Rhubarb grows like weeds in my garden... and for the longest time I just didn't know what to do with it. Searching through cookbooks, magazines and on the WWW I've managed to assemble this collecion of recipes and information. I do hope you find something you like..

1. To prepare filling combine sugar, flour and eggs. Stir to form a thick paste. Fold in rhubarb pieces.
2. Spoon into 2 unbaked pie shells (cut recipe by half if you only want to make one pie)
3. To prepare crumbs combine all ingredients and mix well. Sprinkle evenly over rhubarb mixture.
4. Bake at 400 degrees for 10 minutes, reduce heat to 350 degrees and bake 40-50 minutes more.

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1. Preheat the oven to 400 degrees.
2. Put the rhubarb pieces in a bowl and coat with the 1/2 cup sugar; set aside.
3. In a large bowl, stir together flour, baking powder, and salt. Make a well in the center.
4. In another bowl, cream butter, beat in egg until smooth, mix in milk and vanilla.
5. Pour into well, stir lightly. Fold rhubarb into batter.
6. Fill greased muffin cups 3/4 full. Bake 25 minutes.
7. ote: You can substitute 1 1/2 cups of stewed rhubarb and use only 1/2 cup milk.

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1. Combine all topping ingredients in a bowl, and mix well.
2. In a separate bowl, combine sugar and flour
3. Add fruit to flour mixture, and toss to coat.
4. Spoon fruit mixture into a 2 litre baking dish, sprinkle with topping mixture
5. Bake at 375 for 40-50 minutes until fruit is tender.

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1. Preheat oven to 400 degrees.
2. Lightly butter 3 inch muffin cups or line with paper muffin cups.
3. Sift first 6 ingredients together in a mixing bowl. Make a well in center and set aside.
4. Beat eggs in a separate mixing bowl.
5. Add brown sugar, applesauce and oil. Continue beating until thoroughly mixed.
6. Stir egg mixture into flour mixture until just moistened (the batter should be lumpy).
7. Fold in rhubarb. Fill prepared muffin cups 2/3 full.
8. Bake 18-20 minutes or until tops are golden. Remove from oven and set aside 10 minutes to cool before removing muffins from pans.
9. ote:
10. his recipe serves 10 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 10.
11. osted to RecipeLu List by ncanty@juno.com (Nadia I Canty) on Mar 13, 1998.

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1. Combine cornstarch, sugar, rhubarb and water in a saucepan.
2. Cook and stir over medium heat until mixture boils.
3. Cook until clear and thickened, about 2 minutes. Add lemon juice. Cool.
4. Place chicken in a shallow baking dish. Brush with butter and sprinkle with salt.
5. Bake uncovered in 375€F oven for 30 minutes.
6. Spoon rhubarb sauce over chicken. Sprinkle with spices.
7. Return to oven and bake 20 minutes longer. Serve immediately with sauce spooned over chicken and hot cooked rice.

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1. In a saucepan, combine rhubarb, sugar and orange juice; bring to a boil.
2. Reduce heat; cover and simmer for 6-8 minutes or until rhubarb is tender.
3. Cool slightly. Pour into a blender container; cover and blend until smooth. Chill.
4. Just before serving, fold rhubarb mixture into whipped topping until lightly streaked.
5. In six chilled parfait glasses, alternate layers of cream mixture and strawberries.
6. Top with strawberries and a sprig of mint if desired.

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1. Cream sugars and shortening. Add eggs.
2. Mix flour, salt, vanilla and cinnamon.
3. Dissolve vinegar and baking soda in milk.
4. Add dry ingredients to sugar mixture alternately with milk mixture.
5. Pour into greased and floured 9 x 13" pan.
6. Combine topping ingredients; sprinkle over batter.
7. Bake at 350 degrees 40 to 45 minutes, until toothpick comes out clean.

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1. In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water.
2. Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes.
3. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. (218 - 220F or 103 - 104C), stirring frequently. 4. 4. Remove from heat, skim off foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam.
4. Fill sterilized jars and seal.
5. akes about 4 pint jars or 8 - half pint jars.

