Rhubarb baby food recipe

Rhubarb Baby Led Weaning Muffins

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RecipesRecipe TypesBLW Recipes 12 Months+ Rhubarb Baby Led Weaning Muffins

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These rhubarb muffins are so delicious and are a perfect baby led weaning muffin. The mixture is a little different to my normal muffin mixture and is more like a rhubarb sponge cake bite than a muffin. They are so soft, easy to manage and super low in sugar which makes them a perfect first finger foods for babies.

Rhubarb is in season at the moment and its really inexpensive. I bought around 50 stems of it in during the week, half I cooked and then froze and the other half, I just washed, chopped up and froze in freezer bags. Going to dream up some more rhubarb concoctions over the next few months 🙂

When cooking Rhubarb, you will need a little sweetener to make it more palatable for little babies. To help with the sweetness and to use as little sugar as possible I cook the rhubarb with a little orange juice which really helps and also makes sure you can add the tiniest amount of maple syrup to make sure babies love these!

These baby led weaning muffins are not just for babies, they are the perfect finger food for babies. However, they come with a warning! The muffins taste so good that you need to hide them from the older kids and husband too.   I made a 24 mini muffin recipe batch and they were gone in less than 1 hour!

More Muffin Recipes for babies

These mini baby led weaning muffins are so delicious you will make them time and time again!

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #babyledfeeding on Instagram or Facebook.

Aileen xo

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Rhubarb Mixture (makes a big pot for use with other recipes too – see tips below)
10 rhubarb stems
3 oranges juiced
1 tablespoon maple syrup

Muffin Batter
120g butter (at room temperature)
2 tablespoons maple syrup
3 eggs
1 teaspoon vanilla essence
1 tablespoon milk
140g self-raising flour
1tsp baking powder


  1. Pre-heat oven to 180ºC.
  2. Slice rhubarb into chunks then add to a saucepan with the juice of the oranges. Place onto a high heat and bring to the boil, then simmer until the rhubarb is soft. Sweeten to your liking with a little maple syrup. I used 1 tablespoon but you can use a little more if the rhubarb is exceptionally bitter. Leave aside to cool while you make the muffin mixture.
  3. In a large bowl, cream together the butter and maple syrup using an electric whisk.
  4. Add in the eggs, vanilla and milk and continue whisking until it becomes smooth and creamy with no lumps.
  5. Slowly, fold in the flour and baking powder until it becomes a smooth, silky batter.
  6. Lightly butter a mini muffin tin. Add 1 teaspoon of the batter to each compartment, then 1 teaspoon of rhubarb, then top with the batter until the rhubarb is fully covered.
  7. Bake for 15 minutes until the muffins and golden brown.
  8. Leave to cool fully before removing from the baking tray. If you don’t the tops will come off. (It won’t be easy because they are that good! 🙂

Recipe Notes

The rhubarb in this recipe makes a LOT of the rhubarb mixture. BUT, you can use this for tonnes of recipes too! This morning we topped our pancakes with it, and the kids also made overnight oats too! The remaining mixture was put into the mini muffin tin, covered in clingfilm and frozen into ice cubes. Once frozen, i've just popped them out and into little freezer bags. They are brilliant for smoothies or to cook with when i'm making rhubarb dishes. Zero waste which is great!

Rhubarb Recipes Healthy Snacks Freezer Friendly Recipes Nut Free Lunchbox Winners Vegetarian Make Ahead Recipes BLW Recipes 6-9 Months BLW Recipes 9-12 Months BLW Recipes 12 Months+ Toddler Recipes Baby Finger Foods Quick and Easy Recipes BLW Muffin Recipes

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

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4x Rhubarb Baby Food Recipes

If you are looking for easy and tasty baby food recipes that your baby will definitely enjoy, you’ve come to the right place!

