6 Delicious Vegan Rhubarb Recipes
These 6 delicious vegan rhubarb recipes are ideal for spring desserts! Nobody will be able to resist these delectably pink tarts, crumbles, muffins, and pies!
What Exactly Is Rhubarb?
Rhubarb is well-known for its tart flavour and thick stalks, typically cooked with sugar. The stalks range in colour from red to pink to pale green and have a celery-like consistency.
Cold winters are required for the growth of this vegetable. As a result, it is primarily found in mountainous and temperate regions worldwide, particularly in Northeast Asia. It's also a popular garden plant in the United States and Northern Europe.
Antioxidants abound in rhubarb, especially anthocyanins (which give it its red colour) and proanthocyanidins. Anti-bacterial, anti-inflammatory, and anti-cancer qualities of these antioxidants help protect you against various health problems, including heart disease, cancer, and diabetes.
Health Benefits Of Rhubarb
Rhubarb (Rheum rhabarbarum) is a vegetable that many people utilize in cooking and recipes like a fruit. It grows globally, including in the United States, despite its Asian origins. The plant loves cooler temperatures and does not thrive in hot weather.
In the spring, the long red leafstalks bloom, culminating in mid-April. Only the plant's stalks are edible. Toxins and significant levels of oxalic acid are found in the leaves. The stalks are meaty, tart, and acidic on their own. Although they can be eaten raw, most people prefer them cooked.
Vitamin K, which is necessary for bone health and blood clotting, is abundant in rhubarb. Rhubarb contains vitamin A, which may aid in fighting free radicals that cause skin damage and premature aging, keeping your skin appearing healthy and youthful. It also contains a lot of antioxidants and other vital vitamins and minerals that have a lot of health benefits.
Improves Bone Health
Rhubarb's vitamin K concentration aids in the maintenance of strong, healthy bones. Vitamin K is necessary for bone growth and can aid in the prevention of osteoporosis.
Protects Heart Health
Rhubarb is high in fiber, which helps to decrease cholesterol levels. Rhubarb has been shown in studies to help lower both bad and total cholesterol levels. Lowering your cholesterol lowers your chances of heart disease and heart attack. Rhubarb contains vitamin K, which may help to prevent blood vessel calcification. The antioxidants in the vegetable have anti-inflammatory properties, which can help safeguard your heart health even more.
Rhubarb's fiber helps keep things flowing through your digestive tract, reducing constipation and other digestive issues. It also contains substances known as sennosides, which are natural laxatives. Rhubarb's tannins also have anti-diarrheal properties.
Rhubarb's antioxidants battle free radicals in the body, possibly protecting against oxidative stress and cell damage. Antioxidants' anti-free radical characteristics may lower the risk of certain cancers.
Rhubarb's antioxidant properties aid in reducing inflammation. People suffering from systemic inflammatory response syndrome may benefit from these features. Another study discovered that rhubarb extract's anti-inflammatory qualities can aid wound healing.
Protects From Free Radicals
There's a new antioxidant powerhouse in town, and it's not kale and blueberries. According to a study published in the International Journal of Food Science and Technology, Rhubarb offers more antioxidants than packed kale. This means a stronger defence against free radicals, which can cause chronic disease.
Rhubarb's antioxidants will protect you from chronic disease, making you seem younger! Collagen formation is aided by the nutrients, resulting in firmer, brighter skin. Check out the health advantages of avocado in a face mask for naturally bright skin as you're snacking on your favorite rhubarb dessert.
Anthocyanins, the component that gives rhubarb its deep red colour, are found in the stalks. According to a study published in the Annual Review of Food Science and Technology, eating foods high in anthocyanins was linked to decreased inflammation and better protection against chronic diseases like diabetes.
Improves Liver Health
Rhubarb stalks include chemicals that boost gut health and may even protect the liver. According to a study published in the journal Molecular Nutrition and Food Research, taking rhubarb extract improved liver function among research participants who reported binge drinking alcohol.
