When it comes to cooking with rhubarb, most people think of sweet treats like pies and jams. But did you know that rhubarb can also add a tangy, savory flavor to many dishes? In fact, this often-overlooked vegetable is a great addition to everything from stir-fries to roasted meats. Whether you’re looking for a new twist on an old favorite or trying to impress your friends with a unique recipe, we’ve got you covered.
In the following pages, we’ll explore 18 delicious savory rhubarb recipes that are sure to become new staples in your kitchen. From classic pairings like pork and chicken to more adventurous combinations like lamb and lentils, these dishes showcase the incredible versatility of rhubarb. So go ahead, get creative, and discover a whole new world of flavor with this humble vegetable!
Savory Rhubarb and Pork Stir-Fry
A sweet and savory twist on traditional stir-fries, this recipe combines the tartness of rhubarb with the richness of pork. This quick and easy dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound pork tenderloin, sliced into thin strips
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the pork and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. Add the garlic and ginger to the pan and stir-fry for 30 seconds.
4. Add the rhubarb, soy sauce, and honey to the pan. Stir-fry for 2-3 minutes, or until the rhubarb is tender.
5. Return the pork to the pan and stir-fry for an additional minute, until heated through.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions if desired.
Cooking Time: 12-15 minutes
Roasted Rhubarb and Chicken Thighs
This recipe combines the tartness of roasted rhubarb with the richness of chicken thighs, creating a harmonious balance of flavors. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 cups fresh rhubarb stalks, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together olive oil, honey, Dijon mustard, salt, and pepper.
3. Add the chicken thighs to the marinade and toss to coat.
4. Line a baking sheet with parchment paper and arrange the chicken thighs in a single layer.
5. Toss the rhubarb pieces with 1 tablespoon of olive oil, salt, and pepper. Spread on a separate baking sheet.
6. Roast the chicken and rhubarb for 25-30 minutes or until the chicken is cooked through and the rhubarb is tender.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Rhubarb and Goat Cheese Tart
This sweet and savory tart is a perfect blend of flavors and textures, featuring the tartness of rhubarb and the creaminess of goat cheese. With its buttery pastry crust and crunchy streusel topping, it’s sure to impress your dinner guests.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 8 oz goat cheese, crumbled
– 1/4 cup granulated sugar
– 2 tbsp honey
– 1 tsp vanilla extract
– 1 egg, beaten (for brushing pastry)
– Streusel topping (see below)
Streusel Topping:
– 2 tbsp all-purpose flour
– 1 tbsp cold unsalted butter, cut into small pieces
– 1/4 cup granulated sugar
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a bowl, mix together rhubarb, goat cheese, sugar, honey, and vanilla extract.
4. Arrange the rhubarb mixture on one half of the pastry, leaving a 1-inch border around the edges.
5. Fold the other half of the pastry over the filling, pressing gently to seal.
6. Brush the top with beaten egg and sprinkle with streusel topping.
7. Bake for 35-40 minutes or until golden brown.
Spicy Rhubarb Chutney with Grilled Lamb
Elevate your lamb dishes with this sweet and spicy chutney, perfect for grilled or roasted lamb. The tangy rhubarb pairs beautifully with the bold flavors of lamb.
Ingredients:
– 1 lb fresh rhubarb, cut into 1-inch pieces
– 1/2 cup granulated sugar
– 1/4 cup red wine vinegar
– 1/4 cup water
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp cayenne pepper
– Salt, to taste
Instructions:
1. In a large saucepan, combine rhubarb, sugar, vinegar, water, cumin, smoked paprika, cinnamon, and cayenne pepper.
2. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 20-25 minutes or until the chutney has thickened.
3. Grill lamb according to your preference (e.g., medium-rare).
4. Serve the grilled lamb with the Spicy Rhubarb Chutney spooned over the top.
Cooking Time: 20-25 minutes
Rhubarb and Caramelized Onion Flatbread
Savor the sweet and tangy flavors of rhubarb and caramelized onions on a crispy flatbread, perfect for a quick snack or light meal.
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1 tablespoon olive oil
– 1/4 cup lukewarm water
– 1 large onion, thinly sliced
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 2 tablespoons honey
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, whisk together flour and salt. Gradually add olive oil and lukewarm water to form a dough.
3. Roll out the dough to a thickness of about 1/8 inch.
4. Caramelize onions by cooking them in a skillet over medium-low heat for 30-40 minutes, stirring occasionally, until dark brown and sweet.
5. Arrange rhubarb pieces on one half of the flatbread, leaving a small border around edges.
6. Drizzle caramelized onions and honey evenly over the rhubarb.
7. Fold the other half of the flatbread over the filling to form a triangle or rectangle shape.
8. Bake for 15-20 minutes, or until crust is golden brown.
Savory Rhubarb and Mushroom Risotto
This creamy risotto combines the sweetness of rhubarb with the earthiness of mushrooms, creating a unique and flavorful dish perfect for a special occasion or a cozy night in.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and button), cleaned and sliced
– 1 cup rhubarb jam or cooked rhubarb, chopped
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent.
