Rhubarb Recipes

It looks like jam, but it's bursting with whole fruit and thick enough to eat with a fork. Serve over pork roast, on top of yogurt or cottage cheese, or on your morning toast.

This strawberry rhubarb dessert screams of spring! Try it warm, topped with warm custard, whipped cream or vanilla ice cream.

Mmmmm.....
Fresh rhubarb from the garden....
a little sugar....
a homemade pie crust made with whole wheat flour......

yum! This is awesome pie, and I should know, I'm a pie lover!

I tried this recipe when visiting in Maine at a little country flea market and I personally am not a fan of Rhubarb. When I have a chance to get Rhubarb, I grab it now!
Also my spouse doesn't know there is Rhubarb in it and he loves it. The Rhubarb and blueberries compliment each other.

For the late summer months, this mildly sweet and tart chicken dish is a warm, cozy meal. It's a great way to use your rhubarb!

Low Cal, added fiber & Delicious
Here is one for those watching Sugar, Calories and looking to add fiber to their daily food intake.
Made with Splenda, Healthy and guilt free

This simple fruit syrup tastes amazing drizzled on a hot stack of pancakes. It also works great on top of yogurt, ice cream, or pound cake.

A tart, tangy dessert that satisfies your sweet tooth, but also your hunger, with oats and whole wheat flour!

Sweet and tangy rhubarb is the star of these low-fat muffins. Feel free to add your favorite fruits and nuts to the batter for a heartier treat.

Using only honey as a sweetener, nutritious yogurt and whole grains, these muffins are a great sweet and tangy kick start to your morning.

So good and good for you too. All you need are three ingredients and you're set to go.

Basically you can use these in any combination. More apple sauce, more rhubarb, more sugar or add in some cinnamon or nutmeg depending on what you like.

For dietary needs this meets a bunch! Vegetarian, Low Fat, Low Sodium (high potassium) and Lactose Free.

Adapted from the blog "I'll Have What She's Having" - http://iwantthepie.wordpress.com/2010/06/2
7/raspberry-crumb-bars/. Even though I totally flaked out and forgot to bake the bottom crust for this (turns out you don't need to!), and the filling bubbled up like nothing else, the whole thing sets up as it cooled!

Strawberries are Ontario grown, rhubarb from my backyard behemoth!

My mother used to make this for me when I was a little girl. I love it warm or cold-- the sweet-tart flavor is just so darned yummy! For a quick treat, use a bag each of frozen sliced rhubarb and strawberries.

If you've heard of green smoothies this is a green smoothie that isn't actually green! It's red and it is absolutely delicious. You can get your veggies and fruit all in one drink and since it's blended your body can absorb more of the nutrients.

A tart and refreshing, this is a creamy gelato which feels richer than it is.

A clever way to use up some of that extra rhubarb you may have. These muffins are moist and filling.

Came up with these when I was looking for a recipe to use some of my rhubarb. Modified a recipe I found quite a bit and made it much lighter and healthier than the previous version. My kids went nuts over these and ate quite a few! Enjoy!

Strawberry, rhubarb, egg, spelt crust and xylitol makes a healthy pie for breakfast or dessert.

Recipe inspired from Taste &Travel International Jan-March 2012 magazine, p.60.

Not my own, I just calculated the recipe from here: http://smittenkitchen.com/2010/06/strawber
ry-rhubarb-pie-improved/

I absolutely love rhubarb and came across this recipe and converted it to lower fat. It helps to have it growing in my back yard so I do freeze alot for winter.
It's even kid approved.

Breakfast, low fat, high fibre

I wanted a recipe with all wheat flour and no sugar and so experimented with a combination of different recipes. I like it because it is versatile and you can switch up many of the ingredients based on your preference.