Here are a few I make:

RHUBARB CHUTNEY (great with grilled or broiled lamb chops)

1/2 lb. rhubarb, trimmed and cut into 1/ 2 inch pieces (2 cups)
1/2 medium onion, chopped
1/3 cup honey
1/4 cup water
1/4 cup golden raisins
2 jalapeno peppers, seeded and finely chopped
1 Tbsp. cider vinegar
1 clove garlic, finely chopped
pinch of ground cardamom and/or ginger

Mix all ingredients in medium saucepan. Bring to a simmer over medium heat: reduce heat to low, cover pan and cook for 15 minutes. Uncover and cook until thick, 3 to 5 more minutes. 6 servings.

STEWED RHUBARB WITH ORANGE Â 4 servings

1 lb. rhubarb, trimmed ind cut into 1 inch pieces (4 cups)
1/2 cup orange marmalade
1/4 cup sugar
1/8 tsp. ground cinnamon
1/8 tsp. grated nutmeg
2 Tbs. water

Combine all ingredients in saucepan. Bring to a simmer, reduce heat to low and cover the pan. Cook, stirring occasionally, until the rhubarb is tender, 6 to 8 minutes.

STEWED RHUBARB A LA ROSIE

4 cups rhubarb
3/4 cup sugar
1/2 small box strawberry gelatine

Rinse and cut up rhubarb in 1/2 inch pieces. Add sugar and gelatine but no additional water. Cook slowly over low heat until juices run and rhubarb is soft and tender. Store in refrigerator in glass or ceramic container.

Here are a few:
Rich Ranch's Five Generation Rhubarb Cake
(This recipe came to Montana in 1865!)
Ingredients:
1-1/2 cups brown sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
2 cups flour
1 cup sour milk
2 cups raw rhubarb (finely chopped)
1 cup walnuts (chopped)
Topping:
3 Tablespoons butter
3/4 cup brown sugar
3 Tablespoons cinnamon
2 Tablespoons flour
Cream together brown sugar and butter. Add egg and vanilla, then add salt, baking soda and flour. Mix in sour milk, rhubarb, and walnuts. Pour into a 9 x 13-inch greased cake pan. Mix together topping ingredients and sprinkle over cake mixture. Bake at 350 degrees for 45 minutes. Tastes great served with vanilla ice cream or whipped topping.

And another:
Rhubarb Crisp

Ingredients:

4-6 Cups Rhubarb cut into 1/4 - 1/2 inch pieces
3/4 cup sugar
3/4 cup sugar (another)
3/4 cup flour

Topping:

3/4 cup flour
1 stick butter
1 Tablespoon ground cinnamon.
3/4 cup oatmeal
1/2 cup dark brown sugar

Procedure:

Cut Rhubarb into 1/4 - 1/2 inch pieces. Cover with 3/4 cup sugar and let stand 1 hour

Add another 3/4 cup sugar and flour and mix. Dump into a buttered dish.

Make topping:

Mix flour, butter, ground cinnamon. Process in food processor as pastry dough. Pour into a bowl and mix with oatmeal and dark brown sugar. Crumble together. Put on top of rhubarb.

Bake in preheated oven at 375 deg F for 45 to 60 minutes (until top is crisp and rhubarb is tender)
I also often add 1 egg and 1/2t sp vanilla for every 4 cups of rhubarb.

Source:

From Martha Stewart's "Living" TV show

Recipe from Ann Straight Rhubarb Nut Muffins
Combine: 1 1/2 C flour; 3/4 C brown sugar; 1/2 tsp. soda, 1/2 tsp. salt.
Combine 1/3 C vegetable oil; 1 egg slightly beaten; 1/C buttermilk ; 1 tsp vanilla---Stir into dry ingredients.
Fold in 1 C rhubarb and 1/2 C chopped nuts.
Top with 1/4 C brown sugar; 1/4 C chopped nuts and 1/2 tsp. cinnamon
Bake 375 degrees 20 to 25 min.

And I like this cake better than the other, it has more rhubarb...but you may like the first better;
Rhubarb Cake
Ingredients:
1/2 c Butter
1 1/2 c Sugar, brown
1 Egg; beaten
1 ts Vanilla
1/8 ts Salt
1 c Buttermilk
2 c Flour
1 ts Baking soda
3 c Rhubarb; finely sliced
1/2 c Nuts; chopped
1/3 c Sugar, brown
1/3 c Sugar
1/2 ts Cinnamon
Procedure:
Slice the rhubarb into 1/4" slices. Cream the margarine and 1¼ cups brown sugar; add the egg, vanilla and salt; mix well. Add the buttermilk, flour and soda; mix well. Stir in the rhubarb. Pour the batter into a well-greased "x13" cake pan. Mix together 1/2 cup nuts, 1/3 cup brown sugar, 1/3 cup white sugar and 1/2 teaspoon cinnamon; distribute this mixture evenly over the unbaked cake batter. Bake for about 45 minutes in a 350 degree oven.

