Rhubarb is one of those awesome plants that comes back every year. It requires very little upkeep. It’s there waiting for you to harvest once it has a chance to grow when the weather warms up.
It’s tangy and colorful and is scrumptious in baked goods.
It’s easy to freeze for use later in the year as well.
Here are some recipes to get you started:
[NOTE: I would probably modify many of these recipes by using organic sugar, reducing the sugar, using healthy flours and fats, etc. You can read about my take on health HERE]
Goat Cheese Vanilla Bean Pancakes with Strawberry Rhubarb Syrup
Roasted Blueberry and Rhubarb Crepes
Strawberry Buttermilk Pancakes with Elderflower and Poached Rhubarb
Strawberry, Rhubarb, and Mascarpone Crepes
Nutty Rhubarb Oatmeal
Mascarpone Rhubarb Stuffed French Toast
Rhubarb Upside Down Cake (by Yours Truly)
Coconut Flour Rhubarb Upside Down Cake
Rhubarb Bread Pudding with Creme Anglaise
Raspberry Rhubarb Tart
No-Bake Rhubarb Cheesecake Parfaits
Rhubarb Custard Crumble Tart
Rhubarb Crumble Muffins
Rhubarb Crunch (by Yours Truly)
Rhubarb and Vanilla Sponge Pudding
Lemon Rhubarb Ricotta Pound Cake
Old-Fashioned Rhubarb Pudding Cake
Rhubarb Custard Crepe Cake
Have you ever eaten/cooked with Rhubarb? If so, what’s your favorite thing to make with it?