I’ve been futzing around with rhubarb for a couple of weeks, since the moment the pink stalks first appeared in my local markets.


I made and loved the maple syrup sweetened sauce that went with this pudding and these custards, and Tom Hirschfeld’s cake, which I baked and took to a Mother’s Day brunch, is delicious.

I had some rhubarb left over, but didn’t want to make something too sweet/rich. I wanted to branch out from the typical combination with strawberries, but most of all, I really wanted to taste the rhubarb. When I found a baked rhubarb recipe in my new favorite cookbook, Italian Two Easy: Simple Recipes from the London River Cafe, I knew it would be perfect.

This recipe is not meant to be too sweet, and the rhubarb’s not meant to turn to mush. I’ve been craving blackberries so I added them…


…as well as some grated ginger and maple syrup, along with the vanilla bean and the orange juice from the original recipe.

chopped rhubarbbaked rhubarb ingredients

Though the recipe only calls for 20 minutes of baking time, I cooked this for about 35 minutes. If you want the rhubarb softer, you can turn up the heat a bit, or just cook it a little longer. I sprinkled some organic sugar onto the fruit after baking, but I like how the rhubarb is still fairly tart. You may want to add more maple syrup/sugar if you are looking for a sweeter result.

This is delicious for breakfast with Greek yogurt and it’s very good over pancakes. I imagine it’s also fabulous with crème fraîche or vanilla ice cream for dessert.

I use vanilla beans from Marx Foods. If you don’t have a vanilla bean, use 1/2-1 teaspoon of vanilla extract instead, and mix it up with the maple syrup and orange juice.

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A Few More Great Looking Recipes for Rhubarb:
Blueberry Rhubarb Preserves from In Jennie’s Kitchen
Rhubarb Raspberry Polenta Cake from Veggie Belly
Gluten Free Rhubarb Tartelettes from Helene at Tartelette


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  1. 1

    dokuzuncubulut — May 12, 2010 @ 9:23 am

    This is very healthy recipe. I love it…

  2. 2

    Barbara @ moderncomfortfood — May 12, 2010 @ 11:27 am

    Rhubarb, berries, and light too. What”s not to like here? I particularly appreciate the way you let the tart distinctiveness of rhubarb’s flavor shine through, unmasked by the usual tons of sugar. And your photos are simply gorgeous, Winnie!

  3. 3

    Monet — May 12, 2010 @ 12:23 pm

    I just happened upon your blog…and I love it. Your commitment to real foods is admirable, and something I also strongly believe in. I love this recipe, and your photos are simply stunning. Thank you for sharing!

  4. 4

    Veggie Belly — May 12, 2010 @ 2:38 pm

    I love the touch of orange and ginger here, just yummy!

  5. 5

    marla {family fresh cooking} — May 12, 2010 @ 6:39 pm

    Oh, you have inspired me to get cooking with some tasty rhubarb!

  6. 6

    megan — May 14, 2010 @ 8:33 pm

    I dont see how one could go wrong with these great ingredients!

  7. 7

    Marija — May 17, 2010 @ 4:52 pm

    I still havent tasted rhubarb :( I just don’t understand why farmers won’t grow it around here?

    Looks mighty tasty.

  8. 8

    saveur — May 17, 2010 @ 8:16 pm

    This looks delicious and I can’t wait to try it once I get my hands on some rhubarb.

  9. 9

    Joanne — May 19, 2010 @ 6:47 pm

    I love how unadulterated the rhubarb is here. Delicious.