1 When can a baby eat rhubarb?

2 How to cook rhubarb?

3 Recipe 1: Rhubarb and strawberries

4 Recipe 2: Rhubarb and Greek yogurt

5 Recipe 3: Rhubarb, apple, and oatmeal

6 Recipe 4: Rhubarb, blueberries, and pear

7 Are these recipes freezable?

8 Which kitchen tools to use

9 Nutritional benefits

In this article, we talk about introducing rhubarb to your baby’s diet and we give you some easy and tasty recipes for homemade baby food.

The recipes in this article:

Recipe 1 – Rhubarb and strawberries

Recipe 2 – Rhubarb and Greek yogurt

Recipe 3 – Rhubarb, apple, and oatmeal

Recipe 4 – Rhubarb, blueberries, and pear

When can a baby eat rhubarb?

According to Healthfully, you can offer rhubarb to your baby once he or she is ready for solid foods. But there are some things to keep in mind.

Some believe rhubarb should not be offered to babies because they contain oxalates. While oxalates do occur in rhubarb, they also occur in spinach and strawberries. The highest amount, though, is found in the rhubarb leaves. Rhubarb leaves are poisonous when ingested in large amounts.

The opinions on the amounts of oxalates in the stalks differ. Some scientists say the amount of oxalates in the stalks is almost zero, others claim that growing conditions can cause the levels to increase to a dangerous level.

Keep in mind that rhubarb often is cooked with a lot of sugar. When you cook it for your baby, try to avoid adding a lot of sugar, but rather sweeten it by combining it with other fruits.

If you’re not sure about when to offer rhubarb to your baby, contact your pediatrician for advice. Or start with other fruits, like apple, pear, or banana.

How to cook rhubarb?

Cooking fresh rhubarb is not as difficult as it might seem. Just follow the steps below, or watch the video.

Step 1 – Clean the fresh rhubarb and remove the leaves.

Step 2 – Chop the stalks into 5 cm pieces.

Step 3 – Add the rhubarb to a saucepan and add a little bit of sugar.

Step 4 – Add a little bit of water, just to fill it up.

Step 5 – Put it on the stove for about ten minutes and let it cook down, covered with a lid.

Recipe 1: Rhubarb and strawberries

An easy recipe and the strawberries will sweeten the taste of the rhubarb.


  • 1 rhubarb stalk
  • 1 cup of strawberries
  • A little bit of sugar


Step 1 – Clean the fresh rhubarb and remove the leaves.

Step 2 – Chop the stalks into 5 cm pieces.

Step 3 – Add the rhubarb to a saucepan and add a little bit of sugar.

Step 4 – Add a little bit of water, just to fill it up.

Step 5 – Put it on the stove for about ten minutes and let it cook down, covered with a lid.

Step 6 – Rinse the strawberries and remove the crowns.

Step 7 – Mash the strawberries with a fork.

Step 8 – Add the strawberries to the rhubarb and mix them together.

Recipe 2: Rhubarb and Greek yogurt

A nice dessert recipe.


  • 50 ml of greek yogurt
  • 1 stalk of rhubarb
  • Some sugar


Step 1 – Clean the fresh rhubarb and remove the leaves.

Step 2 – Chop the stalks into 5 cm pieces.

Step 3 – Add the rhubarb to a saucepan and add sugar.

Step 4 – Add a little bit of water, just to fill it up.

Step 5 – Put it on the stove for about ten minutes and let it cook down, covered with a lid.

Step 6 – Put the greek yogurt in a bowl and put the rhubarb on top.

Recipe 3: Rhubarb, apple, and oatmeal

A sweet and nutritious breakfast recipe.


  • 1 stalk of rhubarb
  • 1 tbsp of oats
  • 1 apple


Step 1 – Clean the fresh rhubarb and remove the leaves.

Step 2 – Chop the stalks into 5 cm pieces.

Step 3 – Add the rhubarb to a saucepan and add sugar.

Step 4 – Add a little bit of water, just to fill it up.

Step 5 – Put it on the stove for about ten minutes and let it cook down, covered with a lid.

Step 6 – Place the oats with water and a dash of salt in a saucepan and bring it to a boil.

