Looks tasty.

Rhubarb is trouble free and thrives in my climate.

I‘m a low energy cook so I usually just make compote or crumble. I also make jam and chutney. Both orange and ginger go well with rhubarb, as do strawberries, but I never have any to spare.

Baked with orange zest.

I don't like the strawberry and rhubarb combination, as most do.

I like my rhubarb pies like a custard. Very quick and easy and no top crust.

I made an upside down pudding this year, rhubarb, sugar and butter in the bottom of a dish and a batter on top. Good and easy. I also make muffins, 2 different kinds. One has oatmeal in it, and you drain the rhubarb overnight.

Where I live, lemons thrive year round. Rhubarb is a short season, and is grown in cooler spots,

I don't like strawberry-rhubarb either. Rhubarb custard sounds great!

My rhubarb plants are only a year old, so while I'm not getting much off them yet, I have been looking at recipes.

I found Rhubarb Curd! As soon as I have enough, I'm going to make this cake that sounds divine.

Rose Rhubarb Layer Cake - Vikalinka

That all looks very tasty, plllog. I’d be licking my fingers, too!

We had a rhubarb patch when I was a kid in Michigan. My mom made a lot of rhubarb this and that. We loved it all. We had a neighbor here in SoCal who grew it and shared his crop with us. I found this recipe some years ago and would make for him. It’s pretty tasty with grilled pork or chicken.

https://www.finecooking.com/recipe/rhubarb-dried-cherry-chutney

Was also thinking the Silver Palate has a recipe for a rhubarb galette that’s simple and good.

I’d happily trade my entire rhubarb crop for a supply of homegrown lemons!

floral, we can’t even give all our lemons away. 🍋 Many of our neighbors and friends also have their own lemon trees. Some people will put a big container of them out for people to take. You also see posts on Nextdoor for free lemons. Still amazes me that they never get that cheap at the markets here.

Thanks, Chloebud. I realized just now that the obligatory pictures are of the flour components rather than the rhubarb. :) I've been scolded for not posting pictures, so I try, but I'm never going to be a food stylist.

Aziline, I have one bunch of rhubarb left, and was thinking curd (though Jasdip's custard sounds tempting...). Rhubarb curd is fab! I hope you'll report back on yours.

Floral, I hear you on the lemons. And I get it about the abundance of the garden getting easy treatments. I've never thought about a compote or crumble with rhubarb. Sounds good! The tree that came with the house died and it took years to redo the garden and get a new one, and my mother has meyers, which to me aren't real lemons. My tree is ten years old now, and always has lemons on it. I sometimes miss seeing (noticing) the flowers, but there are always new lemons coming in. My area is considered "swampy desert" and isn't nearly cold enough for a lot of "normal" plants and the roses are confused because they never get to sleep.

Chloebud, I'm guessing the market price of the lemons is based on the cost of labor rather than the fruit. :)

“Chloebud, I'm guessing the market price of the lemons is based on the cost of labor rather than the fruit.”

That could very well be. It doesn’t seem to apply to limes which tend to get much lower in price than lemons. My guess is, along with labor, demand factors in. Most people I know use more lemons than limes.

I want a Mexican lime bush in a pot. I keep asking my citrus garden guy, and he gives away his limes and doesn't even give me a bush!

Pilllog, my in-ground Mexican Lime didn't start producing Limes until it was quite large. I beat it back a couple of times every year and just get enough for me. I can't imagine getting anything useful off a small bush, but I could be wrong.

Thanks for the cautions, Kate. I just asked. Citrus guy's Mexican is in ground but not a full on tree, and it does yield well. This is backyard garden, with a menagerie of citrus. :) So I looked it up, and found sources that said that Mexicans will grow in pots. I'd like to give it a try at least, even though they're seasonal. I think you live in a colder place than we do (costal SoCal, inland of most of the dankness). Maybe that's the difference. For sure, no one I know grows rhubarb!

"...and my mother has meyers, which to me aren't real lemons."

plllog, I meant to say I agree with you. I much prefer the real deal Eurekas from our tree.

Swap anyone?

Here you go, floral! I do miss our sweet neighbor who supplied us with rhubarb.

I could throw in some avocados, too, :-)

Yes please!

Oh dear! The orange rhubarb bread gets better every day! I've been slicing thin and nibbling to savor every bite...

I just last weekend harvested my first 40+ pounds of rhubarb. We all have someting in our climates that others cannot grow. No sweets here. I made a batch of rhubarb hot sauce last night.

Don't care for pie.

I do make a savory corn cake with a rhubarb crumble topping but not that sweet.

Not sure why rhubarb is always used for sweet things.

I have a dozen 1/2 pints of rhubarb hot sauce in the freezer.

I think pie brings out the best flavor from the rhubarb, but sweets are normal because rhybarb can be extremely bitter. The bunch that became empanadas was. The first of the year was really good raw. Tart but not bitter.

Rhubarb hot sauce sounds interesting. Does it taste rhubarby?

I always thought of rhubarb as pretty much the only veggie used primarily for desserts, or at least something sweet-ish to balance the sourness.

Rhubarb has a tart zippy personality. Like unsweetened cranberry juice or lemons/limes.

Bitter i think of radicchio and some greens.

I came across savory rhubarb recipes maybe 20 yrs ago. One of the magazines i used to subscribe. Maybe OrganicGardening.

Google 'savory rhubarb recipes' and hundreds come up. Link to a few,...

7 savory rhubarb recipes

My sauce for bbq is the consistency of ketchup at this point. When thawed, i can take it in any direction from spicier, add vinegars, or a bit more sweet.

Makes a nice juice.

I should add that none of this would happen if i didn't have a harvest of hundreds of pounds. I take 3-4 pound bundles into work every monday. A few neighbors are welcome to harvest. It is free. Similar to those that harvest lemons, avocadoes, and various fruit trees and have a hard time giving it away.

I'll add some to mini muffins and make a tart or two eventually. I like it with blueberries and lemon zest, wild thyme.

Last weekend made a mixed smoked grill and planked it under salmon and spatchoked chicken.

The bitter might be one of those genetic things. I test out for two alele (both parents contribution) on genes that lead to perception of three bitter compounds, which people with none can't taste at all and people with one alele taste only mildly. The first rhubarb I got this year, was lemony tart but not bitter, raw. The bunch that went into the bread was very bitter and not so lemony. The latest pie and empanadas rhubarb was mostly bitter but a little tart. Again, all raw. Tasting lets me know how much sweet to add. Even very sweet, like Linda's great pie recipe, the tart comes through, but sweet (and flour) do neutralize the bitter,

Sleevendog, thank-you for all the info and pictures. I love the plank thing, :) I'm big on cooking on top of vegetables. But that reinforces my answer to why sweet: if you’re paying good money for it, you want to feature it rhubarb forward so you can taste it. If you're plowing though a 70 lb. crop, you're finding as many good uses as you can, especially if it's not too bitter.