There’s a public group on FaceBook called ‘Made in Canada - Canadian Products’ that has regular updates on what to buy and what to avoid.
It currently has 1,388,351 members and the number is steadily growing.
It also has information on Canadian businesses, Canadian manufacturers of various products, as well as Canadian drink and food producers.
Why not give the group a visit?
A week ago I posted a few rhubarb recipes.
https://imturning60help.blogspot.com/2025/06/sour-cream-rhubarb-coffee-cake-sour.html
I really didn’t even scratch the surface of how you can prepare rhubarb.
Here are a few more old favourite recipes.
We’re still having a hot summer, so I included a couple of recipes that don’t need the oven.
These recipes work best with fresh rhubarb.
If you’re new at using fresh rhubarb, don’t panic.
About 2 to 3 stalks will give you 1 1/2 cups diced rhubarb.
A little more or less will be just fine.
Fresh rhubarb can be chopped and refrigerated or frozen for future recipes.
Frozen rhubarb gets soft and watery.
If you use frozen rhubarb just thaw and drain it thoroughly before using it to prevent the excess moisture from affecting the recipe.
The ‘Buy Canadian / Avoid American’ lists of companies is here
https://imturning60help.blogspot.com/2025/02/buy-canadian.html
Hints:
Most of these recipes can be served warm, topped with whipped cream or a scoop of vanilla ice cream.
About the Rhubarb Crisp…
It can be kept at room temperature for a short time. For longer storage, refrigerate.
To make Strawberry Rhubarb Crisp use 3 cups strawberries and 3 cups rhubarb and increase the flour in the filling to 1/3 cup.
About the Lemon Rhubarb Loaf with Glaze…
You can replace the sour cream with buttermilk or Greek yogurt.
For added texture fold in chopped walnuts or pecans.
Don’t have rhubarb? Prepare with chopped strawberries or cranberries.
At room temperature, store the cooled loaf in an airtight container or wrapped tightly in plastic wrap. It will stay good for up to two days.
You can refrigerate the loaf in a sealed container for up to five days. Bring it to room temperature before serving for best flavour.
To freeze, wrap individual slices, or the entire loaf, in plastic wrap and then wrap in foil. Place it in a freezer-safe bag to store for up to two months. Thaw at room temperature.
About the Rhubarb Upside-Down Cake…
You could also use granulated sugar with the rhubarb.
About the Rhubarb Buckle…
If you want a sweeter buckle you can add more sugar to the rhubarb.
For a fruitier buckle add chopped strawberries.
About the Rhubarb Cloud Pie…
You can add a touch of cinnamon to the rhubarb filling for extra flavour.
Top with whipped cream and a sprinkle of crushed graham crackers before serving.
About the Rhubarb Fool…
If you have extra cooked rhubarb you can use some to top the servings.
You could also top with berries, whipped cream or crushed cookies.
Lemon Rhubarb Loaf with Glaze
Grease and flour a 9 × 5 inch loaf pan.
Dice
1 1/2 Cups fresh rhubarb
Combine in a medium bowl
1 1/2 Cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350° F
Place in a large mixer bowl
1/2 Cup butter, softened
1 Cup sugar
Cream together until light and fluffy.
Beat in, one at a time
2 large eggs
Add
1/4 Cup lemon juice
1 Tablespoon lemon zest or 1 teaspoon lemon extract
Making 3 dry and 2 liquid additions, add the flour mixture alternately with
1/2 Cup sour cream or yogurt
Stir until just combined, then gently fold in the diced rhubarb.
Pour the batter into the loaf pan and spread evenly.
Bake for 50 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then remove from pan and transfer to a wire rack to cool completely. Be sure it is at room temperature. If it’s too warm the glaze will just be absorbed.
To make the glaze, place in a small bowl
1/2 Cup confectioners’ sugar
1 to 2 Tablespoons lemon juice
Whisk together until smooth.
Drizzle the glaze over the cooled loaf.
Slice and serve.
Rhubarb Upside-Down Cake
Generously grease an 9 inch round cake pan.
Cut into 1 inch pieces
1 1/2 Cups fresh rhubarb
Arrange the rhubarb evenly in the prepared pan.
Sprinkle over the rhubarb
1/2 Cup brown sugar
Dot with
2 Tablespoons unsalted butter, cut into pieces
Place in a medium bowl
1 1/2 Cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
Whisk together.
Place in a measuring cup
1/2 Cup milk
1 teaspoon vanilla
Preheat oven to 350° F
Place in a large mixer bowl
1/2 Cup unsalted butter, softened
3/4 Cup sugar
Cream until light and fluffy.
Add one at a time
2 large eggs
Beat well.
Making 3 dry and 2 liquid additions, add the flour mixture alternately with the milk mixture.
Pour the batter over the rhubarb in the pan and smooth the top.
Bake for 35 to 40 minutes, or until a toothpick inserted in the centre comes out clean.
Let cool for 10 minutes, then invert onto a plate.
Serve warm or chilled.
Rhubarb Crisp
Cut into 1/2 inch pieces
6 Cups fresh rhubarb
Place in a 2 quart baking dish.
Combine in a medium bowl
2/3 Cup sugar, either granulated or brown
3 Tablespoons flour
1/2 teaspoon cinnamon
Sprinkle over fruit in baking dish.