Step 7 – Turn heat to low and simmer until most of the liquid is absorbed, about 10 minutes.

Step 8 – Stir and let it stand for 2-3 minutes.

Step 9 – Peel the apple and remove the core.

Step 10 – Cut the apple into slices. You can cook it for a few minutes to make it taste sweeter.

Step 11 – Put all the ingredients together and mix them into a puree.

Recipe 4: Rhubarb, blueberries, and pear

Fruity, tasty, and healthy!


  • 1 stalk of rhubarb
  • 1 cup of blueberries
  • 1 ripe and sweet pear


Step 1 – Clean the fresh rhubarb and remove the leaves.

Step 2 – Chop the stalks into 5 cm pieces.

Step 3 – Add the rhubarb to a saucepan and add sugar.

Step 4 – Add a little bit of water, just to fill it up.

Step 5 – Put it on the stove for about ten minutes and let it cook down, covered with a lid.

Step 6 – Rinse the blueberries.

Step 7 – Peel the pear and remove the core.

Step 8 – Cut the pear into pieces.

Step 9 – Put all the ingredients together and mix them into a puree, using a hand mixer. Or, when your baby is a bit older, mash them together using a fork.

Are these recipes freezable?

All can also be refrigerated and make for good meal prep for the week! You should store your batch of baby meals in a refrigerator using an airtight container for up to a period of 72 hours.

You can freeze these baby food recipes into different portions by employing ice cubes or small food storage containers as the recipe can be prepared to make around 5-10 servings.

Which kitchen tools to use

In order to prepare these baby food recipes, you will need the following kitchen tools:

  • Blender or food processor
  • Knife, fork, and tablespoon
  • Vegetable peeler
  • Cutting board
  • Boiling pot
  • Food storage containers or an ice cube form

Nutritional benefits

Rhubarb is low in calories and contains vitamins and minerals. Rhubarb is high in fibers and in Vitamin K. It also contains a good amount of calcium, vitamin C, and potassium.  

Rhubarb compote recipe for children

Rhubarb for children

Benefits of rhubarb

Rhubarb is famous for its significant content of calcium - 100 g of pulp contains as much as 80 mg of this trace element. It is important for the normal development and strengthening of bones, helps to cope with nervousness and anxiety. Due to the fact that the vegetable contains magnesium and magnesium, it provides intensive growth of muscle cells, removal of excess fluid, and strengthens the cardiovascular system.

Rhubarb is a source of special, ballast substances that react in the intestines with toxins and fats. Due to this, it helps to get rid of toxins and constipation, improve its peristalsis. Due to the high content of acids, a detrimental effect on intestinal bacteria is ensured. Other Benefits:

Rhubarb is recommended for liver and respiratory diseases, it improves the condition of hair and nails, helps to cleanse the skin, including vitiligo (lubricate with juice).

Rhubarb in folk medicine

The plant has been used for medicinal purposes for more than 5 thousand years. Main uses:

If you intend to use rhubarb for medicinal purposes, do not forget to consult your pediatrician first: your baby may have other diseases, which can cause harm to products prepared from this vegetable.

At what age can children start rhubarb

You can arrange the first rhubarb tasting for your baby when he reaches the age of 10-12 months. It is especially good to offer this product to children prone to constipation. Fresh stems are contraindicated for babies - cook a light compote for him. When the baby grows up to 2 years old, rhubarb syrup can be used as a remedy for constipation.

For babies, rhubarb is prepared as follows: squeeze the juice from the peeled stalks, add boiled water and fruit juice to which the child is already accustomed, such as apples or cherries. This will improve the taste of the product, since not all children love this vegetable in its natural form. The first portion of the drink is just a few drops, increase it gradually, carefully monitoring the reaction of the crumbs.


Due to its high acid content, excessive consumption of rhubarb can cause kidney, bladder and gallbladder stones. If a child has gastritis with high acidity, this vegetable is recommended to be excluded from his diet. With low acidity, it is useful.

