Dr. Ahmed Before we jump into some tasty recipes, let’s take a moment to appreciate why rhubarb is worth using during spring and early summer.
Its sour taste might seem a bit strong at first, but that is actually what makes it special, and it balances out sweet flavors really well, so it works great in both desserts and savory meals.
Rhubarb is also really good for you. It is low in calories, high in fiber, and full of important nutrients like vitamins K and C, plus calcium.
Its bright red color comes from antioxidants that help protect your body. The trick is to pair its sourness with the right flavors and avoid using too much sugar.
While the stalks are delicious and perfectly safe to eat, rhubarb leaves are toxic and should never be consumed. Always discard them before cooking.
1. Rhubarb & ginger compote:
This compote is amazing, easy to make, classy, and super useful. You can put it on yogurt, oatmeal, pancakes, or even use it as a healthier ice cream topping. The ginger gives it a nice, warm flavor that goes really well with the tangy rhubarb.
Ingredients:
- 4 cups chopped rhubarb (about 1 pound)
- Half a cup of water
- 1/4 cup maple syrup (adjust to taste)
- 1-inch fresh ginger, grated or finely minced
- Half teaspoon vanilla extract (optional)
Instructions:
- Put the chopped rhubarb, water, maple syrup, and grated ginger into a medium-sized saucepan.
- Heat it on mid until it starts to gently bubble.
- Then lower the heat, cover the pan, and let it cook for 10 to 15 minutes. Stir now and then so it does not stick.
- Cook until the rhubarb becomes soft and turns into a thick, jam-like mixture.
- Take it off the heat and mix in some vanilla extract, if you like.
- Let it cool completely. It will get thicker as it cools.
- Once cool, put it in a container with a lid and keep it in the fridge. It will stay good for about a week.
Benefits: Minimal added sugar, high in fiber from the rhubarb, and the ginger offers digestive benefits. The natural tartness shines through.
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2. Roasted rhubarb with honey & orange:
Roasting rhubarb makes it taste sweeter and gives it a softer texture. It is a super simple way to cook it and turns it into a fancy side dish or a nice addition to desserts.
Ingredients:
- 2 cups chopped rhubarb
- 1 tbsp olive oil / melted coconut oil
- 2 tablespoons honey or agave nectar
- Zest of 1 orange
- Pinch of sea salt
Recipe:
- Warm your oven to 375°F (190°C).
- Take a bowl, mix the chopped rhubarb with a bit of olive oil, honey, orange zest, and a pinch of sea salt.
- Spread the rhubarb out evenly on a baking tray lined with baking paper.
- Roast it for 15 to 20 minutes, until it is soft but still holds its shape. Watch it closely so it does not get too mushy.
- You can serve it warm or after it cools down. It tastes great with some Greek yogurt or even with roasted chicken.
Benefits: Low fat, natural sweetness from honey and orange, and the roasting process caramelizes the sugars, enhancing flavor.
3. Rhubarb & strawberry smoothie:
Rhubarb might sound like a strange thing to put in a smoothie, but its sour taste goes really well with sweet fruits like strawberries. This smoothie is full of vitamins and fiber, so it is a great choice for a healthy breakfast or snack.
Ingredients:
- 1 cup frozen strawberries
- Half cup chopped fresh rhubarb (can be slightly blanched for easier blending if desired, but raw works too)
- Half cup unsweetened almond milk
- 1/4 cup plain Greek yogurt
- 1-2 tbsp maple syrup or honey as you like
- Ice cubes (optional, if you prefer it colder)
Instructions:
- Combine all ingredients in a high-speed blender.
- Blend until smooth and creamy. Add more liquid if needed.
- Taste and adjust the sweetness if necessary.
- Pour into a glass and enjoy immediately.
Benefits: High in antioxidants from strawberries and rhubarb, a good source of fiber, and customizable with your preferred milk and sweetener.
4. Savory rhubarb chutney:
Yes, rhubarb can be used in savory dishes too! This chutney goes really well with roasted meats like pork or chicken, tastes great with cheese, or can even be spread on a sandwich. It’s tangy, slightly sweet, and full of delicious aroma.
Ingredients:
- 3 cups chopped rhubarb
- 1 red onion, finely diced
- 1 tablespoon olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar (or less, to taste)
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon ground cinnamon
- Pinch of red pepper flakes
- Salt and black pepper to taste
Recipe:
- Heat some olive oil in a saucepan on medium heat. Add the red onion and cook for nearly 5–7 minutes, until it softens.
- Next, add the chopped rhubarb, apple cider vinegar, brown sugar, grated ginger, mustard seeds, cinnamon, and a pinch of red pepper flakes (if you like a bit of heat).
- Bring everything to a gentle boil, then take the heat to a simmer. Let it cook slowly for 25–30 minutes, stirring now and then, until the rhubarb breaks down and the mixture becomes thick. Most of the liquid should be gone by then.
- Add salt and black pepper to taste.
Benefits: This dish is low in fat, full of flavor thanks to spices and fragrant ingredients, and adds a nice tangy taste that balances out heavier foods. It is also a creative way to use rhubarb in something savory instead of sweet.
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