Rhubarb Lemonade and Cobbler

Have an abundance of rhubarb this year? Get some inspiration with these delicious summertime recipes.

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This is a good year for rhubarb here in Calgary: we got plenty of moisture and the temperatures have been relatively cool so far. I don’t grow rhubarb myself, but there is a plant at the community garden where I rent a plot. Because there are 27 plot holders, one rhubarb plant doesn’t go very far, so out of fairness, a system of rationing has been implemented. Late last week I picked my allowance, and mulled over how best to use it. I had a refreshing drink in mind, but I seem to have misplaced my recipe for Rhubarb Fizz, and the ones I’ve found (so far) on the Internet aren’t the same. The organic lemons and strawberries I had in the fridge finally clinched it for me. Here is what I made:

Rhubarb-Strawberry-Honey Lemonade

  • 4 stalks of rhubarb, washed and chopped into 1″ chunks
  • 1/3 cup honey
  • 4 cups water
  • 1-1/2 cups strawberries, washed, hulled, and chopped(I wish my alpine strawberries were ready to pick now – I will have to make this again once they are!)
  • Zest of 1 lemon
  • Juice of 3 lemons

Bring water, rhubarb, honey, water, and lemon zest to a boil in a medium saucepan. Reduce heat to medium, and simmer for 10 minutes.

Add strawberries, and return to a boil. Reduce heat and simmer for another 5 minutes. Remove from heat and cool to room temperature, then strain the liquid through a sieve into a glass pitcher. Reserve fruit. *Add lemon juice. Serve chilled. You can add a splash of carbonated water to this if you want it to be nice and fizzy!

Rhubarb-Strawberry Cobbler Recipe

This is why you reserved the fruit from the Rhubarb-Strawberry-Honey Lemonade!

Preheat the oven to 375 degrees Fahrenheit. Place rhubarb-strawberry fruit mixture in a medium saucepan. Add 1/4 cup water and 3 tbsp. sugar. Simmer on medium heat for ten minutes. In the meantime, make the batter.

Mix together:

  • 1 cup white flour
  • 1/4 cup whole wheat flour
  • 3 tbsp. sugar
  • 3 tsp baking powder
  • pinch of salt

Add in:

  • 1/3 cup butter
  • Stir until the mixture is crumbly.

Combine with

1 egg

1/2 cup milk.

Stir thoroughly. The batter will be very sticky.

Place the hot fruit into a 9″ square glass baking dish and top with spoonfuls of batter. Bake for 30 minutes. Enjoy warm, with cream or ice cream!

(Recipe adapted from the Purity Cookbook: The Complete Guide to Canadian Cooking).