Rhubarb recipes for babies

Vegetable soup with rhubarb

Ingredients: 3 small potatoes, 100 g green peas, parsley root, medium-sized carrots, 2 boiled eggs.

Apple-rhubarb salad

Ingredients: 1 apple, preferably sweet and sour, 150 g rhubarb stalks, 25–30 g each of washed raisins and walnuts (can be replaced with almonds), 60–65 g natural yogurt, lemon juice and salt - taste.

Apple-rhubarb compote

Ingredients: 200-300 g rhubarb, 1-2 juicy apples, a little vanilla (powder or half a pod), a thin cinnamon stick, sugar - 2-3 table. spoons, half a lemon.

  • Rhubarb can be left unpeeled, washed thoroughly, cut into small pieces - about 2.5-3 cm.
  • Remove seeds from apples, cut into quarters.
  • Boil 1.5–2 liters of water, add prepared ingredients to it, wait until the compote boils.
  • Peel the lemon zest, put in a saucepan.
  • The final stage is infusion for 6-8 hours.
  • Rhubarb Compote0060 perfectly quenches thirst on a hot summer day, has a sweet and sour taste and a pleasant aroma. Rhubarb compote - recipe , which can be varied with various additives: lemon, raisins, cherries, apples.

    Drink recipes → Compotes

    Rhubarb dishes

    An unusual recipe for rhubarb compote with beets and raisins. The drink will perfectly save you from thirst in the summer heat.

    An interesting recipe for compote with rhubarb and Sudanese rose flowers. This drink can be drunk both hot and chilled.

    Compote of rhubarb, apples and cloves is very good in hot weather, especially from the refrigerator. Just what the doctor ordered :)

    An original rhubarb drink for you and your guests.

    Spring rhubarb stalks are rich in sugars, proteins, minerals and are widely used in cooking. Pies are baked with rhubarb, jam, jelly and compotes from rhubarb are cooked. We offer you a recipe for rhubarb compote for home preservation here.

    Understand better how to make rhubarb compote , tips from experienced chefs will help you:

    - rhubarb compote will be even more useful if you use honey instead of sugar. But you need to remember that honey is afraid of hot liquids, it must be added to a chilled drink in order to preserve its beneficial properties;

    — for taste and originality, honeysuckle and elderberry can be added to rhubarb compote. Other unusual combinations of rhubarb are plum, raspberry;

    - you should not use such a compote for more than two days, it should be fresh, and it should be stored in the refrigerator;

    - you need to be careful with spices, not all are suitable for rhubarb compote. For flavor, a little cinnamon or cloves is suitable, but only if there are no citrus fruits in the compote;

    - only young rhubarb growing in spring is suitable for compote - this is the most useful and tasty rhubarb. With increased heat outside, the stems of the plant will become stiffer, oxalic acid will accumulate in them.

    Source: http://www.russianfood.com/recipes/bytype/?fid=19,1046

    Rhubarb compote recipe for children

    How to cook rhubarb compote? 5 best recipes

    Delicate apple smell and taste of rhubarb makes dishes prepared from it pleasant and fragrant. It ripens in early spring, at a time when there is still no abundance of fruit. Compotes and jams are made from rhubarb. bake pies, make candied fruits. But the medicinal properties of rhubarb are valued more than the taste. which come in handy during the period of spring beriberi.

    In a sense, this plant is even more useful than apples. It contains a large amount of B and PP vitamins, ascorbic and malic acids, rutin and pectin substances.

    How to cook rhubarb compote?

    For making rhubarb compote, choose only young petioles: they contain acids that are useful for our body. Rhubarb compote will perfectly refresh and quench your thirst in the summer, and make up for the lack of vitamins in the body in the winter. This drink is very good on its own, but if you want to give the compote a more refined taste and aroma, you can add various additives to it. Rhubarb goes well with fruits, berries, citruses and even spices.

