Category Archives: Rhubarb

500 Club Strawberry-Rhubarb Applesauce

Makes about 2 ½ cups

2 apples, peeled if desired*
1 cup chopped rhubarb
½ cup sliced strawberries
¼ cup sugar
1/3 cup orange juice
1 tsp. Orange zest, if desired

Core and chop apples. In a saucepan over medium heat, place apples with 1 Tbsp. Water. Cook apples about 5 minutes, stirring often, until apples soften slightly. Add remaining ingredients then turn heat up slightly to bring to a boil. Once boiling, reduce heat and continue to cook, stirring often, for 10 minutes or until apples and rhubarb are soft. More water or sugar can be added to taste. Cooled applesauce can be pureed in a blender or food processor if a smoother consistency is desired.

*Leave the peel on apples on for added fiber and nutrients

Per ½ cup serving: 100 calories, 0 g fat, 1 g protein, 27 g carbohydrate, 3 g fiber, 0 mg sodium.

Strawberry Rhubarb Lemonade

From Pat Mrozinski

3 1/2 cups water
1/2 lb rhubarb, cut into 1 inch pieces (2 cups)
1/2 C sugar, or to taste
Two 3 in strips of lemon zest removed w/ a vegetable peeler,
plus additional for garnish
1/2 teaspoon vanilla
2 cups sliced strawberries
1 cup fresh lemon juice

Directions: In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest, and the vanilla. Bring mixture to a boil, stirring until the sugar is dissolved, and simmer it, covered, for 8 minutes. Stir in 1 cup of the strawberries and boil the mixture, covered, for 2 minutes. Let the mixture cool and strain it through a coarse sieve set over a pitcher, pressing hard on the solids. Stir in the remaining 1 cup of strawberries and the lemon juice, divide the lemonade among stemmed glasses filled with ice cubes, and garnish each glass with additional zest.

Per 8 oz. of Strawberry Rhubarb Lemonade:
80 calories, 0 g fat, 1 g protein, 21 g carbohydrate,
2 g fiber, 5 mg sodium.

Rhubarb Coffee Cake


1/2 cup butter
1 1/2 cup sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup milk
2 cups chopped rhubarb

1 cup brown sugar
1 tsp cinnamon
1/2 cup chopped nuts (walnuts or pecans)
Directions: Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients. Add dry ingredients and milk to mixture. Fold in rhubarb. Pour 1/2 batter into greased 9×13 pan. Sprinkle 1/2 of topping on batter. Add remaining batter and then the rest of topping. Bake at 350 for 40 minutes.