The Bohemian Stove

A vegetarian food journal

A rhubarb custard tart
What can I say, the so-called Hamilton Farmers’ Market caused me a major disappointment this week. I went out of my way to visit this market, sure that I would be able to purchase some fresh Ontario rhubarb. While there was a wide selection of tropical fruits and last season’s apples, there was no rhubarb to be found! What the heck? It’s local and in season! With so many great local farmers’ markets springing up these days, I think an established market like this could do much better.
That little rant aside, I am thankful to the lovely little grocery shop here in Dundas, Picone’s, for it’s dedication to bringing fresh seasonal produce to town every year. What would I do without them?! (They have had Ontario hot house rhubarb for months already!)
When I am able to get my hands on it, I love to cook with rhubarb. Last year, I posted a rhubarb compote with rose water and cardamom, rhubarb hibiscus tarts, and a strawberry rhubarb pie. I love all these recipes, but I always continue to seek out new ones.
Here are some rhubarb delights I have tried this year:
An excellent rhubarb jam infused with earl grey tea and vanilla bean. I brewed the tea extra strong to bring out the flavour of the bergamot, and cut back on the sugar a bit. It’s excellent; I hardly needed to can it because we ended up eating it so fast!
A delicious rhubarb syrup. Again, I cut back on the amount of sugar in this recipe. It makes a refreshing drink with carbonated water and a squeeze of lemon. Mmmm! 
A rhubarb custard tart. I saw a picture of this tart online and I had to try making it because it was so pretty. And it was pretty tasty too! (A bit sweet for my taste; I would revamp the recipe if I were to do it again…)
Well, my mom is flying in from Nova Scotia for a visit this week, and she is packing a suitcase full of rhubarb. So I guess it does matter if the farmers’ market doesn’t have local, seasonal produce… I can always count on Mom.
~~~
The rhubarb jam and syrup recipes can be found on Marisa McClelland’s blog Food in Jars, as well as her book by the same name. It’s well worth checking out her blog and book; they are both excellent resources for canning tips and recipes.

A rhubarb custard tart

What can I say, the so-called Hamilton Farmers’ Market caused me a major disappointment this week. I went out of my way to visit this market, sure that I would be able to purchase some fresh Ontario rhubarb. While there was a wide selection of tropical fruits and last season’s apples, there was no rhubarb to be found! What the heck? It’s local and in season! With so many great local farmers’ markets springing up these days, I think an established market like this could do much better.

That little rant aside, I am thankful to the lovely little grocery shop here in Dundas, Picone’s, for it’s dedication to bringing fresh seasonal produce to town every year. What would I do without them?! (They have had Ontario hot house rhubarb for months already!)

When I am able to get my hands on it, I love to cook with rhubarb. Last year, I posted a rhubarb compote with rose water and cardamom, rhubarb hibiscus tarts, and a strawberry rhubarb pie. I love all these recipes, but I always continue to seek out new ones.

Here are some rhubarb delights I have tried this year:

  1. An excellent rhubarb jam infused with earl grey tea and vanilla bean. I brewed the tea extra strong to bring out the flavour of the bergamot, and cut back on the sugar a bit. It’s excellent; I hardly needed to can it because we ended up eating it so fast!
  2. A delicious rhubarb syrup. Again, I cut back on the amount of sugar in this recipe. It makes a refreshing drink with carbonated water and a squeeze of lemon. Mmmm! 
  3. A rhubarb custard tart. I saw a picture of this tart online and I had to try making it because it was so pretty. And it was pretty tasty too! (A bit sweet for my taste; I would revamp the recipe if I were to do it again…)

Well, my mom is flying in from Nova Scotia for a visit this week, and she is packing a suitcase full of rhubarb. So I guess it does matter if the farmers’ market doesn’t have local, seasonal produce… I can always count on Mom.

~~~

The rhubarb jam and syrup recipes can be found on Marisa McClelland’s blog Food in Jars, as well as her book by the same name. It’s well worth checking out her blog and book; they are both excellent resources for canning tips and recipes.

  1. backyardharvest reblogged this from onehappywifey
  2. carolynkosma reblogged this from onehappywifey
  3. onehappywifey reblogged this from bohemianstove
  4. expectingbutler reblogged this from bohemianstove
  5. bohemianstove posted this