After patiently waiting out winter, I think it’s safe to say summer is here! A sure sign of summer, aside from 90-degree days, is the bright, glossy stalks of rhubarb that have started showing up in my garden, as well as the local farmers’ market and in the produce section at the grocery store. Rhubarb is a sweet and savory, diverse vegetable that can be incorporated into beverages, breakfasts, sides and desserts.
I highly recommend rhubarb: If you haven’t tried it, you must! Here are four rhubarb-full recipes to start.
Strawberry Rhubarb Pie Smoothie
- 1 cup frozen strawberries
- 1/2 cup chopped rhubarb
- 1/2 cup frozen banana, sliced
- 1/2 orange, juiced
- 1 cup milk (almond, cow, soy or coconut)
- 1–2 tablespoons protein powder, optional (whey, pea, hemp)
- Blend all of the ingredients until smooth.
Strawberry Rhubarb Overnight Oats
- ½ cup oats
- ½ cup plain Greek yogurt
- ½ cup unsweetened almond milk
- ½ tablespoon chia seeds
- 1 teaspoon vanilla extract
- ½ scoop vanilla protein powder (optional)
- ¼ cup fresh rhubarb, chopped
- 6 medium strawberries, diced
- 1 tablespoon water
- 1 teaspoon honey
- Combine all of the oatmeal ingredients in a jar or container with a lid, stirring well. Refrigerate overnight.
- The next morning, put chopped rhubarb, strawberries and water in a small skillet and heat over medium heat.
- Cook 3–5 minutes, or until fruit is softened and cooked down.
- Add honey, and then remove from heat.
- Top the oatmeal with the fruit and serve immediately.
From Sinful Nutrition
Pork Chops with Ginger Rhubarb Compote
- freshly ground black pepper
- 4boneless pork chops that are about 6 ounces each
- 4small fresh rosemary sprigs for garnish (optional)
- olive oil for grilling or cooking the chops
- 2teaspoons extra virgin olive oil
- 1/2small red onion, diced
- 1clove minced garlic
- 4large stalks rhubarb, cut into 1/4-inch crosswise slices
- 1 large orange, juiced
- 1teaspoon grated fresh ginger
- 2tablespoons plus 1 teaspoon honey
- Pull the pork chops out of the fridge 30 minutes before cooking and season both sides with salt and pepper.
- In a medium saucepan, heat the 2 teaspoons olive oil over medium-high and sauté the onion until tender and translucent. Add the garlic and sauté another minute or so.
- Turn the heat to low, add the rhubarb, orange juice and ginger, and then stir. Cook, stirring occasionally until the rhubarb gets tender without completely losing its shape. Add the honey and a generous pinch of salt. Stir until the compote is ready (taste and adjust seasoning if needed) and then take off the heat.
- Prepare your grill so it’s at a medium-high heat. Brush the grill with oil and lay on the chops. Cook to your desired doneness, about 3–4 minutes per side for “medium.” (You can also cook the chops in a heavy skillet or under a broiler.)
- Remove from heat and rest for 5 minutes.
- Garnish with fresh rosemary sprigs and serve with rhubarb compote on the side.
Healthy Strawberry Rhubarb Bread
- 1 1/2 cups whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 cup unsweetened vanilla almond milk
- 2 eggs
- 3/4 cup organic cane sugar
- 3 tablespoons coconut oil, melted
- 1 1/4 cups strawberries, chopped
- 3/4 cup rhubarb, chopped
- Preheat oven to 350o
- In a large bowl, mix the flour, baking soda, salt and nutmeg together.
- In a separate bowl, whisk the almond milk, eggs, sugar and coconut oil. Add the wet ingredients to the dry and mix lightly until combined.
- Mix the strawberries and rhubarb into the batter. Pour batter into a greased loaf pan.
- Bake for 40-50 minutes, until a toothpick inserted in the center of the bread comes out clean.
- Cool for 10-15 minutes, then remove from the pan and allow to cool completely.
From Fannetastic Food