As the last wisps of winter’s chill dissipate, the arrival of spring is marked by a sweet and tangy harbinger: rhubarb. This humble vegetable, often paired with sweet strawberries, is a culinary delight that deserves to shine on its own. With its bold flavor profile and vibrant green stalks, rhubarb is begging to be incorporated into your springtime recipes.
In this article, we’ll explore 20 scrumptious vegan rhubarb recipes that will add a pop of color and excitement to your meal routine. From sweet treats like muffins and cakes to savory dishes and refreshing drinks, we’ve got you covered. Whether you’re a seasoned vegan or just looking for some inspiration, these delicious rhubarb creations are sure to satisfy your cravings.
Vegan Rhubarb Crisp with Oat Topping
Rhubarb’s tart flavor pairs perfectly with the sweetness of maple syrup and crunch of oat topping, making for a delightful vegan dessert. This crisp is perfect for springtime or anytime you crave a sweet treat.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1/2 cup granulated sugar
– 2 tablespoons maple syrup
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup rolled oats
– 1/4 cup chopped walnuts (optional)
– 1 tablespoon vegan butter or margarine, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine rhubarb, sugar, maple syrup, flour, baking powder, and salt. Toss until well coated.
3. Transfer the mixture to a 9×9-inch baking dish.
4. In a separate bowl, mix together oats, walnuts (if using), and melted vegan butter or margarine until crumbly.
5. Spread the oat topping evenly over the rhubarb mixture.
6. Bake for 35-40 minutes or until the fruit is tender and the topping is golden brown.
Cooking Time: 35-40 minutes
Strawberry Rhubarb Vegan Pie
A sweet and tangy twist on the classic pie, this vegan version combines fresh strawberries and rhubarb in a flaky crust.
Ingredients:
– 1 cup vegan pie crust mix (homemade or store-bought)
– 2 cups sliced strawberries
– 1 cup sliced rhubarb
– 1/4 cup granulated sugar
– 2 tablespoons cornstarch
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine strawberries and rhubarb.
3. In a separate bowl, whisk together sugar, cornstarch, lemon juice, and salt. Pour over strawberry mixture; toss until combined.
4. Roll out pie crust mix to fit a 9-inch pie dish. Place in dish and trim edges.
5. Fill crust with strawberry-rhubarb mixture and smooth top.
6. Bake for 40-45 minutes or until crust is golden brown and filling is bubbly.
Cooking Time: 40-45 minutes
Vegan Rhubarb Muffins with Almond Flour
These tender and tangy muffins are perfect for a springtime breakfast or snack, featuring the sweetness of rhubarb paired with the nutty flavor of almond flour.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup maple syrup
– 1/2 cup non-dairy milk (such as soy or oat)
– 1/4 cup apple cider vinegar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup chopped rhubarb (fresh or frozen, thawed)
– 1 tablespoon lemon juice
– 1/4 cup non-dairy butter (such as Earth Balance), melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, maple syrup, and baking powder.
3. Add non-dairy milk, apple cider vinegar, chopped rhubarb, lemon juice, and melted butter. Stir until combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Rhubarb Chia Pudding with Coconut Milk
A sweet and tangy twist on traditional chia pudding, this recipe combines the natural sweetness of rhubarb with the creaminess of coconut milk.
Ingredients:
– 1/2 cup chia seeds
– 1 cup coconut milk
– 1/4 cup granulated sugar
– 1/4 cup fresh rhubarb puree (see note)
– 1 tablespoon honey
– Pinch of salt
Instructions:
1. In a small bowl, mix together chia seeds and coconut milk. Let it sit for 5 minutes to allow the chia seeds to absorb the liquid.
2. In a medium saucepan, combine sugar, rhubarb puree, and honey. Heat over low heat, stirring until the sugar has dissolved.
3. Add the mixture to the chia seed mixture and stir well.
4. Refrigerate for at least 2 hours or overnight to allow the pudding to thicken.
5. Serve chilled, garnished with additional rhubarb if desired.
Cooking Time: 10 minutes (prep time included)
Vegan Rhubarb and Ginger Jam
This sweet and tangy jam combines the flavors of rhubarb and ginger, perfect for topping toast, yogurt, or using as a filling for cakes and pastries.
Ingredients:
– 1 lb fresh rhubarb, cut into 1-inch pieces
– 1 cup granulated sugar
– 1/2 cup water
– 1/4 cup crystallized ginger, finely chopped
– 1 tablespoon lemon juice
– Pectin (optional)
Instructions:
1. In a large pot, combine rhubarb, sugar, water, and chopped ginger.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes or until the rhubarb is tender.
