Rhubarb Barbecue Sauce

Rhubarb on it’s own is very tart and quite stringy, which is why it’s mostly found cooked or baked. When the stalks break down, they leave a wonderful sweet-meets-tart flavor. I’ve used it in muffins, in no-bake cheesecake, even cooked down to a sauce (like applesauce) and served by the bowlful. This time I wanted…

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No Bake Rhubarb Cheesecake

Happy Memorial Day Weekend! I’m hoping that today we’ll kick off our Spring time BBQ with dessert first. I had some fresh rhubarb left from these Rhubarb Muffins and decided to make individual no bake rhubarb cheesecake. This recipe should yield enough for 4-6 cheesecakes, with plenty of rhubarb sauce left over. (That’s okay though, just pour some…

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Rhubarb Muffins

There’s a quaint farmer’s market not too far from my house on the Island that has the best fruit and veggie selection, all grown on Bainbridge. Every week I look forward to what they have, and this time rhubarb caught my eye. From the moment I spotted it, I knew some rhubarb muffins needed to…

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Rhubarb and Blueberry Jam

I love making this rhubarb and blueberry topping and freezing it to use whenever I’m craving something sweet and fruity. Serve with waffles, pancakes, french toast, or on buttered toast.