Using rhubarb can result in some out of this world desserts, but because rhubarb is so tart, a LOT of sugar is required. If you’ve got rhubarb to use up this season, try making one of these 3 Non-Dessert Rhubarb Recipes instead. They are MUCH LOWER in sugar that most rhubarb desserts and are easy to make too!
I created a video showing how to make each of these 3 rhubarb recipes and toward the bottom of this post, I’ll tell you where you can watch the full video – and it’s not YouTube!
The recipes I’m showing you how to make are Tangy Rhubarb Barbecue Sauce, which you will find the recipe for at the bottom of this post.
I will tell you a little bit about the other two recipes, Pickled Rhubarb-Red Onion Relish and Rhubarb Mojitos as you keep reading, and you can get the full recipes for those by clicking the button just below here, or by following the prompts on the graphics throughout this post.
Tangy Rhubarb Barbecue Sauce
With a short list of ingredients and just a few steps, this Tangy Rhubarb Barbecue Sauce is simple to make and will take your summer grilling to the next level!
It’s a little tangy, but has enough sweetness and savory elements to round out the flavors. It tastes delicious on all your favorite grilled meats, especially pork and chicken! Get the full recipe at the bottom of this post!
Pickled Rhubarb-Red Onion Relish
This Pickled Rhubarb-Red Onion Relish is a game-changer in the condiment world. It’s a sophisticated version of pickled red onions. You can serve it on salads for a huge pop of flavor or serve it on your favorite grilled meats this summer to kick up the flavor of what could otherwise be an ordinary meal.
The best part is that you can make a batch and keep it for a week so it will be at the ready whenever you need it.
By the way, don’t be intimidated by the word “pickled”. This recipe requires nothing more than chopping and stirring – no canner or special equipment needed!
To get the recipe for this Pickled Rhubarb-Red Onion Relish, sign up in the graphic just below here.
Rhubarb Mojitos
Mojitos are one of my favorite summer co*cktails! They are so refreshing on a hot summer night, and these Rhubarb Mojitos are no exception!
Made with all the classic mojito ingredients, with two simple swaps, these Rhubarb Mojitos are simple to make.
To get the full recipe for these mojitos, sign up in the form just below!
These 3 Non-Dessert Rhubarb Recipes will help you feel like a pro in the kitchen, but don’t worry, none of them are difficult to make. To watch me make each of the recipes, head on over to Instagram and watch the video on my IGTV channel which is called FreshFoodBites.
In a small saucepan cook rhubarb and onion in hot oil over medium heat for 4 to 5 minutes or until rhubarb is tender, stirring occasionally. Take off the heat; carefully add vinegar and water. Add syrup, dates, salt, paprika, and pepper. Bring to boiling, frequently; reduce heat. Boil gently, uncovered, for 15 minutes, stirring occasionally. Remove from the heat. If necessary, for your blender, cool sauce about 15 minutes.
Pour sauce mixture into a blender. Cover; blend until very smooth, scraping sides of blender container as needed. Transfer sauce to a serving bowl; cool slightly before serving. Store sauce in a covered jar in the refrigerator up to 2 weeks.
Notes
TIP: Sauce can be used to brush on grilled meat for the last 2 to 3 minutes of grilling; turn meat to coat all sides with sauce. Additional sauce can be brushed on meat before serving.
In the barbecue sauce recipe, is the balsamic vinegar the thick syrupy vinegar that you would use for fruit for the thinner vinegar that we typically use for salad dressing?
Hi Alyce, good question! For this sauce, you can use an all-purpose type (thinner) balsamic vinegar like you would use to make vinaigrette. No need to use a more expensive vinegar that you would serve over fruit or desserts (which would be the thicker, more syrupy type you mentioned). I recommend choosing one that has the distinction of “IGP” on the label, which is the standard set for vinegar that’s made from grapes traditionally used for balsamic vinegar and that’s made in the Modena region of Italy, which is where balsamic vinegar originates from. There are a lot of good options that have this distinction. Happy cooking!
Hi! I have not tried pressure canning the barbecue sauce, so I’m sorry that I can’t give you a definite answer. I don’t see why it wouldn’t work, however, without proper testing, I can’t say for sure. Thanks for your question.
