With these Spring Recipes!

Nothing says springtime like Rhubarb. When indulging in the delicious bounty of spring produce, be sure to include fresh rhubarb – with bright pink stalks and distinctive flavour, what’s not to love?

Rhubarb Custard Pie

Ingredients

1 egg

¾ cup milk

4 Tbsp all purpose flour

¾ cup granulated sugar

Single pie crust (bottom only, purchased, frozen or homemade)

3 cups fresh, chopped spring rhubarb (1/2” pieces)

Directions

1. In a bowl, combine the flour and sugar. In another bowl, blend with whisk or hand mixer) the egg and milk.

2. Prepare the pie shell. If using frozen, allow to thaw to seal any cracks in the crust. Sprinkle a couple tablespoons of the sugar flour mixture in the bottom of the crust.

3. Add some of the chopped rhubarb pieces and sprinkle with more flour sugar mixture, alternating until both are gone, ending with the sugar flour mixture. Pour the egg mixture over the rhubarb in the crust.

4. Place pie on baking sheet to catch any spills. Bake at 400 degrees for about 50 minutes until firm. After 25 minutes of baking, wrap foil around edge of crust to prevent burning.

5. Allow pie to cool before slicing.

Rhubarb Bbq Sauce

Ingredients

8 -9 cups chopped rhubarb (about 9-10 lbs)

1 cup chopped sweet onion

2 cups brown sugar

¾ cup liquid honey or maple syrup

¾ cup apple cider vinegar

½ tsp cinnamon

½ tsp allspice

½ tsp ground ginger

½ tsp salt

Directions

1. Combine all the ingredients in a large pan and book until mixture comes to a gentle boil (medium low heat). Simmer mixture 30 minutes, stirring frequently.

2. Using a blender and gently blend until mixture is smooth. Ladle sauce into clean, hot pint jars, leaving ½” head space, add lids and rings. Process in a hot water bath for 15 minutes. Remove from heat, rest jars in boiling water bath for another 5 minutes, then remove jars. Cool jars before labelling.

Rhubarb Bar

Ingredients

Crumble Top

1 1/3 cups flour

1/2 tsp baking soda

Rhubarb Tart

Ingredients

1 sheet frozen puff pastry, thawed

¾ lb rhubarb stalks (fresh or frozen – is using frozen, thaw and pat dry before using)

⅓ cup sugar

2 tbsp unsalted butter, melted

½ cup Strawberry Jam or Spread

Directions

1. Heat oven to 375°F. Line a baking sheet with parchment, unroll the pastry dough and press with hands to form a rectangle 12” x 8”

2. Slice the rhubarb stalks lengthwise, thinly and toss with sugar in a large bowl or sealable bag until well coated.

3. Arrange rhubarb on pastry dough, slightly overlapping slices, but leaving a 1’ border around the edge. Sprinkle on any remaining sugar, and fold the pastry edges over the rhubarb and brush edges with melted butter. Bake until golden brown and rhubarb is tender – 18 – 20 minutes.

4. Combine strawberry jam/spread and 1 Tbsp water in a small saucepan and heat on medium until reaches a loose consistency. Brush over baked rhubarb for flavour and shine.

1/4 tsp salt

1 1/3 cups old fashioned rolled oats

1/2 cup brown sugar, packed

1/2 cup sugar

3/4 cup butter, melted

2 tsp vanilla

Filling

1 3/4 cups strawberries, diced

1 1/2 cups rhubarb, diced/sliced ¼” thick

1 Tbsp lemon juice

1/3 cup sugar

1 Tbsp cornstarch

Directions

1. Preheat oven to 350 F.

2. Butter and parchment line a 9x9” pan.

3. Crumb: whisk flour, baking soda, salt in a mixing bowl, add in oats, brown sugar, sugar and whisk until blended.

4. Whisk vanilla into the melted butter, then pour mixture over oat mixture. Stir until moistened evenly. Reserve 1/3 for topping, spread 2/3 into prepared baking dish. Add diced strawberries and rhubarb to a mixing bowl, toss with lemon juice, add sugar and cornstarch and toss to coat. Pour strawberry rhubarb mixture over crumb base, evenly sprinkle reserved 1/3 crumb over top.

5. Bake in pre-heated oven until top is golden brown and filling is bubbling – 45 – 50 minutes. Cool until warm and cut into squares.