Anne McAlpine: June 20, 2023

A reader’s request for a rhubarb recipe that isn’t just plain and stewed had me looking for different rhubarb recipes. I shared the roasted one with you last week and when I saw these, I thought I should share them also. My favourite rhubarb recipe is my sister-in-law Eleanor Parson’s rhubarb pie that I have shared the recipe for here previously. We always had lots of rhubarb on the farm and my grandma used to make stewed rhubarb often. Sometimes she stewed some with strawberries and I liked that, too. 

Rhubarb can vary from a pale white to a deep red colour as there are over 60 types. The smaller stalks are more tender than the large ones, but the larger ones cook down very well, too. I prefer the thinner red stalks but it does come in many different shades. 

This rhubarb ketchup is not difficult to make and can be used in place of tomato ketchup or as a dip for fresh veggies. Strawberry rhubarb apple jam is a great combination of flavours. It does contain a lot of sugar, but it is needed to cut the tartness of both the rhubarb and apples. Rhubarb syrup can be used to sweeten iced tea or cocktails or be drizzled over frozen desserts. The pickled rhubarb can be enjoyed with anything that could use a bit of acidity such as any slow roasted meats or slightly melted cheese. Rhubarb drink may be enjoyed by itself or added to any sweeter juice blend or even a margarita. Rhubarb sauce is good when spooned over cold baked rice pudding, a piece of plain pound or vanilla cake, or a bowl of vanilla ice cream.