Rhubarb Meringue Dessert

Oh my god, this was sooo good.  It may have even surpassed our love for rhubarb crisp!

Rhubarb Meringue Dessert

I modified this recipe based on several versions in an old United Church cookbook.


1/3 cup whole wheat flour
2/3 cup white flour
1 1/2 tbsp sugar
1/2 cup butter

2 tbsp white flour
1 1/3 cup sugar
3 cups chopped rhubarb
3 egg yolks
1/2 cup milk
1 tsp vanilla

3 egg whites
5 tbsp sugar
1/2 tsp vanilla


Combine flour and sugar.
Cut butter into small pieces and add to flour. Using a pastry blender mix in butter pieces until mixture is crumbly.
Pat into a 9×9 inch pan.
Bake at 350 for 20 minutes or just starting to brown.

Orange Rhubarb Butter

Orange Rhubarb Butter

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 25 minutes

Yield: 2x500 mL jars or 4x250 mL jars.


  • 8 cups chopped rhubarb
  • 2 cups white sugar
  • 2 cups orange juice


  1. Combine rhubarb, sugar and orange juice in a large heavy pot and bring to a simmer.
  2. Reduce heat to low and let it gently bubble, stirring every 5 minutes or so.
  3. If it is sticking to the bottom of the pot, reduce heat.
  4. Continue cooking like this for at least one hour, until the butter has reduced in volume and has turned a deep rosy colour.

Now that’s a rhubarb patch!

Many Winnipeg homes (at least those 40 years or older) have an obligatory rhubarb plant stuck somewhere on their property.  Some, who enjoy rhubarb, even have two or three plants.  But rarely are there homeowners with over 20 plants.  So, when we got a call from Melissa offering up her 20-30 rhubarb plants we were thrilled!

Our volunteers picked a whopping 62 pounds of rhubarb in Melissa’s backyard.  That’s over 400 stalks of rhubarb which would make about 60 rhubarb pies, or five batches of Grandmere’s Rhubarb Marmalade, a family recipe submitted to us by Summer, one of the volunteers who helped on this pick.

We know Winnipeg Harvest was able to put their 1/3 to good use as well.

Savory Rhubarb

Green rhubarb lends itself nicely to some savory rhubarb recipes.  I decided to try my hand at Rhubarb Ginger Relish and Rhubarb Barbecue Sauce.  Oh yes, I kid you not!

Rhubarb Ginger Relish

A compilation of various recipes I found, again on a quest to find something with as little sugar as possible.  But, hey, it’s rhubarb – some sugar required!


2 cups diced rhubarb

2 cups chopped onion

1 cup white vinegar

1 cup sugar

2 tsp grated fresh ginger

1/2 tsp cinnamon

1/4 tsp cayenne pepper

1/4 tsp allspice

1 tsp salt


In a saucepan, combine all ingredients.

Rhubarb Oatmeal Bars

Rhubarb Oatmeal Bars

(Adapted from Land O Lakes)


3 cups 1/2″ chopped fresh rhubarb
1 tablespoon lemon juice
1/2 cup granulated sugar
2 tablespoons cornstarch

1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 1/2 cups rolled oats
1 cup brown sugar
¾ cup salted butter, softened
1/2 teaspoon baking soda

3/4 cup icing sugar
1 to 2 tablespoons milk


In a medium saucepan, stir together rhubarb, and lemon juice. Place over medium heat – cover and cook, stirring occasionally, until fruit is tender, about 8-12 minutes.
In a small bowl, whisk together sugar and cornstarch. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil. Continue boiling until thickened, about 1 minute. Remove from heat and set aside.