Vegan Rhubarb Recipes
1. Rhubarb Upside Down Cake
Prep Time: 15 mins | Cook Time: 1 hour | Servings: 16
- Unbleached all-purpose flour: 2⅔ cups
- Baking Powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Sea salt: ¼ teaspoon
- Sugar: 1½ cups
- Vegan butter: 16 tablespoons
- Nondairy milk: 1¼ cups
- Apple cider vinegar: 2 teaspoons
- Pure vanilla extract: 2 teaspoons
Ingredients For The Rhubarb Topping
- Rhubarb chopped: 4 cups
- Brown sugar: ½ cup
- Cornstarch: 3 teaspoons
- Candied ginger (chopped, optional): ¼ cup
- Preheat the oven to 350 degrees Fahrenheit.
- Set aside a bowl containing the chopped rhubarb, candied ginger, brown sugar, and corn starch.
- Combine the milk and vinegar and set aside for a few minutes to curdle.
- Cream the butter and sugar together in the bowl of a stand mixer or a large mixing basin with the whisk attachment or a regular whisk until smooth and fluffy, about two minutes.
- Mix the milk-vinegar combination, sugar, and vanilla essence until thoroughly combined.
- Combine the flour, baking powder, baking soda, and salt in a separate bowl.
- In three batches, add the flour mixture to the wet ingredients, mixing for 20 seconds after each addition and scraping the sides and bottom of the basin with a spatula to achieve even mixing.
- Grease the bottom and sides of a 10-inch springform pan with oil or vegan butter. Cover the bottom of the mould with parchment paper to make unmolding considerably easier. Place the springform pan on a cookie sheet to catch any rhubarb juices that may spill out during the baking process. Spread the chopped rhubarb equally in the bottom of the pan. If you want, you can make a decorative pattern.
- Spread the cake batter evenly on top of the rhubarb. Make the top smooth.
2. Vegan Rhubarb Pie
A vegan rhubarb pie is the pinnacle of summer! These tart and ruby-red stalks make the tastiest filling for a buttery, golden, flaky crust.
Prep Time: 15 mins | Cook Time: 1 hour 30 mins | Servings: 8
Ingredients For The Pie Pastry Crust
- All-purpose flour: 2½ cups
- Vegan butter: 8 tablespoons
- Powdered sugar: ¼ cup
- Salt: ¼ teaspoon
- Ice-cold water
Ingredients For The Pie Filling
- Rhubarb: 1 tablespoon
- Pure vanilla extract: 1 tablespoon
- Turbinado sugar: 1¼ cups
- Tapioca starch: ¼ cup
- In a mixing dish, combine all ingredients except the water to make the pie crust. Cut the butter into the flour with a fork or a pie-cutter. You should have a grainy mixture with large bits of butter and shortening (around pea-size). Drizzle a little water into the flour at a time, mixing quickly with a fork until the dough comes together. Make sure all of your ingredients are kept as cold as possible.
- Split the dough in half and wrap each half in plastic wrap tightly. As you wrap each side, use your palms to shape it into a disc. Refrigerate for 30 minutes to 2 hours at least.
- To make the filling, whisk together all ingredients in a mixing dish. Allow at least 15 minutes for preparation.
- Take one of the dough discs from the refrigerator and roll it out into a disc large enough to fit into a 9-inch pie pan with enough overhang.
- Place the dough in the refrigerator while rolling out the top crust, pushing it into the corners. Roll out the remaining dough disc into a large circle to fit on top of the pie plate with a tiny overhang. Cut the circle into long strips with a pizza cutter or a knife.
- Fill the bottom crust with the filling, mixing it one last time before pouring it in.
- Place half of the strips across the pie at 34th-inch intervals to make the lattice. Fold back alternate strips and cross the ones that are already in place. Unfold the alternative strips, fold back the remaining strips, and cross the pie with another strip. Continue doing so until you've used up all of the dough strips.
- Preheat the oven to 425°F and bake the pie for 30 minutes. Then cover the pie with a baking sheet and bake for another 35 minutes, or until the juices are bubbling through the lattice top.
- Remove the pie to a wire rack to cool completely before serving. This will take some time (approximately 4-5 hours), so plan and avoid cutting the pie before it has thoroughly cooled. Enjoy!
3. Vegan Rhubarb Galette
This vegan Rhubarb Galette is super simple and foolproof to prepare. A gooey tart-sweet mixture of rhubarb and sugar flavoured with cardamom is wrapped in a puff pastry casing.