Preheat oven to 375° F
Combine in the same medium bowl
3/4 Cup rolled oats
3/4 Cup brown sugar, packed
1/3 Cup flour
1/2 teaspoon cinnamon
1/3 Cup butter, softened
1/3 Cup coconut shredded, optional
Combine with a fork or pastry cutter.
Sprinkle over the rhubarb in the baking dish.
Bake for 35 minutes, or until rhubarb is tender and topping is golden.
Cool 10 minutes before serving.
Rhubarb Scones
Line a baking sheet with parchment paper.
Finely chop
1 Cup fresh rhubarb
Place in a small bowl
1/2 Cup sour cream or plain yogurt
1 large egg
1 teaspoon vanilla
Preheat oven to 400° F
Place in a large bowl
2 Cups flour
1/3 Cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Whisk together, then add
1/2 Cup cold unsalted butter, cubed
Using a pastry cutter or your fingers, cut in until the mixture resembles coarse crumbs.
Add the liquid ingredients, and stir just until combined.
Gently fold in the chopped rhubarb. The dough will be slightly sticky.
Turn the dough out onto a lightly floured surface.
Shape into a circle about 3/4 inch thick. Cut into 8 wedges.
Transfer the wedges to the lined baking sheet.
Brush the tops with milk or cream and sprinkle sugar over tops, if desired.
Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the centre comes out clean.
Enjoy warm, plain or with a pat of butter.
Rhubarb Buckle
Lightly grease an 9 inch square baking pan.
Cut into 1/2 inch pieces
2 Cups fresh rhubarb
Place in a medium bowl and add
1/4 Cup sugar
Toss the rhubarb and sugar and set aside.
For the Crumb Topping
Place in a small bowl
1/2 Cup sugar
1/3 Cup flour
1/2 teaspoon ground cinnamon
Whisk together, then add
1/4 Cup cold unsalted butter, cubed
Cut butter in using a pastry cutter or your fingers until the mixture resembles pea-sized coarse crumbs and set aside.
Place in a medium bowl
2 Cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Whisk together and set aside.
Preheat oven to 350° F
Place in a large mixing bowl
1/2 Cup unsalted butter, softened
1 Cup sugar
Cream together until light and fluffy.
Add
1 large egg
1 teaspoon vanilla
Beat well.
Making 3 dry and 2 liquid additions, add the flour mixture alternately with
1/2 Cup milk
Gently fold in the sugared rhubarb.
Pour the batter into the prepared baking pan and spread evenly.
Sprinkle the crumb topping evenly over the batter.
Bake for 45 to 50 minutes, or until a toothpick inserted into the centre comes out clean.
Allow to cool in the pan for at least 15 minutes.
Slice into squares and serve warm or at room temperature.
Rhubarb Cloud Pie
Cut into 1/2 inch pieces
2 Cups fresh rhubarb
Place in a medium bowl
1 1/2 Cups graham cracker crumbs
1/4 Cup sugar
1/2 Cup unsalted butter, melted
Stir to combine well, then pour into a 9 inch pie pan.
Press the mixture into the bottom and up the sides of the pan.
Put the pan in the refrigerator.
Place in a medium saucepan
the chopped rhubarb
1/2 Cup sugar
2 Tablespoons water
1 Tablespoon lemon juice
Stirring occasionally, cook over medium heat until the rhubarb is soft and the mixture has thickened, about 10 to 12 minutes.
Remove saucepan from heat and allow rhubarb to cool completely.
Place in a large mixing bowl
1 (8 oz) package cream cheese, softened
1/2 Cup confectioners’ sugar
1 teaspoon vanilla
Beat until smooth.
Gently fold in until fully combined
1 (8 oz) tub whipped topping
Spread half of the cream cheese mixture over the graham cracker crust.
Spoon the cooled rhubarb filling evenly over the cream cheese layer.
Top with the remaining cream cheese mixture and spread gently to cover.
Refrigerate for at least 4 hours, or overnight, to set. Serve chilled.
Rhubarb Fool
Cut into 1/2 inch pieces
2 Cups fresh rhubarb
Place in a medium saucepan and add
1/2 Cup sugar (adjust to taste)
Stirring occasionally, cook over medium heat until rhubarb softens, about 15 minutes.
Stir in
1 teaspoon vanilla extract or lemon zest
Set aside and let cool completely.
Place in a medium mixing bowl
1 Cup heavy cream
1 to 2 Tablespoons confectioners’ sugar
Beat until soft peaks form.
Gently fold the cooled rhubarb compote into the whipped cream.
Spoon into glasses or bowls.
Chill for at least 30 minutes, and serve cold.
Rhubarb Grunt
Cut into 1/2 inch pieces
3 Cups fresh rhubarb
Place pieces in a dutch oven and add
1/2 Cup sugar
1/4 Cup water
Simmer over medium heat for 10 minutes.
While the rhubarb is simmering, place in a medium bowl
1 Cup flour
1 Tablespoon sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
Whisk together to combine.
Place in a measuring cup
1/3 Cup milk
2 Tablespoons oil or 2 Tablespoons butter, melted
Pour over flour mixture and stir together just enough to combine.
Drop dumpling dough by spoonfuls onto fruit.
Cover tightly and simmer for 20 minutes.
Serve warm with cream.
