Have you tried rhubarb before? The bright red vegetable is a favorite ingredient for experienced cooks, but it’s time that novice chefs embrace it, too. While it’s technically a veggie, rhubarb is often used like a fruit, thanks to its tangy flavor – it’s often found in muffins and pies, which counteract the tartness and add some needed sweetness.
Rhubarb’s credentials are also pretty impressive; the health benefits of rhubarb include an array of antioxidants to ward off disease, a hefty dose of fiber to keep you feeling full longer and enough vitamin K to keep blood clotting and protect your bones. One caveat: skip eating rhubarb leaves, as they contain oxalic acid, which can be toxic in high amounts (use them to make a homemade rhubarb pesticide instead!).
Otherwise, if you need a fresh, versatile veggie to shake things up in the kitchen, give rhubarb a try! I love these rhubarb recipes from around the web. From desserts to mains and everything in between, these rhubarb recipes are sure to convert you into a fan.
19 Rhubarb Recipes
Rhubarb without a sweetener can be rough. But caramelizing it brings out a deliciously sweet side to the vegetable. Combine it with polenta made creamy from homemade almond milk and spiced with broth and cardamom for an unexpected take on the usual rhubarb recipe.
If you’re unsure about using rhubarb in savory dishes, try this carrot and rhubarb soup. Carrots, rhubarb, black peppercorns and cloves are roasted then puréed to a smooth consistency. With turmeric, stock and sriracha for some heat, this is a soup that’s simple to make but sure to impress.
Breathe new life into dinnertime chicken thighs with this rhubarb salsa. The vegetable gets combined with cucumber, cilantro (coriander), honey, lime juice, shallots and oil (opt for extra virgin olive here) for a sweet and zesty protein topping. In fact, this salsa is so delicious that you could add some leafy greens and enjoy it as a main course salad!
The name of this rhubarb recipe should make you want to stop, drop and cook, but if it’s not enough to convince you, maybe this is. You’ll fry slices of avocado until crispy (choose coconut oil for this step) and then stuff ‘em in your favorite tortilla – I love these healthy zucchini tortillas. Then you’ll finish it all off with onions, strawberries and rhubarb that have been drizzles with seasonings, including sweet honey. These tacos are out of this world!
Tired of eating the same sad salad at lunchtime? Brighten up your day with this rhubarb recipe. Roasting the rhubarb with honey and balsamic vinegar before tossing it with leafy greens, shallots and carrots adds an incredible amount of taste. Finish this power salad with a topping of sunflower seeds, goat cheese and a sprinkle of freshly ground sea salt and black pepper. Get ready for lunchtime envy from your coworkers!
This fresh salad has it all. It’s packed with vitamin-rich kale and sweet, juicy mangos. It’s coated with a tangy rhubarb-ginger dressing, which is great for inflammation – your tummy will thank you! And then, to top it all off, it’s got a dose of crunch, with heart-healthy toasted spicy almonds. No dairy, no gluten, no meat – all delicious.
When you need a nutritious dinner that’s easy to prep and on the table fast, try this Asian-inspired rhubarb recipe. The vegetable gets mixed with chilies to add some heat and then stirred through your choice of Japanese noodles. Add a few servings of kale to it, and dinner is on the table.
You’re never too old for PB&J sandwiches, especially when you try this grown-up version (though I recommend you sub out PB for nutrition-rich almond butter). Instead of the overly processed store-bought jellies of your youth, you’ll make a homemade rhubarb berry jelly with honey, coconut sugar, vanilla beans and your choice of fresh berries and slather it on to your favorite bread. But wait, it gets better: now it’s time to get these French toast sammies hot and gooey in the pan. These are insanely good no matter when you eat them!
This hearty lamb stew is just bursting with flavors – think fresh mint and parsley, turmeric and saffron. The rhubarb softens up as it cooks in the stew, adding a unique texture and a little tartness. Serve this one over rice or a mashed root veggie for a one-two punch of nutrients.
Are you a chutney fan? These cooling, Indian-inspired toppings are delicious when served with your favorite meats or even as a dipping accompaniment to breads or crackers. And this version, made with golden raisins, allspice and cayenne pepper, hits the right notes of sweet, spicy and zesty. A rhubarb recipe favorite, the chutney keeps for 2–3 months in the refrigerator, but it’ll be long gone before then.
Who said you need oil or refined sugar to make a tasty treat? This new take on a whole wheat bread uses the natural sweetness and moisture found in ripe bananas to balance out rhubarbs’ tartness. It’s also incredibly easy to make and would be a great rhubarb recipe to get the kids involved in. And while the recipe doesn’t call for it, I think adding your favorite nuts or chocolate chips would make this even extra delicious!
Just four ingredients, including protein-packed Greek yogurt, are necessary for this lip-licking dessert. Using Greek yogurt also gives these homemade popsicles a rich, creamy texture. They’re also easy to tweak and fit your family’s preferences. Say no to those artificial sugar bombs and say yes to these.
This super simple soup really packs a punch. It’s full of pantry staples like garlic, onions and vegetable broth and is budget-friendly – nutrition-rich lentils are a great source of protein, especially for non-meat lovers. Best of all, it’s anything but boring. Each bite gives a dose of lentils and tart rhubarb. Yum!
14. Rhubarb Salsa
Life is too short to suffer through bad salsa. Luckily, this rhubarb recipe is a winner and super easy to make. After softening the rhubarb in water, you’ll purée all the ingredients together. There’s even an option to ferment the recipe, making it a tastebud- and gut-pleaser. Because this rhubarb recipe tastes even better after a few days, it’s a fantastic make-ahead option for those spring barbecues.
Most of us are guilty of buying salad dressing at the store every now and then, which is really a shame, because homemade versions are nearly always better – and you get to use ingredients like rhubarb! In this vinaigrette, the vegetable takes the place of whatever acid, like lemon juice, you’d normally use. Rhubarb’s fiber plays double-duty here too, making the vinaigrette thick but smooth. Your salad will thank you.
This no-cook dessert works as well after dinner as it does for an easy breakfast while adding a nice protein boost to your day, thanks to the chia seeds. You’ll love how creamy it is even without dairy!
A crisp that’s healthy enough for an AM treat? This rhubarb recipe has it all. It’s gluten-free, Paleo-friendly and vegan, so you can serve and satisfy all your guests at the next dinner party. I love that the crumble is made from almond and coconut flours, coconut oil and coconut sugar — it’s so good for you!
Another winning strawberry and rhubarb combo, this recipe is out-of-this-world good. Scones are surprisingly easy to make and these are no exception. Not too sweet and with no crazy ingredients, whip these up for a special occasion.
If you weren’t a rice pudding fan before, this rhubarb recipe might convert you. By using brown rice, coconut milk instead of eggs and cream and fresh spices like cardamom and vanilla bean, you’ll enjoy a guilt-free take on this classic recipe.
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