Rhubarb has been a beloved ingredient for generations, yet it often gets overlooked in today’s kitchens. With its vibrant pink stalks and tart flavor, rhubarb is one of spring’s most unique offerings. While many associate it with pies, this versatile plant has so much more to offer. If you haven’t cooked with rhubarb in a while—or ever—it’s time to bring this old favorite back into the spotlight! We all need to rediscover rhubarb.

What is it?

Rhubarb is one of those vegetables we actually treat like and think of as a fruit. Its long, celery-like stalks range in color from pale green to deep red, depending on the variety. Due to its tart, slightly sour taste it is usually paired with natural sweeteners like strawberries or honey when made into desserts and jams. But it’s also fantastic without the sweeteners in savory dishes, working well in sauces and salads. It’s important to know that the leaves, however, are toxic due to their high levels of oxalic acid and should never be consumed.

Nutritional Benefits 

Rhubarb is more than just a delicious ingredient, it’s packed with nutrients and health benefits, including:

• High in Fiber – Supports digestion and gut health.
• Rich in Antioxidants – Contains anthocyanins and lycopene, which promote heart health and reduce inflammation.
• Good Source of Vitamin K – Supports bone health and blood clotting.
• Low in Calories – Just 26 calories per cup, making it a great addition to a healthy diet.

Cooking Tips

Like anything else, your rhubarb experience will be better if you purchase a quality organic product from your local grocery store or farmer’s market. Look for firm, crisp stalks with bright color. Avoid any that are wilted or overly thick, as they may be tough. When cooking rhubarb, it softens quickly so keep an eye on the process and don’t overcook or it will quickly loose it’s texture.

Rhubarb Almond Crisp 

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Ingredients

For the Filling

• 4 cups rhubarb, chopped into ½-inch pieces
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• 1 tbsp cornstarch or arrowroot powder

For the Topping

• ½ cup almond flour
• ½ cup rolled oats
• ¼ cup sliced almonds
• ¼ cup coconut sugar or brown sugar
• ¼ tsp cinnamon
• ¼ tsp salt
• 3 tbsp melted coconut oil or butter

Instructions

Start by preheating  your oven to 375°F (190°C).

Lightly grease a baking dish.

In a mixing bowl, toss chopped rhubarb with honey, vanilla, and cornstarch. Transfer to the prepared dish.

In another bowl, mix almond flour, oats, sliced almonds, coconut sugar, cinnamon, and salt. Stir in melted coconut oil until the mixture forms small crumbles.

Evenly sprinkle the topping over the rhubarb. Bake for 30 minutes, or until the topping is golden brown and the filling is bubbling.

Let the crisp cool for a few minutes before serving. Top with something cool and creamy or enjoy as is!

Nutritional Information (Per Serving)

Calories: 220; Protein: 4g; Fiber: 5g; Healthy Fats: 10g; Natural Sugars: 12g; Vitamin K: 20% of daily value