As spring is in full swing, now is great time to include more fresh seasonal fruits and vegetables into your diet. Rhubarb is in season and not only tastes great, but is loaded with health and nutritional benefits including optimizing metabolism, aiding weight loss, improving digestion and helping to protect against various cardiovascular conditions. It also high in dietary fibre, antioxidants, vitamins and minerals. Here are some great recipes to try:
This breakfast bake rhubarb recipe is gluten-free and vegan. Baked oatmeal is less gooey than stove-top or microwave oatmeal, which kind of makes it feel like you’re having a piece of dessert crisp for breakfast.
Gluten-free and paleo, these muffins have no added sugar and are super simple to make.
We all know that athletes need to drink a lot. And we all know that sometimes, plain old water can get a little boring. To mix it up, but still keep it low calorie, try brewing your own iced tea using fresh rhubarb and strawberries.
With raisins sprinkled throughout to balance the tart roasted rhubarb and goat’s cheese or feta sprinkled on top, this salad is summery perfection. One serving also clocks in at less than 200 calories, making it easy on the waistline as well.
Vanilla greek yogurt and honey balance the tartness of the rhubarb in this smoothie recipe. A pink drink seems like a cheerful way to start the day.
Roasted rhubarb with roasted walnuts, mixed greens and gorgonzola cheese makes for a delectable and light summer salad.
Don’t restrict your rhubarb consumption to only baked goods or salads! Rhubarb can be a part of the main course as well, as demonstrated by this yummy summer-inspired quinoa recipe.
This rhubarb recipe can be served as a unique side dish, or alternately as a healthy summer dessert if served over greek yogurt.
These simple and hearty muffins are easily made vegan if you so desire. Garnish the top with pumpkin, sunflower and chia seeds for an extra nutrition boost.