Wednesday, May 15, 2013

Ingredient Spotlight: Rhubarb

This week’s ingredient spotlight features one of my favorite spring veggies: rhubarb!  In case you are not familiar with rhubarb it is a vegetable and grows like a weed. 

Rhubarb has toxic leaves, so be sure not to eat them, but the stalks are fantastic to eat (when cooked; raw they are quite bitter). 

If you’re up for a more natural version of a sour patch kid, eat a stalk dipped in sugar :)  Watch out – your mouth will pucker! 

Rhubarb Facts:

  • High in fiber
  • Great source of Vitamins C & K
  • High in magnesium

If you are unfamiliar with cooking rhubarb, check out this post on how to select, prep and cook rhubarb. 

I grew up eating rhubarb in many desserts and jams/jellies, as my mom and grandmothers have rhubarb patches.  Here are some of our favorite ways to eat our veggies:

Rhubarb Breakfast Bars

Blueberry Rhubarb Cinnamon Rolls.

 Raspberry Rhubarb Preserve

Blueberry Rhubarb Crisp

Rhubarb Gingersnap Cheesecake

Grandma’s Rhubarb Meringue

Rhubarb Dessert

Rhubarb Cake

What are your favorite ways to enjoy rhubarb?  Have you ever cooked with it? 


  1. I linked up my rhubarb sorbet yesterday (such a fun and different way to use rhubarb!) but had to add another link after I made rhubarb blackberry bread last night! SO yummy!!!

  2. Thank you for all the rhubarb recipes. Your rhubarb cake is a staple in our house is to die for!


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