Rhubarb Cookbook - Getty Stewart

Whether you’re looking for a new way to enjoy rhubarb or a more tra‐ditional rhubarb recipe, you have come to the right place!

My family and I have enjoyed testing, tweaking and retesting these recipes for you. I can’t wait for you to dig in and have them become your family favorites too.

As always, I have tried to keep ingredients and techniques as easy and straightforward as possible. I also like to use as little sweetener and as much whole wheat flour as possible. If you have a sweet tooth, go ahead and add a bit more of your favorite sweetener.

The best rhubarb comes early spring, but don’t feel you have to rush to try all the recipes in a couple of weeks. Follow the tips and tech‐niques for preserving rhubarb and take all year!

When you do try a recipe, let me know how it turned out. I would love to get your feedback and to see your photos. Tag me on social media or email me at [email protected].

Enjoy!

Getty

Click on these icons to connect with me on social media.

Published by: Pursuit Communications Winnipeg, MB Canada R3B OR6 Written by: Getty Stewart Layout Assistance by: Aidan Stewart Photos: Front cover and pages 6, 28, 36, 38, 39, 45, 53, 55, 56 & 58 by Brian Gould for Manitoba Canola Growers; p. 9 by Taylor Hammond

Welcome Rhubarb Lovers!

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Table of Contents

Rhubarb .......................................................................... 5 Measurements ............................................................................5

True and False Quiz ................................................................... 6

Harvesting Rhubarb .................................................. 10

Storing & Freezing Rhubarb .................................. 11

Dehydrating Rhubarb ............................................... 12 Apple and Rhubarb Herbal Tea Blend ........................................ 13 Rhubarb Fruit Leather ............................................................... 14

Rhubarb Preserves ..................................................... 15 Rhubarb Ginger Chutney .......................................................... 16 Grandmere’s Rhubarb Marmalade ............................................ 17 Ginger Rhubarb Marmalade ...................................................... 17 Straight Up Rhubarb Jam ......................................................... 18 Rhubarb Pineapple Jam ............................................................ 19 Rhubarb Pear Jam .................................................................... 20 Strawberry Rhubarb Freezer Jam ............................................. 21 Rhugoberry Freezer Jam .......................................................... 22 Rhubarb Chia Seed Preserve ..................................................... 23

Beverages ................................................................... 24 Rhubarb Juice Concentrate ....................................................... 24 Rhubarb Mimosa ....................................................................... 25 Rhutini ...................................................................................... 25 Rhubarbarita ............................................................................. 25 Rhubarb Pineapple Smoothie ................................................... 26 Rhubarb Slush .......................................................................... 27 Rhubarb Pink Lemonade .......................................................... 27

Breakfast .................................................................. 28 Puffed Oven Rhubarb Pancake ................................................. 28 Overnight Rhubarb Oatmeal .................................................... 29 Golden Rhubarb Oatmeal ......................................................... 30

Table of Contents

Desserts ........................................................................ 31Classic Stewed Rhubarb ............................................................ 31 Rhubarb Banana Nice Cream ..................................................... 32 Rhubarb Fool ............................................................................ 33Rhubarb Meringue Dessert ........................................................ 34 Double Rhubarb Crisp ................................................................ 35 Strawberry Rhubarb Crisp ......................................................... 36 Saskatoon Rhubarb Crisp GF ..................................................... 37

Baking ........................................................................... 38 Cornmeal Surprise Muffins ........................................................ 38 Rhubarb Honey Bran Muffins ..................................................... 39 Seedy Rhubarb Oat Muffin ....................................................... 40 Rhubarb Oat Bars ...................................................................... 41 Rhubarb Sour Cream Coffee Cake ............................................. 42 Rhubarb Ribbon Coffee Cake .................................................... 44 Rhubarb Streusel Cake ............................................................. 46 Rhubarb Cinnamon Buns .......................................................... 48 Strawberry Rhubarb Pie ............................................................ 50 Rhubarb Custard Pie .................................................................. 51 Blueberry Rhubarb Pie .............................................................. 52

Savory Bites ................................................................ 54 Rhubarb & Caramelized Onion Focaccia .................................... 54 Rhubarb Poppyseed Dressing .................................................... 55 Honey Rhubarb Sesame Chicken ............................................... 56 Rhubarb Sweet ‘n Sour Sauce .................................................... 57 Rhubarb BBQ Sauce .................................................................. 58

Copyright © 2019 by Getty Stewart

Released in Canada

All rights reserved. No part of this book may be reproduced or used in any form by any means without the prior written permission of the author.

www.GettyStewart.com

5

Rhubarb Measurements

How much rhubarb do you need?

Imperial 1 bunch = 5‐8 stems 5‐8 stems = 1lb 1lb = 3 cups diced rhubarb 3 cups diced rhubarb = 2 cups cooked rhubarb

Metric 1 bunch = 5‐8 stems 5‐8 stems = 2.2 kg 2.2 kg = 750 ml diced rhubarb 750 ml diced rhubarb = 500 ml cooked rhubarb

Rhubarb

http://www.gettystewart.com/blog/


6

Test your rhubarb know‐how with this fun yet informative little quiz.

1. Rhubarb is a fruit.

False. Even though we typically use rhubarb like a fruit in the kitchen,

it is technically a vegetable. A fruit is the fleshy part of a plant that

comes from a flower and surrounds a seed. The part we use on rhu‐

barb is the leafstalk or petiole. But whatever, just enjoy!

2. Rhubarb leaves are poisonous.

True. According to The US National Library of Medicine high levels of

oxalates and anthraquinone glycosides are what make rhubarb leaves

toxic. However, a 150 lb adult would need to eat about 11 lbs of rhu‐

barb leaves to cause death. While that’s not very likely, smaller quan‐

tities may cause a burning in the mouth and throat, difficulty breath‐

ing, diarrhea, eye pain, nausea, stomach pain, vomiting, kidney

stones, seizures, or coma. All reasons to avoid eating rhubarb leaves.

3. Rhubarb leaves should not be composted.

False. Rhubarb leaves do not pose any danger to the vital organisms

in your compost or soil. You can compost them or use them as mulch.

Rhubarb Quiz—True or False

Rhubarb



7

Rhubarb

4. Rhubarb does not like cold winters.

False. Rhubarb is perfect for cold climates. This cool season perennial

is drought tolerant and actually needs a freezing cold dormant season

to stimulate spring growth—perfect for the prairies! It does not grow

well in warmer climates, nor does it enjoy hot summers. Expect its

growth to slow considerably in heat of July and August.

5. Do not pick rhubarb after it flowers.

False. Rhubarb is safe to harvest all season long. However, you’ll get

the most tender stalks before rhubarb has flowered or gone to seed.

How quickly rhubarb

bolts depends on tem‐

perature (the warmer

the quicker), age (the

older the quicker ) and

the variety (Canada

Red and Valentine are

less likely to bolt). By

trimming the flower

stalks as soon as you

see them, you’ll en‐

courage more growth,

so you’ll be able to

harvest more rhubarb.

Use the flowers in a

mixed bouquet.




8

6. Pick rhubarb when the stalks are red.

False. Color indicates variety, not ripeness. Rhubarb varieties may be

all green, a mix of green and red or all red. Canada Red and Victoria

varieties are vibrant red and slightly sweeter than others.

Harvest rhubarb when stems are 8 to 15 inches (25‐40 cm) long.

7. It is better to pull rhubarb stalks than to cut them.

True. The plant is less likely to rot and will recover more quickly when

stalks are pulled instead of cut. Start from the outside of the plant

and work toward the middle. Run your hand down the stalk until

close to the ground then gently pull with a little twist. That said, rhu‐

barb is tough and will recover if you prefer cutting the stalks.

Leave at least one third of the stalks to promote healthy growth.


Rhubarb



9

8. Rhubarb is a good

source of fibre and anti‐

oxidants.

True. Rhubarb is low in

calories (when not in

pie!) and a good source

of fibre, Vitamin K and

antioxidants like those

found in kale. While it al‐

so boasts high levels of

calcium, the presence of

oxalates makes it difficult

for our body to absorb

much of that calcium.

