Rhubarb Cookbook

Welcome Rhubarb Lovers!

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 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 ...... 31 Classic Stewed Rhubarb ...... 31 Rhubarb Banana Nice Cream ...... 32 Rhubarb Fool ...... 33 Rhubarb 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

Released in Canada

How much rhubarb do you need? 5 Imperial

1 bunch = 5‐8 stems 5‐8 stems = 1lb

1lb = 3 cups diced rhubarb 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

www.GettyStewart.com Rhubarb Quiz—True or False

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

6 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‐ Rhubarb 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.

www.GettyStewart.com Rhubarb Quiz—True or False

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

How quickly rhubarb bolts depends on tem‐

perature (the warmer Rhubarb 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.

www.GettyStewart.com Rhubarb Quiz—True or False

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 8 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.

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

www.GettyStewart.com Rhubarb Quiz—True or False

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‐ 9 so boasts high levels of calcium, the presence of oxalates makes it difficult for our body to absorb Rhubarb 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.

www.GettyStewart.com Harvesting Rhubarb

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. 10

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

Rhubarb

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. Harvesting

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.

www.GettyStewart.com Storing Rhubarb 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 11

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. Rhubarb 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. Freezing

6. Date, label and freeze for up to one year.

For more details and images read How to Freeze Rhubarb. Storing

www.GettyStewart.com Dehydrating Rhubarb

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. 12

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

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. Dehydrating

*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.

For more details and photos read Dehydrating Rhubarb. www.GettyStewart.com Apple and Rhubarb Herbal Tea Blend

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

3 parts dried apple 1/2 part dried lime or lemon balm 1 part dried rhubarb 1/4 part dried lemon grass 1 part dried lemon thyme 1 stick cinnamon

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. Rhubarb

Dehydrating

www.GettyStewart.com Rhubarb Fruit Leather

Chewy and sweet fruit rolls with just the right amount of zing. 2 cups rhubarb (fresh or frozen) 1 tsp vanilla extract 2 cups strawberries (fresh or frozen) 1 tsp cinnamon 1/4 cup honey 1 cup applesauce 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. 14 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. Rhubarb 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) Dehydrating

www.GettyStewart.com Rhubarb Preserves

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‐ 15

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. Preserves

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. Rhubarb 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.

www.GettyStewart.com Rhubarb Ginger Chutney

Chutney is a tasty condiment great with roast meat , poultry, sand‐ wiches, empanadas or crackers and cheese. 4 ½ cups diced rhubarb 2 cups cider vinegar 2 cups chopped onions 1 cup orange juice 2 cups golden raisins 1 ½ Tbsp grated ginger 1 ½ cups granulated sugar 3 sticks cinnamon 1 ½ cups brown sugar 1/2 tsp cayenne pepper (or more)

1. In large saucepan, combine all ingredients and bring to boil. 2. Reduce heat and simmer until rhubarb is tender but still has 16 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. Preserves 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.

Rhubarb Makes 7‐ 8 half pint (250 ml) jars

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

www.GettyStewart.com Grandmere’s Rhubarb Marmalade

This big batch recipe from Fruit Share volunteer Summer Hansell has been passed down to her through three generations. Enjoy! 6 oranges 10 lbs granulated sugar 12 lbs diced rhubarb

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. 17 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.

Preserves Makes 30 half pint (250 ml) jars

Ginger Rhubarb Marmalade Rhubarb This recipe is thanks to Fruit Share volunteer Jess Woolford. 2 oranges 6 cups diced rhubarb 1/2 cup candied ginger 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.

Makes 4 half pint (250 ml) jars www.GettyStewart.com Straight Up Rhubarb Jam

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

4 cups diced rhubarb 2 Tbsp lemon juice 3 cups granulated sugar

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 18 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. Preserves 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 Rhubarb

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.

www.GettyStewart.com Rhubarb Pineapple Jam Rhubarb and pineapple are a sweet pair in this low sugar jam.

4 cups diced rhubarb 1 pkg No Sugar Needed Pectin* 1 19 oz can crushed pineapple 1‐2 cups granulated sugar

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. 19 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. Preserves

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

www.GettyStewart.com Rhubarb Pear Jam

Try this unique light colored jam with crackers and brie. 4 cups diced pears 1 pkg Light Pectin* 1 cup diced rhubarb 2 1/4 cup granulated sugar 2 Tbsp lemon juice 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. 20

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.

Preserves

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

www.GettyStewart.com Strawberry Rhubarb Freezer Jam

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

2 cups rhubarb diced (fresh or frozen) 1 ½ cups granulated sugar 4 cups strawberries (fresh or frozen) 1 pkg freezer jam pectin*

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 21 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. Preserves

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

www.GettyStewart.com Rhugoberry Freezer Jam

Rhubarb, strawberry and mango makes a tasty combo.

