Newfoundland and 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 flavorsome foods—as well as the rum, raisins, and marmalade so prevalent in Newfoundland and 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 favorite 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 and Labrador foods so special.