Backyard Rhubarb and some winning recipes!

Stewed Vanilla Rhubarb

Great to enjoy on its own, with yogurt or ice cream or on top of your favourite cake!

 

3 cups (750 mL) chopped fresh Ontario rhubarb

1/3 cup (75 mL) granulated sugar

1 tsp (5 mL) vanilla extract

 

In saucepan, bring rhubarb and sugar to a gentle simmer over medium low heat. Cover and cook for about 5 minutes or until softened. Stir in vanilla. Cover and refrigerate until ready to serve.

 

 

Rhuberry Crisp

 

Rhubarb and berries are a great flavor combination! Just one bite, and this fruit crisp will bring back memories of the comfort desserts we grew up on. Serve with a scoop of ice cream or whipped cream.

 

Filling

5 cups (1.25 L) chopped rhubarb 

2 cups (500 mL) sliced strawberries or blueberries      

2/3 cup (150 mL) granulated sugar          

3 tbsp (45 mL) cornstarch 

1/2 tsp (2 mL) ground cinnamon  

 

Topping

1 cup (250 mL) large-flake (old-fashioned) rolled oats 

3/4 cup (175 mL) all-purpose flour

1/2 cup (125 mL) packed brown sugar    

1/3 cup (75 mL) chopped almonds or walnuts   

1/2 tsp (2 mL) ground cinnamon  

1/4 tsp (1 mL) salt   

1/2 cup (125 mL) canola oil           

 

Filling: Preheat oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) deep-dish pie plate or square baking dish. In a large bowl, combine rhubarb, strawberries, sugar, cornstarch and cinnamon. Transfer to prepared plate or dish and set on a baking sheet.

 

Topping: In a bowl, combine oats, flour, brown sugar, almonds, cinnamon and salt. Stir in oil until well combined.

 

Sprinkle topping over rhubarb. Bake for 45 to 50 minutes or until topping is golden and fruit is bubbling. Let cool slightly on a wire rack before serving. Serves 6 to 8.

 

Tip: You can make the topping up to 2 days in advance.

 

Variation

Peach Raspberry Crisp: For the filling, use 5 cups (1.25 L) chopped peaches, 2 cups (500 mL) raspberries, 1/2 cup (125 mL) granulated sugar, 3 tbsp (45 mL) cornstarch, 1 tbsp (15 mL) lemon juice and 1/2 tsp (2 mL) ground cinnamon.

Rhubarb and White Chocolate Blondies

These sweet treats are perfect served up with a scoop of ice cream for an after dinner treat or cut up into squares and packed away for a lunch or afternoon treat for work or school. Local rhubarb is a spring treat no one should live without!

 

1 cup (250 mL) all-purpose flour

1 tsp (5 mL) baking powder

1/4 tsp (1 mL) salt

3/4 cup (175 mL) packed light brown sugar

1/3 cup (75 mL) butter

1 egg

2 tsp (10 mL) vanilla

3/4 cup (175 mL) diced fresh rhubarb

1/4 cup (60 mL) white chocolate chips or chopped white chocolate

Vanilla ice cream or whipped cream

 

Preheat oven to 350ºF (180ºC) and line an 8-inch (20 cm) round or square baking pan with parchment paper.

 

In a bowl, whisk together flour, baking powder and salt; set aside.

 

In a saucepan, combine sugar and butter over medium heat and stir until butter is melted and smooth. Remove from heat and transfer to a large bowl. Stir in egg and vanilla. Stir in flour mixture, rhubarb and white chocolate until blended. Spread into prepared pan and bake for about 20 minutes or until edges are pale golden and just starting to pull away from sides of pan. Let cool completely in pan on rack. Cut into squares and serve with a scoop of ice cream.

 

Makes 12 to 16 pieces.

 

Tip: Substitute diced tart apple for the rhubarb in the recipe. Or for a brighter red colour use raspberries or cranberries.

 

Tip: You can also use a 9-inch (23 cm) pan, simply bake them a few minutes less.

 

 

Rhubarb Vanilla Loaf

Great to serve with coffee or tea for an afternoon snack everyone will ask for a second slice!

 

1 3/4 cups (425 mL) all-purpose flour

1 tsp (5 mL) baking powder

1/2 tsp (2 mL) baking soda

Pinch salt

1/2 cup (125 mL) salted butter, melted

1 cup (250 mL) granulated sugar

2 large eggs

1/3 cup (75 mL) vanilla Greek yogurt

1 tsp (5 mL) grated orange zest

1 tsp (5 mL) vanilla 

2 cups (500 mL) chopped fresh rhubarb

 

Topping: 

1 tbsp (15 mL) granulated sugar

Line a loaf pan with parchment paper. Preheat oven to 350ºF (180ºC). 

In a bowl, whisk together flour, baking powder, baking soda and salt; set aside.

In a large bowl, whisk together butter and sugar until creamy. Whisk in eggs, one at a time until combined. Whisk in yogurt, orange zest and vanilla until well combined. Add flour mixture and rhubarb; stir until evenly combined. Spread into prepared pan and smooth top.

Topping: Sprinkle top of loaf with sugar evenly. Bake for about 50 minutes or until cake tester inserted in centre comes out clean and top is golden. Let cool in pan for about 20 minutes before removing to slice and enjoy warm or at room temperature.

Makes 1 loaf.

Make-ahead: Cover and store at room temperature or up to 2 days or alternatively refrigerate for up to 5 days or freeze for up to 2 weeks. 

Tip: I used an 8 x 4 inch metal loaf pan, you can also use a 9 x 5 inch loaf pan. Be sure to check the timing depending on your loaf pan size and if it's metal or glass. 

Tip: Use a serrated knife to cut the loaf for less crumbling of that delicious crust!

Make an ice cream sandwich and use two slices and your favourite vanilla ice cream. Freezer and enjoy anytime!