Pork Sinigang with Rhubarb

Sinigang (probably the most popular of all Filipino soups) is a sour broth with a variety of vegetables. Fish, seafood, meat and poultry can all be made into sinigang, which is soured by a variety of fruits: green or ripe tamarind; lime, lemon or kalamansi, the native citrus fruit; sour guava; and, especially for chicken or pork sinigang, bilimbi (kamias in Filipino), a small, tart relative of the star fruit (or carambola) that tastes remarkably like rhubarb, which we have used here.

Rhubarb Sauce

Rhubarb Fool

This easy dessert is ideal for entertaining when served in pretty goblets.

Rhubarb Crisp

Rhubarb Nectar

This is so refreshing that you'll want to have it on hand all summer long. It will keep refrigerated for one week, or longer if processed in a boiling water bath.

Rhubarb Lemonade

This is a fruity, refreshing sipper for sultry summer afternoons in the backyard or by the pool.

Rhubarb Strudel

Rhubarb Clafoutis

Rhubarb Compote

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.

Rhubarbecue Sauce

Sour rhubarb adds tantalizing tang to sweet barbecue sauce. And, with frozen rhubarb, you can make this any time of year.