When you hear “rhubarb,” you likely think “pie.” That’s because this tart vegetable pairs well with a bit of sweet.
Despite being part of a favorite spring and summertime dessert, rhubarb is surprisingly nutritious. It’s a good source of fiber and vitamins C and K.
Look for firm, crisp stalks and fresh leaves. The stalk is the only edible part. Don’t eat the leaves; trim them off and toss them in your compost bin.
“In this recipe, rhubarb’s tart flavor is balanced with honey — a healthier sweetener. Raw honey contains beneficial bacteria, enzymes, vitamins, minerals, and supports immunity,” says Alyssa Debord, a Women, Infants & Children (WIC) Dietitian and Coordinator for Kaiser Permanente.
- 2 cups rhubarb, stalks only, chopped thick
- ¼ cup honey
- 2 tbsp. balsamic vinegar
- 4 cups kale, chopped
- 3 green onions, chopped
- 1 carrot, shredded
- ¼ cup pumpkin seeds, roasted
- ½ cup goat cheese crumbles
- ½ cup balsamic vinaigrette
- Salt and pepper
- Preheat oven to 450°. Line a baking sheet with parchment paper.
- Toss rhubarb with honey and balsamic vinaigrette.
- Roast rhubarb on baking sheet for 8—10 minutes.
- In a bowl, combine kale, onions, carrots, and rhubarb.
- Toss with seeds, cheese, salt, pepper, and vinaigrette.
Rhubarb recipe nutrition facts
% of Daily Value*
|Total Fat 14.3g||22%|
|Saturated Fat 6.9g||34%|
|Trans Fat 0g|
|Total Carb 39.7g||13%|
|Dietary Fiber 2.8g||11%|
Vitamin A 269% | Vitamin C 148% | Calcium 25% | Iron 14%
* Based on a 2,000 calorie diet