3 seasonal rhubarb recipes to give you a taste of spring

Abel & Cole rhubarb lentil curry

Credit: Abel & Cole

Strong Women


3 seasonal rhubarb recipes to give you a taste of spring

By Lauren Geall

13 days ago

5 min read

In the mood for a spring feast? Look no further than these delicious recipes that make the most of seasonal rhubarb.


Unless it’s in a crumble or paired with plenty of custard, rhubarb often flies under the radar. But as we move into peak rhubarb season, now’s the time to refamiliarise yourself with this colourful and delicious plant.

Technically a vegetable, rhubarb is a great source of fibre, high in antioxidants and packed full of vitamin K, the latter of which is essential for blood clotting and bone health. And while its sour taste means you’ll often find it prepared with plenty of sugar, there are ways to prepare rhubarb that taste great and are good for you.

Below, we’ve rounded up three recipes that combine delicious rhubarb with other nutritious ingredients, perfect for embracing the freshness of spring. 


Apple and rhubarb muffins

Muffins from Stephanie Jayne Nutrition

Credit: Stephanie Jayne Nutrition

Makes 8 muffins

This vegan muffin recipe from Steph Baker – founder of Stephanie Jayne Nutrition – has been compiled with nutrition in mind. Regular flour is replaced by protein-rich buckwheat flour, table sugar is substituted for coconut sugar and the ‘flaxseed egg’ adds even more fibre. Enjoy for breakfast or a mid-afternoon snack.

Ingredients

  • 250g rhubarb, chopped
  • 250g pink lady apple, peeled and chopped (approx. 1 medium apple)
  • 190g buckwheat flour
  • 50g rolled oats
  • 100g coconut sugar
  • 60ml melted coconut oil
  • 240ml plant milk (any of your choosing)
  • 1 tbsp ground flaxseed + 2 tbsp water (flax egg)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp salt

Method

  1. Preheat the oven to 175°C (fan) or 190°C (conventional). Line a muffin tin with paper liners or grease it lightly. Dice the rhubarb and apple and set to one side.
  2. Make the flax egg. In a small bowl, mix one tbsp of ground flaxseed with two tablespoons of water. Stir and let sit for five minutes until it thickens.
  3. In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt.
  4. In a separate bowl, combine the flax egg, coconut oil, plant milk, vanilla extract, and coconut sugar. Whisk until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined before gently folding in the diced rhubarb and apple.
  6. Spoon the batter into the muffin cups, filling each about 3/4 of the way.
  7. Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
  8. Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely. Enjoy!

Rhubarb and lentil curry

Abel & Cole rhubarb lentil curry

Credit: Abel & Cole

Serves: 4

The aromatic coconut lentils pair perfectly with the tartness of the rhubarb in this delicious curry from Abel & Cole. The combination of turmeric and ginger adds an extra dose of antioxidant goodness to this fibre-packed recipe. 

Ingredients

  • 270g white basmati rice
  • 300g dried red lentils
  • 2 onions
  • 2 garlic cloves
  • A thumb of turmeric
  • A thumb of ginger
  • 1 tsp garam masala
  • 1 tsp cumin seeds
  • 2 tsp ground coriander
  • 1 tbsp tamarind paste
  • 2 tbsp demerara sugar
  • 400ml coconut milk
  • 400g rhubarb
  • 100g baby leaf spinach
  • A handful of coriander
  • 1 tbsp desiccated coconut
  • 1 lime

Method

  1. Tip the rice and lentils into two separate, large bowls. Cover with cold water. Set aside.
  2. Peel and chop the onions. Peel and slice the garlic. Peel and grate the turmeric and ginger.
  3. Pour one tbsp oil into a large pan on a medium heat. Add the onions. Season with salt and pepper. Fry, stirring occasionally, for five minutes, until glossy. Add the garlic, turmeric and ginger. Fry, stirring, for two minutes. Meanwhile, fill and boil your kettle.
  4. Add the garam masala, cumin seeds and ground coriander to the pan. Cook, stirring, for two minutes. 
  5. Drain the lentils. Stir them into the pan with 1.2 litres of hot water. Stir in the tamarind and demerara sugar. Pop on a lid and bring to the boil. Turn the heat down. Simmer for 12 minutes until the water has reduced by half.
  6. While the lentils simmer, pour the coconut milk into a medium-sized pan. Top up with 150ml hot water. Add a pinch of salt. Pop a lid on the pan and bring to the boil.
  7. When the coconut milk is boiling, add the rice and stir well. Pop on a lid and bring back to the boil. Turn the heat down. Gently simmer for eight to 10 minutes till the rice has absorbed all the liquid and become tender. Take off the heat and set aside, lid on, for five minutes to steam.
  8. Meanwhile, trim the rhubarb and chop into 2cm-thick pieces. When the lentils have cooked for 12 minutes, stir in the rhubarb. Pop the lid back on. Simmer for 10 minutes until the lentils and rhubarb are tender (it should still be a little soupy).
  9. When the curry is ready, stir in the spinach until wilted. Divide the coconut rice between warm plates or bowls. Ladle over the curry. Tear over the coriander leaves. Sprinkle over the desiccated coconut. Serve with lime wedges for squeezing.

Chicken, rhubarb and potato traybake

Chicken, rhubarb and potato traybake

Credit: Opies

Serves: 2–4

Simple, filling and tasty, this traybake from Opies is big on flavour while producing little washing up. Keeping the skin on the new potatoes makes for a great source of fibre, while the rhubarb and lemon deliver a nice dose of vitamin C.

Ingredients

  • 4 chicken thighs or legs
  • 500g small new potatoes (halve larger ones)
  • 3-4 stalks of rhubarb
  • 8 lemon slices
  • 6 cloves of garlic
  • 2 tbsp cocktail onions
  • 1 tbsp cocktail onion brine
  • A few sprigs of rosemary
  • 2 tbsp olive oil
  • Salad leaves (to serve)

Method

  1. Heat oven to 200°C.
  2. Place the potatoes in a roasting tray. Slice the rhubarb into thin slices, scatter over the potatoes and nestle in the chicken pieces and garlic cloves. Place two lemon slices on each piece of chicken and scatter over the cocktail onions. Drizzle over the olive oil and rosemary and season well with salt and pepper.
  3. Roast for an hour, basting the chicken with the oil halfway through.
  4. Once the potatoes are golden and the chicken is nice and crispy, remove from the oven.
  5. Serve straight from the tray with a handful of salad leaves.

Images: Stephanie Jayne Nutrition; Abel & Cole; Opies

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