9. Rhubarb is only good for pies and desserts.

False. The recipes in this book provide evidence that there are many

ways to enjoy rhubarb, not just in pies.

In addition to tasty recipes, consider the following uses of rhubarb:

Bring the shine back to the inside of your pots by boiling chopped

rhubarb in water for 10 minutes and letting it soak before wiping.

Keep weeds down by placing large, discarded rhubarb leaves

around the base of plants.

Use dried rhubarb roots to produce a natural, brown colored dye.

Investigate traditional medicinal uses of rhubarb root to treat fe‐

vers, cold sores and digestive ailments.


Rhubarb



10

Harv

esting R

hubarb

Don’t wait for the stalks to turn colour; not all rhubarb turns red!

Harvest rhubarb when stalks are about 8‐15 inches (25‐40 cm) long.

To Harvest:

Start with the bigger stalks on the outside of the plant and work your way toward the middle. Leave smaller stalks for another day.

Slide your hand to the bottom of the stalk, twist slightly and pull. The stalk should come out quite easily.

If pulling doesn’t work for you, go ahead and cut the stalks at ground level with a sharp knife.

Cut the leaves and trim the root end and compost them. Or use the large leaves as a ground cover to keep down the weeds. Leave at least one third of the stalks standing to ensure the plant continues to grow and thrive. In the fall, leave two thirds standing. Once the plant starts to flower, stalks often become tougher. While it is safe to continue to eat the stalks, their texture is less pleasing and growth will slow. To extend the picking season, cut off the flower stalks at the base as soon as you see them. By the end of June, add a little compost around the roots and let the plant rest and gain some strength over the summer. During summer and fall, you may continue to harvest a few stalks; however, in order to establish strong roots, leave two thirds of the stalks intact so the plant can draw in water and nutrients.

Harvesting Rhubarb



11

Sto

ring & F

reezin

g R

hubarb

Short Term—in the Fridge Store freshly picked, unwashed rhubarb in the fridge for 5 to 7 days.

Trim both ends, place in plastic bag and store in crisper of your fridge.

Wash just before using.

If rhubarb starts to dry out, wrap in moist paper towel inside the bag. If rhubarb is too damp, wrap in dry paper towel and keep bag dry.

Long Term—in the Freezer

Frozen rhubarb works in most recipes. It will have the best flavor, col‐or and texture if used within 10 to 12 months.

1. Cut leaves and ends from stalks. 2. Wash and dry stalks to remove water to prevent ice crystals. 3. Cut stalks into half inch pieces. 4. Place in single layer on tray and freeze until solid, 1‐2 hours. 5. Transfer to freezer bag and remove as much air as possible. 6. Date, label and freeze for up to one year.

For more details and images read How to Freeze Rhubarb.

Storing Rhubarb


http://www.gettystewart.com/how-to-freeze-rhubarb/


12

Dehydrated rhubarb is great

for tea blends and baking.

To Dehydrate: 1. Pick and wash rhubarb. 2. Chop rhubarb into even,

1/4 to 1/2 inch pieces. 3. Spread in a single layer on

mesh lined dehydrator trays.

4. Dry at 135°F (57°C) for 8 to 12 hours depending on humidity.

5. Rhubarb should feel dry and leathery with no moisture inside when broken open. If in doubt, dry until crisp.

6. Turn dehydrator off and let rhubarb cool overnight before storing in a well sealed container in a dark, dry space for up to 1 year.

*For longer lasting color, blanch rhubarb pieces (plunge into boiling water) for two minutes and chill quickly in ice water before drying.

To Rehydrate: 1. Use 1/2 cup dried rhubarb to make 1 cup rehydrated rhubarb. 2. Measure dried rhubarb in a bowl and add twice as much boiling

water. Let soak until water is cool, about 1‐2 hours. Or for quicker results, cover rhubarb with water in pot and simmer for 30‐45 minutes or until tender.

3. Drain water and use as you would fresh or frozen rhubarb.

Dehydrating Rhubarb

For more details and photos read Dehydrating Rhubarb.

Dehydra

ting Rhubarb


http://www.gettystewart.com/how_to_dehydrate_rhubarb/


13

1. Mix all ingredients well, crumbling herbs well. 2. Transfer to a glass jar with a tight fitting lid. 3. Store for six months to a year.

Brewing Instructions 1. Use 1 to 2 Tbsp of tea mix per cup of boiling water. 2. Steep, covered for 5 minutes or longer for stronger flavor.

A fruity herbal tea that can be served hot or cold. The rhubarb gives it a refreshing addition. Experiment with various herbs.

Apple and Rhubarb Herbal Tea Blend

3 parts dried apple 1 part dried rhubarb 1 part dried lemon thyme

1/2 part dried lime or lemon balm 1/4 part dried lemon grass 1 stick cinnamon

Dehydra

ting Rhubarb



14

2 cups rhubarb (fresh or frozen) 2 cups strawberries (fresh or frozen) 1/4 cup honey

1 tsp vanilla extract 1 tsp cinnamon 1 cup applesauce

Chewy and sweet fruit rolls with just the right amount of zing.

Rhubarb Fruit Leather

Dehydra

ting Rhubarb

1. Combine rhubarb and strawberries in pot with 1/4 cup water and cook until soft, 8‐12 minutes.

2. Remove from heat, puree until smooth with blender and let cool. 3. Combine with remainder of ingredients. 4. Spread onto lined dehydrator tray about 1/4 inch (6 mm) thick. 5. Place in dehydrator and dry at 135°F (57°C) for 8‐10 hours. 6. For oven dehydrating, line a cookie sheet with parchment paper.

Turn to 150° F (65°C)) with door slightly ajar. Dry for 8‐10 hours. 7. Press leather with flat fingers, if there’s an indentation or any

dark, wet spots, it’s not ready. If it comes off easily, it is done. Watch how to tell if Fruit Leather is Dry on YouTube.

8. Roll and cut into strips. Let cool completely then store in sealed container for up to 1 month or in the freezer for longer.

Makes 2 cups puree (8x6 inch sheet of leather)


https://www.youtube.com/watch?v=iKGpJ6p8OAs


15

Rhubarb has a great flavor for preserves, especially when mixed with other fruits. Try as many combinations as you can think of! Processing them in a hot water bath will ensure your preserves are shelf stable and safe for a year or more.

How to Can using a Hot Water Bath:

1. Heat a canner or very large pot filled with enough water to cover jars with at least 1 inch (2.5 cm) of water.

2. Fill and seal jars according to recipe. Everything should be about the same temperature (hot filling poured into hot jars placed in hot water in canner).

3. Place sealed jars in canner keeping jars upright with space be‐tween each jar.

4. Bring water in canner to a boil and continue to boil for the time specified in the recipe. Start counting the processing time when the water begins to boil.

5. Adjust processing time if you are at elevations above 1,000 feet (306 m). See chart on page 16.

6. Remove jars from water and let rest undisturbed for 24 hours. You may hear a “pop” as the jars form an airtight vacuum seal.

7. Cool jars undisturbed for 24 hours. 8. Check the seal after cooling. If the lid is concave, tight and remains

down when pressed, it is sealed. If the lids are loose and the centre pops up and down, they are not properly sealed. These jars should be used right away and stored in the fridge for up to 3 weeks. Or, they can be resealed and processed again.

9. Label and date jars and store in a dry, dark place. They will be safe for years, but texture and color is best if used within a year.

Sterilizing Jars: When jars are processed for 10 minutes or more, they do not need to be sterilized before filling (National Centre for Home Food Preserva‐tion). They just need to be heated either in an oven at 200°F or in the canner.

Rhubarb Preserves

Rhubarb P

reserv

es



16

1. In large saucepan, combine all ingredients and bring to boil. 2. Reduce heat and simmer until rhubarb is tender but still has

some shape, about 10 minutes. Stir frequently. 3. Remove cinnamon sticks. 4. Add hot chutney to hot jars, leave a 1/2 inch (1.2 cm) headspace. 5. Use a plastic utensil to remove air bubbles and adjust headspace. 6. Wipe rim with clean cloth and seal with sealing lid. 7. Screw band on top and tighten finger tight. 8. Process in hot water bath for 10 minutes. 9. Remove jars. Cool for 24 hours and check seal. Makes 7‐ 8 half pint (250 ml) jars

Chutney is a tasty condiment great with roast meat , poultry, sand‐wiches, empanadas or crackers and cheese.