3. Stir in lemon juice and pectin (if using).
4. Continue to simmer for an additional 10-15 minutes or until the jam has thickened to your liking.
5. Remove from heat and let cool before transferring to a clean jar.
Cooking Time: Approximately 35-40 minutes
Roasted Rhubarb Vegan Cheesecake
Savor the sweet-tart flavor of roasted rhubarb in this creamy and refreshing vegan cheesecake.
Ingredients:
– 1 1/2 cups graham cracker crumbs (gluten-free)
– 1/4 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 1/2 pounds cashew cream (soaked overnight and blended with water)
– 1/2 cup roasted rhubarb puree (see note)
– 2 teaspoons lemon juice
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix crust ingredients until well combined. Press into a 9-inch springform pan.
3. In a blender or food processor, blend cheesecake filling ingredients until smooth.
4. Pour filling over crust and smooth top.
5. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
6. Let cool completely before refrigerating for at least 4 hours.
Note: To roast rhubarb, toss 1 pound of chopped rhubarb with 2 tablespoons maple syrup and 1 tablespoon coconut oil. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes or until tender and caramelized. Let cool before blending into puree.
Rhubarb Smoothie Bowl with Banana and Spinach
This refreshing smoothie bowl combines sweet and tart flavors, packed with nutrients from spinach and topped with crunchy granola. Perfect for a quick and healthy breakfast or snack!
Ingredients:
– 1 cup frozen rhubarb
– 2 ripe bananas
– 2 cups fresh baby spinach leaves
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey
– Pinch of salt
– Toppings: sliced almonds, shredded coconut, and granola
Instructions:
1. Add all ingredients to a blender and blend until smooth.
2. Pour the mixture into a bowl.
3. Top with desired toppings (sliced almonds, shredded coconut, and granola).
4. Serve immediately and enjoy!
Cooking Time: 5 minutes
Vegan Rhubarb Crumble Bars
Vegan Rhubarb Crumble Bars Recipe Summary:
These sweet and tangy vegan bars combine the flavors of fresh rhubarb with a crunchy oat topping, making them perfect for snacking or dessert.
Ingredients:
– 1 cup rolled oats
– 1/2 cup sugar
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup vegan butter (such as Earth Balance), melted
– 1/4 cup chopped fresh rhubarb
– 1 tablespoon lemon juice
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together oats, sugar, flour, and salt. Add melted vegan butter and stir until mixture forms a crumbly dough.
3. Press half of the dough into the prepared baking dish.
4. Arrange rhubarb slices on top of the crust, leaving a 1-inch border around edges.
5. Sprinkle remaining crumbly dough over the rhubarb.
6. Bake for 40-45 minutes or until crust is golden brown and filling is tender.
Cooking Time: 40-45 minutes
Rhubarb Compote with Vanilla Vegan Yogurt
Sweet and tangy rhubarb compote pairs perfectly with creamy vanilla vegan yogurt, creating a delightful dessert or snack.
Rhubarb Compote with Vanilla Vegan Yogurt Recipe
Ingredients:
– 1 pound fresh rhubarb, cut into 1-inch pieces
– 1/4 cup granulated sugar
– 2 tablespoons water
– 1 tablespoon vanilla extract
Instructions:
1. In a medium saucepan, combine rhubarb, sugar, and water.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-12 minutes or until the rhubarb is tender.
3. Remove from heat and stir in vanilla extract.
4. Allow compote to cool completely.
Assembly:
1. In a small bowl, mix together 6 ounces of vanilla vegan yogurt with a spoonful of the cooled rhubarb compote.
2. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: 10-12 minutes
Vegan Rhubarb and Apple Crumble
A sweet and tangy twist on the classic crumble, this vegan version combines the tartness of rhubarb with the sweetness of apples, all wrapped up in a crunchy oat topping.
Ingredients:
– 1 cup fresh rhubarb, sliced
– 2 cups mixed apples (e.g. Granny Smith, Gala), peeled and sliced
– 1/4 cup vegan sugar
– 2 tbsp lemon juice
– 1 tsp vanilla extract
– 1/4 cup rolled oats
– 1/4 cup brown sugar
– 1/2 cup vegan butter or margarine (melted)
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine rhubarb and apples.
3. In a separate bowl, mix together vegan sugar, lemon juice, and vanilla extract. Pour over the fruit mixture and toss to coat.
