Updated: May 19
Rhubarb can be a bit tricky. The leaves are inedible and the stiff stalks are tart, and
though can be eaten raw like celery, most people like to cook them to enjoy. However, the burst of flavour rhubarb brings in baking, from cookies to pies to crumbles, to jams and jellies, even to pickling, is worth it.
I remember my Grandma's rhubarb pie. Up in northern BC, rhubarb comes into season a bit later, so we would enjoy it in June. Rhubarb reminds me of the sun shining in the kitchen and pies cooling in the hazy afternoon to enjoy after dinner.
With those fond memories in mind, we have a recipe for rhubarb from local chef Heidi Fink to share.
This recipe is for custard bars which are quick and simple, even for non-bakers. Heidi writes,
"Rhubarb custard bars are the all-time most popular recipe on my blog, and for good reason. The tart rhubarb plays perfectly against the sweet buttery crust and smooth vanilla custard. To die for!"
Check out her recipe here.
You can also make rhubarb into jelly, and enjoy the tart flavour on bread or incorporated into a charcuterie board. This recipe has great reviews, a prep time of 20 minutes, and a processing time of 20 minutes.
Our warehouse manager Colleen tried making rhubarb pickles and reports they are surprisingly amazing. Here is her recipe:
1 cup water
1 cup white vinegar
1/2 cup sugar (I bet brown sugar would be better than white)
1 -1.5 tsp cardamom, vindaloo, masala, tawa spice mix
8 pepper corns
1 tbsp salt
1 rhubarb cut into 1/2 inch pieces
combine all but the rhubarb, bring to boil. Add rhubarb (do not over cook the rhubarb!) bring back to boil and remove from heat.
Let cool and pack in a jar.
What do you love to do with rhubarb? Does it bring back memories for you? We'd love to hear!