Enjoy our selection of tasty rhubarb dishes, plus learn to grow your own fresh rhubarb in the garden.
With its pink rhubarb top, this light and fluffy cake is almost too pretty to eat! Tip: Eggs at room temperature whip up better than cold ones, so take them out of the fridge ahead of time.
See the recipe
Toss together rhubarb, sugar and flour; divide among 8 greased individual ramekins or pour into 8-inch (2 L) square glass baking dish. Cover with foil...
This springtime twist on classic date squares features a tangy-sweet pink rhubarb filling. Look for fresh stalks of rhubarb that are firm and have the most vibrant colour, but discard the inedible leaves before cooking. If fresh rhubarb is unavailable, measure the same amount of frozen rhubarb, then thaw and drain.
Studded with juicy pink rhubarb and topped with a crunchy nut streusel, this cake is perfect for spring brunch, snacktime or dessert.
This fresh-tasting dessert is made with a tart rhubarb sauce that offsets the sweetness of the fresh strawberries and zippy citrus custard. Use a bar zester to create beautiful orange zest curls for the garnish.
This easy dessert is ideal for entertaining when served in pretty goblets.
See the world through rose-coloured glasses with this pink gin-spiked sipper. It's sure to become your go-to cocktail of the season. The rhubarb syrup yields enough for about six servings.
If you're a fan of rhubarb, wait until you taste what a hit of orange and lemon can do to this
The cool springs and summers of the Yukon result in an abundance of rhubarb. Combined with wild fireweed honey, rhubarb shines in this comfort-dessert classic. Frozen rhubarb also works well; run it under cold water to thaw completely, and drain well before using.
Sweet and tangy, this pie can convert any rhubarb naysayer with its vibrant and fresh appeal. Topping the fruit mixture with butter adds richness and also slightly thickens the filling.
Place rhubarb in bowl and toss with sugar, tapioca, and lemon rind; set aside.
Place 1 sheet of phyllo on damp tea towel. Cover remaining phyllo with ...
Vibrating with summer-fresh flavour and colour, this beautiful sorbet seems so rich that you could be fooled into thinking that it's ice cream.
Don't forgo the vanilla bean. It's the perfect accent for this vibrant tangy-sweet dessert.
Take the time to simmer up a pot of spring flavour that stays fresh in the fridge for up to five days. Serve as is or, just before serving, stir in 1 cup (250 mL) sliced strawberries, cubed mango, pineapple tidbits or halved grapes for an easy ending on its own or to serve over ice cream, frozen yogurt or cake.
This tangy jam puts the sparkle into mornings. After processing, ensure lids curve inward for proper sealing.
This tasty combination produces a soft-set jam to fill a layer cake or to top ice cream, frozen yogurt, a slice of cake or even toast.
Puff pastry is available in the freezer section of the supermarket. We recommend all-butter puff pastry sold boxed in rolls.
No matter in what form this tasty quick bread is baked, it's the highlight of any breakfast or coffee break.
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