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1. Preheat oven to 375. In a mixing bowl, comine cranberry sauce, sugar and cornstarch. Stir in rhubarb.
2. Pour mixture into a pastry lined 9-inch pie pan.
3. Fold crust edge over filling, pleating to to fit.
4. Bake for 40 minutes or until golden brown. Cool completely.
5. Sprinkle with confectioner's sugar before serving.

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1. Combine ingredients; pour into 9" pastry-lined pan or pie plate.
2. Bake @ 400 degrees 10 minutes.Then bake at 300 degrees 50 to 60 minutes.
3. Cool. Top with whipped cream.

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1. Combine rhubabr, 1 cup of water, sugar, and lemon rind in medium sized saucepan.
2. Cover and bring to a boil. Lower heat and simmer until tender.
3. Sprinkle gelatin over the 1/2 cup water in a 1 cup measure.
4. Let stand for 5 minutes to soften. Stir into the hot mixture.
5. Cook 5 minutes more, mashing the rhubarb.
6. Pour into a bowl; chill until mixture will hold its shape when spooned.
7. Beat cream until stiff; fold into rhubarb until no streaks remain.
8. Spoon into individual dishes and chill for 4 hours or until soft-set.
9. osted to RecipeLu List by ncanty@juno.com (Nadia I Canty) on Mar 12, 1998.

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1. Prepare pastry.
2. Slice rhubarb, should yield 3 cups.
3. Slice bananas, should yield 3 cups.
4. Combine ingredients except butter and crust.
5. Spread into pie crust. Dot with butter.
6. Place crust on top. Bake at 450F for 15 minutes.
7. Reduce oven temperature to 350F and bake for an additional 20 minutes or until browned.

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1. Combine 1 1/4 c. sugar, salt and flour.
2. Arrange half of the strawberries and rhubarb in pastry lined 9 inch pie pan.
3. Sprinkle with half of the sugar mixture. Repeat with the remaining fruit and sugar mixture, dot with butter.
4. Bake at 425 degrees for 40-50 minutes, or until rhubarb is tender and crust is browned.

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1. Wash rhubarb but do not peel. Cut into small pieces and add 2/3 cup sugar.
2. Line buttered shallow baking dish with macaroons and spread with sugared rhubarb.
3. Beat egg yolks, beat in remaining sugar and add lemon rind, lemon juice and milk.
4. Fold in stiffly beaten egg whites and pour over rhubarb.
5. Bake in a 300 degree F oven 30 to 45 minutes.

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1. Combine the first 3 ingredients in a bowl, and toss well.
2. Spoon into a 8-inch square baking dish coated with cooking spray.
3. Place oats, flour and sugar in food process, and pulse 2 to 3 times.
4. Add chilled margarine, and process until mixture resembles coarse meal; sprinkle over rhubarb mixture.
5. Bake at 375°F for 40 minutes or until rhubarb is tender. Serve with frozen yogurt.

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1. Heat oven to 375 degrees. Grease 9" pie plate.
2. Cut margarine into 1/2 cup baking mix and brown sugar until crumbly; stir in nuts. Reserve.
3. Arrange rhubarb evenly in pie plate.
4. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.
5. Pour into pie plate.
6. Sprinkle with reserved mixture.
7. Bake until knife inserted in center comes out clean, about 40 minutes.
8. Serve with sweeten whipped cream if desired.

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1. Combine maple syrup, soya sauce and brown sugar in small bowl; stir to dissolve sugar.
2. Brush tenderloin with olive oil and place on grill over medium heat.
3. Grill about seven minutes on each side. Brush with glaze and cook an additional three minutes on each side.
4. While pork is grilling, prepare chutney.
5. In medium saucepan, combine vinegar, sugar, raisins and spices. Bring to a boil; reduce heat and simmer two minutes.
6. Add sliced rhubarb and cook 15 minutes until just soft.
7. Slice pork into 1/2-inch (1.5 cm) medallions and arrange on plates with a spoonful of chutney.

