s become my morning ritual. There’s something magical about how the sharp rhubarb mellows when steeped with spicy ginger—it’s like a warm hug for your insides that actually tastes good!
Ingredients
Fresh rhubarb – 2 cups chopped
Fresh ginger – 1 inch piece
Water – 4 cups
Honey – 2 tbsp
Instructions
1. Rinse 2 cups of fresh rhubarb under cold running water to remove any dirt.2. Chop the rinsed rhubarb into ½-inch pieces using a sharp knife.3. Peel the 1-inch piece of fresh ginger using the edge of a spoon to easily remove the skin.4. Thinly slice the peeled ginger into coins about ⅛-inch thick.5. Combine the chopped rhubarb and sliced ginger in a medium saucepan.6. Pour 4 cups of cold water over the rhubarb and ginger in the saucepan.7. Place the saucepan over medium-high heat and bring the mixture to a boil.8. Once boiling, reduce the heat to low and simmer for 15 minutes.9. Remove the saucepan from heat after 15 minutes of simmering.10. Strain the tea through a fine-mesh sieve into a heatproof pitcher, pressing gently on the solids to extract all liquid.11. Stir in 2 tablespoons of honey while the tea is still warm to help it dissolve completely.12. Let the tea cool to room temperature for about 30 minutes before serving. Perfectly tangy with a spicy kick from the ginger, this tea develops a beautiful pink hue as it steeps that makes it almost too pretty to drink. I love serving it over ice with a fresh mint sprig in the summer, or reheating it gently for a cozy evening drink—the rhubarb fibers create this lovely subtle texture that store-bought teas just can’t match.
Healthy Rhubarb Crisp with Coconut Topping
Dreading the end of rhubarb season always sends me straight to the kitchen to whip up this comforting crisp—it’s my go-to for using up those last vibrant stalks from my garden before frost hits. I love how the tartness of the rhubarb plays against the sweet, crunchy coconut topping, making it feel indulgent yet surprisingly wholesome. Honestly, this recipe has become my favorite way to enjoy rhubarb without loading up on sugar, and it’s so simple that I often make it on busy weeknights when I’m craving something warm from the oven.
Ingredients
Rhubarb – 4 cups
Maple syrup – ½ cup
Oats – 1 cup
Shredded coconut – ½ cup
Flour – ¼ cup
Coconut oil – ¼ cup
Salt – ¼ tsp
Instructions
1. Preheat your oven to 375°F and lightly grease an 8×8-inch baking dish with coconut oil or non-stick spray.
2. Chop 4 cups of rhubarb into ½-inch pieces and spread them evenly in the prepared baking dish.
3. Drizzle ½ cup of maple syrup over the rhubarb, tossing gently to coat all pieces—this helps balance the tartness naturally.
4. In a medium bowl, combine 1 cup of oats, ½ cup of shredded coconut, ¼ cup of flour, and ¼ tsp of salt, mixing with a fork to distribute evenly.
5. Add ¼ cup of melted coconut oil to the oat mixture, stirring until the ingredients are fully coated and clump together slightly.
6. Sprinkle the topping evenly over the rhubarb layer, pressing down lightly to create a compact crust that will crisp up nicely.
7. Bake for 35–40 minutes, or until the topping is golden brown and the rhubarb is bubbling around the edges—this visual cue ensures it’s perfectly cooked.
8. Remove the crisp from the oven and let it cool on a wire rack for at least 15 minutes to allow the filling to set before serving. A warm, gooey center with a crunchy coconut-oat crust makes every bite irresistible. I love scooping it straight from the dish with a dollop of Greek yogurt or vanilla ice cream for a cozy dessert that feels like a hug in a bowl.
Quinoa Salad with Rhubarb and Fresh Herbs
Every time rhubarb season rolls around, I find myself experimenting with savory applications beyond the usual pies and crisps. This quinoa salad was born from one of those kitchen experiments when I had both fresh rhubarb and herbs overflowing from my garden. It’s become my go-to lunch prep that actually gets me excited about eating healthy.
