As spring arrives, our taste buds start to crave the sweet and tangy flavors that come with this season. One ingredient that embodies the essence of spring is rhubarb – a vegetable often used in pies, crisps, and jams. And what better way to celebrate the season than with delicious vegan rhubarb recipes? From classic desserts like pies and muffins to refreshing drinks and savory dishes, we’ve got you covered. In this article, we’ll be sharing 20 mouth-watering vegan rhubarb recipes that are sure to become new favorites in your kitchen.
Vegan Rhubarb Crisp with Coconut Whipped Cream
Discover the sweet and tangy combination of rhubarb and coconut in this delightful vegan dessert.
Ingredients:
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1/4 cup sugar
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– 1/2 cup rolled oats
– 1/4 cup brown sugar
– 1/2 cup chopped walnuts (optional)
– 1/2 cup coconut oil, melted
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons maple syrup
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine rhubarb, sugar, cornstarch, and salt. Mix well.
3. Transfer the mixture to a 9×9-inch baking dish.
4. In a separate bowl, mix together oats, brown sugar, and walnuts (if using). Add melted coconut oil and stir until combined.
5. Top the rhubarb mixture with the oat mixture.
6. Bake for 35-40 minutes or until the topping is golden brown and the fruit is tender.
7. For coconut whipped cream, chill a can of full-fat coconut milk in the refrigerator overnight. Open the can and scoop out the solid coconut cream into a bowl. Add maple syrup and whip with an electric mixer until smooth.
Cooking Time: 35-40 minutes
Strawberry Rhubarb Vegan Smoothie Bowl
Kickstart your day with this refreshing and healthy strawberry rhubarb smoothie bowl, packed with antioxidants and creamy texture. This sweet and tangy treat is perfect for a quick breakfast or post-workout snack.
Ingredients:
– 1 cup frozen strawberries
– 1/2 cup frozen rhubarb
– 1/2 banana, sliced
– 1 tablespoon almond butter
– 1 tablespoon maple syrup
– 1/4 cup unsweetened almond milk
– Pinch of salt
– Toppings: sliced almonds, shredded coconut, and fresh mint leaves
Instructions:
1. In a blender, combine frozen strawberries, rhubarb, banana, almond butter, and maple syrup.
2. Blend until smooth and creamy, adding unsweetened almond milk as needed to achieve desired consistency.
3. Pour the smoothie into a bowl and top with sliced almonds, shredded coconut, and fresh mint leaves.
Cooking Time: 5 minutes
Vegan Rhubarb Muffins with Almond Flour
Rise to the occasion with these deliciously moist and flavorful muffins, perfect for a springtime treat or breakfast on-the-go. This recipe combines the natural sweetness of rhubarb with the nutty flavor of almond flour, all in a vegan-friendly package.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup rolled oats
– 1/2 cup sugar
– 1/2 cup non-dairy milk (such as soy or almond)
– 1/4 cup canola oil
– 1 large egg replacement (such as flaxseed or chia seed gel)
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup chopped fresh rhubarb
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, oats, sugar, and baking powder.
3. In a separate bowl, whisk together non-dairy milk, canola oil, egg replacement, and vanilla extract.
4. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
5. Fold in chopped rhubarb.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Spiced Rhubarb Chia Pudding
Add a touch of warmth and spice to your breakfast or snack routine with this delicious Spiced Rhubarb Chia Pudding. The combination of sweet rhubarb, nutty chia seeds, and aromatic spices creates a unique flavor profile that’s sure to delight.
Ingredients:
– 1 cup chia seeds
– 2 cups almond milk
– 1/4 cup honey
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground cardamom
– 1/8 teaspoon ground ginger
– 1/2 cup diced fresh rhubarb
– Pinch of salt
Instructions:
1. In a small bowl, mix chia seeds and almond milk. Let it sit for 5 minutes to allow the chia seeds to absorb the liquid.
