Did you know that rhubarb adds similar bright, sour notes to recipes as tamarind, a tangy fruit that grows in abundance in the Middle East .
Add slivers of ginger to cooked rhubarb and use as a relish for savoury dishes.
Who says rhubarb has to be sweet? It closely resembles celery. This recipe uses a hefty quantity of fresh rhubarb to add a bright, sour taste.
- 3 large rainbow chard leaves
- 2 Tbs. coconut oil
- 2 tsp. mustard seeds
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds
- 1 Tbs. grated fresh ginger
- 2 tsp. grated garlic
- 1/4 tsp. ground turmeric
- 1/4 tsp. ground cardamom
- 1 medium onion, cut into 1/2-inch dice
- 1 small jalapeño, optional
- 3/4 lb. rhubarb, trimmed and sliced into 1/2-inch-thick pieces (about 2-1/2 cups)
- 3/4 cup French green lentils rinsed and drained
- Stevia/ Maple Syrup to taste
- Coconut Cream or 6 Tbs. whole milk Greek yogurt
- 3 Tbs. chopped fresh coriander
- Separate the stems from the chard leaves. Coarsely chop the leaves and slice the stems crosswise 1/2 inch thick.
- Heat the oil in a heavy-duty pot over medium-high heat. Add the mustard, cumin, and coriander seeds, stir to coat, and then cook until the mustard seeds begin to pop, about 1 minute. Turn the heat down to medium low and stir in the ginger, garlic, turmeric, and cardamom. Cook, stirring, until fragrant, about 2 minutes.
- Add the chard stems, onion, and jalapeño, and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the rhubarb, lentils, sweetener, 2 tsp. salt, and 5 cups of water. Bring to a boil and then simmer for 30 minutes. Add the chard leaves. Continue to simmer until the lentils are tender but not falling apart, about 5 minutes more. Season to taste with salt and sweetener of choice. Serve topped with a dollop of coconut cream/ Greek yogurt and the coriander.
Rhubarb Fennel Bread With Pecans
This sweet Rhubarb bread is moist and hearty with the perfect hint of fennel. It will fill you up like a perfect snack should, or is a delight for breakfast. The topping is kind of like a streusel, but healthier for you and just a little bit tart from the rhubarb and sweet from the cinnamon and pecans. With oats, buckwheat, and rhubarb, not only is the bread gluten-free, but it’s a great source of fiber.
Gluten Free dairy Free
SERVES 10 slices COOK TIME 45 mins
FOR THE BREAD:
- 1 cup oat flour
- 1/2 cup quick-cooking oats
- 1 cup buckwheat flour
- 1/3 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/2 tablespoon freshly ground fennel seeds
- 3 tablespoons maple syrup
- 2 tablespoons blackstrap molasses
- 1 3/4 cup coconut milk
- 1 ripe banana
- 1 teaspoon vanilla
FOR THE TOPPING:
- 1 cup chopped rhubarb
- 3 tablespoons chopped pecans
- 1/2 teaspoon maple syrup
- 2 teaspoons cinnamon
- 1/4 teaspoon freshly ground nutmeg
- Begin with the topping, by combining the rhubarb, pecans, maple syrup, cinnamon, and nutmeg in a small bowl. Stir to coat the rhubarb and pecans in the cinnamon and syrup and then set aside.
- Preheat oven to 375°F.
- Combine the oat flour, oats, buckwheat flour, coconut flour, baking powder, baking soda, cinnamon, and ground fennel in large bowl. Stir until incorporated.
- Add the maple syrup, molasses, coconut milk, banana, and vanilla to a blender and blend until smooth.
- Add the wet mixture to the flour mixture and stir gently just until combined. Do not over mix.
- Pour the batter into a loaf pan lined with parchment paper.
- Pour the rhubarb topping over the bread, spreading evenly and gently pressing into the batter.
- Place the loaf in the preheated oven and bake for 35-45 minutes, or until stick inserted in the center comes out clean and the top is golden.
- Once baked, remove from the oven and cool on a rack. Slice and enjoy.
ROASTED RHUBARB VANILLA CREAM PIE
This delicious treat is healthy and light, yet super satisfying.