Prep Time: 15 mins | Cook Time: 30 mins | Servings: 8
- Puff pastry: 1 sheet
- Rhubarb: 1½ pounds
- Sugar: 1 cup
- Ground cardamom: ½ teaspoon
- Lemon juice: 1 tablespoon
- Cornstarch: 2 tablespoons
- Sugar for sprinkling on the crust (optional)
- Preheat the oven to 400 degrees Fahrenheit.
- Combine the rhubarb, sugar, cardamom, lime juice, and cornstarch in a mixing basin. Set aside while preparing the crust.
- Puff pastry should be rolled out to a 12-inch square. Place on a baking pan to cool.
- Fill the middle with the rhubarb mixture, leaving a two-inch border all the way around. To partially cover the filling, fold up the edges. You may be as creative as you want and construct extremely exquisite folds, or you can just go freestyle.
- You can't go wrong with this. Sprinkle sugar on the puff pastry edges if desired. Thirty minutes to bake the galette. When you take it out, the fluids will still be bubbling.
- Allow the baking sheet to cool completely before removing it from the oven.
- Serve the galette plain or topped with vegan whipped cream or ice cream.
4. Vegan Strawberry Rhubarb Cheesecake
This vegan Strawberry Rhubarb Cheesecake is creamy and melt-in-your-mouth smooth, with a sweet-tangy, gooey rhubarb and strawberry swirl running through it. The recipe is simple to follow and may easily be made gluten-free.
Prep Time: 15 mins | Cook Time: 1 hour 10 mins | Servings: 16
Ingredients For The Graham Cracker Crust
- Graham crackers: 2½ cups
- Vegan butter (softened, at room temperature): 3 tablespoons
- Sugar: ¼ cup
- A pinch salt
Ingredients For The Strawberry Rhubarb Swirl
- Rhubarb: 3-4 cups
- Strawberries: 1 cup
- Sugar: ¾ cup
Ingredients For The Cream Cheese Filling
- Vegan cream cheese: 24 oz
- Sugar: 1¼ cups
- Instant Pot Vegan Yogurt: ½ cup
- Cornstarch: ¼ cup
- Pure vanilla extract: 1 tablespoon
Method To Make The Crust
- Preheat the oven to 350 degrees Fahrenheit.
- Place the graham crackers, butter, and sugar in a food processor and process until the mixture is sandy.
- In a 9- or 10-inch springform pan, press evenly into the bottom and slightly up the sides. It's not necessary to butter or oil the pan beforehand.
Method To Make The Strawberry Rhubarb Swirl
- Place over medium-low heat in a saucepan with sugar and salt. Many of the juices from the rhubarb and strawberries will be expressed.
- Continue to heat, frequently stirring (do not walk away), until the mixture thickens to a jam-like consistency. Remove the pan from the heat and stir in the vanilla extract. Allow cooling before serving.
Method To Make The Cheesecake Batter
- Combine the vegan cream cheese and sugar in a stand mixer or food processor. Combine the vegan yogurt, cornstarch, sugar, and vanilla extract in a mixing bowl and beat until smooth. To blend, whisk everything together thoroughly.
Method To Put The Cheesecake Together
- Half of the cheesecake batter should be poured over the springform pan's crust. Half of the rhubarb-strawberry swirl should be dolloped over the batter; then, the remaining cheesecake batter should be poured over the top. Rep with the strawberry rhubarb swirl mixture.
- To produce a swirl design, run a knife through the rhubarb-strawberry mixture. Avoid taking the jam to the edges since it may burn if it comes into contact with the springform pan's metal.
Method To Bake The Cheesecake
- Make a water bath in the oven by filling a pan halfway with water and placing it on the bottom rack. Bake for 60 minutes, or until the cake has set, but the center is still slightly jiggly, on the middle rack with the baking sheet and springform pan.
- Allow cooling entirely on a rack. Unmold the cake after running a knife along the edges. Refrigerate it for at least a few hours, ideally overnight. Remove the springform pan rim or collar carefully the following day, slice, and serve.