2. In a medium saucepan, combine honey, cinnamon, cardamom, and ginger. Heat over low heat, stirring until the honey dissolves.
3. Add the diced rhubarb to the saucepan and cook for 2-3 minutes or until it starts to soften.
4. Combine the chia seed mixture with the spiced rhubarb mixture. Stir well to combine.
5. Refrigerate for at least 30 minutes or overnight to allow the pudding to set.
Cooking Time: 10 minutes (including prep time)
Vegan Rhubarb and Ginger Jam
This sweet and tangy jam combines the natural tartness of rhubarb with the warmth of ginger, creating a delicious vegan treat that’s perfect for toast, scones, or as a topping for yogurt or oatmeal.
Ingredients:
– 1 lb fresh rhubarb, chopped
– 1 cup sugar
– 1/4 cup water
– 2-inch piece of fresh ginger, peeled and grated
– 1 tablespoon lemon juice
– Pectin (optional)
Instructions:
1. Combine rhubarb, sugar, water, and ginger in a large pot.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes.
3. Stir in lemon juice.
4. Continue to simmer for an additional 10-15 minutes or until the jam has thickened to your liking.
5. If using pectin, stir it in and continue to simmer for another 5 minutes.
6. Remove from heat and let cool slightly before transferring to a clean glass jar.
Cooking Time: 30-40 minutes
Roasted Rhubarb and Beet Salad
Roasted Rhubarb and Beet Salad Recipe
Roast rhubarb and beets with sweet spices and a hint of earthy flavor, then toss with mixed greens for a refreshing and healthy salad.
Ingredients:
– 1 lb fresh rhubarb, cut into 1-inch pieces
– 2 large beets, peeled and cubed
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup crumbled feta cheese (optional)
– 1 tbsp balsamic glaze
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss rhubarb and beets with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
3. Spread the mixture on a baking sheet in a single layer and roast for 30-40 minutes or until tender.
4. Allow the roasted vegetables to cool slightly.
5. In a large bowl, combine mixed greens, crumbled feta cheese (if using), and roasted rhubarb and beets.
6. Drizzle with balsamic glaze and serve immediately.
Cooking Time: 30-40 minutes
Vegan Rhubarb Pie with Oat Crust
Vegan Rhubarb Pie with Oat Crust: A Sweet and Tangy Treat
Rhubarb’s tart flavor pairs perfectly with a crunchy oat crust, making this vegan pie a delightful twist on the classic. With just 6 ingredients and minimal fuss, you’ll be enjoying a slice (or two) in no time!
Ingredients:
– 1 cup rolled oats
– 1/2 cup brown sugar
– 1/4 cup maple syrup
– 1/2 cup vegan butter, melted
– 2 cups fresh rhubarb, cut into 1-inch pieces
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together oats, brown sugar, and maple syrup.
3. Add melted vegan butter and stir until mixture forms a crumbly crust.
4. Press crust into the bottom and up the sides of a 9-inch pie dish.
5. Fill crust with rhubarb pieces and drizzle with lemon juice.
6. Bake for 40-45 minutes, or until crust is golden brown and filling is tender.
Cooking Time: 40-45 minutes
Rhubarb and Apple Cinnamon Compote
This sweet and tangy compote is a perfect combination of spring rhubarb and autumn apples, infused with warm cinnamon spices. Serve it as a side dish or use it as a topping for yogurt, oatmeal, or ice cream.
Ingredients:
– 1 pound fresh rhubarb, cut into 1-inch pieces
– 2-3 medium-sized apples (Granny Smith or Honeycrisp), peeled and chopped
– 1/4 cup granulated sugar
– 2 tablespoons unsalted butter
– 1 cinnamon stick
– Pinch of salt
Instructions:
1. In a large saucepan, combine rhubarb, apples, sugar, butter, cinnamon stick, and salt.
2. Cook over medium heat, stirring occasionally, until the fruit is tender and the liquid has thickened (about 20-25 minutes).
