If you’re looking for a new veggie to add to your weekly rotation, we’ve got a suggestion. Rhubarb is bright red, a little sour, and—despite some confusion—a vegetable, not a fruit. You probably know it best as a pie filling, but there are plenty of other uses for the stalk that don’t involve dessert. These rhubarb recipes prove you can throw the pretty veg into smoothies, cold drinks, oat bars, and even savory dishes to add a pop of color and a tart taste to your meal.
Just make sure you know how to use it… rhubarb leaves contain poisonous toxins and shouldn’t be eaten cooked or raw. Most grocery stores get rid of the leaves, but if not, be sure to remove them before getting started.
Skip the store-bought granola bars next week and make these sweet squares instead. They’ll make it way easier to skip the afternoon trip to the vending machine. Besides strawberries and rhubarb, they’re packed with almond butter, hemp seeds, and oats. That’s a pretty solid way to get your sweet tooth fix if you ask us.
One of the perks of spring? Popsicles become an acceptable food group again. Especially when they’re a little bit better for you, like these rhubarb, coconut milk, maple syrup, and strawberry pops. They’re tart, creamy, and so easy to put together. Grab those four ingredients and some popsicle sticks and you’re good to go.
This is definitely not your average stir-fry. The citrusy dressing over the chicken, the sweet strawberries, and the crunchy almonds all blend together to make a tangy summer salad-meets-pasta dish. With ginger, mint, and lime zest, it’s got the fresh, light taste you want in a warm-weather dinner.
Whether you’re looking for a new summer mocktail or just want to give your afternoon tea a boost, this hibiscus rhubarb iced tea is worth a try. Sure, it takes a little more effort than driving through Starbucks, but you’ll be happy to have a pitcher of it in your fridge. Plus, look how pretty it is!
Get ready to give your acai bowls a run for their money. These rhubarb bowls are similarly sweet and tart, and can be topped with whatever nuts, seeds, and fruits you’ve got on hand. Chia seeds, chopped walnuts, coconut flakes, and berries all sound good.
OK, we had to include at least one dessert in here. It’s what rhubarb is known best for, after all. This crumble is on the lighter side with just a handful of ingredients—almond flour, fruit, maple syrup, and almonds—plus some spices. Serve it with a dollop of coconut whipped cream or Greek yogurt.
This chicken dish does double-duty on the rhubarb—there’s the rhubarb-lemon marinade to caramelize the chicken, plus crispy rhubarb shavings on top. Serve it with onions, thyme, and some cauliflower rice for a weeknight dinner that’s way more exciting than takeout.