Ingredients
Quinoa – 1 cup
Water – 2 cups
Rhubarb – 2 stalks
Olive oil – 2 tbsp
Honey – 1 tbsp
Fresh mint – ¼ cup
Fresh basil – ¼ cup
Lemon juice – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low and cover.
4. Simmer for 15 minutes until all water is absorbed and quinoa grains have sprouted tails.
5. Remove from heat and let stand covered for 5 minutes to steam.
6. Fluff quinoa with a fork and spread on a baking sheet to cool completely.
7. While quinoa cools, wash 2 rhubarb stalks and trim ends.
8. Cut rhubarb into ½-inch pieces.
9. Heat 1 tbsp olive oil in a skillet over medium heat.
10. Add rhubarb pieces and sauté for 3-4 minutes until slightly softened but still firm.
11. Drizzle 1 tbsp honey over rhubarb and cook 1 more minute until glazed.
12. Remove rhubarb from heat and let cool to room temperature.
13. Chop ¼ cup fresh mint leaves and ¼ cup fresh basil leaves.
14. In a large bowl, whisk together remaining 1 tbsp olive oil, 2 tbsp lemon juice, ½ tsp salt, and ¼ tsp black pepper.
15. Add cooled quinoa, rhubarb, and chopped herbs to the dressing bowl.
16. Toss gently until all ingredients are evenly coated. This quinoa salad delivers the perfect balance of textures with fluffy grains, tender-crisp rhubarb, and fresh herbal notes. The tangy rhubarb plays beautifully against the nutty quinoa, making it ideal for picnics or as a bright side dish for grilled chicken.
Rhubarb and Apple Sugar-Free Jam
When I first tried making sugar-free jam, I worried it wouldn’t capture that nostalgic sweetness—but this rhubarb and apple version proved me completely wrong. I actually prefer it to traditional jams now, especially since my grandmother’s apple tree provides most of the fruit.
Ingredients
- Rhubarb – 4 cups chopped
- Apples – 2 cups peeled and diced
- Water – ½ cup
- Lemon juice – 2 tbsp
Instructions
- Wash and chop 4 cups of rhubarb into ½-inch pieces, discarding any leaves as they’re toxic.
- Peel and dice 2 cups of apples into similar-sized pieces for even cooking.
- Combine rhubarb, apples, ½ cup water, and 2 tbsp lemon juice in a heavy-bottomed pot.
- Bring mixture to a boil over medium-high heat, then reduce to a simmer at 200°F.
- Simmer for 25 minutes, stirring every 5 minutes to prevent sticking—the fruit should break down completely.
- Test thickness by spooning a small amount onto a chilled plate; it should gel slightly when cool.
- Remove from heat and let cool for 15 minutes before transferring to clean jars.
- Store in refrigerator for up to 2 weeks or freeze for longer storage.
You’ll love how the tart rhubarb and sweet apples create this beautifully balanced spread that’s neither too sharp nor bland. I often swirl it into yogurt or spread it on whole-grain toast with almond butter for a quick breakfast that feels special.
Baked Rhubarb with Vanilla and Cardamom
Last weekend, I found myself staring at a beautiful bunch of rhubarb at the farmers market, and I knew exactly what I wanted to make—this simple baked version that fills your kitchen with the most incredible aroma. I love how this recipe transforms tart rhubarb into something tender and fragrant with just a few ingredients. It’s become my go-to when I want something sweet but not overly heavy, and it always reminds me of cozy Sunday afternoons.
Ingredients
Rhubarb – 1 lb
Granulated sugar – ½ cup
Vanilla extract – 1 tsp
Ground cardamom – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Wash 1 lb of rhubarb and pat it dry with a clean kitchen towel.
