Rhubarb is a lot like WESTERNERS: hearty, not excessively ornate and occasionally quite acerbic. The hearty perennial has grown from Asia to Europe for millennia, but it was only with the advent of affordable sugar that people started to consume the bitter stalks. It’ll thrive in all our climates, but stay away from the leaves-they’re toxic to humans

RECIPES
Rhubarb Cobbler Cocktail
By Shawn Soole, mixologist, theliquidrevolution.com, Victoria
1½ oz Don Julio reposado tequila
½ oz Giffard ginger liqueur
1 oz rhubarb syrup (see below)
1 oz blood-orange juice
Soda, to top

In a cocktail shaker, combine tequila, Giffard, rhubarb syrup and orange juice with ice. Briefly shake and fine-strain over fresh ice in a highball or cobbler glass. Top up with soda water and garnish with a mint stalk. Makes one cocktail.

Rhubarb Syrup
Dice 6-8 stalks of rhubarb (leaves removed) and place in saucepan. Add 1 cup sugar and 1 cup water, bring to a simmer and cook until rhubarb softens up and water-sugar mix dissolves. Strain and bottle liquid. Makes 6-8 servings.

Rhubarb-Saskatoon Compote
By Larry Stewart, Hardware Grill, Edmonton
½ lb frozen rhubarb, cut in ½ inch pieces
¾ lb frozen saskatoon berries
¾ cup sugar
2 tbsp water
3 tbsp cornstarch

Place rhubarb, berries and sugar in small pot, cover and let sit for 5 minutes to soften. Place over medium heat and whisk in water and cornstarch and bring to a simmer. Remove from heat immediately and cool in refrigerator. Heat to serve. Makes 4 servings.