Using rhubarb can result in some out of this world desserts, but because rhubarb is so tart, a LOT of sugar is required. If you’ve got rhubarb to use up this season, try making one of these 3 Non-Dessert Rhubarb Recipes instead. They are MUCH LOWER in sugar that most rhubarb desserts and are easy to make too!
I created a video showing how to make each of these 3 rhubarb recipes and toward the bottom of this post, I’ll tell you where you can watch the full video – and it’s not YouTube!
The recipes I’m showing you how to make are Tangy Rhubarb Barbecue Sauce, which you will find the recipe for at the bottom of this post.
I will tell you a little bit about the other two recipes, Pickled Rhubarb-Red Onion Relish and Rhubarb Mojitos as you keep reading, and you can get the full recipes for those by clicking the button just below here, or by following the prompts on the graphics throughout this post.
Tangy Rhubarb Barbecue Sauce
With a short list of ingredients and just a few steps, this Tangy Rhubarb Barbecue Sauce is simple to make and will take your summer grilling to the next level!
It’s a little tangy, but has enough sweetness and savory elements to round out the flavors. It tastes delicious on all your favorite grilled meats, especially pork and chicken! Get the full recipe at the bottom of this post!
Pickled Rhubarb-Red Onion Relish
This Pickled Rhubarb-Red Onion Relish is a game-changer in the condiment world. It’s a sophisticated version of pickled red onions. You can serve it on salads for a huge pop of flavor or serve it on your favorite grilled meats this summer to kick up the flavor of what could otherwise be an ordinary meal.
The best part is that you can make a batch and keep it for a week so it will be at the ready whenever you need it.
By the way, don’t be intimidated by the word “pickled”. This recipe requires nothing more than chopping and stirring – no canner or special equipment needed!
To get the recipe for this Pickled Rhubarb-Red Onion Relish, sign up in the graphic just below here.
Rhubarb Mojitos
Mojitos are one of my favorite summer co*cktails! They are so refreshing on a hot summer night, and these Rhubarb Mojitos are no exception!
Made with all the classic mojito ingredients, with two simple swaps, these Rhubarb Mojitos are simple to make.
To get the full recipe for these mojitos, sign up in the form just below!
These 3 Non-Dessert Rhubarb Recipes will help you feel like a pro in the kitchen, but don’t worry, none of them are difficult to make. To watch me make each of the recipes, head on over to Instagram and watch the video on my IGTV channel which is called FreshFoodBites.
In a small saucepan cook rhubarb and onion in hot oil over medium heat for 4 to 5 minutes or until rhubarb is tender, stirring occasionally. Take off the heat; carefully add vinegar and water. Add syrup, dates, salt, paprika, and pepper. Bring to boiling, frequently; reduce heat. Boil gently, uncovered, for 15 minutes, stirring occasionally. Remove from the heat. If necessary, for your blender, cool sauce about 15 minutes.
Pour sauce mixture into a blender. Cover; blend until very smooth, scraping sides of blender container as needed. Transfer sauce to a serving bowl; cool slightly before serving. Store sauce in a covered jar in the refrigerator up to 2 weeks.
Notes
TIP: Sauce can be used to brush on grilled meat for the last 2 to 3 minutes of grilling; turn meat to coat all sides with sauce. Additional sauce can be brushed on meat before serving.
In the barbecue sauce recipe, is the balsamic vinegar the thick syrupy vinegar that you would use for fruit for the thinner vinegar that we typically use for salad dressing?
Hi Alyce, good question! For this sauce, you can use an all-purpose type (thinner) balsamic vinegar like you would use to make vinaigrette. No need to use a more expensive vinegar that you would serve over fruit or desserts (which would be the thicker, more syrupy type you mentioned). I recommend choosing one that has the distinction of “IGP” on the label, which is the standard set for vinegar that’s made from grapes traditionally used for balsamic vinegar and that’s made in the Modena region of Italy, which is where balsamic vinegar originates from. There are a lot of good options that have this distinction. Happy cooking!
Hi! I have not tried pressure canning the barbecue sauce, so I’m sorry that I can’t give you a definite answer. I don’t see why it wouldn’t work, however, without proper testing, I can’t say for sure. Thanks for your question.
