10 Rhubarb Recipes That Aren't Pie

What's the first dish you think of when you see rhubarb? Chances are it's some version of rhubarb pie. And while we won't deny that rhubarb pie is delicious and that you should definitely make some while it's in season, there are lots of other recipes for this root vegetable that are worthy of your kitchen (and taste buds).

So next time you swing by the Co-op, make sure to grab some Skagit Valley grown rhubarb from Ralph’s Greenhouse and try out one of these recipes.

Photo Courtesy of Co+op

Rhubarb Compote

We’ll start off with a no-bake, super simple rhubarb recipe that you can use for just about any dish. Once prepared, this chutney-like riff on a classic cooked fruit competes can be used on everything from yogurt to grilled fruit, to ice cream, and more!

Ingredients

• 1 pound fresh or frozen rhubarb, trimmed and diced

• 1/3 cup dried apricots (10 to 15 apricots), diced

• 1/3 cup raisins

• 1/3 cup honey

• 2 tablespoons orange juice

• 1 tablespoon orange liqueur (Grand Marnier or Triple Sec)

• 1/2 teaspoon cinnamon

Directions

1. In a large bowl, stir together all the ingredients.

2. Refrigerate the compote in a tightly-covered bowl or dish for 2 to 3 days to allow the flavors to blend, stirring a few times.

3. Serve spooned over panna cotta, yogurt, ice cream or pound cake.

Recipe and photo adapted from Co+op

Photo Courtesy of Co+op

Grilled Pork Tenderloin with Rhubarb Barbecue Sauce

With its sticky-sweet flavor, rhubarb is a naturally delicious addition to homemade BBQ sauce! When it’s paired with grilled pork tenderloin and asparagus, it makes for an unforgettable spring dinner.

Ingredients

• 2 tablespoons olive oil, divided

• 1/2 cup finely chopped onion

• 1 clove garlic, chopped

• 2 cups chopped rhubarb (about 8 ounces), fresh or frozen

• 1/4 cup water

• 2 tablespoons tomato paste

• 5 tablespoons light brown sugar

• 1 tablespoon apple cider vinegar

• 1 teaspoon Worcestershire sauce

• 1 teaspoon Dijon mustard

• 1/4 teaspoon chipotle powder

• 1/2 teaspoon paprika

• 1 teaspoon salt, divided

• 1 pound pork tenderloin

• 1/2 teaspoon pepper

Directions

1. For the sauce: Place a small pot over medium heat for a minute, then drizzle in 1 tablespoon olive oil. Add onion and stir; when it starts to sizzle, reduce the heat to medium-low. Cook for about 5 minutes. Add garlic and cook, stirring occasionally, for 2 minutes, until softened and fragrant. Add rhubarb and stir. In a cup, stir the water and tomato paste until smooth, and pour into the pan. Add brown sugar, vinegar, Worcestershire, Dijon, chipotle powder, paprika and 1/2 teaspoon of salt. Stir until mixture starts to boil, and reduce heat to a low simmer. Cook, stirring frequently, until the rhubarb is falling apart and the mixture is thickened, about 5 minutes. Add more water if it seems too thick to be pourable. Let cool to room temperature while you grill the pork.

2. Heat the grill to high. Pat the pork dry and rub with remaining olive oil, salt and pepper. Use tongs and paper towels to rub oil on one side of the grill. Place the pork on the oiled grate and let cook, undisturbed, for 2 minutes, then carefully turn three times to cook each of the remaining sides for 2 minutes each. Turn the heat to low underneath the pork and cook for 4 additional minutes per side. Use an instant read thermometer to check the internal temperature at the thickest part of the meat. When the thermometer reads 160°F, take it off the heat and place on a clean platter. Let pork stand, loosely covered, for 10 minutes before serving.

3. Slice the pork crosswise in 8 slices, place on a warmed serving platter, then pour the rhubarb sauce over the slices. Serve immediately.