3. Remove from heat and let cool slightly.
4. Strain the compote through a fine-mesh sieve to remove the cinnamon stick and any excess pulp.
Cooking Time: 20-25 minutes
Vegan Rhubarb Lemonade
This sweet and tangy drink combines the natural sweetness of rhubarb with the brightness of lemon, perfect for warm weather or any time you need a pick-me-up.
Ingredients:
– 1 cup fresh rhubarb, chopped
– 2 cups water
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup maple syrup
– Ice cubes
Instructions:
1. In a large pot, combine the chopped rhubarb and water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-12 minutes, or until the rhubarb is tender.
2. Strain the mixture through a fine-mesh sieve into a large pitcher, pressing on the solids to extract as much juice as possible. Discard the solids.
3. Add the lemon juice and maple syrup to the pitcher. Stir well to combine.
4. Chill the mixture in the refrigerator for at least 30 minutes before serving. Serve over ice and enjoy!
Cooking Time: 10-12 minutes
Rhubarb and Coconut Vegan Ice Cream
This refreshing vegan ice cream combines the tartness of rhubarb with the creamy richness of coconut, perfect for warm weather or any time you crave a unique dessert.
Ingredients:
– 1 cup fresh or frozen rhubarb, chopped
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup maple syrup
– 1/4 cup coconut cream
– 1 tablespoon lemon juice
– 1/2 teaspoon vanilla extract
Instructions:
1. In a blender or food processor, combine rhubarb, coconut milk, maple syrup, and lemon juice. Blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
3. Once the mixture has chilled, stir in the coconut cream and vanilla extract.
4. Transfer the mixture to an airtight container and freeze for at least 2 hours or overnight.
Cooking Time: Churning time: 20-30 minutes; Freezing time: 2 hours or overnight
Vegan Rhubarb Upside-Down Cake
This vegan rhubarb upside-down cake is a delightful twist on the classic dessert, featuring sweet and tangy rhubarb atop a moist and flavorful sponge. Perfect for springtime gatherings or as a special treat for your favorite plant-based friends.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup maple syrup
– 1/4 cup coconut sugar
– 1/2 cup non-dairy milk (such as almond or soy)
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup rhubarb, sliced into 1-inch pieces
– 1/4 cup vegan butter or margarine, melted
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In a medium bowl, whisk together flour, oats, maple syrup, coconut sugar, and baking powder.
3. Add non-dairy milk, melted vegan butter or margarine, and vanilla extract. Whisk until smooth.
4. Arrange rhubarb slices in the prepared baking dish.
5. Pour batter over rhubarb and smooth top.
6. Bake for 40-45 minutes or until a toothpick comes out clean.
7. Remove from oven and let cool for 10 minutes before flipping onto a plate.
Cooking Time: 40-45 minutes
Rhubarb and Orange Glazed Tofu
This recipe combines the natural sweetness of rhubarb with the brightness of orange to create a glaze that’s perfect for marinating and grilling tofu. The result is a flavorful and tender dish that’s sure to please.
Ingredients:
– 1 block extra-firm tofu, drained and cut into cubes
– 1 cup fresh or frozen rhubarb, chopped
– 2 tablespoons orange marmalade
– 2 tablespoons soy sauce
– 1 tablespoon maple syrup
– 1 tablespoon olive oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, puree the rhubarb, orange marmalade, soy sauce, maple syrup, and ginger until smooth.
2. Place the tofu cubes in a shallow dish and pour the glaze over them. Toss to coat.
3. Let marinate for at least 30 minutes, or up to several hours in the refrigerator.
4. Preheat a grill or grill pan to medium-high heat. Remove the tofu from the marinade, letting any excess liquid drip off.
