Just like with asparagus, the rhubarb season only lasts a few months and of course we want to enjoy it to the fullest. Super refreshing, delicious and very healthy - the crunchy vegetables have something special and are an indispensable part of spring cuisine. We all know classic sweet dishes, such as compote, juice, light desserts in a glass or a rhubarb crumble cake. But how about adding some variety to the table and trying out a few hearty rhubarb recipes? The crunchy sticks also taste wonderful in hearty dishes and have their own charm. Whether a light salad, rhubarb chutney or even pan-fried chicken – these recipes for hearty dishes with rhubarb are a real culinary delight!
Hearty rhubarb dishes: Light rhubarb salad
Quick to make, packed with vitamins and nutrients and super tasty – salads are ideal for onequick and healthy lunchsuitable for the office. This rhubarb salad is ready in less than 10 minutes and is undoubtedly one of the tastiest hearty rhubarb recipes.
Ingredients for 2-3 servings:
- 250 grams rhubarb, cut into bite-sized pieces
- 250 grams of leaf lettuce of your choice (kale, chard, iceberg, etc.)
- 1 medium shallot, chopped finely
- 2 carrots, grated
- 120 grams of goat cheese
- 50 grams of walnuts or sunflower seeds
- 40 grams of honey
- 20 ml Balsamic-Essig
- 2 Tbsp Olive Island
- Salt and pepper to taste
Preparation:
- Preheat the oven to 220 degrees and line a baking tray with baking paper.
- Mix honey and balsamic vinegar in a bowl, add rhubarb and whisk well.
- Roast the rhubarb in the oven for 8-10 minutes and let it cool slightly.
- Meanwhile, combine the salad ingredients in a large bowl.
- Add rhubarb and sprinkle with walnuts and goat cheese.
- Season with olive oil, salt and pepper and your light rhubarb salad is ready.
Rhubarb coleslaw recipe
Would you like to surprise your friends at the next barbecue party? Then you shoulddefinitely our recipeTry it for rhubarb coleslaw! It takes some planning to prepare, but trust us - it's definitely worth it.
Ingredients for 6-8 servings:
- 500 grams of rhubarb
- 350 ml apple cider vinegar
- 300 grams of sugar
- 35 grams of fresh ginger
- 3 cloves of garlic
- 2 carrots
- 1 medium white cabbage
- 20 ml olive oil
- 20 grams of mustard
- 1 teaspoon paprika powder
- Salt and pepper
Preparation:
- Bring apple cider vinegar, sugar, ginger and garlic cloves to a boil in a saucepan over medium heat.
- Reduce heat, season with salt and pepper and simmer for 5-7 minutes.
- Mix the vinegar mixture with the rhubarb and place in the refrigerator overnight.
- Drain the rhubarb and reserve about 120 ml of the vinegar mixture.
- Finely grate the cabbage and carrots and whisk in a bowl with the rhubarb and vinegar mixture.
- Season with salt, pepper and olive oil and place in the refrigerator for at least 2 hours.
- Enjoy!
Hearty rhubarb chutney
Sweet, spicy and irresistibly delicious - this rhubarb chutney is clear proof of how delicious savory rhubarb recipes actually are. Whether aslow-calorie spreador a side dish to a juicy steak – you will simply love this chutney!
Ingredients for 1 jar of 500 grams:
- 500 grams rhubarb, diced small
- 1 medium onion, chopped small
- 2 cloves of garlic, finely chopped
- 1 lemon and 1 orange each, peeled and cut into thin slices
- 100 grams of sugar
- 100 ml dry white wine
- 1 tbsp fresh ginger, finely grated
- 1 tbsp olive oil
- Salt and pepper
Preparation:
- Half fill a small pot with water and add lemon and orange slices.
- Bring to the boil, cook for 30-40 seconds and strain the peels. Repeat the process two more times and then set the slices aside.
- Heat olive oil in a saucepan over medium heat and fry onions for 5 minutes.
- Add the garlic and ginger to the pot and cook for 1 minute.
- Add the wine and the lemon and orange peels.
- Bring to the boil again and cook for 1 minute.
- Add sugar and cook for 1-2 minutes, stirring occasionally.
- Fold in half of the rhubarb, bring to the boil, reduce heat and simmer covered for 5-6 minutes.
- Fold in the remaining rhubarb and simmer covered for another 2-3 minutes.
- Season with salt and pepper to taste and your rhubarb chutney is ready!
The best rhubarb ketchup
We all know tomato ketchup, but how about you go to it?Variety our recipeTry it for rhubarb ketchup?
Ingredients:
- 400 grams rhubarb, roughly diced
- 2 small beets, cooked
- 1 medium onion, chopped finely
- 1 small piece of fresh ginger, finely diced
- 150 grams of sugar
- 50 ml red wine vinegar
- 1 star anise
- 1 clove
- 2 juniper berries
- Some olive oil
- Salt and pepper to taste
Preparation:
- Heat olive oil in a large skillet over medium heat and sauté onions and ginger for 4-5 minutes.
- Add the rhubarb to the pan and cook for 10 minutes, stirring occasionally.
- Add red wine vinegar and sugar and stir.
- Grind star anise, juniper berries and cloves into powder in a spice mill and add to the pan.
- Stir and simmer for 5-7 minutes.
- Place rhubarb mixture and beetroot in a blender and puree until smooth.
- Season with salt and pepper, pour into glasses and your rhubarb ketchup is ready!
Hearty rhubarb recipes: chicken with rhubarb sauce
Super creamy and full of flavor - this chicken with rhubarb sauce is the perfect hearty rhubarb recipe for anyone who likes to experiment in the kitchen.
Ingredients for 4-6 servings:
- 4 chicken thighs, skinless
- 4 chicken thighs, skinless
- 450 grams rhubarb, cut into small pieces
- 300 grams red onions, thinly sliced
- 5 cloves of garlic, finely chopped
- 400 grams of canned chopped tomatoes
- 70 grams of honey
- 35 ml lemon juice, freshly squeezed
- 700 ml chicken stock
- 2 tbsp olive oil
- 1 tablespoon each of turmeric and paprika powder
- Salt and pepper to taste
Preparation:
- Heat olive oil in a large skillet over medium heat and fry chicken for 5 minutes per side until golden brown.
- Remove chicken from pan and set aside.
- Sauté the onions and garlic in the pan for 5 minutes, stirring occasionally.
- Add chopped tomatoes, peppers and turmeric, stir well and cook for 3-4 minutes.
- Add rhubarb, lemon juice and honey and stir.
- Add chicken and chicken broth to the pan and bring to a boil.
- Reduce heat and simmer for 40-50 minutes. Stir occasionally.
- Season the chicken with rhubarb sauce and enjoy!