3. Trim off the ends and slice the rhubarb into 1-inch pieces.
4. Place the rhubarb pieces in an 8×8-inch baking dish.
5. Sprinkle ½ cup of granulated sugar evenly over the rhubarb.
6. Drizzle 1 tsp of vanilla extract over the rhubarb and sugar.
7. Sprinkle ¼ tsp of ground cardamom evenly across the mixture.
8. Gently toss everything with a spoon until the rhubarb is coated.
9. Bake in the preheated oven for 25 minutes.
10. Check the rhubarb—it should be tender but still hold its shape.
11. Remove the baking dish from the oven and let it cool for 10 minutes.
The baked rhubarb turns wonderfully soft with a syrupy juice that’s perfect for drizzling. I love serving it warm over vanilla ice cream or Greek yogurt, where the tartness balances the creaminess. It’s also fantastic spooned over morning oatmeal for a bright start to the day.
Rhubarb and Spinach Green Smoothie
Keeping my fridge stocked with fresh produce is my secret weapon for busy mornings, and this vibrant green smoothie has become my go-to energy booster. I first discovered this unlikely combination when my rhubarb plant went wild and my spinach needed using up—sometimes the best recipes come from kitchen experiments!
Ingredients
Fresh rhubarb – 1 cup chopped
Fresh spinach – 2 cups packed
Plain Greek yogurt – ½ cup
Honey – 2 tbsp
Water – 1 cup
Ice cubes – 1 cup
Instructions
1. Wash 1 cup of fresh rhubarb stalks thoroughly under cold running water to remove any dirt.2. Chop the cleaned rhubarb into ½-inch pieces using a sharp knife on a cutting board.3. Measure 2 cups of fresh spinach leaves, packing them firmly into the measuring cup.4. Add the chopped rhubarb and packed spinach to your blender pitcher.5. Spoon ½ cup of plain Greek yogurt into the blender with the greens.6. Pour 2 tablespoons of honey directly over the yogurt to help it blend smoothly.7. Add 1 cup of cold water to the blender ingredients.8. Place 1 cup of ice cubes on top of the other ingredients in the blender.9. Secure the blender lid tightly and blend on high speed for 45-60 seconds until completely smooth.10. Check the consistency by stopping the blender and removing the lid—the mixture should be uniformly green with no visible chunks.11. Pour the smoothie immediately into glasses using a rubber spatula to get every last drop.Glad I discovered this refreshing combination that balances rhubarb’s tartness with spinach’s earthiness perfectly. The smoothie has a surprisingly creamy texture from the Greek yogurt that makes it feel indulgent yet light. Try pouring it over oatmeal for a vibrant breakfast bowl or freezing it into popsicle molds for a healthy summer treat.
Healthy Rhubarb Sorbet with Lime Zest
Just last week, I found myself staring at a beautiful bunch of rhubarb at the farmers market, remembering how my grandmother always turned the tart stalks into something magical. This sorbet captures that same bright, refreshing magic with a modern healthy twist that’s become my go-to summer treat.
Ingredients
Rhubarb – 1 lb
Water – ½ cup
Sugar – ¾ cup
Lime zest – 1 tbsp
Instructions
1. Wash 1 lb of rhubarb thoroughly under cold running water.
2. Chop the rhubarb into ½-inch pieces using a sharp chef’s knife.
3. Combine the chopped rhubarb and ½ cup water in a medium saucepan.
4. Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
5. Cook for 8-10 minutes until the rhubarb becomes completely soft and mushy.
6. Stir in ¾ cup sugar until it fully dissolves into the rhubarb mixture.
7. Remove the saucepan from heat and let it cool for 15 minutes at room temperature.
8. Transfer the cooled mixture to a blender and blend until completely smooth.
9. Press the blended mixture through a fine-mesh strainer into a clean bowl to remove any fibrous bits.
10. Stir 1 tbsp of freshly grated lime zest into the strained mixture.
11. Pour the mixture into a shallow freezer-safe container, covering it with plastic wrap pressed directly against the surface.
12. Freeze for 2 hours, then remove and stir vigorously with a fork to break up ice crystals.
13. Return to freezer for another 2 hours and repeat the stirring process.
14. Freeze for 4-6 more hours until the sorbet reaches a scoopable consistency.
Creamy yet refreshing, this sorbet delivers the perfect balance between rhubarb’s natural tartness and the zesty lime kick. I love serving it in chilled glasses garnished with extra lime zest, or for a fun twist, use it as a palate cleanser between courses during dinner parties.
