Crimson-pink in color, rhubarb looks like a vibrant cousin to celery. Rhubarb has a sour, tart taste and is often combined with fruit to make pies, jams and crisps. The leaves are inedible since they contain oxalic acid, which can be toxic. When cooked, rhubarb can be a great accompaniment to meat or used as a topping for yogurt or desserts. This snappy veggie is low in calories — a 1/2 cup serving of raw, diced rhubarb has 13 calories and 1 gram of fiber. It also provides 22% of the daily value for vitamin K. Spruce up your dishes with this versatile veggie with these seven irresistible recipes.
1. CRISPY RHUBARB LEMON CHICKEN BAKE | COTTER CRUNCH
Bold and tangy rhubarb makes a fantastic marinade for chicken. Caramelized lemon chicken thighs are served with crispy rhubarb shavings and pearl onions. This easy, one-pan meal is an explosion of sweet, savory and tangy flavors. Recipe makes 5 servings at 1 thigh each.
Nutrition (per serving): Calories: 262; Total Fat: 11g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 102mg; Sodium: 453mg; Carbohydrate: 18g; Dietary Fiber: 1g; Sugar: 11g; Protein: 23g
2. STRAWBERRY RHUBARB CHIA PUDDING | DIETITIAN DEBBIE DISHES
Start off the day with a gorgeous ruby-red chia pudding. The chia pudding base is made with almond milk, coconut flakes and vanilla — all topped off with a strawberry and rhubarb compote. Make a batch of these for an easy on-the-go breakfast during the week. Recipe makes 2 servings.
Nutrition (per serving): Calories: 350; Total Fat: 13g; Saturated Fat: 4g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 150mg; Carbohydrate: 37g; Dietary Fiber: 14g; Sugar: 20g; Protein: 6g
3. RHUBARB PECAN & GOAT CHEESE SALAD | VEGETARIAN TIMES
Roasted rhubarb brings a lovely pop of color and sweetness to this salad. Goat cheese adds creaminess while toasted pecans add a nutty crunch. Serve as is, or pair with slices of crusty bread. Recipe makes 4 servings.
Nutrition (per serving): Calories: 182; Total Fat: 13g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Cholesterol: 7mg; Sodium: 89mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 9g; Protein: 4g
4. STRAWBERRY RHUBARB HAZELNUT MUFFINS | A COUPLE COOKS
Full of nutty grains and naturally sweetened, these muffins are a wonderful addition to any brunch menu. Strawberries and ginger are combined with rhubarb to bring out its complex flavor. Toasted hazelnuts add a fragrant crunch to these moist, wholesome muffins. Recipe makes 24 servings at 1 muffin each.
Nutrition (per serving): Calories: 120; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 22mg; Sodium: 167mg; Carbohydrate: 20g; Dietary Fiber: 4g; Sugar: 9g; Protein: 4g
5. STRAWBERRY RHUBARB STIR-FRY | FOOD FANATIC
Strawberry and rhubarb in a savory dish? This classic pairing makes an unexpected debut in a chicken stir-fry paired with spiralized zucchini noodles. Zesty orange and lime juice combine with rhubarb to create a sweet and tangy sauce that coats tender cubes of chicken breast. Recipe makes 2 servings.
Nutrition (per serving): Calories: 360; Total Fat: 12g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 96mg; Sodium: 91mg; Carbohydrate: 27g; Dietary Fiber: 3g; Sugar: 19g; Protein: 39g
6. LIGHT RHUBARB CHAI CREAM PIE | HEALTHY SEASONAL RECIPES
Feel free to have a slice of this lightened-up cream pie. A filling of creamy Greek yogurt is topped with a chai-spiced rhubarb sauce — all in a flaky, whole-grain pie crust. Indulge in this decadent tasting, yet healthy dessert. Recipe makes 12 servings at 1 slice each.
Nutrition (per serving): Calories: 195; Total Fat: 6g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 11mg; Sodium: 63mg; Carbohydrate: 29g; Dietary Fiber: 2g; Sugar: 14g; Protein: 5g
7. DIJON-RUBBED PORK WITH RHUBARB SAUCE | TASTE OF HOME
For an easy weeknight meal, make this succulent rhubarb pork loin roast that’s paired with a rhubarb sauce. The Dijon mustard rub is a great contrast to the sweet and tart rhubarb sauce. Serve with a side of roasted veggies or over a bed of greens. Recipe makes 12 servings at 3 ounces pork loin each.
