Western Living Magazine
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Sweet and savoury dishes that benefit from the strong, tart taste of rhubarb.
(Photo: Beaucoup Bakery.)
This versatile recipe from Beaucoup Bakery is delicious on a tart, but can also be used to soak and top a plain cake, as a breakfast topping on yogurt or in a variety of pastries.MORE: How to Style a Rustic-Chic Brunch with Beaucoup Bakery’s Jackie Kai Ellis Don’t just guess if your rhubarb-marinated pork tenderloin is ready—use a thermometer! (Photo: Clinton Hussey.)
In this dish from Brian Misko (of House of Q) pork tenderloin is marinated and topped with a special rhubarb, orange juice, vinegar and brown sugar mixture that your dinner guests will love.
Straight from the recipe repertoire of renowned Vancouver pastry chef Thomas Haas, here’s the creamy cheese and tangy rhubarb-filled strudel that helped him get to the top. Easily substitute traditional, ultra-thin strudel dough for frozen puff pastry from your local grocery store and it still tastes delicious. (Photo: Jelger Tanja.)
Does anything satisfy like a rhubarb crumble with a hefty scoop of vanilla ice cream? Here’s a great (and simple) recipe from Railtown Catering you can whip up in a flash.