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It’s spring and your rhubarb plant is bursting. Learn how to harvest this common vegetable and make some scrumptious treats. Rhubarb is popular in baking, condiments, sauces, and even drinks. Enjoy rhubarb year-round by freezing, canning, or as preserves, like jams, jellies, and chutneys.
These delicious and decadent muffins are more like a dessert muffin and are perfect to have with morning coffee or afternoon tea with friends.
These tasty muffins are packed with diced rhubarb. They’re a great way to use up the stash of frozen rhubarb that you may have stashed in the freezer.
Enjoy this refreshing family-friendly beverage on a hot summer day.
Make a homemade rhubarb syrup for these impressive homemade non-alcoholic cocktails. Add gin or vodka for a boozy version.
This classic summer pie is a true family favourite.
Sweet strawberries and tart rhubarb are the perfect pair. This classic pie is a must to make over the summer season.
We added rhubarb and saskatoons to this versatile barbecue sauce.
This tangy barbecue sauce gets its prairie credentials from the addition of fresh or frozen rhubarb and saskatoon berries. Use it on ribs, burgers or anywhere else you’d use a sweet barbecue sauce.
The ultimate comfort food, serve warm with vanilla ice cream.
This easy summer dessert brings together the flavours of fresh rhubarb and blueberry. Serve it warm with a scoop of vanilla ice cream.
This square is visually more attractive if made with cherry red rhubarb but, regardless of the rhubarb variety, the taste is undeniably delicious!
With a shortbread crust and a tangy rhubarb filling, these squares really are a dream. Bring them to a summer potluck and wait for the compliments to roll in.
This pretty soup is packed full of unique flavours and is served cold.
Serve this unconventional soup as an appetizer on a hot summer evening. The combination of fruit, coconut milk, lemongrass and jalapeno gives this soup a unique and dynamic flavour.
Skip the jam and try this delicious spread on your morning toast or try on top of muffins or scones.
This sweet and tart spread can be served on top of muffins and scones. It is served on top of our Spiced Rhubarb Baked Goat Brie.
This fruit sauce is a combination of sweet and savoury flavours and is a great topping on short cake or on pancakes and waffles.
We made this fruit sauce sweet and savoury by combining tomatoes and rhubarb with fresh rosemary. Serve this flavourful compote on waffles, pancakes or French toast.
These impressive parfaits make the perfect ending to a summer dinner on the deck.
These light desserts are perfect for the summer rhubarb season. They’re made with layers of puréed rhubarb, flavoured whipped cream and gingersnap crumbs.
Rhubarb is a vegetable but is used in the culinary world as a fruit. It is one of the easiest foods to grow in the garden and is often the first plant to be harvested in the spring.
There are many varieties of rhubarb that range in colour from bright red to light green or even crimson which is like a pale red. Regardless of the colour, rhubarb has a very strong, tart flavour and as a result, must be cooked with sugar, to counteract that tartness.
Hothouse rhubarb, can be available year-round because it is grown in a greenhouse. Whereas, homegrown rhubarb is only available from early spring until late summer with its peak between April and June.
It is important to note, that the stalks of the rhubarb are edible, but their large green leaves are not. The leaves contain oxalic acid which is poisonous and can cause illness. Pick the rhubarb when the stalks reach 12 – 18 inches in height. Simply, grab the stock at the base of the plant, pull, and twist. If this does not work, cut the stock at the base. Cut off and discard the leaf.
Do not eat rhubarb that has been damaged by severe cold weather. The oxalic acid in the leaves travels down to the stalks of the rhubarb when exposed to extreme cold, such as in a frost.
Rhubarb can be preserved using different methods:
Freezing – This is the easiest method of preserving. Remember that if using frozen rhubarb in a recipe, do not completely thaw. Thawed rhubarb releases a lot of juice, making it mushy and watery. Instead, measure and add your rhubarb into your recipe when it is frozen or partially thawed.
Canning – This method can be used when making syrups, sauces, pickles, chutneys, jams and jellies.