    Rhubarb compote: recipe
    • Rhubarb - 500 gr
    • Sugar - 5-6 tbsp. l.
    • Water - 1.5-2 liters
    • Raisins - 0.5 tbsp.
    • Lemon peel
    1. Take the rhubarb stalks and tear off the leaves, leaving only the lower thick pinkish petioles. Remove the top skin from them and cut crosswise into cubes 2-3 cm wide.
    2. Pour sugar into boiling water and cook at a low boil, stirring constantly, for 5 minutes. Then add pieces of rhubarb, raisins and cook for another 5-7 minutes.
    3. Remove compote from the stove, add chopped or grated lemon zest. Cover the pot with a lid and leave the compote to cool.
    4. Pour the finished drink into glasses, add, if desired, ice cubes, and serve.
    Rhubarb and apple compote with cloves
    • Rhubarb - 400 gr
    • Apples - 3 pcs.
    • Sugar - 150 gr
    • Water - 1.2 l
    • Clove - to taste
    1. Prepare the rhubarb stalks as described above and cut into strips 2-3 cm wide. Wash the apples, cut into 4 pieces and remove the core.
    2. Put sugar and cloves in a pot of water, put on a small fire and bring to a boil.
    3. Put apples and rhubarb into boiling water and simmer, stirring, over low heat for 20-25 minutes. Remove the finished compote from the stove and cool.
    Rhubarb and strawberry compote
    • Rhubarb - 400 gr
    • Strawberries - 250 gr
    • Sugar - 400-500 gr
    • Honey 2-3 tbsp. l.
    • Water - 3 l
    1. Remove the top leaves from the rhubarb stalks and cut into cubes about 2 cm thick. Wash the strawberries and remove the stalks.
    2. Bring water to a boil, add sugar and honey. Cook the syrup over low heat for 3-5 minutes, then put the rhubarb in it and cook for 3 minutes.
    3. Add strawberries. boil the compote for another 2-3 minutes and remove the pan from the stove. Serve the drink well chilled.
    Rhubarb compote for the winter: recipe
    • Rhubarb - 1-1.5 kg
    • Sugar (to taste) - 400 -900 gr
    • Water - 1 l
    1. Wash rhubarb stalks under running water, peel and cut into pieces 2-3 cm thick.
    2. Soak the rhubarb in cold water for 7-10 hours, changing the water occasionally. Blanch the prepared rhubarb for 30-40 seconds and put it in a colander to cool, then place it in sterilized jars, filling them almost to the top.
    3. Make syrup from water and sugar, pour over rhubarb. Cover the jars with lids and place in the sterilizer. Sterilize half-liter jars for 10 minutes, liter jars for 15 minutes.
    4. Then roll up the jars, turn them upside down and wrap them in a warm blanket. When the compote has cooled down, take it to a cool dark place and lower it into the cellar.
    Rhubarb and strawberry compote with mint for the winter
    • Rhubarb - 2 kg
    • Strawberries - 1-2 kg
    • Mint - 10-15 leaves
    • Sugar - 1-1.5 kg
    • Water - 3 l
    1. Wash the rhubarb stalks under running water, remove the skin and coarse fibers and cut into pieces 1.5-2 cm thick.
    2. Wash strawberries and remove stems. Cut large berries in half, leave small ones whole.
    3. Rinse the mint leaves, chop and lightly remember to extract the juice. Place the prepared rhubarb in a saucepan, add the mint and add all 1/3 of the sugar. Leave for 5-7 hours.
    4. If you don't want mint leaves in your compote. you can put them in a gauze bag. Thus, you can easily remove the mint from the compote after cooking.
    5. However, it should be noted that in this case the taste and aroma of mint in compote will be barely perceptible. If you want a more intense mint taste, it is better if the leaves float in the compote.
    6. At the bottom of pre-sterilized jars, place the strawberries, then the rhubarb and mint. If you used mint in a bag, it's time to get it out of the compote. Fill the jars to 2/3 of the volume, add the juice that stood out during the infusion of rhubarb there.
    7. Make syrup with water and remaining sugar and fill jars to the top. Cover the jars with lids and sterilize for 25-30 minutes, then roll up. Store compote in a dark, cool place.

