Grown for its tart and tangy stalks, rhubarb is often cooked and sweetened to make pies, jams, and other desserts. In Saskatchewan, rhubarb holds significance due to its resilience and adaptability to the province’s climate and soil conditions. It is one of the earliest crops to emerge in spring, providing a fresh source of produce after the long winter months.

At Over the Hill Orchards and Winery, rhubarb is grown in the orchard to be used in our Prairie Rhuberry Wine and Prairie Peach Wine. Both of these fruit wines are semi-sweet and their fruity and slightly tart flavour profiles complement many fruit based dessert dishes such as crisps, cobblers and pies. Below, try out our recipe for a Rhubarb Crisp made using one of our rhubarb based wines.

At Over the Hill Orchards and Winery, we grow over 200 Canada Red rhubarb, known for its outstanding red stalk harvests in early spring. This sweet variety, developed in Canada, is perfect for sauces and pies that require less sugar. It is cold-hardy, heat-tolerant, and self-pollinating, with harvests in May-June. The plant is quick-growing, hardy, and returns bigger and better each season, requiring minimal care. Ideal for pies and cobblers, especially when combined with strawberries. Canada Red rhubarb is tender, sweet, and produces fewer seed stalks, focusing more energy on leaves and stems. The plant, nicknamed “the pie plant,” is a great choice for beginner gardeners, though care must be taken with its toxic leaves.

Daytime Menu Features

  • Rhubarb Crisp
    Topped with granola, vanilla ice cream and cinnamon. (Gluten free)
  • Rainbow Pie
    $6.95 / slice
    Rhubarb, raspberry, cherry, apple and saskatoon come together for a perfectly fruity pie! Gluten free.

In-house Rhubarb Wines

Prairie Rhuberry

Our Prairie Rhuberry wine is a delightful blend of rhubarb and raspberries, perfect for sipping or pairing with pork, chicken, or fish. It features an intense rhubarb flavor that transitions to a raspberry finish. Best enjoyed chilled, it should be kept refrigerated and consumed within a few days after opening.

Prairie Peach

Prairie Peach wine, semi-sweet, is crafted with rhubarb and peach juice, evoking the essence of summer. Its striking flavors and intense aroma make it perfect for sipping or pairing with pork, chicken, or fish. Best enjoyed chilled, it should be kept refrigerated and consumed within a few days

Rhubarb Crisp Recipie


  • 4 cups chopped rhubarb
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 cup sweet wine (Prairie Rhuberry or Prairie Peach)
  • 1 teaspoon vanilla extract

For the crisp topping:

  • 1 cup old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, diced


  1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish and set aside.
  2. In a large mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, sweet wine, and vanilla extract. Toss until the rhubarb is evenly coated, then transfer the mixture to the prepared baking dish, spreading it out into an even layer.
  3. In another mixing bowl, prepare the crisp topping. Combine the oats, flour, brown sugar, cinnamon, and salt. Mix well to combine. Add the cold diced butter and use your fingers or a pastry cutter to incorporate the butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Sprinkle the crisp topping evenly over the rhubarb mixture in the baking dish.
  5. Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the rhubarb is bubbling and the topping is golden brown and crisp.
  6. Remove the crisp from the oven and allow it to cool slightly before serving.

Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream, and enjoy your delicious Rhubarb Crisp with a glass of our wine! 

Join us at the orchard for all the rhubarb flavour! Wednesday to Sunday, 10:00am – 5:00 pm.