7 Irresistible Rhubarb Recipes

Crimson pink, rhubarb looks like a vibrant cousin of celery. Rhubarb has a bitter and sour taste and is often combined with fruit to make pies, jams, and chips. The leaves are not edible because they contain oxalic acid, which can be toxic. When cooking, rhubarb can be a great accompaniment to the meat or used as a dressing for yogurt or desserts. This quick vegetable is low in calories: a 1/2 cup serving of raw cubed rhubarb has 13 calories and 1 gram of fiber. It also provides 22% of the daily value of vitamin K. Decorate your dishes with this versatile vegetable with these seven irresistible recipes.

1. CRISPY RHUBARB LEMON CHICKEN BAKE | COTTER CRUNCH

Blackish and strong rhubarb makes a fantastic marinade for chicken. The caramelized lemon chicken thighs are served with crispy rhubarb shavings and pearl onions. This easy one-dish meal is an explosion of sweet, salty, and acid flavors. The recipe makes 5 servings to 1 thigh each.

Nutrition (per serving): Calories: 262; Total fat: 11 g; Saturated fat: 3g; Monounsaturated fat: 2 g; Cholesterol: 102 mg; Sodium: 453 mg; Carbohydrates: 18 g; Dietary fiber: 1 g; Sugar: 11 g; Protein: 23 g

2. STRAWBERRY RHUBARB CHIA PUDDING | PLATES DIETITIAN DEBBIE

Start the day with a delicious ruby red chia pudding. The base of chia pudding is made with almond milk, coconut flakes, and vanilla, all topped with a compote of strawberry and rhubarb. Make a batch of these for an easy breakfast during the week. The recipe makes 2 servings.

Nutrition (per serving): Calories: 350; Total fat: 13 g; Saturated fat: 4 g; Monounsaturated fat: 1 g; Cholesterol: 0 mg; Sodium: 150 mg; Carbohydrates: 37 g; Dietary fiber: 14 g; Sugar: 20 g; Protein: 6g

3. SALAD OF RHUBARB PECAN & GOAT CHEESE | VEGETARIAN TIMES

The roasted rhubarb gives a lovely touch of color and sweetness to this salad. Goat cheese adds creaminess, while toasted pecans add a nutty crunch. Serve as is, or combine with slices of crusty bread. The recipe makes 4 servings.

Nutrition (per serving): Calories: 182; Total fat: 13 g; Saturated fat: 3g; Monounsaturated fat: 3g; Cholesterol: 7 mg; Sodium: 89 mg; Carbohydrates: 13 g; Dietary fiber: 2g; Sugar: 9 g; Protein: 4g

4. HAZELNUT MUFFINS OF RHUBARB OF STRAWBERRY | A COO COOKS

Filled with nut kernels and naturally sweetened, these rolls are a wonderful addition to any brunch menu. Strawberries and ginger combine with rhubarb to highlight their complex flavor. Roasted hazelnuts add a fragrant crunch to these healthy, moist muffins. The recipe makes 24 servings in 1 muffin each.

Nutrition (per serving): Calories: 120; Total fat: 5 g; Saturated fat: 2 g; Monounsaturated fat: 1 g; Cholesterol: 22 mg; Sodium: 167 mg; Carbohydrates: 20 g; Dietary fiber: 4g; Sugar: 9 g; Protein: 4g

5. STRAWBERRY RHUBARB STIR-FRY | FANATIC FOOD

Strawberry and rhubarb in a salty dish? This classic pairing makes an unexpected debut in a chicken stir-fry combined with spiral zucchini noodles. Zesty orange and lime juice combine with rhubarb to create a sweet and sour sauce that covers tender cubes of chicken breast. The recipe makes 2 servings.

Nutrition (per serving): Calories: 360; Total fat: 12 g; Saturated fat: 1 g; Monounsaturated fat: 5 g; Cholesterol: 96 mg; Sodium: 91 mg; Carbohydrates: 27 g; Dietary fiber: 3g; Sugar: 19 g; Protein: 39g

6. LIGHT RHUBARB CHAI CREAM FOOT | HEALTHY SEASONAL RECIPES

Feel free to take a portion of this lightened cream cake. A filling of creamy Greek yogurt is completed with a chai-spiced rhubarb sauce, all in an integral puff pastry. Enjoy this decadent tasting, however, healthy dessert. The recipe makes 12 servings to 1 slice each.

Nutrition (per serving): Calories: 195; Total fat: 6 g; Saturated fat: 3g; Monounsaturated fat: 2 g; Cholesterol: 11 mg; Sodium: 63 mg; Carbohydrates: 29 g; Dietary fiber: 2g; Sugar: 14 g; Protein: 5g

7. DIJON-RUBBED PIG WITH RHUBARB SAUCE | FLAVOR OF HOUSE

For an easy lunch Monday through Friday, prepare this succulent roast of rhubarb pork loin combined with a rhubarb sauce. The rubbing of Dijon mustard is a great contrast to the sweet and sour rhubarb sauce. Serve with a side of roasted vegetables or on a bed of vegetables. The recipe makes 12 servings with 3 ounces of pork loin each.

Nutrition (per serving): Calories: 181; Total fat: 6 g; Saturated fat: 2 g; Monounsaturated fat: 0g; Cholesterol: 56 mg; Sodium: 308 mg; Carbohydrates: 9 g; Dietary fiber: 1 g; Sugar: 7 g; Protein: 23 g