Rhubarb recipes with only natural sweeteners – maple syrup, honey, & coconut sugar – and various cooking methods for this spring treat.
With true rhubarb season just around the corner in the northern hemisphere, it’s time to celebrate this early spring vegetable! Rhubarb has always been what I look forward to most in spring, to use in cakes, as compote, as the base for crisps and crumbles, and just about everywhere else.
Because rhubarb is so sour when raw, an excess of sugar is often added in recipes using it as a counterbalance. Instead, here, a variety of cooking methods and natural sweeteners help to draw out its hidden mellow side.
I hope you can find some inspiration in this collection of vegetarian rhubarb recipes.
Gluten Free Strawberry Rhubarb Crisp
This vegan and gluten free rhubarb crisp is made with chickpea flour and oats for a healthier, higher protein topping. Strawberries sweeten the naturally tart rhubarb alongside a little maple syrup for a simple and wholesome spring dessert.
This vegan rhubarb streusel cake is a healthier twist on the German classic, made with coconut sugar and a soft spelt base. It's essentially bread and a vegetable and therefore totally acceptable for breakfast.
This honey rhubarb lemonade is a healthier way to enjoy a spring drink, with rhubarb incorporated for a tart and colourful naturally pink lemonade. This even works with green rhubarb stalks using a special trick – and it's not strawberries.
Rhubarb curd is a beautiful pink spring preserve, perfect for toast, ice cream, and adding to baking. This version uses honey instead of sugar, and whole eggs.
A simple dairy-free rhubarb ice cream made with the first rhubarb of spring. Made with coconut milk, no cashews are needed for this pretty pink ice cream.
Rhubarb chia pudding with a creamy coconut milk base and rhubarb compote. This sweet seasonal breakfast works just as well as a dessert and is a nice way to use spring rhubarb.
Vegan rhubarb banana muffins are a spring treat, even if the combination seems strange. Sweet bananas balance out the tart rhubarb in these healthy little muffins.
These healthier rhubarb muffins are lightly sweet, made with almond flour and maple syrup. Ginger adds a bit of a kick alongside the tart rhubarb, and these are made with whole wheat spelt flour for a nice midday snack.
This lower-sugar strawberry rhubarb cobbler is vegan, made with coconut oil, coconut sugar, and spelt flour. Minimally sweetened and with simple ingredients, it's a nice lighter spring option, especially served with a scoop of ice cream.
This roasted rhubarb salad with rye croutons and vegan labneh ticks all the boxes for a fabulous vegetarian meal salad – protein, fruit, veg, bread, and plenty of greens. Perfect for the transition time between spring and summer, with both blueberries and sweet roasted rhubarb.
If you’ve been inspired by these rhubarb recipes, I’d love to hear about it! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via facebook and pinterest.