2 cups rhubarb diced (fresh or frozen) 1 ½ cups granulated sugar 2 cups strawberries (fresh or frozen) 1 pkg freezer jam pectin* 2 cups diced mango (fresh or frozen)

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 22 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.

Preserves

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

www.GettyStewart.com Rhubarb Chia Seed Preserve

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. 3 cups rhubarb (fresh or frozen) 1/4 cup honey 3 cups strawberries 1 tsp vanilla 1/4 cup apple juice 3 Tbsp chia seeds

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 23

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

Preserves

Makes 4 half pint (250 ml) jars Rhubarb

www.GettyStewart.com Rhubarb Juice 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.

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. 24

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

Makes 1 ½ cups concentrate Beverages 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.

www.GettyStewart.com Rhubarb Mimosa Cheers! The perfect bevie for proposing a toast at brunch.

1 cup chilled rhubarb juice (pg 24) 1 (750 ml) bottle chilled dry spar‐ 1 cup chilled orange juice 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. 25

Rhutini Shaken, not stirred. This martini is a little pink tart! Beverages 2 oz gin 1 oz rhubarb juice (page 24) 1 oz vermouth Citrus zest curl 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 2 oz rhubarb juice (page 24) 1 oz triple sec 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

www.GettyStewart.com Rhubarb Pineapple Smoothie

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

1 cup frozen rhubarb pieces 1 cup pineapple or orange juice 1 frozen banana 1 cup ice 1 cup pineapple pieces Sweetener (optional)

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

Makes 3‐4 glasses

Add–ins to try: 26

cashews kale carrots oats almonds hemp seeds ground ﬂax chia seeds ginger turmeric nut butter white beans

Yogurt squash avocado water Beverages

www.GettyStewart.com Rhubarb Slush

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

8 cups diced rhubarb (fresh or frozen) 1/2 cup lemon juice 2½ cups granulated sugar 1 pkg strawberry gelatin (Jello) 8 cups water 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. 27

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 Beverages Rhubarb Pink Lemonade Here’s a thirst quencher perfect for when the whole gang comes over. 6 cups diced rhubarb (fresh or frozen) 1 can pink lemonade concentrate 2/3 cup sugar 4‐6 cups lemon‐lime soda, club 4 cups water 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

www.GettyStewart.com Puffed Oven Rhubarb Pancake

For a special breakfast, try these puffy pancakes. They’re stunning, but deflate quickly, gather your family as it comes out of the oven. 2 Tbsp canola oil 3/4 cup all‐purpose flour 1 cup diced rhubarb 2 Tbsp granulated sugar 4 eggs 1/2 tsp cinnamon 3/4 cup milk 1/2 tsp salt 1 tsp vanilla extract 1 Tbsp icing sugar (optional) 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. 28

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. Breakfast 10.Sprinkle with confectioner’s sugar and serve immediately.

Makes 1 large pancake for 3‐4 servings

www.GettyStewart.com Overnight Rhubarb Oatmeal

A tasty, wholesome start to your day made the night before. 1/3 cup large flake oats 1/4 cup stewed rhubarb (page 31) 1/2 Tbsp ground flax seed 1 tsp honey or maple syrup 1/8 tsp pie spice or cinnamon 1 Tbsp hemp seeds (optional) 1/4 cup milk 1/4 cup Greek or Icelandic yogurt 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. 29

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 Breakfast

www.GettyStewart.com Golden Rhubarb Oatmeal Turmeric gives this delicious hot oatmeal its golden glow and a nutri‐ tious boost. A great way to start the day! 1 cup milk 1/2 tsp ginger powder 1 cup water 2‐3 Tbsp brown sugar 1 cup large ﬂake oats 2 Tbsp ground ﬂax seeds 1 cup diced rhubarb (fresh or frozen) 1/4cup toasted nuts 1 tsp turmeric powder 2 Tbsp hemp seeds 1 tsp cinnamon

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‐ 30

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 Breakfast

www.GettyStewart.com Classic Stewed Rhubarb

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. 4 cups diced rhubarb 1/3 cup granulated sugar 1/4 cup orange juice or water 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. 31

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. Desserts

www.GettyStewart.com Rhubarb Banana Nice Cream

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

4 ripe bananas 1/2 cup stewed rhubarb (page 31) 1/4 cup milk (dairy or non‐dairy)

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. 32

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.

