Rhubarb has a unique natural flavor that combines, sweet, sour and savory. When pan-fried or roasted, rhubarb’s flavors bring ordinary savory recipes to life.
Typically cooked with lots of sugar, rhubarb is known for its prevalence in scones, pies, breads and tarts. However, rhubarb adds a tangy twist to lots of yummy savory recipes as well. Rich in fiber, calcium, and antioxidants, rhubarb is an ideal spring and summer vegetable to integrate into your diet. Head to the supermarket or grow and harvest rhubarb yourself. Just remember not to eat the leaves, as they can be poisonous to humans. Stick with the red stalks when cooking, and find other uses for rhubarb leaves.
1. Rhubarb Tomato Soup
- 1 small yellow onion
- 4 cloves garlic
- 4 stalks of rhubarb
- Olive oil
- 1 tsp paprika
- 1/2 tsp dried basil
- 1 bay leaf
- 1 15 oz. can of diced tomatoes (you can also use fresh tomatoes)
- 4 cups warm water
- 2 tsp. veggie bullion paste
- Fresh basil (garnish)
- Dice the onion, mince the garlic and chop the rhubarb into small pieces.
- Using a large pot, start sautéing the onion in some olive oil for two to three minutes.
- Add the garlic and rhubarb and cook for two to three minutes, until slightly softened, stirring frequently.
- Stir in the paprika, dried basil and the bay leaf.
- Add the tomatoes and cook all together for one to two minutes.
- In a medium-sized bowl, combine four cups of warm water and 2 tsp. veggie bullion paste. Add the broth to the pot and bring to a boil.
- Let the mixture simmer on low heat for ten minutes.
- Once the rhubarb is thoroughly cooked, remove the pot from the heat.
- Take the bay leaf out of the pot and use an immersion blender or standing mixer to blend the ingredients into a smooth, creamy soup.
- Add salt and pepper to taste, and garnish with some fresh basil before serving.
2. Rhubarb Salad
- 2 cups chopped rhubarb
- 1/4 cup maple syrup (can also substitute date syrup)
- 1 tbsp balsamic vinegar
- 1 red onion
- 2 cups baby spinach
- 1 cup kale
- 1 cup arugula
- 1/2 cup grated carrot
- 1/4 cup candied walnuts (homemade candied walnuts recipe here)
- half a lemon
- balsamic dressing
- Add rhubarb, maple syrup, and balsamic vinegar to a baking pan and mix together.
- Roast rhubarb for about eight minutes, then set aside to cool.
- Thinly slice the red onion.
- In a large mixing bowl, combine your leafy greens, red onion, grated carrot, and candied walnuts
- Add salt and pepper to taste
- Add the roasted rhubarb to the salad mix
- Toss all together with the juice of half a lemon, and a nice fresh balsamic dressing
3. Rhubarb Roast
- 5 rhubarb stalks
- 2 cups baby beets
- 1 large sweet potato
- 3 tbsp olive oil
- Chopped pecans
- Slice rhubarb stalks into small, bite-size pieces, and half the baby beets.
- Peel and chop the sweet potato.
- Toss the veggies into a large baking dish along with the olive oil and salt and pepper to taste.
- Roast at 375 degrees Fahrenheit for about ten to fifteen minutes.
- Remove from heat when tender, and add chopped pecans to add some texture.
- Mung Bean Porridge: Healthy Vegan Recipe
- Wild Garlic Pizza: Easy Vegan Recipe
- Vegan Apple Pie Recipe: A Seasonal Favorite
Do you like this post?