5. White Chocolate Vanilla Panna Cotta
Prep Time: 25 mins | Cook Time: 1 hour 10 mins | Servings: 4-6
- Full-fat Coconut Milk: 1 can
- Maple Syrup (or agave syrup): 4 tablespoons
- Cacao butter, finely chopped: 2 tablespoons
- Vanilla Bean, sliced in half, seeds scraped: ½
- Agar-Agar, powdered: 1 teaspoon
- Rhubarb Stalks: 3
- Raw Cane Sugar: ½ cup
- Riesling Wine: ¼ cup
- Combine the coconut milk, maple syrup, cacao butter, vanilla bean, and agar in a small saucepan. Heat on high, occasionally whisking, until the cacao butter melts and the agar is completely dissolved. Bring to a boil, then remove from the heat. Remove the vanilla bean from the mixture and divide it among 4-6 tiny jars or moulds. Chill for 2-3 hours in the refrigerator.
- With a potato peeler, peel the rhubarb into thick ribbons and set it in a saucepan with the sugar and wine. To dissolve the sugar, bring to a boil while stirring gently. Remove from heat after 30 seconds of boiling.
- Remove the rhubarb strips from the syrup and set them aside to cool.
- When the rhubarb is cold enough to handle, loosely coil 3-4 strips around your finger to form a rosette.
- Place the rosette atop a panna cotta jar (or an unmolded panna cotta). Rep with the remaining strips until all Panna cottas have rosettes on top. Drizzle the Panna cotta with the syrup.
- Cool before serving.
6. Vegan Rhubarb Custard Tart
One of my absolute favorite flavour combinations is rhubarb and vanilla custard! A wave of silky smooth, sweet vanilla custard is followed by a bright and tangy kick of rhubarb.
Prep Time: 30 mins | Cook Time: 1 hour | Servings: 16
- Flour: 150 g
- Salt: ¼ teaspoon
- Sugar: 1 tablespoon
- Margarine: 100 g
- Ice water: 2-3 tablespoon
- Coconut milk: 400 ml
- Soy milk: 100 ml
- Sugar: 50 g
- Corn flour: 30 g
- Vanilla extract: 1 teaspoon
- Rhubarb: 300 g
- Sugar: 15 g
- Pinch of turmeric
- Combine half of the flour, salt, and sugar in a food processor. Pulse a few times to blend.
- Cut the margarine into cubes and scatter over the flour mixture: Blitz until everything comes together and a soft dough forms.
- Scrape the dough down the sides of the food processor and add the rest of the flour. Pulse 4–5 times until the mixture begins to disintegrate.
- Transfer the mixture to a mixing basin, add 2 tablespoons of ice water, and press the mixture with a wooden spoon until it starts to hold together.
- If it still doesn't hold together, add 1 tablespoon of additional ice water.
- Now knead the dough with your hands until it forms a ball. Don't overwork the pie crust; the less you knead it, the flakier it will be. If you don't have a food processor, you can create the dough by hand in a large mixing bowl, using a fork and your fingers to combine the ingredients. Refrigerate the bowl after covering it with a kitchen towel—Preheat the oven to 180 degrees Celsius.
- Remove the dough from the refrigerator and roll it out on a floured surface. Place the rolled-out dough in a greased tart dish and gently press it down and up the sides.
- Blind bake it for 15 minutes after lining it with baking paper and filling it with dry pulses or baked beans. Remove the baking beans and bake the tart crust for another 5-10 minutes, or until it is done. Let it cool before serving. Pour the coconut and soy milk into a saucepan with the sugar and turmeric for the custard filling. Combine the cornflour with a few tablespoons of the coconut soy milk combination in a glass or bowl until thin paste forms. Bring the mixture to a boil in the saucepan, then gradually stir in the cornflour paste. To keep it from burning or developing lumps, whisk it vigorously.
- Reduce the heat to low and stir in the vanilla extract once the mixture has thickened to a thick custard consistency.
- Turn off the heat and spoon the custard into the tart shell. Place it in the refrigerator to set.
- In the meantime, chop the rhubarb stalks into 2 cm lengths and lay them in a saucepan. Cook the rhubarb with the sugar until it is mushy and sticky.
- Return the pie to the fridge for at least 2 hours after adding the cooked rhubarb on top of the custard layer.
Rhubarb, with its pretty pink stalks and springy flavours of berries and flowers, cannot come soon enough after a long, cold winter. It's one of the first “fruits” to appear as citrus season winds down, but berries have yet to arrive. Don’t miss trying these delicious vegan rhubarb recipes.
I trust you enjoyed this article about the 6 Delicious Vegan Rhubarb Recipes. Please stay tuned for more blog posts to come shortly. Take care!
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