Rhubarb cheesecake
From some women's magazine in the waiting room when mom was having surgery a number of years ago (yep, I ripped it out of the magazine in
the waiting room). It's a family favorite now!

Filling:

1 8oz pkg cream cheese
3/4 C sugar
1 large egg
1/4 t cinnamon
1/8 t nutmeg
1 - 2 C chopped rhubarb

Mix together all but the rhubarb until smooth. Stir in Rhubarb.

Crust:

1 C flour
3/4 C quick cook oatmeal
1/2 C brown sugar
1/4 t cinnamon
1/16 t salt
1/2 C butter

Mix together dry ingredients and cut butter into it until it in coarse crumbles. Press 3/4 in the bottom of an 8" pan, pour on filling, and sprinkle remaining crust mixture on top. Bake at 350 until browned. (your nose will know. The recipe was originally for the microwave, but I like it baked, but never manage to time it probably 20 - 30 mins.). Cool. Refrigerate at least 2 hours. Keeps 3 days in fridge.

enjoy!

Linda M

And that's all for now!!
Linda C

I love rhubarb! Here are a few ideas.

Vanilla Pudding With Baked Rhubarb

1 c sugar
1/4 c AP flour
1/2 tsp salt
2 c milk (not skim)
1-1/2 vanilla beans, halved lengthwise
4 large egg yolks, lightly beaten
4 T unsalted butter, cut into small pieces
Baked rhubarb (recipe follows)
Whisk together sugar, flour and salt in medium bowl, set aside. Pour milk into medium saucepan, scrape in vanilla seeds and add the pods. Stir together. Cook over medium heat until tiny bubbles begin to form around edges of pan, about 7 minutes.

Gradually add milk to flour mixture, whisking constantly. Transfer the milk/flour mixture to saucepan, cook over low heat, whisking constantly, 5 minutes.

Put egg yolks in small bowl, whisk in small amount of the hot milk mixture. Add yolk mixture to saucepan. Cook over medium heat, whisking constantly until mixture comes to a boil and thickens, 10-12 minutes.

Remove from heat and discard pods. Add butter and whisk until melted. Pass pudding thru a fine sieve into medium bowl, forcing it through holes with a rubber spatula. Cover surface of pudding with plastic wrap to prevent skin from forming. Let stand at room temperature until slightly cooled, about 30 minutes. Spoon pudding into bowls, top with baked rhubarb. Pudding can be refrigerated, covered with plastic for up to 24 hours.

Baked Rhubarb

Unsalted butter, for dish
1 lb rhubarb stalks cut diagonally into 1 inch pieces
3/4 c sugar
2 T light corn syrup
1/2 vanilla bean, halved lengthwise

Preheat oven to 375F butter an 8 inch square baking dish, set aside.

Put rhubarb, sugar and corn syrup in medium bowl, scrape in vanilla seeds and add the pods. Toss together.
Transfer to buttered dish and bake, tossing gently halfway thru, until tender, about 35 minutes. Discard pods, Let cool slightly. Toss gently before serving.

Haven't tried this one....YET! LOL RHUBARB\-VANILLA MARTINI Rhubarb juice Bols vanilla liqueur Lemon vodka To make juice: Cook together over medium heat until tender and juicy: 1 litre (4 cups) rhubarb cubes, 175 ml (3/4 cup) white sugar, juice of one orange and 15 ml (1 tbsp) orange zest. Taste juice for sweetness; add more sugar if desired, stirring well to ensure sugar dissolves. Remove from heat, cool a bit and then strain liquid into a container and set aside to cool. Store in fridge up to a week. (Use rhubarb solids as topping for pound cake or biscuits.) To mix: Place four or five ice cubes in martini shaker. Add three shots rhubarb juice, one shot each vanilla liqueur and lemon vodka. Shake well. Strain into two small martini glasses. ~~~~~~~~~~~~~~~~~~~~~~~~ Rhubarb Torte Crust: 1c flour 1/2c butter, softened Pnch salt 2 T sugar Mix all ingredients together and press into 9x9 baking pan. Bake 20 minutes at 325F or until golden Filling: 1/2 c sugar Pinch salt 3 egg yolks (save whites) 2 T flour 1/2 c half\-n\-half 3 c finely chopped rhubarb Combine all ingredients in saucepan and cook over medium heat until thickened, stirring constantly. Pour over baked crust. Meringue: 3 egg whites 6T sugar 1/4 tsp cream of tartar Beat whites to soft peaks, add sugar and cream of tartar and continue beating until stiff peaks form. Spread meringue on top of rhubarb mixture and brown in 325F oven until golden brown. Double the recipe if using 9x13 pan Linda

Thank you so much for all your inputs. Now I have more recipes to choose from. It's gonna be a great rhubarb summer!