Rhubarb Ginger Chutney

Rhubarb P

reserv

es

4 ½ cups diced rhubarb 2 cups chopped onions 2 cups golden raisins 1 ½ cups granulated sugar 1 ½ cups brown sugar

2 cups cider vinegar 1 cup orange juice 1 ½ Tbsp grated ginger 3 sticks cinnamon 1/2 tsp cayenne pepper (or more)

Adjust for Altitude If you’re canning above 1,000 feet (306 m), you need to adjust the time that jars are kept in the hot water bath. Use this chart to reach and maintain temperatures necessary to kill dangerous bacteria.

1,001 to 3,000 feet (306 to 915 m) add 5 minutes 3,001 to 6,000 feet (916 to 1,830 m) add 10 minutes 6,001 to 8,000 feet (1,831 to 2,440 m) add 15 minutes 8,001 to 10,000 feet (2,441 to 3,050 m) add 20 minutes



17

1. Zest three oranges and squeeze the juice of all six. 2. Layer rhubarb with the sugar, orange zest and orange juice in a

large, heavy pot. Stir once to mix in the sugar and let sit overnight. 3. Next day, cook on low for 6 hours or until thick, stirring often. 4. Pour into hot jars leaving a 1/4 inch (6 mm) headspace. 5. Use a plastic utensil to remove air bubbles and adjust headspace. 6. Wipe rim with clean cloth and seal with sealing lid. 7. Screw band on top and tighten finger tight. 8. Process in hot water bath for 10 minutes. 9. Remove jars. Cool for 24 hours and check seal.

Makes 30 half pint (250 ml) jars

This big batch recipe from Fruit Share volunteer Summer Hansell has been passed down to her through three generations. Enjoy!

Ginger Rhubarb Marmalade

Rhubarb P

reserv

es

6 oranges 12 lbs diced rhubarb

10 lbs granulated sugar

Grandmere’s Rhubarb Marmalade

This recipe is thanks to Fruit Share volunteer Jess Woolford.

2 oranges 1/2 cup candied ginger

6 cups diced rhubarb 4 cups granulated sugar

1. Chop oranges (with peels) and candied ginger in food processor. 2. Combine with rhubarb and sugar in large pot and bring to boil. 3. Simmer on low until marmalade sheets from spoon, about 1 hour. 4. Pour into hot jars leaving a 1/4 inch (6 mm) headspace. 5. Use a plastic utensil to remove air bubbles and adjust headspace. 6. Wipe rim with clean cloth and seal with sealing lid. 7. Screw band on top and tighten finger tight. 8. Process in hot water bath for 10 minutes. 9. Remove jars. Cool for 24 hours and check seal.




18

1. In large saucepan, combine all ingredients and let stand for 15 minutes (or overnight) to draw out some of the rhubarb juice.

2. Bring to boil, stirring frequently. Continue to boil for 15‐20 minutes until mixture thickens.

3. To test for proper consistency, cool a small plate in the freezer. Place a spoonful of jam on the plate and cool for 1 minute. If the mixture is firm, it is ready. If it runs on the plate, continue to cook for 2 minutes and repeat the test.

4. Pour into hot sterilized jars leaving a 1/4 inch (6 mm) headspace. 5. Use a plastic utensil to remove air bubbles and adjust headspace. 6. Wipe rim with clean cloth and seal with sealing lid. 7. Screw band on top and tighten finger tight. 8. Process in hot water bath for 10 minutes. 9. Remove jars. Cool for 24 hours and check seal. Makes 4 half pint (250 ml) jars

When you love rhubarb and want it straight up, this is your jam!

Straight Up Rhubarb Jam

Rhubarb P

reserv

es

4 cups diced rhubarb 3 cups granulated sugar

2 Tbsp lemon juice

Make Your Dream Jam Do you prefer traditional jam, no/low sugar jam, no pectin added jam, freezer jam or modern chia seed preserve? You’ll find a sample of each in this section. Find the one that’s right for you. You can customize a jam recipe by replacing the fruit or flavor ingre‐dients. For example replace 1 cup of rhubarb with 1 cup mango, use 1 Tbsp of vanilla instead of juice, add cinnamon sticks during cooking, add a bit of citrus zest, etc. Just don’t change the amount of sugar, acid, type of pectin or cooking time as that can lead to unpredictable results.



19

1. In large saucepan, cook rhubarb and pineapple (with juice) for 8‐10 minutes to soften.

2. Add No Sugar Needed pectin and stir well until dissolved. 3. Bring to boil, stirring frequently. 4. Add 1 cup of sugar, stir well. Taste and add more sugar as desired. 5. Bring mix to full boil and boil hard for 3 minutes. 6. Pour into hot sterilized jars leaving a 1/4 inch (6 mm) headspace. 7. Use a plastic utensil to remove air bubbles and adjust headspace. 8. Wipe rim with clean cloth and seal with sealing lid. 9. Screw band on top and tighten finger tight. 10.Process in hot water bath for 10 minutes. 11.Remove jars. Cool for 24 hours and check seal.

Makes 4 half pint (250 ml) jars *Bernardin No Sugar Needed Pectin

Rhubarb and pineapple are a sweet pair in this low sugar jam.

Rhubarb Pineapple Jam

Rhubarb P

reserv

es

4 cups diced rhubarb 1 19 oz can crushed pineapple

1 pkg No Sugar Needed Pectin* 1‐2 cups granulated sugar



20

1. In large saucepan, mix pears, rhubarb and lemon juice. 2. Bring to boil, stirring and mashing fruit. 3. In separate small bowl, mix pectin with 1/4 cup of the sugar. 4. Add pectin mix to the pears and rhubarb and return to boil. 5. Add the remaining sugar and return to boil for 1 minute. 6. Pour into hot sterilized jars leaving a 1/4 inch (6 mm) headspace. 7. Use a plastic utensil to remove air bubbles and adjust headspace. 8. Wipe rim with clean cloth and seal with sealing lid. 9. Screw band on top and tighten finger tight. 10.Process in hot water bath for 10 minutes. 11.Remove jars. Cool for 24 hours and check seal.

Makes 4 half pint (250 ml) jars *Certo Light Pectin

Try this unique light colored jam with crackers and brie.

Rhubarb Pear Jam

Rhubarb P

reserv

es

4 cups diced pears 1 cup diced rhubarb 2 Tbsp lemon juice

1 pkg Light Pectin* 2 1/4 cup granulated sugar



21

1. In large pot, bring rhubarb and 1/4 cup water to boil. Reduce heat and simmer until soft, about 6‐8 minutes. Let cool.

2. Place strawberries in a 9x13” casserole dish. Use a potato mash‐er to squish strawberries well.

3. Add in the cooked rhubarb. Mix and mash well. When finished, you should have approximately 4 cups (1 L) of crushed fruit.

4. In separate small bowl, mix sugar and pectin. Add to fruit and stir until completely dissolved, about 3 minutes.

5. Pour into clean jars or plastic freezer containers leaving a 1/2 inch (1.2 cm) headspace to allow for expansion.

6. Wipe rim with clean cloth and seal. Let set for 30 minutes. 7. Enjoy! Keep in fridge for 3 weeks or freeze for up to 1 year.

Makes 5 half pint (250 ml) jars *Bernardin No Cook Freezer Pectin

More fruity than sweet, this soft jam tastes like fresh fruit on toast.

Strawberry Rhubarb Freezer Jam

Rhubarb P

reserv

es

2 cups rhubarb diced (fresh or frozen) 4 cups strawberries (fresh or frozen)

1 ½ cups granulated sugar 1 pkg freezer jam pectin*



22

1. In large pot, combine rhubarb, strawberries and mango. Bring to boil. Reduce heat and simmer until fruit is tender, about 8 –10 minutes. Stir and mash fruit throughout. Let cool.

2. In separate small bowl, mix sugar and pectin. Add to cooled fruit and stir until completely dissolved, about 3 minutes.

