December 2008

As quick as the Fall chores have ended, Winter is upon us here in Ontario, and the rhubarb "sleeps" until Spring.

It's also "that time of year again" and most of us are living by lists of things to get done to be ready for the Holiday Season. So much to do! Shopping, wrapping, decorating, and menus to think about of course.

Somehow, we do manage to get through it all though, don't we?

Quick Tips Can Help, and Compotes are Wonderful Timesavers as well as Tasty Toppings for Angel Food Cake, Pound Cake, Ice Cream, Shortbread and even Flan.

All of the above items can be store-bought if you are pressed for time this Christmas. Have some Compote made up ahead of time and serve something delicious but different too for dessert or at any time of the day.

Make good use of your microwave if you are planning a rhubarb compote for a dessert you have in mind. It's easy and especially quick.

In a large microwaveable bowl, combine:

3 cups chopped rhubarb
1/2 cup sugar
2/3 cup water

Cover with saran wrap, and cook 3 or 4 minutes on high power. If the rhubarb isn't tender yet, repeat but only for one minute at a time until ready.

If you are adding other frozen berries to this, you can do it after the first few minutes of cooking.

Looking for a great pancake syrup for breakfast?

Just a little bit different but quick and easy as well?

You can do this in the saucepan, or microwave it just as you did the compote. In the saucepan, the recipe is simmered on low until it has reduced in quantity.

Rhubarb Fruit Syrup

2 cups canned, fresh or frozen rhubarb chopped
1/2 cup water
1/3 cup sugar
1/3 cup orange juice
3 tsp. corn syrup

Rhubarb and Pears

3 cups chopped rhubarb
1/3 cup orange juice
1/3 cup white sugar
4 very ripe peeled and cored pears

Note: Cut the pears in half, and then cut into small wedges.

orange peel strips
1 cinnamon stick
vanilla ice-cream or Cool Whip for serving
Your favorite granola mix

Combine the orange juice and the sugar in a saucepan. Stir over low heat until dissolved.

Add the rest of the ingredients. Cover and let simmer until the rhubarb is tender. Stir occasionally.

Remove from heat, and let cool. Remove orange peel and cinnamon stick. Add 1 tsp. vanilla extract.

Refrigerate and serve later (at room temperature) with ice cream, or cool-whip. Sprinkle your favorite granola, or even chocolate shavings on top if you like as well.

Last, but certainly not least, make something for yourself.

Rhubarb Christmas Cocktail

3 oz. chopped frozen rhubarb
4 oz. vodka
1 oz. limejuice
1 oz. orange liqueur

Put enough chopped rhubarb through a juicer to make 3 oz. of rhubarb juice.

Combine all ingredients in a shaker with ice. Shake well and strain. Serve in chilled martini glasses.

Remember, please feel free to contribute your Rhubarb Family Favorite at

Best Rhubarb Recipes

Rhubarb sure does find it's way into alot of recipes doesn't it? It is becoming more and more popular worldwide as well too.

Small farmers with small plots of land in the South of Chile are currently being taught all about rhubarb and how it can be a good alternative crop. Apparently the conditions are ideal in this area, and newly learned technologies will enhance rhubarb production and profits for these people.

And though my rhubarb is sleeping right now, let us not forget that it still continues to grow in other ways and other places in the world much to the delight of the eager buyers who will scoop it up when ready.

You may have seen pictures of the famous forcing sheds in England. Ever been in one? Treat yourself to a first-hand look. There's something almost magical about them, I think.

More Holiday Baking Recipes With Rhubarb


Until Next Time,




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