March 2009

Winter is hanging on here in Ontario, and many
of us are tired of being housebound.

Just when we are teased by warmer temperatures,
the deep-freeze sets in again.

But, that isn't the case in Yorkshire England.

The rhubarb is up and well on it's way. The
gardeners are excited to see it coming.


Recently, the very popular Wakefield Rhubarb
Festival was held. It is a huge event and
draws visitors worldwide. The rhubarb is
very much celebrated.

The "Star" of the Festival this year was
Ms. Janet Oldroyd, who is referred to as
"The High Priestess of Rhubarb."

She and her family are rhubarb producers
near Wakefield and have been doing so
proudly for 5 generations now.

She recently gave an interview to the
Yorkshire newspaper. It is a great read,
and she gives us some insight into her
thoughts about the present, and her
favorite childhood memories from the past.

Meet the High Priestess of Rhubarb

LOOKING FOR NEW RECIPES?

Enjoy these - Easy!

Rhubarb Peach Fool
Light and Tasty

Chop 5 stalks of rhubarb and put into a saucepan
with sugar to taste on low heat to make compote.

Slice or chop some peaches

Mix plain or vanilla yoghurt with
natural honey

In a tall glass, start layering with the
yoghurt, peaches, rhubarb etc.


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

Best Rhubarb Recipes

Rhubarb Loaves

1 cup milk
1 tblsp. lemon juice
1 tsp. vanilla extract
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2 1/2 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 1/2 cups chopped rhubarb
1/2 cup chopped walnuts
1/4 cup brown sugar
1/2 tsp ground cinnamon
1 tblsp. butter, melted

Preheat oven to 325 degrees F.
Lightly grease two loaf pans.

Combine milk, lemon juice and vanilla.
Let stand 10 minutes. Combine 1 1/2 cups brown sugar, oil and egg.

Combine the flour, salt and baking soda.
Stir into sugar mixture with the milk
mixture just until combined.

Fold in rhubarb and nuts.
Pour batter into prepared loaf pans.

In a small bowl, combine 1/4 cup brown
sugar, cinnamon and butter. Sprinkle
this mixture over the unbaked loaves.

Bake in preheated oven for 40 minutes,
until a toothpick inserted into center
of a loaf comes out clean.

Rhubarb and Fish Tip

Chop the stalks and cook in a pan with a little sugar; add a little grated fresh horseradish or chopped chilli and serve with grilled mackerel.

Quick Rhubarb Pancakes

1 tblsp.butter

1 large banana

1 tblsp. soft brown sugar

4 cups chopped rhubarb poached
until tender (drain off the juice)

4 pancakes

Melt the butter and add the banana
and sugar. Cook gently, stirring until
the banana is beginning to soften.
Add the rhubarb and stir together
very gently. Reheat the pancakes if necessary and
fill with the compote. Serve with
whipped cream or ice cream.

Until Next Time,
Elizabeth