Well, darn. There was a "What Do You Do with Rhubarb?" thread starting in 2005, but apparently it's long gone. However, here are some of the recipes from that thread, including one from Annie that might fit the bill: Annie: RHUBARB BREAD 1 1/2 cups brown sugar 1 cup milk mixed with 1 tbls vinegar 1 egg 1 tsp salt 1 tsp baking soda 1 tsp vanilla 2 1/2 cups flour 1 1/2 cup diced raw rhubarb 1 cup chopped nuts (optional) Mix together in order given. Pour into 2 greased and floured bread pans. Mix: 1 tbls melted butter 1 cup brown sugar Sprinkle on top of loaves and bake at 325 for 1 hour Annie: RHUBARB SNACK CAKE 1 cup sugar 1 cup low-fat sour cream 1 tsp baking soda 2 cups chopped rhubarb 2 cups sifted flour Dash of nutmeg Heat oven to 350. Grease the bottom & sides of a 9" square glass baking dish. Combine sugar & baking soda. Stir in sour cream. Add flour & rhubarb. Mix well. Spread evenly into baking dish. Sprinkle nutmeg on top. Bake for 25-35 minutes or until tester inserted in center comes out clean Annie Victrola: Here is my recipe for rhubarb-in-the-middle Gingerbread. I got this from my mother; I don't know where it originally came from. Ingredients * 1/2 cup butter * 1 cup brown sugar * 2 eggs * 1/2 cup molasses * 1 tsp powdered ginger * 2 cups flour (1/2 whole wheat + 1/2 all-purpose is fine) * 2 tsp baking powder * 1/2 cup milk * 2 cups diced rhubarb Method Cream together the butter and brown sugar, then beat in the molasses, then the eggs. Sift together the ginger, flour, baking powder. Stir into the butter mixture, alternately with the milk. Spread about half the batter in a greased 8-inch square pan. Spread the diced rhubarb atop, then cover with the rest of the dough. Bake in a preheated 350 F oven. This will take 45 minutes or more. Variation Try grated fresh ginger in lieu of the dried powdered stuff. Victrola Carol: Rhubarb Cake with Cinnamon Crème Fraiche Serving Size : 9 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter -- room temperature 1 1/4 cups firmly packed brown sugar 1 egg 1 teaspoon vanilla 1 cup buttermilk 3 cups rhubarb -- cut in 1/4" dice sliced fresh strawberries to garnish Cinnamon Crème Fraiche 1 cup whipping cream 2 tablespoons buttermilk 1 whole cinnamon stick 1/2 teaspoon granulated sugar -- or to taste Preheat oven to 350°. Butter the bottom and sides of a 9-inch round cake pan with 2-inch sides and line with a circle of parchment paper. In a separate bowl, sift together flour, baking soda and salt; set aside. Cake: In a medium bowl, cream together butter and brown sugar until light and fluffy, about 3 minutes. Add egg and vanilla and mix well. Add flour mixture alternately with the buttermilk, starting and ending with flour. Mix well to thoroughly incorporate between each addition. Stir in rhubarb. Pour the batter into prepared pan and bake for about 1 hour, until a skewer in center comes out with moist crumbs but is not doughy. Cool on a wire rack for 15 minutes, remove from pan and cool thoroughly before serving. Serve with sliced strawberries and a dollop of Crème Fraiche, if desired, or freshly whipped and sweetened cream. Cinnamon Crème Fraiche: In a small container with a lid, whisk together cream, buttermilk and cinnamon stick. Cover and leave out at room temperature for 24 hours until thick. Refrigerate until cold. When chilled, remove cinnamon stick and place crème fraiche in a medium bowl with sugar and whip until medium peaks form. Makes 2 cups. Description: "from Southpark Seafood Grill" Gran2: Rhubarb muffins 1 1/4 cups flour 1 1/2 tsp baking powder 1/4 cup sugar 1 tsp salt 1/4 cup brown sugar 1 1/2 cup diced rhubarb 1 large egg 1/2 cup milk 1/2 Cup oil 1 tsp almond flavoring 8 - 10 leaves chopped lemon balm Mix dry ingredients, beat egg with milk, oil and almond flavoring. Pour egg mixture over dry ingredients and stir to mix. Fold in finely chopped rhubarb and pour into well-oiled muffin tins. Bake 20 minutes at 375. Makes 18-19 standard muffins. Gran2 Carol

