Rhubarb Syrup

This rosy syrup is a great way to enjoy fresh rhubarb in the spring, but it's also delish when made with frozen rhubarb year-round. Use the syrup as the base for a Rhubarb Mint Fizz  or mix it with club soda or your favourite sparkling water for a refreshing mocktail.

Frozen Strawberry Rhubarb Mousse

The velvety texture of this frozen dessert is like ice cream and mousse all wrapped in one. To scoop instead of slice it, pack into an airtight container and freeze for 4 hours.

Christmas Berry Pie

This delicious combination of rhubarb, cranberries and pears makes a festive finish to a holiday meal.

Rhubarb Crumb Cake

Loads of rhubarb make this fruity cake a teatime treat. If using frozen rhubarb, don't thaw it first.

Rhubarb Red Wine Mousse with Poached Rhubarb

Rhubarb is a much-loved Nova Scotia ingredient, and never has it had such elegant treatment as Chef Ray Bear gives it at Gio in Halifax.

Strawberry Rhubarb Compote with Ice Cream

Pass on prepared strawberry sauce, and get back to basics with our homemade recipe. The secret's in the balance of sweet and tart flavours: summer-fresh strawberries, rhubarb and oranges.

Rhubarb Cherry Compote

Strawberry Rhubarb Cobbler

Glazed Strawberry Rhubarb Tart

Rhubarb cooked in a double boiler stays more intact than when it's stewed, plus it looks pretty beside the fresh strawberries.

Rhubarb Coffee Cake

Studded with juicy pink rhubarb and topped with a crunchy nut streusel, this cake is perfect for spring brunch, snacktime or dessert.