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1. Sift together cake flour, baking powder, baking soda, and salt into large bowl.
2. Stir in cup brown sugar. Place egg substitue in bowl. Stir in yogurt, applesauce and vanilla.
3. Stir into flour mixture just until ingredients are almost blended.
4. Quickly stir in rhubarb just until mixed.
5. Turn into 9-inch- square pan sprayed with non-stick vegetable spray or lined with parchment paper.
6. Sprinkle top evenly with remaining 2 tablespoons sugar. Bake at 350 degrees F. 30 to 35 minutes or until cake tests done in center.

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1. Brown meat and onions. Add 2-3 cups water and tomato paste, turmeric, salt and pepper. Cook one hour.
2. Saute parsley and mint. Add to stew with saffron. Cook another hour.
3. Add lemon juice and rhubarb. Cook until rhubarb is tender but not falling apart. Serve over hot rice.
4. osted to RecipeLu List by ncanty@juno.com (Nadia I Canty) on Mar 13, 1998.

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1. Sprinkle sugar over rhubarb. Pare and dice pineapple.
2. Combine pineapple parings and water.
3. Boil until liquid is reduced to 2 cups. Strain.
4. Add grated rind and juice of lemons, and pineapples.
5. Cook rhubarb and sugar until clear.
6. Combine the two mixtures. Add figs. Simmer slowly, stirring constantly, until thick.

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1. Brown pork with onion in oil.
2. Add remaining ingredients.
3. Cover and bring to boil.
4. Reduce heat and simmer 1 hour, stirring often.
5. Serve over noodles and sprinkle with chopped parsley, if desired.

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1. Combine rhubarb, sugar, flour, salt, rind or juice.
2. Blend in honey and food coloring and let stand while making pastry.
3. Pour in the rhubarb mixture into the piecrust. Dot with butter and top with other crust.
4. Brush with milk and sprinkle with sugar.
5. Bake 15 mins at 450', then 45 minutess at 350 degrees.

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1. Mix together butter, biscuits, nuts, half the sugar and connamon
2. In another bowl mix remaining sugar and fruits together.
3. Place half fruit in bottom of a 1.1 litre (2 pint) greased ovenproof dish.
4. Sprinkle with half biscuit mixture.
5. Repeat layers.
6. Bake at 190 degrees for 30-40 minutes on the fourth shelf.
7. Serve hot or cold with ice cream or cream.

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1. Heat oven to 375 degrees. Grease 9" square pan.
2. Mix brown sugar, margarine and shortening until well blended; stir in 2 cups baking mix and the oats until crumbly.
3. Press half of the mixture in pan.
4. Bake until set, about 10 minutes.
5. Mix rhubarb, granulated sugar, 1/4 cup baking mix and the egg in 1 1/2 quart saucepan.
6. Heat over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 30 seconds.
7. Spread over hot baked layer.
8. Sprinkle remaining crumbly mixture over top; press gently.
9. Bake until golden brown, about 30 minutes; cool completely.
10. Cut into bars, about 2x 1 1/2 inches. Refrigerate any remaining bars.

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1. Preheat oven to 350 degrees
2. In a mixing bowl beat the egg with the honey, melted butter and orange juice
3. Stir in the rhubarb and nuts
4. Sift together flour, baking powder, baking soda, salt and ginger
5. Combine dry and wet ingredients, stirring just to mix
6. Pour into 2 medium sized loaf pans, greased
7. Bake 35 or 40 minutes or until the top feels springy to the touch
8. Cool bread in pans 10 minutes before removing to cool on a rack

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1. In a greased 11 X 7 (2 quart) baking dish combine rhubarb and bread cubes.
2. In a bowl whisk together milk, water, eggs, sugar, orange rind, vanilla and cinnamon.
3. Pour egg mixture evenly over bread mixture; let stand 10 minutes.
4. Bake at 350 degrees for 50-60 minutes or until a knife inserted in the center comes out clean.
5. Sprinkle evenly wtih brown sugar and broil 6 inched from heat for 1-2 minutes or until sugar melts and top is golden.
6. Watch carefully at this browns quickly. Serve warm.

