Sour, tangy & bitter are the three most common words used to describe rhubarb. A lot like a few people we all know it is either loved or hated. Masked in sugar or paired with the sweetest fruits of the season the rhubarb rarely gets to make a appearance on its own or away from the desert course. Its time for the rhubarb to break free and show your family and friends what a versatile veggie it can be. Yes I said veggie.

Rhubarb is typically used as a fruit but belongs to the vegetable family. The more pink and crispy the stalk is the better the flavor. If you treat it like you would treat celery in texture with a strong bold flavor rhubarb can be used in a variety of unexpected ways. Amazing in salads ( sliced thin) it can really up the level of crunch and send your taste buds on a rollercoaster of flavors. A rhubarb Bbq sauce boiled down with honey, worcestershire sauce, garlic, ketchup, sea salt & cracked pepper goes beautifully with chicken, pork or beef. Used in a stir fry or at my house a favorite and fun way to eat rhubarb is in a salsa. The texture blends and the taste elevates the peppers, tomatoes, onions & jalapeno. Eating it with friends & family on the deck in the warm weather makes for a exciting summer treat.

Here at the farm while getting ready for strawberry season we are all stocked up in our market with fresh Ontario grown rhubarb. Summer brings new weather and adventures “Why not have a little of that fun at your table too?”

Cant wait to see your smiling eyes again soon

Cheers from the farm

Chef Niki