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A collection of healthy rhubarb recipes, showcasing vibrant pink stalks.

Healthy Rhubarb Recipes with Low Sugar & Natural Sweeteners

This collection of rhubarb recipes focuses on natural sweeteners and reduced sugar, offering delicious and healthy ways to enjoy this vibrant ingredient. From crumbles to tarts, these recipes highlight rhubarb's unique tartness without excessive sweetness.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb Crumble
  • 4 cups rhubarb, chopped
  • 0.5 cup honey or maple syrup
  • 1 cup oats
  • 0.5 cup whole wheat flour
  • 0.25 cup coconut oil, melted
Rhubarb and Berry Tart
  • 3 cups rhubarb, thinly sliced
  • 2 cups mixed berries
  • 0.25 cup stevia or erythritol
  • 1.5 cups almond flour
  • 1 egg
Rhubarb Compote
  • 3 cups rhubarb, chopped
  • 0.5 cup dates, pitted and chopped
  • 0.25 cup water
  • 1 tsp vanilla extract
Rhubarb Smoothie
  • 1 cup rhubarb, raw and chopped
  • 1 frozen banana
  • 0.5 cup Greek yogurt
  • 0.5 cup almond milk
  • 1 tbsp chia seeds

Equipment

  • Baking dish
  • Mixing bowls
  • Tart pan
  • Saucepan
  • Blender

Method
 

Rhubarb Crumble
  1. Preheat oven to 375°F (190°C). Combine chopped rhubarb with honey or maple syrup in a baking dish and mix well.
  2. In a separate bowl, mix oats, whole wheat flour, and melted coconut oil until crumbly. Sprinkle this topping evenly over the rhubarb.
  3. Bake for 30-35 minutes, or until the rhubarb is tender and the topping is golden brown.
Rhubarb and Berry Tart
  1. Preheat oven to 350°F (175°C). In a bowl, combine almond flour and egg to form a dough for the crust. Press the dough into a tart pan.
  2. Mix sliced rhubarb, mixed berries, and stevia or erythritol in a bowl. Pour the fruit mixture into the prepared tart crust.
  3. Bake for 40-45 minutes, or until the crust is golden and the fruit is bubbly and tender.
Rhubarb Compote
  1. In a saucepan, combine chopped rhubarb, pitted and chopped dates, and water. Bring the mixture to a simmer over medium heat.
  2. Cook for 15-20 minutes, stirring occasionally, until the rhubarb is soft and the mixture has thickened. Stir in vanilla extract.
  3. Allow to cool before serving as a topping for yogurt, oatmeal, or as a dessert on its own.
Rhubarb Smoothie
  1. Combine raw chopped rhubarb, frozen banana, Greek yogurt, almond milk, and chia seeds in a blender.
  2. Blend until smooth and creamy. Add more almond milk if needed to reach desired consistency.
  3. Serve immediately for a refreshing and healthy drink.

Notes

For the rhubarb crumble, you can add a pinch of cinnamon or nutmeg to the crumble topping for extra flavor. When making the rhubarb and berry tart, consider pre-baking the crust for 10 minutes to prevent a soggy bottom. The rhubarb compote can be stored in an airtight container in the refrigerator for up to a week. For a thicker smoothie, add more frozen fruit or less almond milk; for a thinner consistency, add more almond milk.