5. Grill the tofu for 3-4 minutes per side, or until golden brown and crispy.
6. Serve immediately, garnished with fresh herbs if desired.
Cooking Time: 15-20 minutes
Vegan Rhubarb and Berry Parfait
A sweet and tangy dessert that celebrates the flavors of spring! This vegan parfait is a delightful combination of fresh rhubarb, mixed berries, and creamy coconut whipped cream.
Ingredients:
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 1/2 cup granola
– 1/4 cup unsweetened shredded coconut
– 1/2 cup coconut cream
– 2 tablespoons maple syrup
– Fresh mint leaves for garnish
Instructions:
1. In a medium saucepan, combine rhubarb and 1 tablespoon of water. Cook over medium heat, stirring occasionally, until tender (about 5 minutes).
2. Layer the cooked rhubarb, mixed berries, granola, and unsweetened shredded coconut in a parfait glass or a tall clear cup.
3. In a separate bowl, whip the coconut cream with maple syrup until stiff peaks form.
4. Top the parfait with whipped coconut cream and garnish with fresh mint leaves.
Cooking Time: 5 minutes (plus chilling time if desired)
Enjoy your delicious Vegan Rhubarb and Berry Parfait!
Rhubarb and Mint Infused Water
Stay hydrated and delight your senses with this unique and refreshing infused water recipe. This sweet and tangy drink is perfect for warm weather or anytime you need a pick-me-up.
Ingredients:
– 1 cup fresh rhubarb stalks, sliced into thin strips
– 1/4 cup fresh mint leaves
– 1 liter water
– Ice cubes (optional)
Instructions:
1. In a large pitcher, combine the sliced rhubarb and fresh mint leaves.
2. Pour in the liter of water and stir gently to combine.
3. Let the mixture infuse in the refrigerator for at least 30 minutes or up to several hours to allow the flavors to meld together.
4. Strain the infused water into glasses filled with ice, if desired.
5. Serve immediately and enjoy!
Cooking Time: None
Vegan Rhubarb and Vanilla Custard
A sweet and tangy dessert that combines the tartness of rhubarb with the creaminess of vanilla custard, all without any animal products. This recipe is perfect for springtime when fresh rhubarb is in season.
Ingredients:
– 1 pound fresh rhubarb, cut into 1-inch pieces
– 1/4 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 cup unsweetened almond milk
– 1/4 cup vegan vanilla custard powder (make sure it’s free from animal products)
– 1/4 teaspoon salt
– 1 tablespoon lemon juice
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large saucepan, combine rhubarb, sugar, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the rhubarb is tender.
3. Remove from heat and stir in almond milk, vanilla custard powder, and salt until well combined.
4. Pour the mixture into a 9×13 inch baking dish or individual ramekins.
5. Bake for 25-30 minutes or until the custard is set.
6. Remove from oven and stir in lemon juice.
7. Let it cool to room temperature before refrigerating or serving chilled.
Cooking Time: 25-30 minutes
Rhubarb and Cardamom Vegan Scones
Elevate your breakfast or afternoon tea with these sweet and tangy scones, infused with the unique flavors of rhubarb and cardamom.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup vegan butter, chilled and cut into small pieces
– 1/2 cup granulated sugar
– 1/4 cup chopped fresh rhubarb
– 1/2 teaspoon ground cardamom
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 3/4 cup non-dairy milk
– 1 tablespoon apple cider vinegar
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. Add vegan butter, chopped rhubarb, and ground cardamom. Use a pastry blender or your fingers to work the ingredients into a crumbly mixture.
4. In a separate bowl, whisk together non-dairy milk and apple cider vinegar. Pour wet ingredients into dry ingredients and stir until a shaggy dough forms.
5. Turn dough onto a floured surface and gently knead 2-3 times. Pat into a circle about 1 inch thick.
6. Cut into wedges and place on prepared baking sheet, leaving space between each scone.
7. Bake for 18-20 minutes or until golden brown.
Vegan Rhubarb Barbecue Sauce
Add a sweet and tangy twist to your vegan barbecue game with this unique rhubarb-based sauce! Perfect for slathering on tofu, portobello mushrooms, or as a dip for your favorite vegetables.