2. Add mushrooms and cook until tender, about 5 minutes.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add white wine (if using) and cook until absorbed.
5. Warm broth in a separate pot. Add 1/2 cup broth to rice mixture and stir until absorbed. Repeat process, adding broth in 1/2 cup increments, until rice is cooked and creamy (about 20-25 minutes).
6. Stir in butter, rhubarb jam or cooked rhubarb, salt, and pepper.
7. Serve immediately, garnished with parsley if desired.
Cooking Time: 25-30 minutes
Rhubarb-Glazed Salmon with Herbs
Elevate your salmon game with this sweet and savory recipe, featuring a tangy rhubarb glaze and fresh herbs. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1 cup fresh rhubarb, chopped
– 1/2 cup honey
– 2 tbsp Dijon mustard
– 2 tbsp olive oil
– 2 tbsp chopped fresh thyme
– 2 tbsp chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, combine rhubarb, honey, mustard, and 1 tbsp olive oil. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until glaze thickens.
3. Line a baking sheet with parchment paper. Place salmon fillets on the sheet.
4. Brush the rhubarb glaze evenly over the salmon, leaving a 1/2 inch border around each fillet.
5. Sprinkle thyme and parsley over the top of each fillet.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Rhubarb and Bacon Jam Crostini
Rhubarb and Bacon Jam Crostini Recipe
Discover the sweet and savory combination of rhubarb and bacon in this simple yet elegant crostini recipe.
Ingredients:
– 1 pound fresh rhubarb, cut into 1-inch pieces
– 6 slices of thick-cut bacon, diced
– 1/4 cup granulated sugar
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– 1 baguette, sliced into 1/2-inch rounds (about 20-25 crostini)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook the diced bacon over medium heat until crispy. Remove from heat and set aside.
3. In a separate pan, combine rhubarb, sugar, honey, and apple cider vinegar. Cook over medium heat for 10-12 minutes or until rhubarb is tender.
4. Assemble the crostini by topping each baguette slice with a spoonful of the rhubarb mixture, followed by a piece of crispy bacon.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Rhubarb and Brie Stuffed Chicken
Elevate your chicken game with this sweet and savory recipe that combines the tartness of rhubarb with the creaminess of brie cheese. Perfect for a special occasion or a dinner party.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup fresh rhubarb, diced
– 2 tablespoons honey
– 2 tablespoons unsalted butter, softened
– 1/2 cup brie cheese, crumbled
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together rhubarb, honey, and butter until well combined.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the rhubarb mixture, followed by crumbled brie cheese and chopped thyme.
5. Season with salt and pepper to taste.
6. Bake for 25-30 minutes or until chicken is cooked through.
Cooking Time: 25-30 minutes
Rhubarb and Ginger Braised Short Ribs
Elevate your comfort food game with this sweet and tangy twist on classic short ribs. The combination of tender meat, rich flavors, and a pop of freshness from the rhubarb makes for a truly special dish.
Ingredients:
– 4 pounds beef short ribs
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 cup rhubarb chunks (fresh or frozen)
– 2 inches fresh ginger, peeled and sliced
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon brown sugar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Sear short ribs until browned, about 5 minutes per side. Remove and set aside.
4. Reduce heat to medium. Add onion and garlic; cook until softened, about 5 minutes.
5. Add rhubarb, ginger, wine, broth, tomato paste, and sugar. Stir to combine.
6. Return short ribs to the pot; cover with a lid or foil.
7. Transfer to preheated oven and braise for 2 1/2 hours, or until meat is tender and falls off the bone.
Cooking Time: 2 1/2 hours
Savory Rhubarb and Lentil Stew
This hearty stew is a perfect blend of sweet and savory flavors, featuring tender lentils and tangy rhubarb. Serve with crusty bread or over rice for a comforting meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 pound rhubarb stalks, sliced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the lentils, rhubarb, cumin, smoked paprika (if using), salt, and pepper. Pour in the water.
4. Bring to a boil, then reduce the heat to low and simmer for 45-50 minutes or until the lentils are tender.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley.
Cooking Time: 45-50 minutes
Rhubarb and Rosemary Roasted Potatoes
Elevate your roasted potatoes with the sweet and tangy flavor of rhubarb and the earthy aroma of rosemary. This unique combination is sure to become a new favorite side dish.
Ingredients:
– 2 lbs Yukon gold potatoes, peeled and cut into 1-inch wedges
– 1/4 cup rhubarb jam or preserves
– 2 tbsp olive oil
– 2 sprigs of fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, salt, and pepper until they’re evenly coated.
3. Spread potatoes in a single layer on a baking sheet lined with parchment paper.
4. Drizzle rhubarb jam over the potatoes, then sprinkle chopped rosemary on top.
5. Roast for 45-50 minutes or until potatoes are tender and caramelized.
Cooking Time: 45-50 minutes
Rhubarb and Sausage Stuffed Peppers
This unique recipe combines the natural sweetness of roasted peppers with the savory flavors of sausage and rhubarb. A perfect blend of textures and tastes, this dish is sure to become a new favorite.