Desserts Makes 4 servings

www.GettyStewart.com Rhubarb Fool

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

2 cups diced rhubarb 1 cup whip cream 1/4 brown sugar 1 tsp vanilla extract 1 cup strawberries 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 33

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. Desserts

Makes 5 cups

www.GettyStewart.com Rhubarb Meringue Dessert

A fluffy meringue top with a creamy rhubarb center on a shortbread crust, what could be better?! Crust 1/2 cup milk 1 cup all‐purpose flour 1 tsp vanilla 1Tbsp granulated sugar 3 cups diced rhubarb (fresh/frozen) 1/2 cup butter, diced Topping Filling 3 egg whites 2 Tbsp all‐purpose flour 5 Tbsp sugar 1 cup granulated sugar 1/2 tsp vanilla 3 egg yolks

Crust 34

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. Desserts 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 www.GettyStewart.com Double Rhubarb Crisp

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!

Crust 4 cups diced rhubarb (fresh/frozen) 1/2 cup whole wheat flour 1/2 cup pecan or walnut pieces 1/2 cup all‐purpose flour Filling 1 cup large flake oats 2/3 cup granulated sugar 3/4 cup brown sugar 2 Tbsp cornstarch 1 tsp cinnamon 1 cup water 1/2 cup butter, melted 1 tsp vanilla 35

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. Desserts 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.

www.GettyStewart.com Strawberry Rhubarb Crisp

A single layer crisp that’s perfect for vegetarian friends and family. 3 cups diced rhubarb 3/4 cup large ﬂake oats 2 cups sliced strawberries 1/4cup whole wheat ﬂour 1 tsp vanilla extract 1/4cup chopped walnut pieces 1/2 cup brown sugar 2 Tbsp wheat germ 2 Tbsp cornstarch 1/2 tsp cinnamon 1/2 tsp cinnamon 2 Tbsp brown sugar Topping 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. 36 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. Desserts 7. Sprinkle topping over fruit and bake for 40 to 45 minutes.

Makes 4‐6 servings

www.GettyStewart.com Saskatoon Rhubarb Crisp – GF

A delicious gluten free crisp, perfect with blueberries too! 3 cups saskatoons 1 cup oats 1 cup diced rhubarb 1/2 cup almond ﬂour 1½ Tbsp cornstarch 1/4 cup brown sugar 2 tsp orange zest 1/4 cup butter, cubed 1/4 cup honey 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. 37

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. Desserts

Makes 6 servings

www.GettyStewart.com Cornmeal Surprise Muffins

Take a bite to discover the tasty surprise hidden inside these muffins. 3/4 cup cornmeal 1/2 cup granulated sugar 1 cup buttermilk 1 egg, beaten 1½ cups all‐purpose flour 1/4 cup canola oil 1 tsp baking powder 1 tsp vanilla extract 1/2 tsp baking soda 1/2 cup stewed rhubarb 1/4 tsp salt 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. 38

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. Baking 8. Cover rhubarb with remainder of batter. 9. Bake for 20 to 25 minutes until muffins are light golden brown.

Makes 12 muﬃns

www.GettyStewart.com Rhubarb Honey Bran Muffins

You won’t believe how tender and delicious these bran muﬃns are. 1½ cup whole wheat ﬂour 1/4 cup canola oil 3/4 cup wheat bran 1/2cup honey 1 tsp baking powder 1/2 cup milk 1 tsp baking soda 1 tsp vanilla extract 1 tsp cinnamon 3/4 cup applesauce 1/4 tsp salt 1½ cup diced rhubarb (fresh / frozen) 1 egg

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. 39

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. Baking 6. Spoon into muﬃn pan. 7. Bake for 20 to 25 minutes until tops are ﬁrm to the touch.

Makes 12 muﬃns

www.GettyStewart.com Seedy Rhubarb Oat Muffin

A nut free, whole grain muffin sweetened with honey, perfect for snacks or lunch at home or at school. 1 cup large flaked oats 1 egg 1 cup buttermilk * 3/4 cup diced rhubarb (fresh or frozen) 1 cup whole wheat flour 1/4 cup sunflower seeds 1½ tsp baking powder 1/4 cup pumpkin seeds 1/2 tsp baking soda 1 tsp cinnamon Topping 1/4 tsp salt 1 Tbsp brown sugar 1/2 cup honey 1/2 tsp cinnamon 1 Tbsp pumpkin seeds 1/3 cup canola oil 40 1 tsp vanilla extract 1 Tbsp sunflower seeds

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. Baking 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.

www.GettyStewart.com Rhubarb Oat Bars

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.

