Quick and easy rhubarb and ginger energy balls made with seasonal rhubarb and warming ginger. A plastic-free snack ready that comes together quickly.
A zingy, naturally sweet snack that’s packed with goodness, these rhubarb and ginger energy balls are easy to whip up and perfect for a plastic-free treat. Made with seasonal rhubarb, warming ginger and pantry staples, they’re ideal for keeping your energy up without any unnecessary packaging or fuss.
Energy balls are one of those recipes that are endlessly adaptable, and this version celebrates the best of the season. Fresh rhubarb brings a sharp, tangy bite that balances beautifully with the warmth of both ground and crystalised ginger. These bites are soft, chewy and just sweet enough – perfect with a cup of tea or as a mid-afternoon pick-me-up.
Using fresh rhubarb gives these balls a unique flavour twist while still being super simple to prepare. All you need is a food processor and about 10 minutes of hands-on time. With zero baking required, they’re a great way to make use of homegrown rhubarb or your latest haul from the farmers’ market.
Because these bites use fresh rhubarb, they’re best eaten within a week, although they rarely last that long! Store them in an airtight container in the fridge and enjoy as a grab-and-go snack or an easy lunchbox addition.
Star Ingredient
Rhubarb is the star here, and right now is the ideal time to make the most of it. Currently is the start of the unforced rhubarb season (April to late summer). The stalks are deeper in colour and full of robust, tangy flavour. If you’re growing your own, it’s a brilliant way to use up smaller harvests and stalks. Just make sure to trim off the leaves, as they’re not edible.
Earlier in the year, forced rhubarb will also work beautifully if that’s what you have to hand. Forced rhubarb is grown in dark conditions for tenderness and sweetness. Both types of rhubarb bring something different, but equally delicious, to this energy balls recipe. If you’re not growing rhubarb yourself, try to buy local and seasonal. Farm shops, farmers markets and greengrocers are great places to find fresh bunches without the plastic packaging
How to Purchase Ingredients to be Conscious to the Planet
This recipe is a great example of how snack-making can be both sustainable and satisfying. Buying in bulk and choosing loose ingredients can help cut down on plastic and packaging
Apart from the fresh rhubarb all the other ingredients for these energy balls are purchasable within zero waste refill shops. Oats and ground almonds are great picking up in bulk and refill shops allow you do that.
Glass jars are useful shopping vessels for all these ingredients (unless you do want to go bulk on oats – bulk food bags or larger containers are better). As glass jars vary in size you can mix and match your shopping kit to take along. Repurpose your empty spice jars and just refill these. Pasta or jam jars would be what I would recommend for you ground almonds, crystalised ginger, chai seeds and dates.
Rhubarb is an easy item to pick up plastic free due to its stalks. The stalks are easy to just pop into basket or trolley and sits well in shopping bags. Where you can try and support local. Farmers markets, farm shops and green grocers are great for finding your fruit and vegetables unpackaged. But they will also get these in as and when they are in season. This can be helpful if you are trying to cook and bake more seasonally. In the tips and tricks section, I provide some information, if you are interested in growing your own rhubarb.
Ingredients you can buy Plastic Free
- Dates
- Oats
- Ground Ginger
- Crystalised Ginger
- Ground Almonds
- Chai Seeds
- Rhubarb
Equipment You Will Need
- Mini Food Chopper or Food Processor
- Scissors
- Chopping Board
- Sharp Knife
- Measuring Spoons
- Baking Dish
Tips and Tricks When Making Rhubarb and Ginger Energy Balls
Growing Your Own Rhubarb
If you’re keen to grow your own rhubarb, it’s a brilliant addition to any kitchen garden. Low maintenance and hardy, rhubarb comes back year after year — making it a sustainable and rewarding crop.
There are two main ways to grow rhubarb: from seed or from bare root crowns.
Growing from Seed
Starting from seed is a budget-friendly option, but it does take a little more patience.
- Sow indoors: late winter to early spring (February to April)
- Plant out: after the last frost, when seedlings are strong
- Harvest: not until the second or third year
This method suits growers who are happy to wait and nurture the plants from the very beginning.
Planting Bare Root Rhubarb Crowns
For quicker results, bare root crowns are the go-to. These are mature rhubarb plants that have been lifted and divided during dormancy, usually sold without soil around the roots. They’re available from garden centres or online in early spring or autumn.
Why choose bare root crowns?
- They establish quickly and produce harvestable stalks in just a year or two.
- They’re hardier and often more reliable than seedlings.
- Planting is simple: just dig in, water well, and let the roots do their thing.
How to plant:
- Choose a sunny spot with well-drained, nutrient-rich soil.
- Dig in some compost or well-rotted manure.
- Plant the crown so the buds sit just above the soil surface.
- Water in well and leave to establish.
Hold off harvesting in the first year to give the plant time to build strong roots. With care, a healthy rhubarb crown can produce for a decade or more.
Chopping your Rhubarb
As these energy balls are bitesize, you need to have your rhubarb small to fit into them. that is why you want to chop your rhubarb into very fine pieces. It will make roll the balls a lot easier. This recipe can be a great way to use smaller stalks that you have. I used 4 small stalks about 5 ½ inch in length. You can always chop a larger stalk to get to the suggested weight in the recipe.
Chopping your Crystalised Ginger
A bit like with the dates, I would recommend using scissors to cut/chop up your crystalised ginger. I find it quicker, and you can cut it up directly into the bowl of the food processor.
How Much Ground Ginger to Add
You can vary the amount of ground ginger that you add to your rhubarb and ginger energy balls. if you don’t mind a fiery kick, try the ¾ teaspoon. If you are a bit more cautious, start with ½ teaspoon. See how you like the taste, and you can then always increase it for your next batch.
Water for the Rhubarb and Ginger Energy Balls
You may prefer to use sterilised water to add into your energy balls. To get sterilised water, you simply boil some water (can be in the kettle) and let it cool. I would recommend that you pour the boiled water out into a mug from the kettle as it will help it cool quicker.
Rhubarb and Ginger Energy Balls
Equipment
- Mini Food Chopper or Food Processor
- Scissors
- Chopping board
- Sharp Knife
- Measuring Spoons
- Baking Dish
Ingredients
- 100 g Dates
- 110 g Oats
- 1 Tablespoon Ground Almonds
- 1 Tablespoon Chai Seeds
- ½ – ¾ Teaspoon Ground Ginger
- 50 g Crystalised Ginger
- 50 g Fresh Rhubarb finely chopped (approx.)
- 3-4 Tablespoon Water
Instructions
- Roughly chop the dates into the food processor and blitz for 30 seconds.
- Add in the oats, ground almonds, chai seeds, ground ginger to the food processor.
- Roughly chop the crystalised ginger and add to the food processor.
- Blitz together.
- Add in the water and blitz until you have a consistency that comes together when squeezed.
- Tip the contents of the food processor into a baking dish.
- Roll squash size balls of the mixture together in your hands.
- Pop the energy balls in the dish in the fridge for an hour to firm up.
- Transfer the firmed energy balls into an airtight container.
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