    Rhubarb compote is a breath of freshness in the summer heat and the aroma of summer, which you will remember on winter evenings, enjoying a glass of drink with your family. Be sure to cook this delicious and incredibly healthy compote! And our recipes will help you with this.

    Read other interesting rubrics

    Rhubarb compote - the best recipes. How to properly and tasty cook rhubarb compote.

    Rhubarb compote - general principles of preparation

    With sugar, rhubarb compote can improve appetite, and is very popular with children. Such a drink in itself is a very tasty drink for children and adults instead of soda or fruit juice.

    Rhubarb compote - preparation of food and dishes

    How to cook rhubarb compote? You don't need the whole plant to make a drink. Separate the leaf and leave exclusively pink thick petioles, which must be thoroughly washed from the ground.

    What to cook rhubarb compote with, what products are combined with this plant? Citrus fruits, raisins, all berries from the garden and some fruits will go well with rhubarb in compote.

    Rhubarb compote recipes:

    Recipe 1: Rhubarb compote

    The recipe for this drink is very simple. You will need rhubarb stalks, and you can also use lemon zest to make the rhubarb compote more flavorful.

    • Rhubarb (petioles) - 400 grams
    • Lemon peel
    • Sugar to taste
    • Purified water for compote 3 liters
    1. Cut the washed rhubarb stalks into 2-3 cm cubes.
    2. Prepare lemon zest for compote.
    3. Pour water into the saucepan where you will cook the compote and let it boil.
    4. Plunge the rhubarb and sugar into boiling water and let them boil for about fifteen minutes. Three minutes before cooking, dip the lemon zest into the pan and cover with a lid.
    Recipe 2: Rhubarb Compote Raisin-Lemon

    For this drink, it is better to use a light variety of raisins so that the rhubarb compote will turn out to be an even light color. You can also use lemon if you want to enhance the sour note in your compote.

    Recipe 3: Rhubarb compote with mandarin

    This drink invigorates, tones and has a pleasant taste.

    Recipe 4: Cherry Rhubarb Compote

    A delicious summer drink sure to please little kids. For this rhubarb compote, you can use any variety of sweet cherry, both white and black.

    • Rhubarb (petioles) 300 grams
    • Cherry 300 grams
    • Purified water for compote 3 liters
    • Sugar to taste
    1. Remove the pits from the washed cherries.
    2. Cut rhubarb stalks into cubes.
    3. Put a pot of compote water on the stove, add sugar to it. After the water boils, dip the rhubarb and cherries into the water, cook the compote for about ten to fifteen minutes.
    Recipe 5: Rhubarb compote with currants and apples

    Another variation of rhubarb compote. The drink turns out to be tasty, fragrant, pleasing to the eye of a purple hue.

    Rhubarb compote - secrets and useful tips from the best cooks
    1. To make rhubarb compote even healthier, use honey instead of sugar. However, you need to put honey in a chilled drink so as not to deprive the beekeeping product of its beneficial properties.
    2. What else can you add to rhubarb compote to make it tastier? One of the secret ingredients is honeysuckle and elderberry. The combination of rhubarb and plum, rhubarb and raspberry will also be unusual. From these fruits, you can not only cook compote, but also make jam.
    3. Do not use compote for more than two days after preparation, but it must be stored in the refrigerator.
    4. Not all spices are suitable for rhubarb compote. Use a little cinnamon or cloves if you want to give the drink an unusual flavor. However, these spices will only be appropriate if you do not add citrus fruits to the compote.

    Rhubarb compote

    Chinese culinary masters knew a lot about healthy drinks. From time immemorial, they passed on to their descendants a recipe for rhubarb compote - a healing, fortified concoction. This compote will not only quench your thirst, but also increase your appetite and improve digestion.

    It is known that rhubarb accelerates skin regeneration, improves the body's immunity, reduces the risk of pneumonia, and can even prevent the development of heart attacks and strokes.

