Tart and tangy rhubarb is easy to incorporate into wholesome baked goods. We’re sharing our best rhubarb recipes so you can enjoy the fresh taste of spring while you wait for summer fruit to arrive.
A chilly spring in New Brunswick means that rhubarb season is just getting underway. In fact, I plan to buy my first armload of rhubarb tomorrow morning at our local farmers market. Much of it will go into the freezer for compote (stewed rhubarb) and crisps through the fall and winter but I have a few standard recipes that I like to make when the rhubarb is fresh.
Here are a few tips for baking with rhubarb. (Be sure to add your tips to the comments below.)
Frozen rhubarb is very forgiving when you make compote and is a good companion for other fruit, including strawberries and apples. Frozen rhubarb works well in Rhubarb Crisp too since you don’t need to worry about the stalks holding their shape.
Pick your favourite(s) from our list of 11 best rhubarb recipes below, including a unique Rhubarb Barbecue Sauce.
One more thing…
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