Rhubarb is a real spring treat that’s actually a vegetable. But it’s lovely color and tangy flavor go perfectly in sweets! Try some of these paleo rhubarb recipes next time you’ve got a bunch of rhubarb to use.
This yummy crumble is excellent served with coconut milk ice cream with dessert, coconut yogurt as breakfast, or just by the handful as a snack. Once you taste it, you’ll know what I mean! You’ll need various fruits, maple syrup, and an assortment of nuts.
These rhubarb bars are fudgy and awesome and such a nice color, too, They’re made with fresh rhubarb, coconut oil, honey, gelatin, coconut flour, coconut milk, and maple syrup. Gelatin is great for your body, too, so you get an extra boost of goodness while you’re treating yourself.
What an awesome idea! These salad cups are made in single-serving size with bell peppers, carrots, scallions, radishes, snow peas, green beans, cherries tomatoes, fresh basil and other herbs, and a lovely pink rhubarb dressing with Dijon mustard, honey, and champagne vinegar.
Simple syrup can be used for a lot of different recipes—in my house, it’s almost always used for margaritas (in moderation!). In any case, you can make your own beautiful rhubarb simple syrup with rhubarb, honey or maple syrup, water, and a cinnamon stick.
Everyone knows the best part of coffee cake is the giant crumbly lumps of goodness on top, right? These muffins get it right. They’re made with rhubarb, vanilla, cinnamon, almond flour, and more and topped with a mapley sweet streusel you’ll want to eat with a spoon.
Remember what I was saying earlier about margaritas? Here’s one just for you, made with rhubarb, raspberries, honey, lime, and 100$ agave tequila. This drink is slightly sweet, slightly tangy, and just perfect for a hot summer’s afternoon…or any old time.
This fruity crumble would be heavenly with some coconut milk ice cream on top, don’t you think? To make it, you’ll need diced rhubarb, strawberries, sprouted almond flour, coconut flour, tapioca flour, sprouted pecans, cinnamon, coconut oil, honey, and lemon juice. Remember, you can sprout your own nuts!
I love fruit chutneys, and this recipe is one of my favorites. It uses butter, onion, cinnamon, allspice, paprika, Dijon mustard, strawberries, apple cider vinegar, and a touch of honey if you feel it’s necessary. Spicy, savory, and sweet all at the very same time!
A bare bottom pie is something like a cobbler, or at least that’s the way it seems to me For this one, which looks amazing, you’ll need strawberries and rhubarb, maple sugar, lemon juice, shredded coconut, almond flour, coconut flour, cinnamon, and coconut oil.
This pie is more like a cheesecake, which I don’t think it going to cause any complaints. It’s rich and delicious with almonds, raisins or dates, cashews, coconut milk, honey or maple syrup, vanilla extract, coconut sugar, and rhubarb stalks.
I love chia jams, but sometimes you just want a jam that reminds you of grandma’s house. This is that jam. Made with honey, dried figs, rhubarb, lemons, and lavender or vanilla extract, it needs no pectin but is still thick and rich like any store-bought jam would be.
Chia pudding make great breakfasts, especially because you can prepare them the night before (if you’re not a morning person) and you can take them on the go (again, if you’re not a morning person!). This one is super healthy with hemp hearts and coconut milk.
Panna cotta is a great paleo dessert because you can use whatever you want for the base, sweeten it however much or little you like, and get a healthy dose of gelatin all in the same swoop. This one is sweetened with honey, but you can leave it out for a Whole30. Perfect!
I love sorbet, because it’s so easy to make and customize with your favorite flavors. This one is made with rhubarb and strawberries and sweetened with a touch of honey, but you can adjust the sweetness to however you and your family like it. Enjoy!
I have a favorite rhubarb upside down cake that uses Greek yogurt, and I’ve lately been wanting to find a dairy-free version. I think this is my pick! It’s made with coconut flour, coconut milk, honey, vanilla, strawberries, rhubarb, and eggs. Just barely sweetened, too!