Ingredients:
– 4 large bell peppers, any color
– 1 pound sweet Italian sausage, casings removed
– 1 cup fresh rhubarb, diced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste
– Optional: feta cheese crumbles for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. Cook sausage in a large skillet over medium-high heat, breaking it up with a spoon, until browned, about 5 minutes.
4. Add rhubarb, onion, garlic, and olive oil to the skillet. Cook for an additional 2-3 minutes, stirring occasionally.
5. Stuff each pepper with the sausage-rhubarb mixture, filling as full as possible.
6. Bake for 30-35 minutes or until peppers are tender.
Cooking Time: 30-35 minutes
Rhubarb and Tomato Gazpacho
This gazpacho recipe combines the sweetness of rhubarb with the tanginess of tomatoes, creating a unique and refreshing summer soup.
Ingredients:
– 2 cups diced fresh rhubarb
– 1 cup diced fresh tomatoes (or 1 can of crushed tomatoes)
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup water or chicken broth
Instructions:
1. In a blender or food processor, combine rhubarb, tomatoes, olive oil, onion, garlic, and smoked paprika.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. Season with salt and pepper to taste.
4. Add water or chicken broth and blend until well combined.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 10-15 minutes (not including chilling time)
Serve chilled, garnished with chopped fresh herbs or a dollop of yogurt, if desired. Enjoy!
Rhubarb and Blue Cheese Salad
This refreshing salad combines the tartness of rhubarb with the pungency of blue cheese, creating a unique and delightful flavor combination. Perfect for springtime or as a side dish to your favorite grilled meats.
Ingredients:
– 1 pound fresh rhubarb, cut into 1-inch pieces
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– 1/4 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– 1/4 cup chopped pecans
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
2. Add the rhubarb pieces to the bowl and toss to coat with the dressing.
3. In a separate bowl, crumble the blue cheese into small pieces.
4. To assemble the salad, place the rhubarb mixture on a plate or serving dish, then top with crumbled blue cheese and chopped pecans.
5. Garnish with fresh parsley if desired.
Cooking Time: 10-15 minutes
Savory Rhubarb and Cornbread Stuffing
This savory stuffing recipe combines the sweetness of rhubarb with the crunch of cornbread, perfect for a unique twist on traditional holiday fare. With its tangy flavor and satisfying texture, it’s sure to become a new family favorite.
Ingredients:
– 1 cup fresh or frozen rhubarb, chopped
– 2 cups cornbread, crumbled
– 1/4 cup chicken broth
– 1/4 cup unsalted butter, melted
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, combine chopped rhubarb and 2 tablespoons of the chicken broth. Cook over medium heat until the rhubarb is tender, about 5 minutes.
3. In a large bowl, combine cooked rhubarb mixture, crumbled cornbread, melted butter, thyme, salt, and pepper. Mix well.
4. Pour the stuffing mixture into a greased 9×13-inch baking dish.
5. Cook for 25-30 minutes or until lightly browned on top.
Cooking Time: 25-30 minutes
Rhubarb and Black Pepper Glazed Ham
Sweet and savory flavors combine in this unique glaze that pairs perfectly with the rich taste of ham.
Ingredients:
– 1 (4-6 pound) boneless ham
– 1 cup rhubarb jam
– 2 tablespoons black pepper
– 2 tablespoons brown sugar
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a small bowl, whisk together rhubarb jam, black pepper, brown sugar, apple cider vinegar, and Dijon mustard.
3. Place the ham on a rack in a roasting pan, fat side up.
4. Brush the glaze evenly over the entire surface of the ham.
5. Roast for 1 hour per pound, or until the internal temperature reaches 140°F (60°C).
6. Baste with pan juices every 30 minutes to keep the ham moist and promote even browning.
Cooking Time: Approximately 2-3 hours for a 4-6 pound ham.
Rhubarb and Thyme Roasted Carrots
This recipe combines the natural sweetness of carrots with the tartness of rhubarb and the earthy flavor of thyme, resulting in a deliciously unique side dish.
Ingredients:
– 4 large carrots, peeled and chopped into 1-inch pieces
– 2 stalks of rhubarb, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the carrots with the olive oil, honey, thyme, salt, and pepper until well coated.
3. Add the chopped rhubarb to the bowl and toss again to combine.
4. Spread the carrot mixture out in a single layer on a baking sheet lined with parchment paper.
5. Roast for 25-30 minutes, or until the carrots are tender and caramelized.
6. Serve hot, garnished with fresh thyme if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to rethink your approach to rhubarb with these 18 savory recipes! From stir-fries and tarts to stews and braises, this collection shows that rhubarb’s tart flavor pairs perfectly with a wide range of ingredients. Try pairing it with pork, chicken, goat cheese, or lamb for a delicious dinner, or add it to your brunch with caramelized onions and brie-stuffed chicken. Whether you’re looking for a snack, main course, or side dish, these recipes will inspire you to get creative with rhubarb in the kitchen.
