Categorized | Food Fascinations

Rhubarb Marinade

Rhubarb Plant

I finally found a recipe for Rhubarb that I’ve been dreaming of for months. With the acid content of the Rhubarb I never doubted that it would soften and marinade meat perfectly.

Spring Rhubarb and Ginger Marinade for Oven or Barbecue Beef

  • 1 1/2 cups (355mL) wine (white or red) or chicken broth
  • 1 large onion, finely diced
  • 2 inch piece (5 cm) fresh ginger root, grated
  • 4 fresh rosemary sprigs
  • 4 garlic cloves, peeled and chopped
  • 1 pound (450g) fresh rhubarb, sliced
  • 2 Tbsp (30mL) brown sugar
  • 4 Tbsp (60mL) honey or maple syrup- your choice
  • Coarsely crushed or cracked black pepper to taste


Now I don’t have to invent that one too! When I try it then I will report back. You do the same. :)



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6 Responses to “Rhubarb Marinade”

  1. Anna-Marie White says:

    Thanks for sharing, I have some rhubarb that I need to use in the fridge right now :)

  2. Nadine says:

    That sounds awesome! You gals let me know what you think. I’ll have to wait ’til Spring!

  3. Kennedy says:

    That sounds like it could be quite delicious actually! I like the idea of the ginger with the rhubarb. Oh no, starting to salivate already…


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