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 healthy rhubarb recipes.
If you’ve been inspired by these healthy 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.