It's rhubarb season! Ever done a Rhubarb Bike Run!

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It's rhubarb season! As soon as the weather turns sunny and warm, we know that fresh rhubarb will begin popping up in our gardens everywhere. Oh, what a treat! I absolutely love rhubarb. It reminds me of my childhood. Limited often to just a few weeks in the spring and early summer, many of us have childhood memories of walking out to the garden with a bowl of sugar and dipping in a fresh raw stalk. 

As a senior now not as agile but good memories!


Rhubarb Bike Runs were popular in the past with one of our local fruit rescue organizations, Operation Fruit Rescue Edmonton. My Memories were from June in 2015 to 2017 when the weather was great I led a group of volunteers enjoyed getting out on our bikes.


On our 2016 Rhubarb Run, we picked 60-75 lbs with donations to local charities, Ronald McDonald House and Youth Emergency Shelter, as the produce was shared between the homeowners, volunteers and charity donations.The next year five riders signed up and two could not make it...so only two riders and one car made the rounds to six houses and one back lane picks of our local neighbours. Even my husky lab Nanuq came on one run. 
Afterwards, we gathered on my back porch to make divisions and off course, breaking off the large rhubarb leaves as they are poisonous.How do you like to eat your rhubarb? Leave a comment or recipe if you like!

There's so much to love about rhubarb recipes! The sweet and tart spring veggie is perfect for pies, muffins, cocktails, and more… Rhubarb Crisp, Rhubarb salsa, Rhubarb with any other fruit such as apples to use up for a pie! Even a Rhubarb Liqueur. As well, cooking up a big batch of poached rhubarb, rhubarb sauce, chutney, or compote. Storing it in your freezer or fridge, will give you plenty of opportunities to use the distinct flavour in pies or ice creams, over granola, as a sauce for savoury dishes like grilled chicken, or even in cocktails. Of course, it's well worth saving at least a little for cooking with straightaway. While it's most often cooked with sugar to offset the tartness, one can actually eat rhubarb raw, or put shavings into a salad or slaw.

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