Rhubarb and Chia Seed Energy Bars
Oof, I know that mid-afternoon slump all too well—that moment when you’re staring into the pantry, willing something energizing and wholesome to magically appear. That’s exactly why I started making these rhubarb and chia seed bars; they’re my go-to for a quick, homemade pick-me-up that actually tastes like a treat.
Ingredients
Rhubarb – 1 ½ cups
Rolled Oats – 2 cups
Chia Seeds – ¼ cup
Honey – ½ cup
Coconut Oil – ⅓ cup
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Chop 1 ½ cups of fresh rhubarb into ½-inch pieces.
3. In a large mixing bowl, combine 2 cups of rolled oats and ¼ cup of chia seeds.
4. In a small saucepan over medium heat, melt ⅓ cup of coconut oil with ½ cup of honey, stirring constantly until fully combined and smooth.
5. Pour the warm honey and oil mixture over the oats and chia seeds, and stir until everything is evenly coated.
6. Gently fold in the chopped rhubarb pieces until they are distributed throughout the mixture.
7. Transfer the mixture to the prepared baking pan and press it down firmly and evenly with the back of a spatula. (Tip: Pressing it down firmly is key to getting bars that hold their shape and don’t crumble.)
8. Bake for 25 minutes, or until the edges are golden brown and the top feels set to the touch.
9. Remove the pan from the oven and let it cool completely in the pan on a wire rack for at least 1 hour. (Tip: Letting it cool completely is crucial for clean slicing—if you cut it while warm, it will be too soft and fall apart.)
10. Once completely cooled, lift the slab out using the parchment paper and place it on a cutting board.
11. Use a sharp knife to slice the slab into 8 even bars. (Tip: For the cleanest cuts, wipe your knife clean between slices.)
But the best part is biting into one—the chewy, oat-y base gives way to little bursts of tart rhubarb, while the chia seeds add a subtle crunch. I love crumbling one over a bowl of Greek yogurt for breakfast or just wrapping one up for a quick snack on the go.
Grilled Rhubarb with Coconut Whipped Cream
My garden rhubarb went absolutely wild this spring, and after making what felt like my hundredth pie, I started experimenting with grilling it—and wow, what a game-changer! This simple dessert lets the rhubarb’s natural tartness shine against creamy coconut, and it comes together in minutes.
Ingredients
Rhubarb – 4 stalks
Sugar – ¼ cup
Coconut cream – 1 can
Vanilla extract – 1 tsp
Instructions
1. Preheat your grill to medium-high heat (about 400°F).
2. Trim the ends from the rhubarb stalks and slice each stalk in half lengthwise.
3. Sprinkle the sugar evenly over both sides of the rhubarb pieces.
4. Place the rhubarb on the grill, cut-side down, and cook for 3 minutes.
5. Flip the rhubarb using tongs and grill for another 3 minutes until tender but still holding its shape.
6. Chill a mixing bowl and beaters in the freezer for 10 minutes while the rhubarb grills.
7. Open the can of coconut cream and scoop the solid cream into the chilled bowl, reserving the liquid for another use.
8. Add the vanilla extract to the coconut cream.
9. Whip the coconut cream on high speed for 2–3 minutes until soft peaks form.
10. Arrange the grilled rhubarb on a serving plate.
11. Dollop the coconut whipped cream over the warm rhubarb.
Heavenly doesn’t even begin to describe this combo—the rhubarb softens into jammy, caramelized strips while the cool coconut cream melts just slightly over the top. Try layering it with granola for a crunchy parfait, or spoon it over vanilla ice cream if you’re feeling extra indulgent.
Rhubarb and Beetroot Immune-Boosting Juice
Unbelievably, I discovered this vibrant juice during a particularly nasty cold season when my usual remedies weren’t cutting it—now it’s my go-to immune booster that actually tastes delicious, unlike some medicinal concoctions I’ve tried over the years. Using rhubarb and beetroot might sound unusual for a juice, but trust me, the earthy sweetness combined with that signature tang creates something truly special that even my picky husband will happily drink.