Filling 1½ cup oats 3 cups diced rhubarb (fresh or frozen) 2/3 cup brown sugar 1 Tbsp lemon juice 1/2tsp baking powder 1/2 cup granulated sugar 1/4tsp salt 2 Tbsp cornstarch 1 tsp cinnamon 1 tsp cinnamon 1 cup butter, melted Crust Drizzle 1 cup whole wheat ﬂour 3/4 cup icing sugar 41

1 cup all‐purpose ﬂour 1‐ 2 Tbsp milk

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

www.GettyStewart.com 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 42

rhubarb could use a little more red, add a drop or two of red food coloring. Baking

www.GettyStewart.com Rhubarb Sour Cream Coffee Cake

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

Cake 1 tsp cinnamon 1/2 cup butter, softened 1 cup sour cream 1 cup brown sugar 1½ cups diced rhubarb (fresh/frozen) 1 egg 1/2 cup walnuts or pecans (optional) 1 tsp vanilla extract 1 cup whole wheat ﬂour Topping* 1 cup all‐purpose ﬂour 1/2 cup butter 1 tsp baking powder 1 cup sugar 1/2 tsp baking soda 1/2 cup cream 43

1/4 tsp salt 1 tsp vanilla extract

1. Preheat oven to 350° F (180°C). Baking 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.

www.GettyStewart.com Rhubarb Ribbon Coffee Cake

Afternoon coffee gets a boost with this tasty rhubarb ribbon cake with a fruity layer throughout and a light oat crumble on top. Filling Cake 4 cups diced rhubarb 1 cup whole wheat flour 1/4 cup water 1 cup all‐purpose flour 2 Tbsp cornstarch 1 ½ tsp baking powder 1/2 cup granulated sugar 1/2 tsp baking soda 1/2 tsp cinnamon 1/4 tsp salt 1 tsp cinnamon Topping 3/4cup granulated sugar 1/4 cup large flake oats 1 egg 44 1 tsp cinnamon 1/3 cup canola oil

2 Tbsp all‐purpose ﬂour 1 ¼ cup plain yogurt 3 Tbsp brown sugar 1 tsp vanilla extract

1 Tbsp canola oil Baking

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

www.GettyStewart.com 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. 45

11.Cool cake on rack for 30 minutes before serving.

Makes 18‐24 pieces Baking

www.GettyStewart.com Rhubarb Streusel Cake

Yeast Dough Rhubarb Filling 2 ½ ‐ 3 cups all‐purpose ﬂour 4 cups fresh or frozen rhubarb 2 1/4 tsp quick rising yeast (1 pkg) 1/2 cup sugar 3 Tbsp granulated sugar 2 Tbsp cornstarch 1/2 tsp salt Streusel (Crumb) Topping 1/4 cup butter 1/3 cup sugar 2/3 cup milk 1 cup all‐purpose ﬂour 1 egg, lightly beaten 1 tsp cinnamon 1/2 cup butter

Dough 46 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‐ Baking 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

www.GettyStewart.com 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 withp a fork. To 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 47

Note: This cake can be stored in the freezer. Wrap well and freeze in container or plastic freezer bag. Baking

www.GettyStewart.com Rhubarb Cinnamon Buns

Delicious ooey gooey stick cinnamon buns! Dough 1 egg 1 ¾ ‐ 2 ¼ cups all‐purpose ﬂour 1 cup lukewarm milk 1 cup whole wheat ﬂour Filling 2 Tbsp wheat germ 1/2 cup margarine or butter 2 tsp instant yeast 1 cup brown sugar 3 Tbsp sugar 1 tsp cinnamon 1/2 tsp salt 1/4 cup rhubarb jam 3 Tbsp canola oil 1 cup thinly sliced rhubarb

48 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 Baking 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

www.GettyStewart.com 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. 49

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. Baking

www.GettyStewart.com Strawberry Rhubarb Pie Can’t go wrong with this prairie classic. Pastry Filling 2 cups all‐purpose ﬂour 3/4 cup granulated sugar 1/2 tsp salt 1/4 cup cornstarch 1 Tbsp granulated sugar 1 tsp cinnamon 1/3 cup cold butter, cubed 3 cups sliced strawberries 1/3 cup shortening, cubed 3 cups diced rhubarb 1 Tbsp vinegar 1 Tbsp orange zest 5‐7 Tbsp ice cold water 2 Tbsp butter

Pastry 50 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 Baking 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 www.GettyStewart.com Rhubarb Custard Pie If you like a creamy, custard filling this is the pie for you! Filling Pie Topping: 3 Tbsp all‐purpose flour 1/2 cup brown sugar 1 cup granulated sugar 1 cup all‐purpose flour 1/2 tsp cinnamon 1/2 cup butter, softened 3 eggs, beaten 2Tbsp butter, melted 1 pie crust (page 50 or 52) 3 cups diced rhubarb 1. Preheat oven to 400°F (204°C). 2. For filling, mix flour, sugar, cinnamon, eggs, butter and rhubarb. 3. Pour into pie crust. 51

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. Baking 7. Let cool for 2 hours to allow custard to set.

