🍂 Backyard Rhubarb & September Sweetness
Years ago, a friend handed me a few stalks of rhubarb—and I had no idea that gift would turn into a backyard tradition. I planted it, not expecting much, but year after year, it came back stronger, more vibrant, and more delicious. Now, every September, I get to harvest my own rhubarb right outside my door. It’s one of those quiet joys that makes the changing season feel just right.
This year, I picked the redder stalks—they tend to be sweeter and less tart than the green ones. If you’ve ever tasted rhubarb raw, you know it packs a punch. But once you cook it down, especially with a bit of sugar or paired with strawberries, it transforms into something magical.
🍰 What I’ve Tried in the Kitchen
I’ve experimented with a few recipes lately:
Rhubarb crisp with oats and brown sugar—simple and cozy.
Rhubarb compote for topping yogurt or ice cream.
A savory rhubarb chutney that surprised me with how well it paired with grilled meats.
Northern Canada has a soft spot for rhubarb. It’s hardy, low-maintenance, and thrives in cooler climates. You’ll find it in pies, jams, and even homemade wines up here. It’s like the unofficial ambassador of backyard gardening.
🌱 Tips for Growing & Harvesting
If you’re thinking of growing rhubarb or already have a patch, here are a few tips I’ve picked up:
Let it settle: Don’t harvest in the first year. Give it time to establish strong roots.
Pick the red: Red stalks are usually sweeter, but color can vary by variety.
Twist, don’t cut: When harvesting, gently twist the stalk at the base—it helps prevent rot.
Leave the leaves: Rhubarb leaves are toxic, so always discard them safely.
Divide every few years: If your plant gets crowded, divide the root in early spring to keep it healthy.
September is a great time to enjoy the last of the harvest and prep your garden for the colder months. I’ll be freezing some chopped rhubarb for winter baking—because nothing beats a warm rhubarb dessert when the snow starts falling.
🥧 Classic Rhubarb Pie Recipe
This one’s a staple in northern kitchens—tart, sweet, and perfect for chilly September evenings.
Ingredients:
4 cups chopped rhubarb (red stalks preferred for sweetness)
1 ½ cups sugar
¼ cup all-purpose flour
½ tsp ground cinnamon (optional)
1 tbsp butter
1 double pie crust (store-bought or homemade)
Instructions:
Preheat oven to 425°F (220°C).
In a bowl, mix rhubarb, sugar, flour, and cinnamon.
Line a pie dish with one crust, fill with rhubarb mixture, and dot with butter.
Cover with top crust, seal edges, and cut small slits for steam.
Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake for 40–45 minutes until golden and bubbly.
Cool before serving—pairs beautifully with vanilla ice cream or whipped cream.
🌿 Common Rhubarb Gardening Mistakes
Even seasoned gardeners slip up sometimes. Here are a few things to watch out for:
Harvesting too early: Rhubarb needs time to establish. Avoid picking in the first year.
Cutting stalks instead of pulling: Cutting can leave stubs that rot. Twist and pull gently at the base.
Leaving flower stalks: If your rhubarb bolts (flowers), snip the stalks off to keep energy in the roots.
Ignoring spacing: Crowded rhubarb struggles. Divide every 4–5 years to keep it thriving.
Using the leaves: Rhubarb leaves contain oxalic acid and are toxic—never eat them or compost them.
🍹 Seasonal Rhubarb Drink Ideas
Rhubarb isn’t just for pies—it makes a stellar base for drinks too. Here are a few to try this fall:
1. Rhubarb Lemonade
Simmer chopped rhubarb with sugar and water, strain, and mix with fresh lemon juice. Serve chilled or warm with a cinnamon stick.
2. Rhubarb Moscow Mule
Make a rhubarb syrup and mix with vodka, ginger beer, and lime. A tangy twist on a classic.
3. Spiced Rhubarb Cider
Simmer rhubarb with apple cider, cloves, and cinnamon. Serve hot for a cozy fireside drink.
4. Rhubarb Shrub (Vinegar-Based Syrup)
Great for mocktails or cocktails—combine rhubarb, sugar, and apple cider vinegar. Let it steep, then mix with sparkling water or spirits.