- 1 cup raw almonds, soaked for 6-8 hrs
- 3/4 cup raisins or dates, soaked for at least 30 minutes
- 1/2 cup plus 1/2 cup plus 3 tablespoons coconut oil
- 2 cups raw cashews, soaked 4-8 hours
- 1 cup coconut milk
- 3/4 teaspoon vanilla extract
- 1/3 cup maple syrup
- A pinch of sea salt
- 4 large rhubarb stalks
- 1/3 cup coconut sugar or stevia to taste
- Preheat oven to 400°F and roast rhubarb on a baking sheet for 20 minutes.
- Using a food processor or blender, combine raw almonds, raisins or dates, and 1/2 cup coconut oil until smooth. Press this crust into the bottom of a spring-form pan. Set in the freezer while making the filling.
- Clean out the blender or food processor. Add the drained cashews, 1/2 cup coconut oil, coconut milk, maple syrup, and vanilla, and blend on high until super smooth and creamy. Pour over the set crust and place back in the freezer while making the topping.
- Clean out the blender or food processor and add rhubarb, 3 tablespoons coconut oil, and coconut sugar. Pour topping evenly over the vanilla cream and allow to set in the refrigerator or freezer for at least 2 hours before serving.
There are a thousand uses for fruity vinegars: drizzle a bit on cooked or raw veggies along with a good olive oil as a light dressing; add a splash to any pan sauce to brighten up the flavours in the pan. Rhubarb makes a beautiful vinegar. This recipe is created with strong and vibrant rhubarb in late spring. The stalk’s flavor is subtler early in the season, so you may want increase the quantity used.
- 2 cups rhubarb (from about 5 stalks)
- 2 cups white wine or Apple Cider Vinegar
- Clean the rhubarb. Chop off about ¼ inch of the tip of each stalk and cut the rhubarb into 1-inch pieces.
- Combine the fruit and vinegar in a medium nonreactive pot over medium heat. Once it warms a bit, stir the mixture, pressing on the fruit a bit to help distribute
a little colour into the vinegar. Bring to a low boil (the bubbles are tiny around the edge but moving vigorously) and boil 1 to 2 minutes. Remove from the heat and let cool a few minutes.
- Pour the still-warm vinegar into a large jar and store on a dark shelf 5 days.
- Strain the fruit from the vinegar, discarding the fruit. If you’d like an smoother, refined vinegar, strain the vinegar through cheesecloth or a coffee filter to remove extra fruit particles. The more fruit particles you extract from the vinegar, the longer it will keep that pure taste. Leftover particles will continue to break down, changing the taste, dulling the colour, and shortening the shelf life.
Funnel the vinegar into newly sterilized jars.
- Store on a dark shelf and use up to 2 months.
- It’s important to strain fruit vinegars. The more fruit particles you extract from the vinegar, the longer it will keep that pure taste. Leftover particles will continue to break down, changing the taste, dulling the color, and shortening the shelf life.
Rhubarb Water Kefir
A naturally probiotic rich fizzy, fun drink for the whole family!
- 7-8 stalks of rhubarb, sliced
- 2 ½ cups of water
- ½ cup raw honey
- 1 ½ tbsp vanilla extract
- ½ gallon (2 quarts) finished water kefir
- Bring the sliced rhubarb and water to a simmer for about 10 minutes until the rhubarb has disintegrated. Strain out the rhubarb bits, leaving behind the pink, rhubarb infused water.
- Leave the rhubarb infused water to cool a bit before stirring in the raw honey to dissolve. Add the vanilla extract at this point too.
- When the rhubarb syrup has cooled to room temperature, add the finished water kefir to the bowl (if you add the finished kefir to the rhubarb syrup when it is still hot, it will kill off the bacteria, so be sure it has cooled off). Stir the rhubarb syrup and kefir together, and pour the rhubarb kefir into cork topped bottles using a funnel (Leave a few inches of headspace at the top to account for gas build up. This batch will fill up 4-5 bottles.
- Seal the tops and ferment the drink for 1-3 days to your taste. Open the bottles daily to release the built up gasses and taste if it is done to your liking. Fermentation rates are variable upon temperature of the room as well as the strength of the culture.