Raw in salads – balance tartness by pairing with sweeter ingredients and slice very thinly. Roast with Orange and Maple is a lovely simple way no-refined sugar way to eat Rhubarb. Saute – Saute coconut oil, butter, olive oil – add maple or balsamic vinegar for a dessert or warm salad.
To keep it sugar free you could use a little stevia, for a low fructose option you could use either rice syrup or coconut nectar, or if you're a honey fan, a little raw honey would combine beautifully with the ginger and vanilla.
Rhubarb is a truly special ingredient. With its vivid pink colour and distinctively tangy taste, it can be stewed, poached, roasted and puréed in a range of dishes as well as drinks. Use it in a comforting crumble, a classic syllabub, a fruity chutney or a zingy kebab sauce – the possibilities are endless.
To prepare: Wash the stems and cut off the leaves and the ends. Cut into 2cm lengths, removing any strings if necessary. Stew or poach in some water and a little sugar. When making a crumble or a pie, the rhubarb does not need to be cooked first.
Rhubarb is also a great source of vitamin K1, which is important for blood clotting and bone health. A half cup of cooked rhubarb provides more than one-third of the recommended dietary intake of vitamin K1, along with two grams of fiber (which helps prevent colorectal cancer), some calcium and vitamin C.
Thus, the formulation may be a potential preventive or therapeutic candidate for the treatment of chronic inflammation and arthritis. From these data it can be concluded that in contrast to Rheum species used in medicine, no risk is associated with the use of rhubarb as a food.
Include rhubarb to block the absorption of sugar The fibres found in rhubarb have been shown to reduce the passive absorption of sugar into the bloodstream, even more so than other types of plant fibres. So including it in meals can help lower their glycemic index as well as boost your fibre intake!
Rhubarb contains approximately 570–1,900 mg of oxalate per 3.5 ounces (100 grams). The leaves contain the most oxalate, comprising 0.5–1.0% of the leaf ( 3 ). Too much oxalate in the body can lead to a condition known as hyperoxaluria, which is when excess oxalate is excreted in the urine.
In Jenny's mind, rhubarb needs little more than two additional ingredients and 30 minutes in the oven to come to life. It also can rely on some of nature's best sweeteners—honey and orange juice—to bring it to its sweetest, most flavorful heights.
Although it can be eaten raw, rhubarb tends to be too tart this way, and it's usually best when cooked with plenty of sugar. It goes well with both ginger and strawberries.
A cup is a measure of volume while pounds is a measure of weight so a direct calculation is difficult. If we only take liquid weight into account, one cup is eight ounces and two pounds would be 32 ounces so two pounds of rhubarb would equate to 4 cups.
The fiber in rhubarb helps keep things moving through your digestive tract, preventing problems such as constipation. It also contains compounds called sennosides, which act as natural laxatives. The tannins in rhubarb also provide anti-diarrheal effects.
If you already have kidney disease, avoid rhubarb. Kidney stones: Rhubarb contains a chemical that the body can convert into kidney stones. If you have ever had kidney stones, don't take rhubarb.
Cut away and discard any tough, woody, or bruised parts of the stalks. Wash the stalks thoroughly and scrub with a vegetable brush. You don't need to peel peak-season rhubarb, but by midsummer, the stalks tend to be tough and fibrous. You might need to peel them to make them tastier.
Stick to the stems if you're eating rhubarb raw—the leaves are poisonous. I repeat: Rhubarb leaves are poisonous. The leaves contain oxalic acid, which can be fatal to both people and pets if consumed in large amounts.
Raw: Before you do any cooking with rhubarb, you ought to at least try it raw. (Note: Be sure to remove all the leaves, as they are poisonous.) Many suggest dipping the stalk in sugar or some other sweet, such as honey, maple syrup or agave nectar, to mellow its tartness a touch.
A standard serving of boiled rhubarb contains high levels of soluble oxalate which is significantly reduced by 70.3 % when it is cooked with milk. Overall, the data suggests that less soluble oxalates available for absorption in the in vitro digestion than those reported by chemical extractions.
Although it can be eaten raw, rhubarb tends to be too tart this way, and it's usually best when cooked with plenty of sugar. It goes well with both ginger and strawberries.
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Introduction: My name is Maia Crooks Jr, I am a homely, joyous, shiny, successful, hilarious, thoughtful, joyous person who loves writing and wants to share my knowledge and understanding with you.
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