4. In another bowl, combine rolled oats, brown sugar, and melted vegan butter or margarine. Mix until crumbly.
5. Spoon the fruit mixture into a 9×9-inch baking dish. Top with the oat mixture.
6. Bake for 40-45 minutes or until the topping is golden brown and the fruit is tender.
Cooking Time: 40-45 minutes
Rhubarb Lemonade with Mint and Agave
This sweet and tangy lemonade gets a boost from the tartness of rhubarb and the freshness of mint, all tied together with the subtle sweetness of agave. Perfect for warm weather gatherings or as a unique beverage to serve at your next brunch.
Ingredients:
– 2 cups fresh rhubarb, chopped
– 1 cup freshly squeezed lemon juice
– 1/4 cup honey
– 1/4 cup agave syrup
– 4 cups water
– 1/4 cup chopped fresh mint leaves
– Ice cubes (optional)
Instructions:
1. In a medium saucepan, combine rhubarb and 2 cups of water. Bring to a boil over high heat, then reduce heat to low and simmer for 10-12 minutes, or until the rhubarb is tender.
2. Strain the mixture through a fine-mesh sieve into a large pitcher. Discard the solids.
3. Add lemon juice, honey, and agave syrup to the pitcher. Stir until dissolved.
4. Chill the mixture in the refrigerator for at least 30 minutes.
5. Just before serving, stir in chopped mint leaves. Serve over ice cubes, if desired.
Cooking Time: 10-12 minutes
Vegan Rhubarb Bread with Walnuts
This moist and flavorful bread combines the tanginess of rhubarb with the richness of walnuts, making it a perfect treat for any time of day.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/4 cup vegan butter, melted
– 1/2 cup rhubarb jam or compote
– 1/4 cup chopped walnuts
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon apple cider vinegar
– 1/2 cup non-dairy milk
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, and salt.
3. Add melted vegan butter, rhubarb jam or compote, chopped walnuts, apple cider vinegar, and non-dairy milk. Mix until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Let cool on wire rack before slicing and serving.
Cooking Time: 45-50 minutes
Rhubarb and Coconut Vegan Ice Cream
A unique and refreshing dessert that combines the tartness of rhubarb with the creaminess of coconut, all without using dairy.
Ingredients:
– 1 cup rhubarb puree
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup maple syrup
– 1/4 cup coconut sugar
– 1 tablespoon lemon juice
– 1/2 teaspoon vanilla extract
Instructions:
1. In a blender, combine rhubarb puree, coconut milk, maple syrup, coconut sugar, lemon juice, and vanilla extract.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once the ice cream is almost fully set, transfer it to a freezer-safe container and freeze for at least 2 hours to firm up.
Cooking Time:
– Churning time: 20-30 minutes
– Freezing time: 2 hours
Vegan Rhubarb Pancakes with Maple Syrup
Start your day with a sweet and tangy treat that combines the natural sweetness of rhubarb with the richness of maple syrup. These fluffy pancakes are perfect for a weekend brunch or a quick breakfast on-the-go.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup non-dairy milk (almond, soy, or oat)
– 1/4 cup rhubarb puree
– 1 tablespoon maple syrup
– 1/4 teaspoon vanilla extract
– Vegan butter or oil for greasing the pan
Instructions:
1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together non-dairy milk, rhubarb puree, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick pan or griddle over medium heat. Grease with vegan butter or oil.
5. Drop 1/4 cupfuls of batter onto the pan and cook for 2-3 minutes, until bubbles appear on the surface.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes (depending on number of pancakes)
Rhubarb and Berry Vegan Parfait
Discover the sweet and tangy combination of rhubarb and berries in this refreshing vegan parfait recipe. Perfect for a light and healthy dessert or snack.
Ingredients:
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 1/2 cup non-dairy yogurt (such as soy or almond yogurt)
– 2 tablespoons maple syrup
– 1 tablespoon lemon juice
– 1/4 cup granola (homemade or store-bought)
Instructions:
1. In a medium saucepan, combine rhubarb and 2 tablespoons of water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-12 minutes, or until rhubarb is tender.
2. In a separate bowl, mix together non-dairy yogurt, maple syrup, and lemon juice.
3. Layer the parfait by starting with a layer of yogurt mixture, followed by a layer of cooked rhubarb, then berries, and finally granola.
4. Repeat layers one more time, finishing with a layer of yogurt on top.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Vegan Rhubarb Sorbet with Lime Zest
A sweet and tangy dessert that showcases the unique flavor of rhubarb, paired with a burst of citrus from lime zest. This refreshing sorbet is perfect for warm weather or as a palate cleanser between courses.
