Rhubarb: The vegan secret weapon you need
What's the story
Rhubarb is an underrated veggie - yes, it's a vegetable, even though it's often used as a fruit in desserts you enjoy. Its tangy flavor is a secret weapon in vegan cooking, adding a burst of freshness that can transform any dish. This article presents five creative ways to use rhubarb in your vegan meals, proving there's more to this pink wonder than just pie.
Compote creation
Rhubarb and strawberry compote
Pair rhubarb with strawberries to make a delicious compote that's perfect for topping vegan pancakes or waffles. Just dice one cup of rhubarb and one cup of strawberries, then simmer them with one-fourth cup of water and two tablespoons of maple syrup until soft. You'll be left with a sweet and tangy sauce that takes breakfast to the next level.
Beverage bliss
Refreshing rhubarb lemonade
For a delicious summer drink, try homemade rhubarb lemonade. Simply boil three cups of chopped rhubarb in four cups of water for 15 minutes. Strain and discard the solids, then combine the liquid with one cup of fresh lemon juice and three-quarters cup of sugar or sweetener of your choice. Enjoy this refreshing beverage over ice.
Savory sauté
Vegan rhubarb stir-fry
Rhubarb isn't just for pies; it's a secret weapon for savory vegan dishes! Saute half-inch rhubarb slices in a stir-fry with colorful bell peppers, broccoli, and snap peas. Toss in tofu for protein. Season with soy sauce, garlic, ginger, and a touch of maple syrup to balance the tartness. Enjoy the unexpected zing this combo brings to your meal.
Chutney charm
Spiced rhubarb chutney
Spiced rhubarb chutney pairs wonderfully with vegan cheese platters or simply spread it on your sandwich. In a pot, combine two cups of chopped rhubarb, one diced onion, half a cup of raisins, three-quarters cup of brown sugar, half a cup apple cider vinegar, one teaspoon each of ground ginger and cinnamon. Simmer until thickened (around 30 minutes). Enjoy!
Oatmeal overhaul
Baked rhubarb oatmeal
For a tangy-sweet morning oatmeal, combine two cups of oats with one teaspoon each of warming cinnamon and baking powder. Whisk together one mashed banana, one-fourth cup of maple syrup, and two cups of almond milk in another bowl. Arrange chopped rhubarb at the bottom of a baking dish, pour the oat mixture on top, and bake at 350 degrees Fahrenheit for 25 minutes. Enjoy it warm.