Rhubarb provides a subtle background flavour and adds a lovely pink hue to this grapefruit marmalade.
With its pink rhubarb top, this light and fluffy cake is almost too pretty to eat! Almost!
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.
Juicy rhubarb, kissed with spices, nestles in a crisp phyllo crust to make a stunning tart.
When you're 131 years old, there has to be a pretty special dish to match the celebration. Here it is — fresh strawberries fanned over a tangy rhubarb sauce in a buttery shortbread pat-in pastry. Extra maple leaves set off Canada's favourite summer combo of rhubarb and berries. Better than a birthday cake any day!
Studded with juicy pink rhubarb and topped with a crunchy nut streusel, this cake is perfect for spring brunch, snacktime or dessert.
Rhubarb syrup makes a flavourful base for this refreshing summer spritzer. If you prefer a nonalcoholic version, just omit the rum.
If you're a fan of rhubarb, wait until you taste what a hit of orange and lemon can do to this
spring-into-summer favourite.
One of the oldest and best-known plants in Chinese herbal medicine, known as the "king of herbs," rhubarb has been used for more than 2,000 years as a traditional and effective remedy for various maladies.
Sharp yet sweet, this jelly is delicious on toast or as an accompaniment to poultry or pork. Use the pinkest rhubarb you can find for vibrant colour.