3. Pour into clean jars or plastic freezer containers leaving a 1/2 inch (1.2 cm) headspace to allow for expansion.

4. Wipe rim with clean cloth and seal. Let set for 30 minutes. 5. Enjoy! Keep in fridge for 3 weeks or freeze for up to 1 year.

Makes 5 half pint (250 ml) jars *Bernardin No Cook Freezer Pectin

Rhubarb, strawberry and mango makes a tasty combo.

Rhugoberry Freezer Jam

Rhubarb P

reserv

es

2 cups rhubarb diced (fresh or frozen) 2 cups strawberries (fresh or frozen) 2 cups diced mango (fresh or frozen)

1 ½ cups granulated sugar 1 pkg freezer jam pectin*



23

1. Combine rhubarb, strawberries, apple juice, honey and vanilla in pot. Bring to boil.

2. Reduce heat and simmer until rhubarb softens, about 6 minutes. 3. Add chia seeds and simmer for 10 minutes. Remove from heat

and cool completely. 4. Pour into clean jars and keep refrigerated for 3 weeks. 5. For longer storage, store in freezer.


This chia spread is equally good on yogurt, oatmeal, pancakes and crepes as it is on your morning toast. It is not suitable for water bath canning, and will only last for 3 weeks in the fridge.

Rhubarb Chia Seed Preserve

Rhubarb P

reserv

es

3 cups rhubarb (fresh or frozen) 3 cups strawberries 1/4 cup apple juice

1/4 cup honey 1 tsp vanilla 3 Tbsp chia seeds



24

4 cups diced rhubarb 1 cup water

1. Bring rhubarb and water to boil in large pot. Reduce heat and simmer for 15 minutes until rhubarb is soft and completely breaks apart.

2. Pour mixture through a fine mesh strainer. Use the back of a spoon to squeeze out any remaining liquid.

3. Let cool and enjoy. 4. Store in refrigerator for 5 to 7 days or freeze for longer storage.

Makes 1 ½ cups concentrate

Add to your rhubarb repertoire with this unsweetened juice concen‐trate. Use it as a substitute for other tart juices, try it in your favorite cocktails or mix it with soda for a refreshing sparkling drink. Use this ratio to make bigger batches which can be frozen.

Rhubarb Juice Concentrate

Bevera

ges

Tips 1. MAKE IT RED: For more

color add strawberries or raspberries to the pot. Or, add a drop or two of red food coloring.

2. MAKE IT SWEET: For a sweet juice add ½ cup to 1 cup sugar to the warm, pressed juice. Stir to dis‐solve sugar. Taste and adjust sweetness to your liking.

3. Check out the following recipes for more ideas.



25

1 cup chilled rhubarb juice (pg 24) 1 cup chilled orange juice

1 (750 ml) bottle chilled dry spar‐kling wine (Prosecco or Cava)

1. Fill champagne flute half full with chilled sparkling wine (1/4 cup). 2. Top with equal parts of rhubarb juice and orange juice. 3. Serve cold.

Makes 8‐10 champagne flutes (see photo page 24)

Tip: Use a narrow glass and gently pour the sparkline wine first to

keep the bubblies intact.

Cheers! The perfect bevie for proposing a toast at brunch.

Rhubarb Mimosa

Bevera

ges Rhutini

2 oz gin 1 oz vermouth

1 oz rhubarb juice (page 24) Citrus zest curl

Shaken, not stirred. This martini is a little pink tart!

1. Combine gin, vermouth and juice in shaker filled with ice. 2. Shake well and strain into cocktail glass. Garnish and serve.

Makes 1 cocktail

Rhubarbarita Tequila time!

1 ½ oz tequila 1 oz triple sec

2 oz rhubarb juice (page 24) Sugar & rhubarb or citrus curl

1. Dampen rim of margarita glass, dip rim in sugar and fill with ice. 2. Add tequila, triple sec and juice in shaker filled with ice. 3. Shake well and strain into glass. Garnish and serve.

Makes 1 cocktail



1 cup frozen rhubarb pieces 1 frozen banana 1 cup pineapple pieces

1 cup pineapple or orange juice 1 cup ice Sweetener (optional)

1. Blend all ingredients in high speed blender until smooth. Enjoy!

Makes 3‐4 glasses

A delicious way to enjoy frozen rhubarb and bananas. Pineapple adds a sweet exotic flavor, but try other fruit too for endless combinations.

Rhubarb Pineapple Smoothie

Add–ins to try: cashews kale carrots oats almonds hemp seeds ground flax chia seeds ginger turmeric nut butter white beans Yogurt squash avocado water

26

Bevera

ges



27

8 cups diced rhubarb (fresh or frozen)2½ cups granulated sugar 8 cups water

1/2 cup lemon juice 1 pkg strawberry gelatin (Jello)lemon/lime soda or club soda

1. Bring rhubarb, sugar, water and lemon juice to boil. Reduce heat and simmer 10 to 12 minutes until rhubarb is very tender.

2. Strain and compost pulp or use for fruit leather. 3. Add 1 pack of strawberry gelatin. 4. Pour into ice cream pail or large container and freeze overnight. 5. Remove from freezer one hour before serving. 6. To serve, place equal parts of slush and soda into a glass.

Makes 12 cups frozen slush

Quench your thirst with this icy cool slush, courtesy of friend and Pro‐fessional Home Economist, Karla Fehr.

Rhubarb Slush

Bevera

ges

Rhubarb Pink Lemonade Here’s a thirst quencher perfect for when the whole gang comes over.

6 cups diced rhubarb (fresh or frozen) 2/3 cup sugar 4 cups water

1 can pink lemonade concentrate 4‐6 cups lemon‐lime soda, club soda or ginger ale

1. Bring rhubarb, sugar, water and pink lemonade to boil. Reduce heat and simmer 10 to 15 minutes until rhubarb is tender.

2. Strain and compost pulp or use for fruit leather. 3. Refrigerate mix until chilled, at least 2 hours. 4. Pour over ice in a pitcher or small punch bowl. Slowly pour in lem‐

on‐lime soda and garnish with mint leaves , rhubarb curls or or‐ange slices.

Makes 12‐14 servings



28

1. Preheat oven to 425°F (220°C). 2. Pour oil into a 10‐inch oven‐proof dish and place in oven to heat. 3. In large bowl, whisk eggs well. 4. Add milk and vanilla to eggs and whisk until well blended. 5. Add flour, sugar, cinnamon and salt and mix until smooth. 6. Remove hot dish from oven. 7. Sprinkle rhubarb slices evenly on bottom of pan. 8. Pour batter over rhubarb and immediately return to oven. 9. Bake 20 to 25 minutes until puffy and golden brown. 10.Sprinkle with confectioner’s sugar and serve immediately.

Makes 1 large pancake for 3‐4 servings

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For a special breakfast, try these puffy pancakes. They’re stunning, but deflate quickly, gather your family as it comes out of the oven.

Puffed Oven Rhubarb Pancake

2 Tbsp canola oil 1 cup diced rhubarb 4 eggs 3/4 cup milk 1 tsp vanilla extract

3/4 cup all‐purpose flour 2 Tbsp granulated sugar 1/2 tsp cinnamon 1/2 tsp salt 1 Tbsp icing sugar (optional)



1/3 cup large flake oats 1/2 Tbsp ground flax seed 1/8 tsp pie spice or cinnamon 1/4 cup milk 1/4 cup Greek or Icelandic yogurt

1/4 cup stewed rhubarb (page 31) 1 tsp honey or maple syrup 1 Tbsp hemp seeds (optional)

1. Mix oats, flax seed and pie spice or cinnamon in jam jar. 2. Add milk, yogurt and apple sauce. Mix well. 3. Taste and add sweetener of choice if desired. 4. Place in refrigerator overnight. 5. Eat chilled or warmed up. 6. Top with hemp seeds and a splash of milk if desired. 7. Store refrigerated for up to 2 days.

Makes 1 half pint (250 ml) jar

A tasty, wholesome start to your day made the night before.

Overnight Rhubarb Oatmeal

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1. Combine milk, water, oats, rhubarb, turmeric and cinnamon in medium sized pot.

