I love rhubarb. As well as pie and crisps, I cook the rhubarb down with water, sugar and a bit of lemon juice for a stewed fruit. My DM always made the most delicious jam with rhubarb and strawberries.

I can't think of anything yummier than a crisp - better than rhubarb pie, IMO.

Just baked with sugar, ginger and or orange peel. Or chutney. Also works with oily fish like mackerel.

I like stewed rhubarb.....rhubarb sauce. I make it the same way I do applesauce: cut into chunks, a little lemon juice, a lot of sugar and cook until it becomes saucy.

You could make rhubarb wine! My brother makes it some years. I'm not much of a wine fan but I thought it was really good.

I love it, too. I just posted this in another thread. Really good with grilled chicken or pork.

Rhubarb and Dried Cherry Chutney (Makes 1 cup)

1 cup medium-diced fresh rhubarb
1/2 cup small-diced onion
1/4 cup coarsely chopped dried cherries (or dried cranberries)
1/4 cup granulated sugar
1/4 cup sherry wine vinegar (or red wine vinegar)
1 T. honey
1/2 tsp. finely grated lemon zest
1/4 tsp. kosher salt

Combine all ingredients in small saucepan. Bring to a boil over medium-high heat, cover, and simmer over medium to medium-low heat until onions are mostly translucent and juices are beginning to thicken, about 5 minutes. Uncover and simmer, stirring frequently with a heatproof spatula, until very thick, another 6-8 minutes. Let cool completely in the pan before storing in an airtight container in the refrigerator for up to 2 weeks.

Rhubarb dumplings.

Look for my I"m Baking thread. I posted a recipe for rhubarb cookies. Basically oatmeal cookies but instead of raisins put in fine chopped rhubarb. Muffins are delicious too

This is really good!!

Rhubarb Coffee Cake

2 c. all purpose flour
2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. nutmeg

1/2 c. butter, room temp
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract

1 c. buttermilk
4 c. chopped fresh rhubarb

Crumb topping:
1 c. flour
1/2 c. brown sugar
1 tsp. cinnamon
1/2 c. cold butter

Make the crumb topping: Cut cold butter into dry ingredients until you have coarse crumbs. Set aside.

Preheat oven to 350. Grease a 9 x 13 baking pan.

Combine the dry ingredients (flour, cinnamon, baking soda, nutmeg) and set aside. Then cream the butter and sugar - add eggs one at a time, beating after each egg - add vanilla. Alternating the dry ingredients with the buttermilk, incorporate them into the butter/sugar mixture. Stir in the rhubarb. Pour into baking pan.
Sprinkle topping over batter. Bake for 45-55 minutes until toothpick comes out clean.

NOTE: You can cut the recipe in half and it will make an 8 X 8 pan.

When we go to London, we always bring home several jars of rhubarb cardamom jam from a store we found. It's amazing. I have never "jammed" but I think I am going to make that coffeecake, but swap out the cinnamon for cardamom.

I make rhubarb freezer jam and rhubarb lemonade. I’m planning to make the jam soon. I can post the recipies later. The jam is to die for! Sometimes I use it as a topping on vanilla ice cream. My MIL used to eat the stalks like celery with salt

Straight up all rhubarb pie is my favorite but coming in second would be a rhubarb custard cake. I've been picking and chopping plenty this spring. Such great memories of coming north, visiting grandma and being introduced to rhubarb for the first time as kids we would go out pick a stalk. Grandma gave us a little bowl with our own sugar and you would eat it like this 'DIP' candy things kids eat. Maybe that's where the idea came from!!

I make rhubarb strawberry jam, rhubarb bread/muffins, rhubarb upside down cake, rhubarb crisp/crumble/Brown Betty/cobbler and lots of others.

RHUBARB LEMONADE

1 lb fresh rhubarb, chopper, or 1-16oz pkg frozen cut rhubarb

1 1/2 cups sugar

1/2 cup lemon juice

1. Combine rhubarb, sugar, and 6 cups water in a 4 qt pot. Bring to boiling, stirring to dissolve sugar. Reduce heat.Simmer, uncovered 30 minutes or until rhubarb has broken down. Let cool one hour. Chill covered 2-4 hours.

2. Strain through a fine mesh sieve in to a pitcher, discard solids (Instead, I pour into the middle column of my immersion pitcher. Eventually little bits emerge in the water, The longer it sits in the fridge, the better it tastes), Stir in lemon juice.

RHUBARB FREEZER JAM

2 1/2 lbs rubarb chopped (I use frozen)

2 cups sugar

2 TSP grated orange zest

1/3 cup orange juice

1/2 cup water

1/2 pkg pectin (optional)

1. In a saucepan, combine the rhubarb. sugar, orange zest, orange juice, and water, Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occsionally, or until thick. It will thicken more as it cools. If using pectin follow diecrions in pkg and add at the end. I make it with half of 3/4 cups water, heat it and add.

2. Pour into jars or freezer containers. Let stand at room temp for 24 hours or until set. Then freeze.

Whatever you do don’t set out to make rhubarb and ginger jam and inadvertently lob in cinnamon. Its vile. Don't ask me how I know.

This is the rhubarb freezer jam that I make each year....its amazing just how much juice will appear as it stands overnight, no need to add any water....I also have a recipe for Rhubarb/Pineapple freezer jam using crushed pineapple...very tasty....

Rhubarb Strawberry Freezer Jam

5 cups chopped fresh rhubarb

2 - 2 1/2 cups white sugar - depending how sweet your rhubarb is

1 (3 ounce) package strawberry (or raspberry, cherry, grape etc) flavored jello

Stir together the fresh rhubarb and sugar. Cover, and let stand overnight.

Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat or until rhubarb is broken down. Remove from heat, and stir in dry jello. When jello is dissolved, pack in clean containers.

Cool and freeze or you can use it right away...

Makes 3 - 500 ml. containers