Ingredients:
– 1 cup rhubarb puree
– 1/2 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tablespoons maple syrup
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. In a medium saucepan, combine rhubarb puree, ketchup, apple cider vinegar, maple syrup, and smoked paprika.
2. Whisk until smooth, then add olive oil and garlic. Whisk again until well combined.
3. Bring the mixture to a simmer over medium-low heat.
4. Reduce heat to low and let sauce thicken for 10-15 minutes, stirring occasionally.
5. Remove from heat and season with salt and pepper to taste.
Cooking Time: 15 minutes
Rhubarb and Coconut Yogurt Popsicles
Beat the heat with these refreshing popsicles, combining the tartness of rhubarb with the creaminess of coconut yogurt. Perfect for hot summer days!
Ingredients:
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 1/2 cup plain whole milk yogurt
– 1/4 cup shredded coconut
– 1 tablespoon honey
– 10 popsicle sticks
Instructions:
1. In a blender or food processor, puree the rhubarb until smooth.
2. In a medium bowl, combine the yogurt, shredded coconut, and honey. Mix until well combined.
3. Add the blended rhubarb to the yogurt mixture and stir until smooth.
4. Pour the mixture into popsicle molds, leaving about 1/4 inch at the top for expansion.
5. Insert popsicle sticks and freeze for at least 4 hours or overnight.
Cooking Time: None! Just chill and enjoy.
Vegan Rhubarb and Pistachio Tart
A sweet and tangy tart that combines the natural sweetness of rhubarb with the nutty flavor of pistachios, perfect for a springtime dessert.
Ingredients:
– 1 9-inch vegan pie crust
– 2 cups fresh rhubarb, sliced into 1/4-inch pieces
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1 tablespoon lemon juice
– 1/4 cup pistachio meal
– 1/4 teaspoon salt
– 1/4 cup vegan butter or margarine, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a large bowl, combine rhubarb, sugar, cornstarch, lemon juice, pistachio meal, and salt. Mix until well combined.
4. Pour the rhubarb mixture into the prepared tart shell.
5. Drizzle the melted vegan butter or margarine over the rhubarb mixture.
6. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
Cooking Time: 40-45 minutes
Rhubarb and Maple Syrup Oatmeal
Start your day with a delicious and nutritious bowl of oatmeal infused with the natural sweetness of rhubarb and the richness of maple syrup.
Ingredients:
– 1/2 cup rolled oats
– 1 cup water or milk (or combination)
– 1/4 cup diced fresh rhubarb
– 2 tablespoons pure maple syrup
– Pinch of salt
– Optional: chopped nuts, dried fruit, or a drizzle of honey for added texture and flavor
Instructions:
1. In a medium saucepan, bring the water or milk to a simmer.
2. Add the oats, diced rhubarb, and salt. Cook, stirring occasionally, until the oats have absorbed most of the liquid and the mixture has thickened, about 5-7 minutes.
3. Stir in the maple syrup until well combined.
4. Serve the oatmeal hot, topped with your choice of nuts, dried fruit, or honey for added flavor and texture.
Cooking Time: 10-12 minutes
Summary
Get ready to celebrate spring with these 20 delicious vegan rhubarb recipes! From sweet treats like Vegan Rhubarb Crisp with Coconut Whipped Cream and Rhubarb Upside-Down Cake, to savory dishes like Roasted Rhubarb and Beet Salad and Rhubarb and Orange Glazed Tofu, there’s something for everyone. Try your hand at making Strawberry Rhubarb Vegan Smoothie Bowl or Spiced Rhubarb Chia Pudding for a healthy and tasty start to the day. Whether you’re in the mood for something classic like Vegan Rhubarb Pie with Oat Crust or something new and exciting like Rhubarb and Coconut Yogurt Popsicles, these recipes are sure to please.
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