2. Bring to boil, reduce heat and simmer covered for 5 minutes, stir‐ring occasionally.

3. Stir in brown sugar and flax seeds. Taste and adjust seasoning. 4. Distribute into bowls and sprinkle with nuts and hemp seeds.

Makes 3‐4 servings Bre

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Turmeric gives this delicious hot oatmeal its golden glow and a nutri‐tious boost. A great way to start the day!

Golden Rhubarb Oatmeal

1 cup milk 1 cup water 1 cup large flake oats 1 cup diced rhubarb (fresh or frozen) 1 tsp turmeric powder 1 tsp cinnamon

1/2 tsp ginger powder 2‐3 Tbsp brown sugar 2 Tbsp ground flax seeds 1/4cup toasted nuts 2 Tbsp hemp seeds



31

4 cups diced rhubarb 1/4 cup orange juice or water

1/3 cup granulated sugar 1 tsp cinnamon

1. In large saucepan, bring rhubarb, orange juice (or water) and sugar to boil.

2. Reduce heat and simmer until rhubarb is tender, 8‐10 minutes. 3. Add cinnamon. Taste an adjust sweetness as desired. 4. Serve warm or cold. 5. Refrigerate for 5 days or freeze for longer storage.

Makes 1 ½ cups Note: Change it up by mixing in additional fruit like strawberries, blueberries or apples or adding spices like ginger or nutmeg.

A versatile sauce you can eaten on its own, add to oatmeal or smoothies or serve as a topping for ice cream, pancakes, waffles, etc.

Classic Stewed Rhubarb

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4 ripe bananas 1/4 cup milk (dairy or non‐dairy)

1/2 cup stewed rhubarb (page 31)

1. Peel bananas and slice into half inch pieces. Freeze in sealed container overnight.

2. Place frozen bananas, milk and stewed rhubarb in a food pro‐cessor. Mix until smooth and creamy, scraping side of bowl sev‐eral times. Keep processing and scraping until super smooth. It may take 3 to 5 minutes to get it super smooth.

3. Serve immediately for a soft ice cream dessert or return to con‐tainer and freeze for 1 to 2 hours until scoopable. You may need to rest it on counter for 5 to 8 minutes before scooping.

Makes 4 servings

Oh my, you won’t believe how delicious this three ingredient frozen banana dessert with stewed rhubarb is. No ice cream maker needed.

Rhubarb Banana Nice Cream

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2 cups diced rhubarb 1/4 brown sugar 1 cup strawberries

1 cup whip cream 1 tsp vanilla extract 1 Tbsp granulated sugar

1. In medium saucepan, simmer rhubarb, brown sugar and 1 Tbsp water until rhubarb is tender, 10 minutes.

2. In bowl, puree strawberries or mash with potato masher. 3. Mix strawberries and rhubarb. 4. In separate bowl, beat whip cream with vanilla and sugar until

stiff peaks form. 5. Fold whipped cream into the rhubarb until loosely combined. 6. Pour into individual dessert dishes or wine glasses. Chill for at

least 30 minutes before serving.

Makes 5 cups

Thanks to Tam Andersen, Director of Fun at Prairie Gardens & Adven‐ture Farm in Bon Accord, Alberta, for this traditional “fool” recipe.

Rhubarb Fool

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Rhubarb Meringue Dessert

Crust 1 cup all‐purpose flour 1Tbsp granulated sugar 1/2 cup butter, diced Filling 2 Tbsp all‐purpose flour 1 cup granulated sugar 3 egg yolks

1/2 cup milk 1 tsp vanilla 3 cups diced rhubarb (fresh/frozen) Topping 3 egg whites 5 Tbsp sugar 1/2 tsp vanilla

Crust 1. Preheat oven to 350° F (180° C). 2. Combine flour and sugar. Cut in butter until mixture is crumbly. 3. Press crumbs into a 9x9” (23x23 cm) pan. 4. Bake for 20 minutes until starting to brown. Remove from oven. Filling 1. In medium saucepan, mix flour and sugar. 2. Mix in egg yolks, milk and vanilla. Add rhubarb. 3. Cook on medium heat until mix thickens, stirring frequently. 4. Pour over baked

crust.

Topping 1. Beat egg whites,

gradually add sugar and vanilla. Beat un‐til stiff.

2. Spread over filling. 3. Bake for 10 minutes.

Check to ensure me‐ringue does not burn.

Makes: 6‐9 pieces

A fluffy meringue top with a creamy rhubarb center on a shortbread crust, what could be better?!

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Crust 1/2 cup whole wheat flour 1/2 cup all‐purpose flour 1 cup large flake oats 3/4 cup brown sugar 1 tsp cinnamon 1/2 cup butter, melted

4 cups diced rhubarb (fresh/frozen) 1/2 cup pecan or walnut pieces

Filling 2/3 cup granulated sugar 2 Tbsp cornstarch 1 cup water 1 tsp vanilla

Crust 1. Preheat oven to 350°F (180°C). 2. Mix whole wheat flour, all‐purpose flour, oats, brown sugar and

cinnamon until well combined. 3. Use pastry blender to mix in melted butter until crumbly. 4. Press half the mix into a buttered 8×8 inch (20x20 cm) baking

pan. Set other half aside. 5. Top with diced rhubarb pieces.

Filling 1. In saucepan, combine sugar, cornstarch, water and vanilla. 2. Cook until mixture turns clear and thick. 3. Pour sauce over rhubarb pieces. 4. Sprinkle remainder of crust mix over the rhubarb and sauce. 5. Sprinkle nuts over crumbs. 6. Bake in oven for 50 minutes or until top is golden brown. 7. Serve warm with ice cream or whipped cream. Makes 6 servings

Note: Try replacing some of the rhubarb with other fruit like straw‐berries, raspberries, peaches or blueberries.

If the crust is your favorite part of rhubarb crisp, this is the crisp for you. It has a crust on the bottom and the top!

Double Rhubarb Crisp

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3 cups diced rhubarb 2 cups sliced strawberries 1 tsp vanilla extract 1/2 cup brown sugar 2 Tbsp cornstarch 1/2 tsp cinnamon Topping

3/4 cup large flake oats 1/4cup whole wheat flour 1/4cup chopped walnut pieces 2 Tbsp wheat germ 1/2 tsp cinnamon 2 Tbsp brown sugar 3 Tbsp canola oil

1. Preheat oven to 375°F (190°C). 2. Combine rhubarb, strawberries and vanilla (thaw and drain if us‐

ing frozen fruit) in bottom of 8x8 inch (20x20 cm) baking dish. 3. In small bowl mix sugar, cornstarch and cinnamon. 4. Add sugar and cornstarch to fruit and mix well. Set aside. 5. In medium bowl, mix dry topping ingredients. 6. Add canola oil and stir until well distributed throughout mixture. 7. Sprinkle topping over fruit and bake for 40 to 45 minutes.


A single layer crisp that’s perfect for vegetarian friends and family.

Strawberry Rhubarb Crisp

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3 cups saskatoons 1 cup diced rhubarb 1½ Tbsp cornstarch 2 tsp orange zest 1/4 cup honey

1 cup oats 1/2 cup almond flour 1/4 cup brown sugar 1/4 cup butter, cubed 1 tsp cinnamon

1. Preheat oven to 375°F (190°C). 2. Combine saskatoons, rhubarb, cornstarch and orange zest (thaw

and drain if using frozen fruit) in bottom of 8 8 inch (20x20 cm) baking dish.

3. Pour honey over fruit and stir until well distributed. 4. In separate bowl mix oats, almond flour and sugar. 5. Use pastry blender to cut in butter until mixture is crumbly. 6. Sprinkle crumb mixture evenly over fruit. 7. Bake for 30 minutes, until top is golden brown.

Makes 6 servings

A delicious gluten free crisp, perfect with blueberries too!

Saskatoon Rhubarb Crisp – GF

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1. Preheat oven to 400°F (204°C). Grease or line muffin pan. 2. In bowl, combine cornmeal and buttermilk; let stand 10 minutes. 3. In large bowl, combine flour, baking powder, baking soda, salt

and sugar; stir well. 4. Add egg, canola oil and vanilla to cornmeal and buttermilk. 5. Add cornmeal mix to flour mix. Stir just until combined. 6. Spoon about one tablespoon of batter into each muffin tin. 7. Top batter with 1 to 1 ½ teaspoon of stewed rhubarb. 8. Cover rhubarb with remainder of batter. 9. Bake for 20 to 25 minutes until muffins are light golden brown.