Ingredients:
– 2 cups rhubarb stalks (about 4-6 stalks)
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lime juice
– 1/4 teaspoon vanilla extract
– Lime zest, for garnish
Instructions:
1. Preheat your freezer to its coldest setting.
2. Combine rhubarb and sugar in a blender or food processor. Process until smooth.
3. Add water, lime juice, and vanilla extract to the mixture. Blend until well combined.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once frozen, scoop the sorbet into bowls and garnish with lime zest.
Cooking Time: None (freezer time)
Rhubarb and Orange Vegan Loaf Cake
Brighten up your day with this moist and flavorful vegan loaf cake infused with the sweetness of oranges and the tartness of rhubarb. Perfect for a springtime treat or brunch gathering.
Ingredients:
– 1 cup whole wheat flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/4 cup orange juice
– 1/4 cup vegan butter, melted
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1 cup diced fresh rhubarb
– 1/2 cup chopped pecans (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, and vanilla extract.
3. Add melted vegan butter, orange juice, and diced rhubarb. Mix until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick comes out clean.
6. Let cool before slicing and serving. Enjoy!
Cooking Time: 45-50 minutes
Vegan Rhubarb Chutney with Spices
A tangy and sweet condiment perfect for topping naan bread, crackers, or using as a side dish. This vegan rhubarb chutney is a delicious and unique addition to any meal.
Ingredients:
– 1 cup fresh rhubarb stalks, cut into 1-inch pieces
– 1/2 cup vegan sugar
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium saucepan, combine rhubarb, sugar, apple cider vinegar, water, ginger, cumin, coriander, salt, and pepper.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the chutney has thickened and the rhubarb is tender.
3. Remove from heat and let cool to room temperature.
4. Transfer the chutney to an airtight container and refrigerate for at least 2 hours before serving.
Cooking Time: 20-25 minutes
Rhubarb and Almond Vegan Tart
A sweet and tangy tart that combines the natural sweetness of rhubarb with the crunch of almonds, all wrapped up in a flaky vegan pastry crust.
Ingredients:
– 1 cup rhubarb, sliced into 1/4-inch thick pieces
– 1/2 cup sugar
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– 1/2 cup unsalted almond butter
– 1/2 cup vegan pastry dough (homemade or store-bought)
– 1/4 cup sliced almonds
– 1 tablespoon maple syrup
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine rhubarb, sugar, cornstarch, and salt. Toss until the rhubarb is evenly coated.
3. Roll out the pastry dough to a thickness of about 1/8 inch. Place the rhubarb mixture in the center of the dough, leaving a 1-inch border around the edges.
4. Fold the pastry over the filling, pressing the edges to seal. Use a knife or a fork to create a decorative edge.
5. Brush the top of the tart with almond butter and sprinkle with sliced almonds.
6. Bake for 40-45 minutes, or until the pastry is golden brown and the rhubarb is tender.
7. Drizzle with maple syrup before serving.
Cooking Time: 40-45 minutes
Vegan Rhubarb Sauce for Waffles or Toast
Rhubarb’s tart flavor pairs perfectly with sweet waffles or toast, making this vegan sauce a delightful addition to your breakfast or brunch routine. This simple recipe brings out the best in rhubarb, and it’s ready in just 20 minutes!
Ingredients:
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 1/2 cup maple syrup
– 1/4 cup water
– 2 tablespoons apple cider vinegar
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
Instructions:
1. In a medium saucepan, combine rhubarb, maple syrup, water, apple cider vinegar, and salt.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the rhubarb is tender.
3. In a small bowl, whisk together cornstarch and 1 tablespoon of water until smooth.
4. Stir the cornstarch mixture into the saucepan and continue to simmer for an additional 2-3 minutes, or until the sauce thickens.
5. Remove from heat and let cool slightly before serving.
Cooking Time: 20 minutes
Summary
Spring is here, and with it comes the sweet and tart flavors of rhubarb! In this article, we’re excited to share 20 delicious vegan rhubarb recipes that are perfect for the season. From classic desserts like strawberry rhubarb pie and vegan cheesecake, to refreshing drinks like rhubarb lemonade and smoothie bowls, there’s something for every taste bud. Plus, get creative with savory dishes like chutneys, sauces, and compotes. Whether you’re a seasoned baker or just looking for some inspiration, these 20 vegan rhubarb recipes are sure to delight!
