5 reasons to love Ontario rhubarb

barrie rhubarb

Growing up, we had our own patch of rhubarb in the garden and one of my favourite desserts has always been rhubarb pie. Foodland Ontario has 5 great reasons (and 2 recipes) you should love it too! ~Becky

1. Rich in vitamin K: One serving of rhubarb packs a lot of vitamin K, which may help protect bone health. Enjoy a bowl of Muesli with Apple Rhubarb Compote and Yogurt for a nutritious start to your day.

2. Pairs perfectly with cheese: Include a dish of rhubarb chutney on your cheese tray. It’s a wonderful topping for Ontario goat cheese, Brie and Cheddar.

3. A seasonal salad topper: Adding rhubarb to salads is a springtime treat. Toss Ontario greenhouse lettuce with roasted rhubarb, goat cheese, walnuts and poppy seed dressing.

4. Adds sweetness to meats: With its tart sweet taste, rhubarb sauce enhances the savoury flavour of roast duck, pork and chicken.

5. A star in springtime desserts: Ontario rhubarb makes dessert feel extra special. Dig into a bowl of Rhubarb Honey Crisp or treat your taste buds to a slice of rhubarb cake.

RECIPES

Muesli with Apple Rhubarb Compote and Yogurt

Ingredients:

3 cups (750 mL) diced (1/2-inch/1 cm) peeled Ontario Apples (such as Empire, McIntosh)
2 cups (500 mL) sliced (1/2-inch/1 cm pieces) Ontario Rhubarb
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) cranberry juice, apple juice or water

Muesli:
2 cups (500 mL) large flake rolled oats
1/2 cup (125 mL) each large flake spelt and kamut (or triticale)
1/2 cup (125 mL) sliced almonds
1/4 cup (50 mL) raw sunflower seeds
2 tbsp (25 mL) ground flax seeds
1 tbsp (15 mL) sesame seeds
1 tsp (5 mL) cinnamon
Vanilla-flavoured stirred yogurt

Compote:
In large saucepan, mix together apples, rhubarb, sugar and juice; bring to boil over high heat, stirring occasionally. Reduce heat, cover and simmer for 5 to 6 minutes or until apples are softened. Transfer to bowl; let cool. Cover and refrigerate for up to 1 week. Makes 3 cups
(750 mL).

Muesli:
In large bowl, mix together oats, spelt, kamut, almonds, sunflower seeds, flax seeds, sesame seeds and cinnamon. Store in tightly sealed container for up to 3 weeks. Makes 4 cups (1 L).

To serve, spoon 1/2 cup (125 mL) yogurt, 1/3 cup (75 mL) muesli and 1/3 cup (75 mL) rhubarb compote into small bowl, or layer in tall parfait glass. Let rest for 5 minutes to soften muesli.

Rhubarb Honey Crisp

Ingredients:

5 cups (1.25 L) chopped Ontario Rhubarb (Greenhouse or Field)
1/2 cup (125 mL) Ontario Liquid Honey
1 tbsp (15 mL) all-purpose flour
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) ground ginger (optional)

Topping:

1-1/2 cups (375 mL) large-flake rolled oats
1/3 cup (75 mL) each packed brown sugar and Ontario Liquid Honey
1/4 cup (50 mL) butter, melted
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) salt)

Preparation Instructions:

In mixing bowl, stir together rhubarb, honey, flour, cinnamon and ginger (if using) until well combined. Spoon into greased 8-cup (2 L) baking dish.

Topping: In same mixing bowl, stir together oats, sugar, honey, butter, cinnamon and salt; sprinkle evenly over rhubarb. Bake in 375°F (190°) oven 40 to 45 minutes or until fruit is tender and topping is browned.

src: Foodlandontario

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