Makes 12 muffins

Take a bite to discover the tasty surprise hidden inside these muffins.

Cornmeal Surprise Muffins

3/4 cup cornmeal 1 cup buttermilk 1½ cups all‐purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt

1/2 cup granulated sugar 1 egg, beaten 1/4 cup canola oil 1 tsp vanilla extract 1/2 cup stewed rhubarb

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1. Preheat oven to 375°F (190°C). Lightly grease or line a muffin pan. 2. In large bowl, mix together flour, bran, baking powder, baking so‐

da, cinnamon and salt. 3. In second bowl, mix egg, oil, honey, milk, vanilla and applesauce. 4. Add wet ingredients to dry, stirring just until combined. 5. Add rhubarb. 6. Spoon into muffin pan. 7. Bake for 20 to 25 minutes until tops are firm to the touch.

Makes 12 muffins

You won’t believe how tender and delicious these bran muffins are.

Rhubarb Honey Bran Muffins

1½ cup whole wheat flour 3/4 cup wheat bran 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/4 tsp salt 1 egg

1/4 cup canola oil 1/2cup honey 1/2 cup milk 1 tsp vanilla extract 3/4 cup applesauce 1½ cup diced rhubarb (fresh / frozen)

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1. Preheat oven to 375°F (190°C). Lightly grease or line muffin pan. 2. In large bowl, mix oats and buttermilk; let stand for 15 minutes. 3. In second bowl, mix flour, baking powder, baking soda, cinnamon

and salt. 4. Add honey, oil, vanilla and

egg to oat mix. Stir well. 5. Stir oats into flour. Add rhu‐

barb and seeds. 6. Spoon into muffin pan. 7. Combine topping ingredients

and sprinkle on muffins. 8. Bake for 16 to 18 minutes un‐

til tops are firm to touch.

Makes 12 muffins

*Buttermilk substitute: Place 1 Tbsp of lemon juice in a measur‐ing cup. Add enough milk to make 1 cup; stir and let sit for 5 minutes.

A nut free, whole grain muffin sweetened with honey, perfect for snacks or lunch at home or at school.

Seedy Rhubarb Oat Muffin

1 cup large flaked oats 1 cup buttermilk * 1 cup whole wheat flour 1½ tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/4 tsp salt 1/2 cup honey 1/3 cup canola oil 1 tsp vanilla extract

1 egg 3/4 cup diced rhubarb (fresh or frozen) 1/4 cup sunflower seeds 1/4 cup pumpkin seeds

Topping 1 Tbsp brown sugar 1/2 tsp cinnamon 1 Tbsp pumpkin seeds 1 Tbsp sunflower seeds

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Rhubarb Oat Bars

Filling 3 cups diced rhubarb (fresh or frozen) 1 Tbsp lemon juice 1/2 cup granulated sugar 2 Tbsp cornstarch 1 tsp cinnamon

Crust 1 cup whole wheat flour 1 cup all‐purpose flour

1½ cup oats 2/3 cup brown sugar 1/2tsp baking powder 1/4tsp salt 1 tsp cinnamon 1 cup butter, melted

Drizzle 3/4 cup icing sugar 1‐ 2 Tbsp milk

Filling 1. Bring rhubarb, lemon juice and 2 Tbsp water to boil. Reduce

heat and simmer for 8‐10 minutes until rhubarb is tender. 2. Mix sugar, cornstarch and cinnamon in small bowl (to prevent

lumps) and stir into rhubarb. 3. Stir well and continue cooking until mixture boils and thickens. 4. Remove from heat and set aside.

Crust

1. Preheat oven to 350°F (180°C) 2. In large bowl, combine flours, oats, brown sugar, baking pow‐

der, salt and cinnamon. 3. Add melted butter and mix until no dry spots remain and mix‐

ture resembles coarse crumbs. 4. Press 2/3 of crumbs into bottom of 9x13 (23x33 cm) inch pan. 5. Spread filling evenly over crust. Sprinkle reserved crumbs on top

and press down lightly. 6. Bake until golden brown, about 35 to 40 minutes. 7. Remove from oven and set pan on wire rack to cool completely.

continued

These tasty bars can be served two ways to serve a crowd. Serve them while still warm with a fork right and a scoop of vanilla ice cream or let them cool to set into delicious hand held bars.

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Drizzle 1. Mix icing sugar and 1 Tbsp milk. Add additional milk as needed

for the glaze to flow easily but not be too runny. 2. Drizzle mixture over the cooled bars, before cutting. 3. Serve warm on a plate with a fork for soft, crumbly bars. 4. For bars you can hold in your hands, let bars cool and set for at

least two hours before cutting and serving.

Makes 24 bars

Add a little color: Rhubarb varieties differ in color from bright celery green to deep crimson red. While red rhubarb is not necessarily sweeter or tastier than green rhubarb, it does look prettier in desserts like this. If your rhubarb could use a little more red, add a drop or two of red food coloring.

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Rhubarb Sour Cream Coffee Cake

Cake 1/2 cup butter, softened 1 cup brown sugar 1 egg 1 tsp vanilla extract 1 cup whole wheat flour 1 cup all‐purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt

1 tsp cinnamon 1 cup sour cream 1½ cups diced rhubarb (fresh/frozen) 1/2 cup walnuts or pecans (optional) Topping* 1/2 cup butter 1 cup sugar 1/2 cup cream 1 tsp vanilla extract

1. Preheat oven to 350° F (180°C). 2. In large bowl, cream together butter and brown sugar. Beat in

egg and vanilla. 3. In separate bowl, combine flours, baking powder, baking soda,

salt and cinnamon. 4. Add flour to creamed mixture alternately with sour cream. Mix

just until combined after each addition. 5. Stir in rhubarb (if using frozen, do not thaw) and nuts (if using). 6. Spoon into greased 9x13 inch (23x33 cm) pan. 7. Bake for 35 to 40 minutes. 8. In small saucepan, combine topping ingredients and heat until

butter melts and sauce is a creamy texture. 9. Pour warm sauce over slightly cooled cake. Serve warm. Makes: 18‐24 pieces Topping Alternative: Try this crumbly nut topping for a change. Mix 4 Tbsp chopped nuts, 1/2 tsp cinnamon and 2Tbsp brown sugar with 2 Tbsp melted butter. Sprinkle on top of cake before baking.

Thanks to friend and neighbor Sherilyn Braun McDonough for this delicious coffee cake, perfect for when friends are coming over.

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Rhubarb Ribbon Coffee Cake

Filling 4 cups diced rhubarb 1/4 cup water 2 Tbsp cornstarch 1/2 cup granulated sugar 1/2 tsp cinnamon Topping 1/4 cup large flake oats 1 tsp cinnamon 2 Tbsp all‐purpose flour 3 Tbsp brown sugar 1 Tbsp canola oil

Cake 1 cup whole wheat flour 1 cup all‐purpose flour 1 ½ tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 3/4cup granulated sugar 1 egg 1/3 cup canola oil 1 ¼ cup plain yogurt 1 tsp vanilla extract

Filling 1. In saucepan, combine rhubarb (thaw and drain if using frozen)

and water and bring to boil. Reduce heat and simmer until rhu‐barb is tender, 8‐12 minutes.

2. In small bowl mix cornstarch, sugar and cinnamon. Stir into rhu‐barb. Continue cooking, stirring constantly until mixture boils and thickens.

3. Remove from heat and set aside to cool while preparing remain‐der of cake.

Topping 1. In a small bowl, mix oats, cinnamon, flour and brown sugar. 2. Add canola oil and stir until well distributed and crumbly. 3. Set aside.

continued

Afternoon coffee gets a boost with this tasty rhubarb ribbon cake with a fruity layer throughout and a light oat crumble on top.

