Newfoundland & Labrador's cool climate is ideal for growing many fruits and vegetables. In fact, the province produces leeks, cabbage, rhubarb, celeriac, plums, berries, and other crops that rank with the best in the world.

These flavoursome foods—as well as the rum, raisins, and marmalade so prevalent in Newfoundland & Labrador cupboards and kitchens—are at the heart of From Rum to Rhubarb. Pickavance shines a spotlight on each ingredient in turn, presenting delightful recipes for salads, soups, pastries, ice creams, gnocchi, and much more.

In this cookbook, Pickavance shares his own favourite recipes, gathered from decades of experience as a cook and restauranteur. All of the recipes have been extensively tested. They showcase—in new and creative ways—the tasty ingredients that make Newfoundland & Labrador foods so special.

Roger Pickavance was raised Wales and arrived in Newfoundland in 1968, a pivotal time where the traditional way of life outside St. John's was entering a period of rapid change. But many traditional foods were still in evidence, many of which Pickavance had neither seen nor heard of before, including saltfish, cod tongues, britches, partridgeberries, and bakeapples. Seeing these in the kitchens of his new—found home opened his eyes to cooking traditions that had lasted for many generations, but which — along with the way of life — were being rapidly diluted by the modern world.

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