    Thanks to the same N.M. Przhevalsky, better known to us by his horse name, the “excellent yellow root” appeared in Russia. The famous geographer brought rhubarb (rhubarb) from China at the end of the 19th century. We began to grow vegetables in such quantities that royal mirrors for the Hermitage were purchased with the money received from its export to Northern Italy.

    Today, rhubarb dishes are becoming more and more popular. Not surprisingly, the drink from this miracle plant turns out to be fragrant, sweet and sour, rivaling apple in vitamin saturation. And, importantly, rhubarb can be consumed without fear for the figure, in any of its “hypostases” - 100 grams of the product contains only 16 kilocalories.

    Rhubarb compotes help more than one thrifty housewife in winter. The classic rhubarb drink can be diversified by combining rhubarbar with apples, strawberries, red currants, lemon, orange, raisins, cinnamon, fresh mint, and even Sudanese rose (karkade).

    Rhubarb compote recipe

    Tip: for canned compote, increase the amount of sugar so that the drink does not ferment like wine.

    One half liter jar holds about 300-320 g of rhubarb and 200-250 g of syrup. To cook, pour the required amount of water into an enameled pan, add sugar, boil the mixture for 10-15 minutes, filter through 3-4 layers of gauze, bring to a boil again and pour jarred rhubarb over it.

    Tip: remember that rhubarb should not be boiled for a long time, because rhubarb stalks become rough and accumulate oxalic acid, which harms our body. In addition, rhubarb boils very quickly, be careful if you want to keep the shape of the plant when cooking compote.

    Top filled jars with boiled lids and place in a pot of warm water to sterilize. Sterilization time at 100°C for jars with a capacity of 0.5 l - 15 min, 1 l - 20-25 min. At the end of processing, jars with compote should be hermetically sealed, turned upside down and cooled.

    Source: http://orebenkah.ru/recepty-dlja-detej/kompot-iz-revenja-recept-dlja-detej.html

    What can be prepared from nettle, rhubarb, dandelion and root crop tops

    Can rhubarb, nettles or dandelions be cooked deliciously? How to cook the tops of carrots, beets?

    Maria Kovaleva

    food photographer, blogger, cookbook author

    - The tops are often thrown away as unnecessary, and many do not pay attention to the greens growing literally under their feet. In vain! From ordinary "weeds" you can cook many interesting dishes.

    For example, rhubarb, which is not very popular in Russia, is a wonderful product with which you can cook jam, jams, compotes. Thanks to its acidity, rhubarb is ideal in light desserts (for example, it can be stewed in sugar-vanilla syrup and served with crunchy meringue with cream). Rhubarb also feels great in any pies: yeast, shortbread, biscuit. Apples and pears, as well as strawberries, will serve as an ideal addition to rhubarb.

    Roskachestvo experts tell us what useful properties nettle, rhubarb, dandelion and root crop tops have?

    Where to collect nettles and dandelions

    It is necessary to collect nettles, dandelions and, in general, any wild plants outside the city (not in the city, city parks are also not suitable), away from highways and enterprises. Ideally - in an area with good environmental conditions, as an option - in your own summer cottage.

    As for nettles, young shoots are needed, the very first greens. It is enough to sort and thoroughly rinse the greens, while removing the stems is not necessary.

    How to Prepare Nettle and Dandelion Leaves

    Nettle leaves should be poured over with boiling water and placed in a container with ice. The latter - only if a bright color is important in the future (for example, for dough or cold sauce), there will not be much difference for soup - and ice can be omitted.

    As for nettle soups, you can cook almost anything that is cooked with more familiar spinach: creamy puree soups, fresh summer cabbage soup, soups with cereals in water and vegetable (or chicken) broth.

    With dandelions, you need to act a little differently. The fact is that its leaves are bitter. To remove this bitterness, the leaves are usually placed in salted water and kept for 20–30 minutes. After that, dandelion can be used according to the recipe.

    What is usually cooked with dandelions?

