Rhubard is super easy. You cook it and it melts into a gooey yummy mush. Seriously. You can make rhubarb 'sauce' by cutting it into chunks and stewing with sugar (and cardamon or orange peel or nutmeg.) Eat gooey mess with vanilla yogurt or toss with fresh berries or serve over waffles. This is only if you REALLY like rhubarb. :D

For pie - just cut it up into small chunks, toss with some strawberries and sugar and a bit of tapioca and put in your favorite pie crust.

You can also use it much the same as any other fruit (except it needs more sugar or berries/fruit to sweeten it) to make a crisp, fool, crumble or shortcake.

Here is a more exact recipe for pie and there are loads of other recipes on epicurious.
www.epicurious.com/recipes/...ws/231903

I don't mean to brag, but if you make ONE recipie, make this one, my father-non-law (ex boyfiend's dad) actually called me arround his birthday to say "hi" - I use to make this for him every year for his birthday after he had it at our house one day. He mentioned this dessert. not so casually, asking if I had picked any rhubarb yet that season. I got the hint and I made him a batch and drove an hour to drop it off for him the week before his birthday so he could have it even though his son and I had parted. Its so easy to make it wasn't a problem - he was harder to loose than his son.

If you want to go crazy throw in a cut up peach into this too. (No need to make any adjustments, it sneaks into the whole dish fine and adds a nice mellow flavor.)

INGREDIENTS
BERRY MIXTURE
1 cup fresh blackberries
1 cup raspberries
1 cup strawberries
2 cups rhubarb, cut into 1/2 inch pieces
3/4 cup white sugar
1/4 cup all-purpose flour
1 tablespoon butter, melted
1 teaspoon lemon juice

CRUNCH - if you really like topping then it may be a good idea to double this if you have a nice deep baking dish.
1 cup packed light brown sugar
1 cup quick cooking oats
1 1/2 cups all-purpose flour
1 cup butter


DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.

To Make Filling: In a medium bowl, combine blackberries, raspberries, strawberries and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. (**If desired leave in fridge overnight or for a few hours to let it "steep." If you do this wait to add the lemon juice and butter the flavors will overwhelm the dish PLUS the lemon juice can cook the berries - this is a bad thing.**) Gently fold in the melted butter and lemon juice.

In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.

Bake in preheated oven for 40 minutes. Serve hot or cold.

Strawberry Rhubarb pie is to die for.

If anybody ever makes me a rhubarb pie, please don't put any berries in it. Straight up rhubarb pie may be my favorite pie ever. Strawberry rhubarb may be my least favorite. If I was going to make changes to a recipe, I'd maybe put brown sugar instead of white. Strangely enough I sort of dig the idea of trying it in other unusual places. Wouldn't have thunk up trying it in curried lentils on my own. Rev, you are such a kick. ;-)

Rhubarb and almond crumble is beautiful, its a Delia Smith recipe that I use:

Serves 6
Ingredients
2 lb (900 g) rhubarb
4 oz (110 g) golden caster sugar
1 rounded teaspoon grated fresh root ginger
For the crumble:
4 oz (110 g) whole almonds, skin on
3 oz (75 g) chilled butter, cut into small dice
6 oz (175 g) self-raising flour, sifted
2 level teaspoons ground cinnamon
1 level teaspoon ground ginger
4 oz (110 g) demerara sugar

To serve:
custard or pouring cream

Pre-heat the oven to gas mark 6, 400°F (200°C).

You will also need either an oval ovenproof baking dish measuring 7½ x 11 inches (19 x 28 cm) and 1¾ inches (4.5 cm) deep, or a round ovenproof baking dish with a diameter of 9½ inches (24 cm) and 1¾ inches (4.5 cm) deep.

Begin by preparing the rhubarb. First of all wash it, then trim off the leaves and cut the stalks roughly into 1 inch (2.5 cm) chunks. Next, toss them in a bowl with the sugar and freshly grated root ginger, then place them in the baking dish and keep on one side.

Now make the crumble, which couldn't be simpler, as it is all made in a food processor. All you do is place the butter, sifted flour, cinnamon, ground ginger and sugar in the processor and give it a whiz till it resembles crumbs.

Next, add the almonds and process again, not too fast, until they are fairly finely chopped and there are still a few chunky bits.
If you don't have a processor, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the almonds, which should be fairly finely chopped by hand, cinnamon, ginger and sugar.

Now you need to press the rhubarb very firmly with your hands all over the base of the dish to spread it evenly without too many large lumps sticking out. Then simply sprinkle the crumble mixture all over the rhubarb, spreading it right up to the edges of the dish, and, using the flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be. Then finish off by lightly running a fork all over the surface.

Now bake the crumble on the centre shelf of the oven for 35-40 minutes, by which time the rhubarb will be soft and the topping golden brown and crisp. Leave it to rest for 10-15 minutes before serving, then serve it warm with custard, pouring cream or ice cream. One of my favourites with this would be Hill Station Stem Ginger Ice Cream, available at Sainsbury's and other supermarkets.

This recipe is taken from Delia’s Vegetarian Collection.

These recipes sound sooooo good! I'll definitely have to see if my mom has some rhubarb to spare. Our plant was ruined somehow and now it doesn't grow. I'm thinking I may have to get a plant or two and get it growing again!

Here's an article that has several different rubarb suggestions:

seattlepi.nwsource.com/food/3...07.html