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Cake 1. Preheat oven to 350°F (180°C). 2. Spray or grease a 9 x 13 (23 x33 cm) pan with canola oil. 3. In large bowl, combine flours, baking powder, baking soda, salt,

cinnamon and sugar. 4. In separate small bowl, lightly beat the egg then add canola oil,

yogurt and vanilla. Mix well. 5. Pour liquid mix into dry mix stirring until just combined. Batter

will be fairly thick. 6. Spoon 2/3 of batter into the prepared pan. 7. Top with rhubarb filling. 8. Drop remaining batter on top of rhubarb. There will be high and

low spots and not all the rhubarb may be covered. 9. Sprinkle topping evenly over top of batter and rhubarb spots. 10.Bake for 40 to 45 minutes. 11.Cool cake on rack for 30 minutes before serving.

Makes 18‐24 pieces

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Rhubarb Streusel Cake

Yeast Dough 2 ½ ‐ 3 cups all‐purpose flour 2 1/4 tsp quick rising yeast (1 pkg) 3 Tbsp granulated sugar 1/2 tsp salt 1/4 cup butter 2/3 cup milk 1 egg, lightly beaten

Rhubarb Filling 4 cups fresh or frozen rhubarb 1/2 cup sugar 2 Tbsp cornstarch

Streusel (Crumb) Topping 1/3 cup sugar 1 cup all‐purpose flour 1 tsp cinnamon 1/2 cup butter

Dough 1. In large bowl, combine 2 ½ cup all‐purpose flour, instant yeast,

sugar and salt. Stir well. 2. Melt butter, then cool until lukewarm. Add milk and egg. 3. Make a well in center of flour and stir in liquid. Mix well, incorpo‐

rating only as much flour as needed to form soft dough. 4. As dough forms a ball, use hands to knead for 5‐8 minutes, until

dough is soft and stretchy. 5. Cover dough and let rest for 45‐60 minutes. 6. Meanwhile make rhubarb filling and streusel topping.

Filling 1. In medium saucepan, bring rhubarb, sugar and 2 Tbsp water to a

boil. Reduce heat and simmer for 5 minutes until rhubarb starts to soften but is not mush.

2. Dissolve cornstarch with 2 tablespoons water and add to rhu‐barb. Bring to boil, stirring constantly until mixture thickens.

3. Remove from heat and let cool a little.

Topping 1. In medium bowl, mix sugar, flour and cinnamon. Cut in butter

with pastry blender or fingers to form crumbs. Set aside.

continued

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Assembly

1. Roll out dough on a lightly floured surface to fit a large 12”x 17" bak‐

ing sheet with sides. Transfer dough to pan, tucking it into the cor‐

ners. Let rest for 10‐15 minutes. 2. Preheat oven to 350°F (180°C).

3. Poke holes in the dough with a fork. Top with rhubarb filling.

4. Sprinkle with streusel topping.

5. Bake for 20‐25 minutes or until streusel begins to turn golden brown.

6. Remove from oven, let cool on wire rack.

7. Store loosely wrapped with plastic in bread box for 2‐3 days. Makes 48 pieces Note: This cake can be stored in the freezer. Wrap well and freeze in container or plastic freezer bag.

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1. In large bowl, combine 1¾ cup all‐purpose flour, whole wheat flour, wheat germ, instant yeast, sugar and salt.

2. Make a well in the center of the flour mix and add canola oil, egg and milk. Mix ingredients incorporating more flour as needed to form a soft dough.

3. As dough forms a ball, use hands to knead for about 5 minutes, adding more flour as needed. Dough should be soft and stretchy without being sticky.

4. Cover dough and let rest for 10‐20 minutes. 5. Meanwhile, in small bowl, combine margarine, brown sugar,

cinnamon and jam. 6. Spread half of jam mix in bottom of an un‐greased 9×13 inch

(23×30 cm) pan. 7. Roll out dough on a floured board to form a 9×12 in (23 x 27 cm)

rectangle. 8. Spread remaining jam mix over dough. Evenly distribute rhu‐

barb pieces over dough. 9. Roll dough up tightly, starting at long side. Pinch edge of dough

to seal the roll. 10.Using a serrated knife, cut dough roll crosswise into 12 equal

pieces. Place dough pieces slightly apart on top of jam mix. continued

Delicious ooey gooey stick cinnamon buns!

Rhubarb Cinnamon Buns

Dough 1 ¾ ‐ 2 ¼ cups all‐purpose flour 1 cup whole wheat flour 2 Tbsp wheat germ 2 tsp instant yeast 3 Tbsp sugar 1/2 tsp salt 3 Tbsp canola oil

1 egg 1 cup lukewarm milk Filling 1/2 cup margarine or butter 1 cup brown sugar 1 tsp cinnamon 1/4 cup rhubarb jam 1 cup thinly sliced rhubarb

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1. Let rise for 40‐45 minutes. Preheat oven to 375°F (190°C) in last 10 minutes.

11.Bake rolls for 20‐25 minutes or until golden brown. 12.Immediately turn upside down onto large serving plate to let

filling drizzle over rolls. 13.Serve warm and enjoy!

Makes 12

Notes: 1. To make smaller cinnamon buns, cut rolled dough in half length‐

wise and create two rolls, each 12 inches long. Cut as directed and place closer together in baking pan.

2. To make ahead, freeze rolls after the final rising, before baking. Wrap well to prevent air exposure. When ready to use, simply bake from frozen. Put the frozen pan into the cold oven, cov‐ered with foil. Once oven reaches 375°F, bake for 20 minutes with foil on, remove foil and bake for another 20 to 25 minutes.

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Pastry 1. In large, chilled bowl, mix flour, salt and sugar. 2. Cut in butter and shortening until crumbly. 3. Mix vinegar and 5 Tbsp of water and pour over flour. Mix with fork

just until ingredients come together, add remaining water if needed. Large pieces should stick together when patted.

4. Shape into two flat discs, wrap and refrigerate for 1 hour.

Filling 1. In medium bowl, mix sugar, cornstarch and cinnamon to remove

any lumps. Add fruit and orange zest and mix well.

Assembly 1. Preheat oven to 450°F (230°C). Place oven rack in lowest position

and place a piece of aluminum foil on the oven bottom. 2. Roll pastry into two rounds for top and bottom. Transfer one to

pie plate. Pour filling into pie and add dabs of butter. 3. Moisten edge of pie shell with a little water and add top pastry. 4. Tuck excess pastry under bottom crust and crimp edges. 5. Make at least five slits in the top crust for steam to escape. Place

on lowest rack and bake at 450°F (230°C) for 15 minutes. 6. Reduce heat to 400°F (205°C) and bake another 30 minutes until

crust is golden. Remove from oven and let rest for 2 hours.

Makes one 9 inch pie

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Can’t go wrong with this prairie classic.

Strawberry Rhubarb Pie

Pastry 2 cups all‐purpose flour 1/2 tsp salt 1 Tbsp granulated sugar 1/3 cup cold butter, cubed 1/3 cup shortening, cubed 1 Tbsp vinegar 5‐7 Tbsp ice cold water

Filling 3/4 cup granulated sugar 1/4 cup cornstarch 1 tsp cinnamon 3 cups sliced strawberries 3 cups diced rhubarb 1 Tbsp orange zest 2 Tbsp butter



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1. Preheat oven to 400°F (204°C). 2. For filling, mix flour, sugar, cinnamon, eggs, butter and rhubarb. 3. Pour into pie crust. 4. For topping, mix flour and sugar, rub in butter to form crumbs. 5. Spread topping over filling. 6. Bake for 50–60 minutes until firm in the center and golden brown

along the edges. 7. Let cool for 2 hours to allow custard to set.

Makes one 9‐10 inch pie

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If you like a creamy, custard filling this is the pie for you!

Rhubarb Custard Pie

Filling 3 Tbsp all‐purpose flour 1 cup granulated sugar 1/2 tsp cinnamon 3 eggs, beaten 2Tbsp butter, melted 3 cups diced rhubarb

Pie Topping: 1/2 cup brown sugar 1 cup all‐purpose flour 1/2 cup butter, softened 1 pie crust (page 50 or 52)



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Pastry (from www.canolaeatwell.com) 1. In food processor, add flour, salt and baking powder. Pulse once

or twice to combine ingredients. 2. Add frozen canola oil. Pulse again once or twice. 3. Combine water, egg and vinegar in small bowl. 4. With food processor running, slowly pour liquid ingredients

through the chute. Turn off machine as soon as ingredients are mixed, about 10 seconds.