Ingredients
Rhubarb – 2 cups chopped
Beetroot – 1 medium
Water – 4 cups
Honey – 2 tbsp
Ginger – 1 inch piece
Instructions
1. Wash the beetroot thoroughly under cold running water to remove any dirt.
2. Peel the beetroot using a vegetable peeler, being careful as the red juice can stain surfaces.
3. Chop the beetroot into 1-inch cubes for even juicing.
4. Rinse the rhubarb stalks under cool water to remove any residual soil.
5. Trim off and discard the leafy ends of the rhubarb, as they’re toxic.
6. Cut the rhubarb into 1-inch pieces, which helps release maximum flavor during cooking.
7. Peel the ginger using the edge of a spoon—this trick removes the thin skin easily without wasting the flavorful flesh underneath.
8. Thinly slice the ginger to help distribute its spicy warmth throughout the juice.
9. Combine the chopped beetroot, rhubarb, ginger, and 4 cups of water in a large saucepan.
10. Bring the mixture to a boil over high heat, watching for bubbles to break the surface consistently.
11. Reduce heat to medium-low and simmer for 25 minutes, until the beetroot pieces are fork-tender.
12. Strain the liquid through a fine-mesh sieve into a large bowl, pressing gently on the solids with the back of a spoon to extract all the juice—don’t mash too hard or the juice will become cloudy.
13. Stir in 2 tablespoons of honey while the juice is still warm, which helps it dissolve evenly without needing to overmix.
14. Let the juice cool to room temperature, about 45 minutes, before transferring to a pitcher.
15. Refrigerate for at least 2 hours to allow the flavors to meld and develop their full complexity.
A beautiful ruby-red elixir emerges with a perfect balance of earthy sweetness from the beets and bright tang from the rhubarb. The ginger adds a subtle warmth that lingers pleasantly on the palate, while the honey rounds out any sharp edges. I love serving this over ice with a thin slice of fresh ginger as garnish, or even mixing it with sparkling water for a refreshing spritzer on warmer days.
Rhubarb and Coconut Flour Pancakes
Yesterday morning, I found myself staring at that stubborn rhubarb stalk in my fridge—you know, the one that always seems to linger after making a pie. Rather than let it go to waste, I decided to experiment with something new, and these rhubarb and coconut flour pancakes were born. They’re the perfect solution for when you want something cozy but still a little adventurous.
Ingredients
– Rhubarb – 1 cup
– Coconut flour – ½ cup
– Eggs – 3
– Maple syrup – 2 tbsp
– Baking powder – 1 tsp
– Salt – ¼ tsp
– Coconut oil – 2 tbsp
Instructions
1. Chop 1 cup of rhubarb into ¼-inch pieces.
2. In a medium bowl, whisk 3 eggs until frothy, about 1 minute.
3. Add ½ cup coconut flour, 1 tsp baking powder, and ¼ tsp salt to the eggs, stirring until just combined.
4. Fold in the chopped rhubarb and 2 tbsp maple syrup gently with a spatula.
5. Let the batter rest for 5 minutes to allow the coconut flour to absorb moisture—this prevents dry pancakes.
6. Heat a non-stick skillet over medium heat and add 1 tbsp coconut oil, swirling to coat the pan.
7. Pour ¼ cup of batter for each pancake, cooking until bubbles form on the surface and edges look set, about 3–4 minutes.
8. Flip the pancakes carefully with a thin spatula and cook for another 2–3 minutes until golden brown.
9. Repeat with remaining batter, adding more coconut oil as needed to keep the pancakes from sticking.
10. Serve immediately while warm.
Keep these pancakes light and tender by not overmixing the batter—lumps are totally fine. They come out with a subtle tartness from the rhubarb, balanced by the maple sweetness, and the coconut flour gives them a pleasantly dense, almost cake-like texture. I love topping them with extra rhubarb compote or a dollop of Greek yogurt for a tangy twist.
