You probably didn't know the vegetables beforeYummy! Four ingenious and simple rhubarb recipes to recreate

May 8, 2026 around 07:11 Clock

What do I need to know about rhubarb?

The rhubarb season doesn't last long: It starts in April and ends in June. At the beginning of the harvest season, the vegetable tastes rather mild, with the red variety being sweeter than its green competitors.

It is often assumed that rhubarb is a fruit, but it is a knotweed plant and therefore a vegetable. Fresh rhubarb stalks are firm and shiny.

We are interested in your opinion! How do you feel about rhubarb?

What is the best way to store rhubarb?

Rhubarb tastes best fresh. If you still want to keep the vegetables, you should wrap them in a damp cloth and put them in the refrigerator. But be careful! Here, too, the stick vegetables only last a few days without becoming weak or drying out. In addition, it can rot quickly. If you would like to prepare the reddish-green sticks at a later date, you can also cut the vegetables into small pieces, put them in a freezer bag and freeze them.

Due to the included Oxalic acid Under no circumstances should you store rhubarb in metal containers or aluminum foil, otherwise the acid will attack the metal and bond with it.

Reading tip: Cheap and healthy! Why you should eat rhubarb now

What do I have to consider when preparing rhubarb?

Before eating, you should wash rhubarb thoroughly with clean water to remove dirt. Cut off the bottom and top ends. Peel the rhubarb from top to bottom until there are no tough fibers left.

Fresh rhubarb contains many healthy minerals such as potassium and calcium, as well as vitamin C, vitamin K and fiber. The high content of oxalic acid is usually harmless, but can damage the kidneys and teeth. That's why you shouldn't use the leaves, as they contain a lot of acid. If you heat the vegetables, the oxalic acid content can be significantly reduced – and they become more digestible. After peeling the rhubarb, be sure to boil, bake or steam it.

Rhubarb is also very low in calories: it only contains 13 kcal/100 grams. So, has your appetite whetted? Then here are a few delicious recipe ideas:

Recipe for Hugo rosé with rhubarb – quick and easy to prepare

Ingredients:

Preparation:

Simply mix the rhubarb nectar (or syrup) with Prosecco, mineral water, ice cubes and raspberries and serve the drink as an aperitif or just like that. This refreshing mixture is ideal for warm days and mild summer nights.

Reading tip: Pink Drinks: The coolest cocktail recipes for hot summer days

Rhubarb and onion relish recipe

Ingredients:

• 1 vegetable onion (about 400 g)

• 500 g rhubarb

• 1 piece of ginger (fresh)

• 2 cloves of garlic

• 1 red chili

• 2 tbsp oil

• 200g brown sugar

• 1 tsp salt

• Pepper (freshly ground)

Preparation:

1. Peel the onion and cut it into cubes about one centimeter in size. Clean the rhubarb, rinse it and cut it into pieces. Also peel the ginger and garlic and then dice both into fine pieces. Finally, cut the chili lengthwise, remove the seeds and chop (it's best to work with kitchen gloves).

2. Now heat oil in a pot. Sauté onion, garlic and ginger until translucent. Now add the rhubarb pieces, chili and sugar. Let the mixture cook over a low heat for one to two minutes until the rhubarb is cooked but not yet broken down.

3. Season with salt, pepper and possibly brown sugar and immediately pour into clean screw-top jars (contents approx. 500 ml) while they are boiling hot. Seals the jars well. The relish will keep in the fridge for at least four weeks. You can serve the relish with meat, for example.

In the video: Even more rhubarb inspiration

Rhubarb flatbread as a dessert: sweet pizza with vanilla topping

Ingredients:

Preparation:

1. Wash and clean the rhubarb and cut it into wafer-thin slices. Then put it in a bowl and sprinkle it with a teaspoon of baking soda and sugar.

2. Then cut out circles from the finished yeast dough and pull them apart into flatbread shapes. Then lay the flatbreads on a baking tray with baking paper. Then cover the yeast dough with the drained rhubarb and sprinkle with flaked almonds.

3. Bake in the oven at 200° degrees for eight to ten minutes.

4. After baking, you can add some vanilla yogurt to the flatbreads and serve the sweet dish while it is still warm. Yummy!

Hearty recipe for the grill: rhubarb zucchini skewers

Ingredients:

• 3 zucchini

• Salt

• pepper

• 2 stalks of rhubarb

• 500g Feta

• 2 cloves of garlic

• 2 sprigs of rosemary

• 3 tbsp maple syrup

• 4 tbsp olive oil

• 50g almonds

• 1 bunch of basil

Preparation:

1. Using a sharp knife, cut the zucchini lengthways into thin slices. Place the slices on a tray, season them with salt and pepper and let the whole thing sit for about five minutes. This makes it easier to wrap the slices afterwards.

2. Now cut the rhubarb into pieces about five centimeters long and cook it in lightly salted water for about two minutes. Then remove and rinse with cold water.

3. Cut the feta into pieces about five by three centimeters in size. Then wrap with the zucchini slices. Then place the rhubarb and the zucchini-feta rolls alternately on the skewers.

4. Now peel and press the garlic cloves.

5. Also wash the rosemary, then shake it dry and pick out the needles.

6. Garlic, maple syrup, olive oil and rosemary needles are mixed and seasoned with salt and pepper. Pour the marinade over the skewers and let them soak for about 30 minutes.

7. Then take the skewers out of the marinade, let them drain a little and then grill them on each side for about two to three minutes over medium, direct heat.

An extra tip: When serving, sprinkle the skewers with chopped almonds and basil and drizzle with a little marinade. Bon appetit! (kko/vho)

Note: This article first appeared in May 2024