Nutrition (per serving): Calories: 181; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Cholesterol: 56mg; Sodium: 308mg; Carbohydrate: 9g; Dietary Fiber: 1g; Sugar: 7g; Protein: 23g
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FAQs
It is not necessary to thaw frozen rhubarb before cooking with it, but if you are baking with rhubarb, it's best to thaw it first as it shrinks a bit after thawing and you want an accurate measurement. Frozen rhubarb will keep for 1 year. It is still safe to eat after that, but its quality will decline.
What is the best sweetener for rhubarb? ›
My advice is yes, try honey! The recipe pictured above (and linked below) includes some honey along with the sugar; try making it with just the honey and see how it turns out. Sometimes, depending on how tender and fresh the rhubarb is, I even cut the sugar down by half.
How do you get the most flavour out of rhubarb? ›
Removing the first layer of skin will take away its "rubbery taste" and bring out the stalk's most appealing flavors, and the brown sugar will temper the tartness.
How to take the bitterness out of rhubarb? ›
Plain stewed rhubarb without sweeteners will be unpleasantly tart and strong tasting. To overcome the tartness, poach rhubarb in light sugar syrup or stew it with other fruits. You can cook rhubarb in a small amount of water over moderate heat for about 20 minutes or until soft.
Do you add sugar when freezing rhubarb? ›
You can also toss sliced rhubarb with granulated sugar, which helps prevent freezer burn by minimizing the rhubarb's exposure to air.
How to cook rhubarb from frozen? ›
If using frozen rhubarb, you can cook it from frozen, but if some of the slices are very large, you may need to leave to soften for about 15 minutes before cutting in half. Cook as above, but reduce the cooking time to 4–5 minutes.
When not to use rhubarb? ›
If you already have kidney disease, avoid rhubarb. Kidney stones: Rhubarb contains a chemical that the body can convert into kidney stones. If you have ever had kidney stones, don't take rhubarb.
How much baking soda do I put in rhubarb? ›
Neutralizing Rhubarb's Acidity
Once the rhubarb has given up its juices, pull it from the oven and stir in a quarter teaspoon of baking soda using a heat-resistant spatula.
What does rhubarb do to your body? ›
Studies show that rhubarb helps lower your bad cholesterol levels as well as your total cholesterol. Lower cholesterol levels reduce your risk for heart disease and heart attack. The vitamin K in rhubarb may also aid in preventing the calcification of blood vessels.
What are the tips and tricks for rhubarb? ›
Rhubarb grows best in an open, sunny site with fertile, moist but free-draining soil. It will also cope in light shade. Avoid ground that gets waterlogged, as plants are liable to rot. If your soil is heavy, plant in raised beds or large containers.
Overcrowding can also cause the stems to be thin, give the plant space to grow. Divide rhubarb crowns every 5-6 years, do this in autumn or late winter, early spring.
What enhances rhubarb? ›
While cinnamon may be a more common spice to pair with rhubarb, citrusy, herbal cardamon lends a warm, citrusy note to a dish. A big pinch of ground cardamom can be added to any cake, pie, or compote, or you can simply add a little to the whipped cream you'll be topping your rhubarb dessert with.
How to reduce tartness in rhubarb? ›
Although it can be eaten raw, rhubarb tends to be too tart this way, and it's usually best when cooked with plenty of sugar.
What cancels out bitterness? ›
Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.
How do you rejuvenate old rhubarb? ›
Rhubarb plants need to be divided every five to six years to rejuvenate them. In winter, when the plants are dormant, dig up any crowns that need to be divided. Using the sharp edge of a spade, cut the crowns into three or four separate segments, making sure each segment has at least one bud.
Should frozen fruit be thawed before baking? ›
Frozen fruit should work fine in anything baked or cooked. Keep in mind that some recipes may require additional thickener to balance the extra juice. Rinse frozen fruit to prevent colors from bleeding. Thaw frozen fruit first if what you're making has a short baking or cooking time.
How to cook rhubarb without it going mushy? ›
Method. Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.
How do you bake an unbaked frozen rhubarb pie? ›
Do not thaw the pie. Unwrap the pie and bake it at 425ºF (220ºC) for 15 minutes. Reduce the temperature to 375ºF (190ºC) and bake it for an additional 30 to 45 minutes or until the centre is bubbly.
Does rhubarb get mushy after freezing? ›
Don't use frozen rhubarb in recipes where it's served raw, since it can get soggy.
