Savory Rhubarb Curry Recipe
Savory Rhubarb Curry served over warm wild rice, topped with micro greens from Schul Farmstead.
June 3, 2025
Itâs rhubarb season and we are basking in loads of this gorgeous, unique vegetable. While Iâm not a food blogger (in case you havenât already deduced this from my food photos), I am a flower farmer that loves cooking nourishing, delicious meals with food we grow on the farm.
One of the most challenging ingredients to cook a savory dish with is rhubarb. Rhubarb screams for sugar, and sweet desserts are the most obvious way to cook with it, but Iâm always looking for a way to make an actual dinner. My answer is this delicious, sweet and sour (yet savory) rhubarb curry.
How to SERVE rhubarb curry
This dish is essentially a thick, sweet and sour curry sauce. It is wonderful served over rice, quinoa or beans as a vegan meal. It also makes a unique chip dip. It also pairs perfectly with pork chops or roasted chicken. Truly, the ways to ingest this delicious food are endless, so have fun with it.
Ingredients for rhubarb curry
Serves 4-6 // 10 min prep + 30 min cook time
1/4 cup butter or oil (coconut, avocado or olive oil)
2 onions, diced
2 tbsp. curry powder (I use this brand)
2 tbsp. garam masala (I use this brand)
1 tbsp. cumin (I use this brand)
6 cups rhubarb, roughly chopped in 1/2-inch pieces
1 cup water
1/2 cup brown sugar (or maple syrup, honey, or agave nectar to taste)
1/2 cup raisins
4 tbsp. fresh lemon juice
Salt and pepper to taste
Method for rhubarb curry
In a dutch oven or other wide pot, melt the butter and saute onions until soft and translucent.
Stir in curry powder, garam masala, and cumin and cook 3 minutes or until fragrant.
Add all remaining ingredients and simmer for 30 minutes, stirring occasionally until rhubarb is fully softened and sauce is thick. Add salt and pepper to taste.
The rhubarb we grow has mainly green stalks but tastes and cooks just the same as the more common red stalks.
Our favorite spice blend.
Substitutions & other comments
Onions: Iâve used both yellow and red onions in this recipe; both work great.
Raisins: Golden raisins or chopped dried apricots would also be delicious.
Curry/Garam Masala: Feel free to switch up the ratio of curry powder to garam masala powder. If you have time, toasting and grinding whole cumin seeds and coriander seeds would add wonderful flavor. Use good quality spices here â the flavor of the dish will depend on the flavor of the spice blends you use.
Top with plain yogurt, seeds, nuts, and/or micro greens for added nutrition!
We look forward to enjoying this rhubarb curry every June. I hope you enjoy this savory rhubarb recipe as much as we do!
peace, love & plant magic,
Fran Parrish