Makes one 9‐10 inch pie

www.GettyStewart.com Blueberry Rhubarb Pie—Canola Pastry

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. Pastry Filling 2 1/2 cups all‐purpose ﬂour 3 cups diced rhubarb 1/2 tsp salt 2 cups blueberries 1/2 tsp baking powder 1 tsp vanilla extract 2/3 cup canola oil, frozen ¾ cup granulated sugar 2 cups ice water ¼ cup cornstarch 1 egg, beaten slightly 1 Tbsp turbinado sugar 1 Tbsp vinegar 52

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

www.GettyStewart.com 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. 53

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

Makes one 9 inch pie Baking

www.GettyStewart.com Rhubarb & Caramelized Onion Focaccia This makes a stunning appetizer when friends are coming over. Crust 2 red onions, sliced thinly 3 to 3 1/2 cups all‐purpose ﬂour 2 cloves garlic, minced 2 1/4 tsp (1 pkg) instant yeast 3‐4 stalks rhubarb, sliced 1 tsp salt 1 Tbsp honey 1 tsp onion powder 1/2 tsp salt 1 1/4 cup warm water 1/4 tsp pepper 3 Tbsp canola oil (divided) 3 oz crumbled goat cheese Topping 5‐8 leaves fresh sage leaves 2 Tbsp canola oil 1 Tbsp balsamic vinegar 1. Combine 3 cups of ﬂour, yeast, salt and onion powder. Add water and 2 Tbsp canola oil. Stir until loosely combined. 54

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

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. Savory 6. Cover and rest 40‐60 minutes. Assembly 1. 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, 15 minutes. 4. Add rhubarb, honey, salt and pepper. 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 www.GettyStewart.com Rhubarb Poppyseed Dressing

A thick and creamy beautiful pink dressing, perfect for spring salads. 1/2 cup rhubarb juice 1/4 tsp salt 3 Tbsp honey 1/8 tsp black pepper 1 tbsp red wine vinegar 1/2 cup canola oil 1 tsp dry mustard 1 tsp poppy seeds

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. 55

3. Stir in poppy seeds. 4. Drizzle over prepared salad.

5. Store any leftovers in the fridge for 5 days. Bites

Makes 1 cup Savory

www.GettyStewart.com Honey Rhubarb Sesame Chicken

No one will suspect there’s rhubarb in this dish, but they will love it! 1 lb boneless chicken (2 large 3 Tbsp honey breasts or 4 thighs) 1 Tbsp rice vinegar 2 Tbsp all‐purpose ﬂour 2 Tbsp soy sauce 1/4 tsp salt 1 Tbsp fresh minced ginger 1/8 tsp black pepper 2 cloves garlic, minced 1 Tbsp canola oil 2 tsp toasted sesame seeds 1/4 cup rhubarb juice (page 24) 2 Tbsp green onions

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 56

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. Bites

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. Savory

Makes 3‐4 servings

www.GettyStewart.com Rhubarb Sweet ‘n Sour Sauce

We love this sauce with meatballs and rice or chicken ﬁngers. 2 Tbsp cornstarch 1/2 cup brown sugar 2 Tbsp water 1/3 cup cider vinegar 1/3 cup stewed rhubarb (page 31) 1 Tbsp soy sauce 2/3 cup water 1 Tbsp garlic chili sauce

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. 57

4. Taste and adjust seasoning as desired. 5. Serve and garnish with sesame seeds and green onions. Bites

6. Store extra sauce in the fridge for 2 weeks or freezer for longer.

Makes 1 ½ cups Savory

www.GettyStewart.com Rhubarb BBQ Sauce This tasty rhubarb BBQ sauce is perfect on chicken, burgers and pork. 1 Tbsp canola oil 1/4cup cider vinegar 1/2 cup diced onion 2 Tbsp Dijon mustard 2 cloves garlic, minced 1 Tbsp chili powder 2 cups diced rhubarb 1/2 tsp cayenne pepper 1/4 cup water 1 Tbsp Worcestershire sauce 1/2 cup brown sugar 1/2 tsp salt 1/2 cup tomato sauce 1/4 tsp black pepper

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. 58

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‐ Bites

duce and ﬂavors meld to perfection. 5. Use an immersion blender or food processor to puree as smooth

as you’d like. Add Savory 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