I have an old family recipe for soft persimmon cookies. They're the old fashioned kind, almost like muffin tops rather than what we think of as cookies today. Is that the sort of thing you might be interested in? Also in the '90s I tried a persimmon jam recipe, which would have been nice except the pulp was just a tad underripe--astringent jam, yuck! But it was very pretty, and I was thinking of trying again this year with fully ripe hachiyas.

My DH and MIL love the Hachiyas! Fortunately we have a friend with a big tree who gives us a big box every year. Me, I don't care for them as much, but I make a Persimmon-glazed Lemon Cheesecake that is awfully good. The great thing is that you can pulp the ripe Hachiyas and freeze it in a Tupperware container, thereby saving it for later: Harvest Lemon cheesecake with Persimmon Glaze Very often springform pans leak. Wrap a large square of foil around the bottom and sides of the springform pan to avoid this, if necessary. Use an 8" or 9" springform pan. This cheesecake is very soft in texture. Make sure you follow the instructions to loosen springform pan once glazed - the glaze will react to bare aluminum and discolor. This is a soft cheesecake, not NY style. Heat oven to 325º Crust: 1 cup Nilla wafer cookie crumbs or graham cracker crumbs 1/2 cup sugar 3 Tbls melted butter Optional: 1/2 cup finely chopped toasted nuts Press crumbs into the bottom of the springform pan. Do not cover the sides, just the bottom. Bake for 10 minutes, then cool before adding filling. Place in a roaster pan large enough to hold the springform pan, and add boiling water to a 1" depth. Filling: 3 pkgs 8-oz cream cheese, softened 1/2 tsp allspice or freshly grated nutmeg 3/4 cup sugar or more to taste 1/4 cup + 2 Tblsp Meyer lemon juice 3 eggs Beat well all ingredients together and taste for sweetness. Pour cream cheese mixture onto crumbs and bake until filling is just set but NOT browned, about 1 hr and 10-15 minutes. Let cool for 90 minutes (or more) on a rack, but do not release the springform. Persimmon glaze: In blender, combine: 1/4 cup Meyer lemon juice 2 Tblsp very finely minced fresh ginger (optional) pulp of 4 medium Hachiya persimmons: each persimmon equals about 1/3 cup pulp, so 1-1/3 cups total pulp Scrape pump into a blender. Blend well with 1/2 cup sugar; taste and add more sugar gradually by the tablespoonful, if needed. Empty blender container into an 8" skillet or 2 qt pan. Mix 1 Tblsp cornstarch with a little water. Heat persimmon mixture to boiling, stirring constantly. Mix in cornstarch slurry and stir well. Let cool -- 15 minutes will do, but longer wonÂt hurt it. Cover the pan if you leave it longer than 30 minutes. Once cheesecake has cooled completely at room temperature, set the springform pan on a large plate. Spread the persimmon glaze over cheesecake. Loosen the springform pan sides (otherwise, the glaze may discolor at the edges). Refrigerate overnight to set, wrapping lightly with plastic wrap. To serve, remove the pan sides and let sit 45 minutes at room temperature before serving. Cheesecake can be garnished with red and black seedless grapes for color. Note: If you don't have Meyer lemons, use 1/2 the amount of the standard grocery store lemon juice!

Scott, I also found some infos on the net about persimmon seeds usage: "For hundreds of years, the common persimmon, or Diospyros virginiana L., has been used as a food source. Native Americans ate the ripe fruit right off the tree, or dried it, or made breads, jams, and jellies with it. They also made a beer-like drink from it, and roasted the seeds for flour. During the Civil War, persimmon seeds were dried, roasted, and ground into a coffee substitute, and the leaves were used for tea. During hard times, the persimmon has been used as a survival food." I will try to roast some seeds next fall and see how good the persimmon coffee taste like. Tony