    It is best to try these greens in salads, mixing with any other greens from the garden, supplementing with radishes, cucumbers, zucchini, croutons, hard-boiled eggs, smoked ham and pears, even strawberries.

    Delicious and healthy recipes

    Nettle soup

    Ingredients : 1.5 liters of water or broth, 3 large bunches of young nettles, 1 potato, 1 onion, 1 carrot, ½ zucchini, vegetable oil, salt, pepper.

    In addition (to serve, to taste): sour cream, poached or hard-boiled eggs, lemon juice.


    Sort the nettle, put it in a colander and pour boiling water over it, then cut it. Peel and chop onions and carrots. Heat vegetable oil in a heavy bottomed saucepan. Add onions and carrots, simmer over low heat until soft. Peel potatoes, cut, add to the pan. Mix. Pour in enough water (broth) for cooking. Cover with a lid and cook over low heat until the potatoes are tender. Cut the zucchini, add to the pan along with the rest of the water (broth). When the zucchini is ready, put the nettle, bring it to a boil again and remove from heat. Salt and pepper. Serve soup with egg, lemon juice and/or sour cream.

    The thickness of the soup - to taste. Also, along with nettles, spinach and sorrel should be used.

    Salad with dandelions and leaves

    Ingredients : beet greens (8-10 large leaves), ½ red onion, 2 oranges, a handful of dandelion leaves, a handful of carrot greens.

    In addition (for dressing): lime, lemon or orange juice, olive oil, salt, pepper.


    Pour dandelion leaves with clean water and sprinkle with salt. Dissolve salt in water, leave for 20-30 minutes. Then drain the water. Tear all the tops and leaves of dandelion with your hands and put in a bowl. Peel and cut the onion. Peel oranges, cut slices without white films. Add onion and orange slices to greens. Drizzle with a mixture of citrus juice and olive oil. Season with salt and pepper. The proportions of dandelions and tops can be changed according to the situation.

    So delicious!

    Ready salad should be supplemented with pickled cheese. You can also add some balsamic to the dressing.

    Leaf pies

    Ingredients for 12 pieces . For the dough: 200 g of flour, about 80 ml of water, 1 teaspoon of vegetable oil, a pinch of salt.

    For the filling: a large bunch of tops (beetroot, carrot, radish), a few green onions.

    In addition (for greasing): a little butter.


    Mix flour with salt. Gradually pouring in water and adding oil, knead a dense homogeneous dough. Cover and leave for 30-40 minutes. For the filling, chop the onion and all the tops. Divide the dough into 10-12 pieces on a floured board. Roll them into very thin cakes. Put the filling on half of each cake. Lubricate the edges of the cakes with water, cover the filling with the second half of the dough. Fasten well. Fry the pies in a dry or oiled frying pan. Brush with butter while still warm. Pies can be served with yogurt or sauces based on it.

    This recipe used 10-12 beetroot leaves, 2 bunches of radish tops, and a handful of carrot tops, but you can use any proportion.

    Rhubarb Crumble

    Ingredients for topping: 100 g flour, 40 g butter (cold), 25 g vanilla sugar.

    For the filling: 200 g rhubarb, ½ large apple, 35 g sugar.


    Mix flour with sugar. Add chopped butter. Grind with your hands into crumbs (it is better if the crumbs are quite large). Peel and cut the rhubarb. Peel the apple, remove the core, cut into pieces. Mix the pieces of rhubarb and apple with sugar, put in a baking dish. Sprinkle with crumbs and bake at 200 degrees for about 30 minutes (until golden brown). Serve warm.

    Try it!

    If desired, you can add chopped nuts to the topping, and use strawberries or pears in the filling, supplemented with vanilla, zest, berry or citrus liqueur.

    Sugar in the filling should be added to taste, balancing the taste of the dessert due to more or less sweet topping.

    Rhubarb compote

    Ingredients : 950 ml water + for soaking, 500 g rhubarb, 100 g sugar, 25 g honey (optional).

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