Recipe and photo adapted from Co+op

Photo Courtesy of Co+op

Rhubarb Crisp

While you could argue that crisp is pretty close to a pie, we’d beg to differ. For one, they take much less time. And for two, that crunchy crumbly exterior paired with the ooey-gooey interior is simply delightful.

Ingredients

• 1 cup flour

• Dash of salt

• 1 cup sugar

• 2 eggs beaten

• 3 cups diced rhubarb

• 3/4 cup brown sugar, packed

• 1/4 cup butter

Directions

1. Preheat oven to 350 degrees

2. Mix 1/4 cup flour, salt, sugar and eggs together; combine with rhubarb and pour into 8 X 8-inch pan.

3. Combine brown sugar, 3/4 cup flour, and butter; blend until mixture resembles fine crumbs. Sprinkle over rhubarb mixture. Bake for 45 minutes.

Recipe and photo adapted from Co+op

Rhubarb, Ginger, & Saffron Baked Chicken

If you're looking for a savory recipe for your rhubarb, consider this chicken dish!

Rhubarb, onion, fresh ginger, salt, pepper, and ground ginger and brought together to create a zesty marinade for bone-in chicken thighs, before being placed in a baking dish and roasted in the oven.

Make sure to occasionally baste the chicken with the rhubarb mixture to ensure that the flavor is baked throughout.

According to the recipe directions, the red onion is key, as it helps the rhubarb to preserve its pink color even after it's been baked.

Serve it with a fresh salad and couscous on the side.

Find the full recipe at EatingWell

Rhubarb-Sour Cream Crostata

Here's a rhubarb recipe that's similar to pie, but with a bit of a rustic twist.

A handmade pastry dough consisting of AP flour, cornmeal, light brown sugar, and unsalted butter is whipped up before being paired with a springy filling of rhubarb, sugar, sour cream, and lemon zest.

The beauty of a crostata is that it is one of those baked goods that doesn’t have to be formed perfectly - in fact, the rusticness of the crust is what makes it so special.

The sour cream adds a flavorful component to this otherwise sweet dish.

Find the full recipe at Fine Cooking

Roasted Salmon with Savory Rhubarb and Chard

Fresh, Skagit Valley grown rhubarb and wild-caught Alaskan salmon come together to create this wonderful Pacific Northwest-inspired dish.

Sliced shallots and rhubarb are sauteed together before being paired with salmon and oven-roasted for around 10-15 minutes.

This meal can be put together in less than a half-hour, and the bright colors on the plate make it look especially fancy.

Find the full recipe at Feasting at Home

Panna Cotta with Rhubarb Sauce

Here's another non-pie dessert to try out with some fresh rhubarb.

This panna cotta is light and airy, and utilizes both buttermilk and half and half rather than traditional Italian cream.

Half and half and sugar are warmed together before being combined with gelatin, buttermilk, and salt,

Find the full recipe at EatingWell

Rhubarb Macaroon Tart

Now here's a tart that's a total showstopper.

The bright, tart flavor of the rhubarb melds perfectly with the sweet and creamy custard that's filled underneath.

The crust is made out of sweetened, shredded coconut, adding an extra layer of texture.

This tart is a bit of a labor of love, but it’s all worth it once you see that bright pink color emerge from the oven.

Find the full recipe at NY Times Cooking

Chilled Rhubarb Soup

While this certainly isn't your traditional warm, hearty, savory soup, it does do an excellent job of highlighting that wonderfully tart rhubarb flavor.

Rhubarb is cooked down with sugar and cornstarch to create the base for the soup, while a bundle of lemongrass and mint are cooked wine before being cooled to create the ice milk.

The combination of sugar and fresh mint and lemongrass cuts a bit of the intense tart flavor, offering a light, refreshing touch.

Find the full recipe at Martha Stewart

Roasted Chicken with Lemon-Glazed Rhubarb

Who says roasted chicken is only reserved for the chilly holiday season?

The lemon rhubarb glaze that's spread on top of this roasted chicken gives it a touch of sweetness while leaving a crispy crust on the outside.

Serve this chicken over some polenta with roasted asparagus on the side.

Find the full recipe at NY Times Cooking