4 simple ways to cook
Quebec rhubarb

Rhubarb is a tasty food that you can easily find in Quebec. Even though it's a vegetable, rhubarb is suited for desserts and for adding a hint of sweetness to some of your favourite meals. Here are a few ideas that will help you get the most out of rhubarb season!

Grandma's strawberry-rhubarb jam

Grandma's strawberry-rhubarb jam

This is an inexpensive, delicious jam that is a staple of pantries in Quebec. You'll need plenty of strawberries, diced rhubarb stalks, a few cups of sugar, and a packet of fruit pectin. Start by gently heating the rhubarb, strawberries, and sugar in a pot for about 25 minutes or until the mixture has softened. Add the pectin. You'll need about 3 or 4 cups of sugar for about 4 cups of the strawberry and rhubarb mixture. You can always adjust the quantity of sugar to your liking. Want to make provisions for the year or have enough jam to give a few jars away? Simply double the quantities of ingredients!

Bacon grilled cheese with rhubarb jam

Bacon grilled cheese with rhubarb jam

Once you've got a jar of rhubarb jam on hand, you can try all sorts of new recipes and flavour combinations. A sweet and savoury grilled cheese is a perfect example! You'll need the bread of your choice, cheddar cheese (mild, medium, or sharp), a few strips of bacon, and your jam. Spread the jam on the bread, add cheese and bacon and cook in a pan until the cheese has melted. Serve and enjoy!

Cost-saving tip: keep an eye on the flyer to find out about special offers on cheddar cheese and bacon.

Bacon grilled cheese with rhubarb jam
Refreshing rhubarb-berry lemonade

Refreshing rhubarb-berry lemonade

Rhubarb lemonade is simple, inexpensive to make, and a wonderful summertime beverage. You'll need about 6 litres of lemonade, 3 cups of diced rhubarb stalks, 1 cup of seasonal berries (blueberries, strawberries, raspberries), ½ cup of sugar, 6 litres of water, and two lemons. Start by bringing the rhubarb, berries, water, and sugar to a boil in a large pot. Lower the heat and simmer for 5 to 10 minutes. Add the juice of 1 or 2 lemons. The more juice you add, the more it will taste like lemons! Pass the mixture through a sieve to remove the rhubarb stalks and berries. Pour into a large pitcher and cool in the fridge for a few hours. The ultimate homemade summer lemonade!

Une croustade estivale aux petits fruits et à la rhubarbe

Summer rhubarb and berry crumble

Crumble is a low-cost, simple dessert that's perfect for any occasion no matter the season. The secret to making delicious crumble? Fruit that are in season! You'll need the berries of your choice (strawberries, blueberries, raspberries), enough rhubarb to fill a cake mould (about 4 cups), ½ cup melted butter, 1 cup of all-purpose flour, 1 cup of oat flakes, 1 ¾ cup of brown sugar. Combine the fruit, ¾ cup of the brown sugar, and a spoonful of flour in a large bowl. You can also add a pinch of cinnamon if you have some. Pour the mixture into the mould. Combine the butter, oat flakes, remaining flour, and brown sugar in another bowl. Pour on top of the fruit in the mould and bake in the oven at 375 °F for about 40 minutes. Serve with a dollop of crème fraiche or a scoop of vanilla ice cream. The perfect end to any meal!

Une croustade estivale aux petits fruits et à la rhubarbe

Take advantage of savings

Want to lower your grocery bill? Check your flyer when you're planning your weekly menu. Foods that are in season will also help you save because they tend to be less expensive.