Warm Rhubarb Compote (and Ice Cream of Choice!)

Spring means so many wonderful things are beginning to grow in the garden! One of my favourites and super easy to grow is rhubarb. Fun to say (and eat), rhubarb is an awesome plant that provides a unique, slightly bitter taste combo.

Two of the best kitchen tips when it comes to rhubarb:

  1. The redder the stalks the sweeter.
  2. Don’t eat the leaves, ever….they are poisonous.

Here’s how to make killer rhubarb compote

  • 1 pound of rhubarb
  • 1 cup of cane sugar
  • 1/2 lemon juice


  1. Grab yourself a large pot, throw it on the stove and heat it to medium
  2. Wash your rhubarb stalks, cut them into 1/2 inch pieces and knock ’em in the pot
  3. Add sugar and lemon juice and a lid! The lid will help sweat the rhubarb.
  4. Turn down low and stir occasionally. In 20 mins you are done!

Serve hot or cold with a scoop (or 3!) of your favorite ice cream. Keep in mind, any uneaten compote makes a beautiful morning addition to pancakes, waffles, crepes, toast, scones……you get the idea!

Get creative, have fun, be wild. Eat. Enjoy.

Nettle Pesto

Nettle pesto is a killer spring recipe for several reasons. Nettle is natures spring tonic. Although it packs a sting when in the wild (shorts wearers beware!), it is loaded with nutrients – so much so that it has been used medicinally for hundreds of years.

In the kitchen, it’s best to think about nettles (once quickly blanched) as a substitute for spinach (or any other greens). Spinach lasagna becomes viola…..nettle lasagna. Mamma mia!

For the recipe, traditional pesto (minus the pine nuts) has been transformed into a seasonal, wild delicacy. Sure to fool any child into thinking they are eating some other green and sure to be an interesting conversation at the adult table.

Get creative, have fun, be wild!

Stinging Nettle Pesto


3/4 cup blanched nettles
1 cup olive oil (or more depending on desired consistency)
1/2 lemon, squeezed juice and zest
2 cloves garlic crushed
1 tbsp. grated parmesan

salt and pepper to taste


Place nettles and garlic in a blender. Slowly add olive oil as you blend. Add lemon juice and continue to blend until smooth.

Add parmesan, salt and pepper to taste.

The pesto will keep for up 5 days in the fridge.