To keep it sugar free you could use a little stevia, for a low fructose option you could use either rice syrup or coconut nectar, or if you're a honey fan, a little raw honey would combine beautifully with the ginger and vanilla.
You can roast it, boil it, can it, bake it, saute it. Dey's uh, rhubarb pie, rhubarb crisp, rhubarb smoothies, rhubarb oatmeal, rhubarb pancakes, rhubarb sauce for your pancakes, even rhubarb ketchup. That- that's about it.
Cut into 2cm lengths, removing any strings if necessary. Stew or poach in some water and a little sugar. When making a crumble or a pie, the rhubarb does not need to be cooked first. Simply sprinkle on a little water and sugar to the rhubarb before adding the crumble mixture on top.
Yep, you heard me right, it's a vegetable, even though it is most commonly cooked in desserts. The raw texture is similar to celery, but it becomes soft and jammy when cooked. Common flavor pairings with rhubarb include strawberries, lemons, vanilla, and custards, but you shouldn't feel limited to desserts.
Include rhubarb to block the absorption of sugar The fibres found in rhubarb have been shown to reduce the passive absorption of sugar into the bloodstream, even more so than other types of plant fibres. So including it in meals can help lower their glycemic index as well as boost your fibre intake!
It is POSSIBLY SAFE for most adults when taken by mouth in medicinal amounts for up to 3 months. Rhubarb can cause some side effects such as stomach and intestinal pain, watery diarrhea, and uterine contractions. Long-term use can result in muscular weakness, bone loss, potassium loss, and irregular heart rhythm.
Rhubarb is best stored in the refrigerator. “Ideally, remove and throw away the leaves, then store fresh, unwashed, rhubarb stalks in the refrigerator wrapped in a food-grade plastic bag,” says Margarethe A. Cooper, PhD, assistant professor of practice and Victor P.
5. May help lower blood pressure. Rhubarb is a source of potassium, which helps to counter the damaging effects of eating too much salt. A study published in the European Heart Journal revealed that women who had the highest intakes of potassium were 13 per cent less likely to have a heart attack or a stroke.
Wash the stalks thoroughly and scrub with a vegetable brush. You don't need to peel peak-season rhubarb, but by midsummer, the stalks tend to be tough and fibrous. You might need to peel them to make them tastier.
To pick rhubarb, hold the stalk firmly, pull and twist. Do not use a knife to cut the stalks from the plant. The knife can carry diseases from plant to plant, and the remaining stalk can be a point of entry for other pests.
Rhubarb is a vegetable often thought to be a fruit. There's actually a good reason for this confusion: in 1947 the USDA classified it as a fruit because the tariffs on bringing fruits into the country were lower on fruits than vegetables. In actuality though, rhubarb is a vegetable - a member of the buckwheat family.
Forced rhubarb is sweeter than the ordinary kind as it has less oxalic acid. The forced stems are also pinker because plants can't make the green pigment chlorophyll in the absence of sunlight, which makes for nicer-looking desserts.
To eat rhubarb solo, dip the stalk into sugar or honey to help mellow out that tart taste. You can also whip up a raw rhubarb compote and add it to your morning bowl of homemade yogurt. Its biting acidity goes beautifully with sweet ripe strawberries (of course), mangoes and even coconut.
Rhubarb can be eaten in a number of ways. It is usually used in jams and desserts, which contain plenty of added sugar. That said, it's easy to use in low-sugar recipes — or even cooked with no sugar at all.
In Jenny's mind, rhubarb needs little more than two additional ingredients and 30 minutes in the oven to come to life. It also can rely on some of nature's best sweeteners—honey and orange juice—to bring it to its sweetest, most flavorful heights.
This is one of the reasons it's often paired with sweeter fruits, like strawberry. To eat rhubarb solo, dip the stalk into sugar or honey to help mellow out that tart taste.
Grasp the stalk near the bottom.Lean it to the side and in one motion gently twist and pull the stalk up. The stalk will pop and separate from the rhubarb plant at the root, and come cleanly away. The twisting and pulling motion should be gentle.
Introduction: My name is Merrill Bechtelar CPA, I am a clean, agreeable, glorious, magnificent, witty, enchanting, comfortable person who loves writing and wants to share my knowledge and understanding with you.
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