Healthy Rhubarb and Berry Parfait
Last week, I found myself staring at a bundle of rhubarb in my fridge that was begging to be used—you know that feeling when produce starts giving you the side-eye? I decided to whip up these healthy parfaits that have become my go-to breakfast when I want something refreshing but substantial.
Ingredients
- Fresh rhubarb – 2 cups, chopped
- Mixed berries – 1½ cups
- Plain Greek yogurt – 2 cups
- Honey – 3 tbsp
- Granola – 1 cup
- Lemon juice – 1 tbsp
Instructions
- Chop 2 cups of fresh rhubarb into ½-inch pieces.
- Combine rhubarb, 1½ cups mixed berries, and 1 tbsp lemon juice in a saucepan.
- Cook over medium heat for 8-10 minutes, stirring occasionally until rhubarb softens and breaks down. Tip: Don’t skip the lemon juice—it keeps the rhubarb’s vibrant color and balances tartness.
- Remove from heat and stir in 2 tbsp honey.
- Let the fruit mixture cool completely to room temperature, about 20 minutes.
- Spoon ¼ cup Greek yogurt into the bottom of each serving glass.
- Layer 2 tbsp granola over the yogurt in each glass.
- Add ¼ cup of the cooled rhubarb-berry mixture over the granola.
- Repeat layers once more, ending with fruit mixture. Tip: For neat layers, use a spoon to gently spread each ingredient and tap the glass lightly between layers.
- Drizzle remaining 1 tbsp honey over the top of each parfait.
- Refrigerate for at least 15 minutes before serving. Tip: Chilling helps the flavors meld and gives the granola a slight chewiness without getting soggy.
But what really makes this parfait special is how the tart rhubarb plays against the sweet berries and creamy yogurt. I love serving these in mason jars for picnics—they travel beautifully and always feel like a special treat, even though they’re packed with goodness.
Rhubarb and Turmeric Golden Milk
Zesty rhubarb meets soothing turmeric in this unexpected golden milk variation that I discovered during last spring’s farmers market haul. I was determined to use up the beautiful pink stalks crowding my fridge, and this warming drink became my go-to evening ritual after long days testing recipes in my tiny kitchen. The tangy-sweet combination surprised even my skeptical husband, who now requests it whenever the weather turns chilly.
Ingredients
Fresh rhubarb – 1 cup chopped
Water – 2 cups
Turmeric powder – 1 tsp
Ground cinnamon – ½ tsp
Whole milk – 1 cup
Honey – 2 tbsp
Instructions
1. Combine chopped rhubarb and water in a small saucepan over medium-high heat.
2. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer for 15 minutes until rhubarb becomes completely soft and stringy.
3. Strain the rhubarb mixture through a fine-mesh sieve into a clean saucepan, pressing firmly with a spoon to extract all the liquid—discard the solid pulp.
4. Whisk turmeric powder and ground cinnamon into the strained rhubarb liquid until no dry spots remain.
5. Pour in whole milk and heat over medium-low until steaming hot but not boiling, about 5 minutes, stirring constantly to prevent scorching.
6. Remove from heat and stir in honey until fully dissolved. My tip: taste and add more honey if you prefer it sweeter, as rhubarb’s tartness can vary.
7. Pour the golden milk through a fine-mesh sieve one final time to catch any undissolved spice clumps for perfectly smooth texture.
8. Serve immediately in your favorite mug. Makes the perfect cozy companion for curling up with a book.Marvelous how the rhubarb’s bright acidity cuts through the earthy turmeric, creating a sophisticated balance that feels both comforting and invigorating. The final drink boasts a creamy pink-orange hue with subtle floral notes from the honey—try serving it over ice with a cinnamon stick for a refreshing warm-weather version that maintains all the complexity.
Roasted Rhubarb and Carrot Soup
Naturally, I find myself craving this roasted rhubarb and carrot soup every time the weather starts to turn crisp. It’s one of those recipes I stumbled upon when my garden was overflowing with rhubarb, and now it’s become my go-to for cozy evenings—my family actually requests it weekly, which says a lot since they’re usually skeptical of my “experiments.”
