<p>One of the signifiers that summer is well and truly underway is the bushels of rhubarb being harvested from gardens. Rhubarb should be available in your local produce stores (or your neighbour’s garden if you’re lucky). While a stalk of young rhubarb with a sprinkle of sugar brings back some fond childhood memories for us, there are plenty of rhubarb-based dishes, both savoury and sweet, to try out to create new summer memories.<!--more--></p> <h2><strong>Rhubarb Crisp</strong></h2> <ul> <li>1 cup whole rolled oats</li> <li>1 cup whole wheat flour</li> <li>1 cup brown sugar</li> <li>½ pound melted butter</li> <li>5 cups rhubarb, chopped</li> <li>½ cup brown sugar</li> <li>1 teaspoon vanilla</li> <li>1 tablespoon cornstarch</li> <li>½ cup apple juice</li> </ul> <p>Mix together rhubarb and ½ cup of brown sugar and place in a colander for 2 hours over a bowl to collect the juice.</p> <p>Pre-heat oven on convection bake to 350°F.</p> <p>In a large bowl mix together oats, flour, remaining 1 cup of brown sugar and butter and set aside. This will be your crumble mixture.</p> <p>Place collected rhubarb juice in a small pot with the vanilla and bring to a boil. Mix together cornstarch and apple juice. Add this into the pot, bring just to a boil and turn off the heat. Once the juice has thickened add the rhubarb.</p> <p>This is your filling - it’s very important to thicken the rhubarb juice so your crisp is not soggy.</p> <p>In an 8 x 8 pan place a layer of crumb, then filling, then crumb. Bake until fruit is bubbling around edges and the crumb is brown approximately 35 minutes.</p> <h2><strong>Rhubarb Chutney</strong></h2> <ul> <li>½ cup red wine vinegar</li> <li>1 cup white sugar</li> <li>1 teaspoon cinnamon</li> <li>1 tablespoon ginger root, grated</li> <li>Zest of one small orange</li> <li>5 cups rhubarb, chopped</li> <li>3¼ inch sliced green onion</li> <li>½ cup Sultana raisins (optional)</li> </ul> <p>In a medium saucepan bring vinegar, sugar, cinnamon, ginger and orange zest to a boil. Add the rhubarb, onion and raisins and simmer until rhubarb is tender but not falling apart. Be sure to check often so the rhubarb doesn’t overcook. Place in the fridge to cool.</p> <p>Goes well with a roasted pork tenderloin. Or just plain with some crackers for an antipasto platter.</p>