5. Turn dough out onto floured board. Divide dough in half. Roll out dough on floured surface.

6. Use immediately or wrap each dough ball in plastic wrap and re‐frigerate until ready to use.

Filling 1. In medium bowl, mix rhubarb, blueberries and vanilla. If using fro‐

zen fruit, measure before thawing. Thaw fruit completely and drain well.

2. In small bowl, mix sugar and cornstarch to remove any lumps. Add to fruit and mix well.

continued

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Here’s a tasty pie made with a frozen canola oil crust, a great alterna‐tive to butter, lard or shortening. Frozen canola oil mimics solid fat but is lower in saturated fat and free of trans fats. Prepare oil in ad‐vance by freezing the required amount for at least 2 hours.

Blueberry Rhubarb Pie—Canola Pastry

Pastry 2 1/2 cups all‐purpose flour 1/2 tsp salt 1/2 tsp baking powder 2/3 cup canola oil, frozen 2 cups ice water 1 egg, beaten slightly 1 Tbsp vinegar

Filling 3 cups diced rhubarb 2 cups blueberries 1 tsp vanilla extract ¾ cup granulated sugar ¼ cup cornstarch 1 Tbsp turbinado sugar


https://canolaeatwell.com/recipe/canola-oil-pie-dough-pastry/


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Assembly 1. Preheat oven to 425°F (218°C). 2. Place oven rack in lowest position and place a piece of alumi‐

num foil on the oven bottom to catch any potential drips. 3. Roll out pie pastry into two rounds for top and bottom. 4. Transfer one crust to pie plate. 5. Pour filling into pie. 6. Moisten edge of pie shell with a little water and add top pastry. 7. Tuck excess pastry under the bottom crust and crimp the edges. 8. Make at least five slits in the top crust to allow steam to escape.

Sprinkle top with turbinado sugar. 9. Place on lowest rack and bake at 425°F (218°C) for 15 minutes. 10.Reduce heat to 375°F (190°C) and bake another 40‐45 minutes. 11.If top or edges of pie are browning too quickly, cover edges with

aluminum foil. 12.Remove from oven and cool for 2 hours to let the filling set.

Makes one 9 inch pie

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1. Combine 3 cups of flour, yeast, salt and onion powder. Add waterand 2 Tbsp canola oil. Stir until loosely combined.

2. Turn dough onto lightly floured surface and knead for 6 – 8minutes, adding more flour as needed to prevent stickiness.

3. Shape dough into ball and place in oiled bowl coating all sides.4. Cover loosely and rest for 10 to 15 minutes.5. Use remaining oil to grease a 9 x 13” jelly pan. Roll and stretch

dough to fit pan. Use fingers to poke dimples into dough.6. Cover and rest 40‐60 minutes.Assembly1. Preheat oven to 400°F (204°C).2. In large pan, heat canola oil.3. Cook onions and garlic until

glassy and starting to brown, 15minutes.

4. Add rhubarb, honey, salt andpepper. Cook until rhubarb is ten‐der but not mushy, 8 minutes.

5. Spread rhubarb mix on bread.Top with goat cheese and sage.

6. Bake for 15‐20 minutes.7. Drizzle with balsamic vinegar

and serve warm.

Makes 18‐24 pieces

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This makes a stunning appetizer when friends are coming over.

Rhubarb & Caramelized Onion Focaccia

Crust 3 to 3 1/2 cups all‐purpose flour 2 1/4 tsp (1 pkg) instant yeast 1 tsp salt 1 tsp onion powder 1 1/4 cup warm water 3 Tbsp canola oil (divided) Topping 2 Tbsp canola oil

2 red onions, sliced thinly 2 cloves garlic, minced 3‐4 stalks rhubarb, sliced 1 Tbsp honey 1/2 tsp salt 1/4 tsp pepper 3 oz crumbled goat cheese 5‐8 leaves fresh sage leaves 1 Tbsp balsamic vinegar



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1. Using a small food processor or a narrow, tall container ideal for an immersion blender, combine rhubarb juice, honey, red wine vinegar, mustard, salt and pepper. Blend well.

2. Slowly blend canola oil into rhubarb mixture to create a creamy dressing.

3. Stir in poppy seeds. 4. Drizzle over prepared salad. 5. Store any leftovers in the fridge for 5 days. Makes 1 cup

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A thick and creamy beautiful pink dressing, perfect for spring salads.

Rhubarb Poppyseed Dressing

1/2 cup rhubarb juice 3 Tbsp honey 1 tbsp red wine vinegar 1 tsp dry mustard

1/4 tsp salt 1/8 tsp black pepper 1/2 cup canola oil 1 tsp poppy seeds



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1. Cut chicken into even sized, 1 inch pieces. Toss with flour, salt and pepper until evenly coated.

2. In large pan, heat oil. Add chicken and cook until no longer pink on the inside and golden brown on the outside, 6‐8 minutes.

3. In small dish mix together rhubarb juice, honey, vinegar, soy sauce, ginger and garlic.

4. Add to chicken and cook until sauce has reduced and thickened. 5. Remove from heat and place in serving dish. Garnish with

sesame seeds and green onions.


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No one will suspect there’s rhubarb in this dish, but they will love it!

Honey Rhubarb Sesame Chicken

1 lb boneless chicken (2 large breasts or 4 thighs) 2 Tbsp all‐purpose flour 1/4 tsp salt 1/8 tsp black pepper 1 Tbsp canola oil 1/4 cup rhubarb juice (page 24)

3 Tbsp honey 1 Tbsp rice vinegar 2 Tbsp soy sauce 1 Tbsp fresh minced ginger 2 cloves garlic, minced 2 tsp toasted sesame seeds 2 Tbsp green onions



57

1. In small custard cup mix cornstarch and 2 Tbsp water. Set aside. 2. In small saucepan combine stewed rhubarb, water, brown sugar,

cider vinegar, soy sauce and chili sauce. Heat through over medi‐um high heat.

3. Add cornstarch and water mix into the sauce stirring constantly until sauce boils, thickens and turns glassy.

4. Taste and adjust seasoning as desired. 5. Serve and garnish with sesame seeds and green onions. 6. Store extra sauce in the fridge for 2 weeks or freezer for longer.

Makes 1 ½ cups

Savory B

ites

We love this sauce with meatballs and rice or chicken fingers.

Rhubarb Sweet ‘n Sour Sauce

2 Tbsp cornstarch 2 Tbsp water 1/3 cup stewed rhubarb (page 31) 2/3 cup water

1/2 cup brown sugar 1/3 cup cider vinegar 1 Tbsp soy sauce 1 Tbsp garlic chili sauce



58

1. In large saucepan, heat canola oil over medium heat. 2. Add onion and garlic and sauté until glassy, about 3‐5 minutes. 3. Add rhubarb and water. Cook 5 minutes or until rhubarb softens. 4. Mix in brown sugar, tomato sauce, cider vinegar, Dijon mustard,

chili powder, cayenne pepper, and Worcestershire. Bring to boil then simmer on low for 20 to 30 minutes until sauce starts to re‐duce and flavors meld to perfection.

5. Use an immersion blender or food processor to puree as smooth as you’d like. Add salt and pepper.

6. Taste and adjust seasoning as de‐sired. Make it sweeter with sugar, tangier with vine‐gar or hotter with more cayenne.

7. Store in fridge for 7‐10 days or in the freezer for up to 6 months.

Makes 2 cups

Savory B

ites

This tasty rhubarb BBQ sauce is perfect on chicken, burgers and pork.

Rhubarb BBQ Sauce

1 Tbsp canola oil 1/2 cup diced onion 2 cloves garlic, minced 2 cups diced rhubarb 1/4 cup water 1/2 cup brown sugar 1/2 cup tomato sauce

1/4cup cider vinegar 2 Tbsp Dijon mustard 1 Tbsp chili powder 1/2 tsp cayenne pepper 1 Tbsp Worcestershire sauce 1/2 tsp salt 1/4 tsp black pepper


Documents

Rhubarb Cookbook - Getty Stewart