Ingredients
– Rhubarb – 2 cups, chopped
– Carrots – 3 cups, chopped
– Olive oil – 2 tbsp
– Onion – 1, diced
– Vegetable broth – 4 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Toss the chopped rhubarb and carrots with 1 tablespoon of olive oil on a baking sheet.
3. Roast the vegetables in the oven for 25 minutes, or until the edges are lightly browned and tender. (Tip: Roasting brings out a deeper sweetness, so don’t skip this step!)
4. Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
5. Add the diced onion and sauté for 5 minutes, stirring occasionally, until translucent.
6. Pour in the vegetable broth and bring it to a simmer.
7. Add the roasted rhubarb and carrots to the pot.
8. Stir in the salt and black pepper.
9. Simmer the mixture for 15 minutes, uncovered, to let the flavors meld. (Tip: Keep the heat steady to avoid boiling, which can make the rhubarb too tart.)
10. Carefully transfer the soup to a blender and blend on high for 2 minutes until completely smooth. (Tip: Blend in batches if needed to prevent spills and ensure a creamy texture.)
11. Return the blended soup to the pot and heat for 2 more minutes, stirring gently. Just yesterday, I served this soup with a swirl of coconut milk and some toasted pumpkin seeds for crunch—the tangy rhubarb balances the sweet carrots beautifully, giving it a velvety smoothness that’s perfect with crusty bread on the side.
Rhubarb and Flaxseed Protein Balls
Usually, I’m the friend who shows up to potlucks with something healthy that secretly tastes like dessert—and these rhubarb and flaxseed protein balls are my latest obsession. They came about after my rhubarb plant went wild this spring, and I needed a quick, portable snack that wouldn’t spoil during long writing sessions at my favorite coffee shop.
Ingredients
– Pitted dates – 1 cup
– Chopped rhubarb – ¾ cup
– Flaxseed meal – ¼ cup
– Vanilla protein powder – ⅓ cup
– Almond butter – 2 tbsp
– Cinnamon – ½ tsp
Instructions
1. Preheat your oven to 350°F.
2. Spread the chopped rhubarb in a single layer on a parchment-lined baking sheet.
3. Roast the rhubarb for 15 minutes until it’s soft and slightly caramelized at the edges.
4. Let the roasted rhubarb cool completely on the baking sheet for 10 minutes.
5. Combine the pitted dates, cooled rhubarb, flaxseed meal, vanilla protein powder, almond butter, and cinnamon in a food processor.
6. Pulse the mixture for 30 seconds until it forms a sticky, coarse paste.
7. Scrape down the sides of the food processor bowl with a spatula to ensure even mixing.
8. Process the mixture for another 45 seconds until it pulls together into a uniform dough.
9. Scoop 1 tablespoon of dough and roll it firmly between your palms into a 1-inch ball.
10. Repeat with the remaining dough, placing the balls on a plate or baking sheet.
11. Refrigerate the protein balls for at least 30 minutes until firm.
12. Transfer the chilled balls to an airtight container. My secret for perfect texture every time is making sure the rhubarb is completely cool before blending—this prevents the dates from getting too greasy. If the dough feels too dry, add another teaspoon of almond butter; if it’s too sticky, dust your hands with extra flaxseed meal while rolling. For maximum flavor, let them sit overnight in the fridge—the cinnamon and rhubarb really meld together.
My favorite way to enjoy these is straight from the fridge, where they have this chewy, almost brownie-like texture with bright, tangy bursts from the rhubarb. They’re fantastic crumbled over Greek yogurt for breakfast or packed in lunchboxes for an afternoon pick-me-up that doesn’t taste like health food.
Summary
From sweet desserts to savory dishes, these 20 rhubarb recipes prove healthy eating can be absolutely delicious! We hope you found some new favorites to try in your kitchen. Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save these nutritious ideas for later. Happy cooking!