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1. Wash and cut up the rhubarb; do not peel if the skin is tender.
2. Cover with the water in a preserving kettle. Simmer uncovered until tender, about 15 minutes.
3. Strain the pulp. Return the pulp to the heat, and bring slowly to a boil, stirring in the sugar.
4. Continue stirring until the sugar has dissolved.
5. Cook uncovered, stirring occasionally, until the mixture is thick and creamy, about 1 hour.
6. Ladle into sterilized jars and seal immediately.

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1. Scald rhubarb with boiling water. Let stand for 5 minutes, then drain.
2. Add butter, sugar, salt, and syrup to rhubarb.
3. Stir thoroughly until butter is melted and sugar dissolved.
4. Add egg and vanilla.
5. Fill tart shells 3/4 full. Bake at 425 F for 15-20 minutes.

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1. Heat oven to 325'F. Lightly grease a 9" springform pan.
2. In a large bowl; with electric mixer, beat the softened cream cheese and sugar until fluffy.
3. Beat in eggs, one at a time, beating after each addition.
4. Fold in flour and lemon rind until well combined.
5. Stir in 1/2 cup of the rhubarb sauce.
6. Turn into greased pan and bake cake until center is just set-about 1 hour.
7. Turn off oven and allow cake to stay in oven 1 hour longer
8. Refrigerate cake until ready to serve-4 hours to over night.
9. Loosen edges and remove sides of pan.Place cake on serving plate and top with remaining rhubarb sauce.

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1. In a 2- to 3-quart pan, mix 3/4 Cup sugar and cornstarch; add rhubarb and 1 tablespoon water.
2. Stir often over medium heat until mixture comes to a full boil.
3. Pour rhubarb mixture into crust.
4. With a mixer or a food processor, smoothly blend cream cheese, eggs, vanilla, and 6 tablespoons sugar; pour over rhubarb.
5. Bake in 350 oven until filling appears set in center when pan is gently shaken, about 20 minutes.
6. Mix sour cream with remaining 1 tablespoon sugar; spread evenly over filling.
7. Bake until topping is set when gently shaken, about 5 minutes.
8. Let cool, then cover and chill at least 2 hours or until next day.
9. Cut into wedges.
10. To make crust combine crumbs and margarine, press into pie pan and bake at 350 for 8-10 minutes.

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1. In 2 quart glass bowl combine rhubarb, vinegar, brown sugar, ginger, allspice, mustard.
2. Microwave on high for 6 minutes or until boiling.
3. Add dates, raisins, and apples. Do not cover. Microwave on high 6 minutes.
4. Stir and microwave 6 more minutes.
5. Stirring occasionally, let stand till barely warm.
6. Spoon into jars and refrigerate. Will thicken.

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1. Heat oven to 350 degrees.
2. ombine rhubarb and brown sugar in a baking pan or souffle dish.
3. over with foil and bake for 25 minutes, or until rhubarb is soft.
4. Remove pan from oven. Stir in ginger, re-cover the pan and leave until at room temperature.
5. When ready to serve, portion into bowls.
6. Mix yogurt and creme fraiche, adding a little brown sugar if you wish.
7. Spoon over compote or pass at the table.
8. Note: This compote also makes an excellent base for ice cream.

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1. Toss rhubarb with granulated sugar and orange zest. in a 3-quart baking dish.
2. Dissolve the cornstarch on the Cointreau, add rhubarb and toss to coat.
3. Preheat oven to 350*F.
4. Place the margarine, flour, oats, brown sugar and cinnamon in a mixing bowl.
5. Mix together with your hands until crumbly. Stir in almondds and salt and beat in the egg to bind the mixture loosely.
6. Spread the topping evenly over the rhubarb.
7. Bake until top is golden and the rhubarb is bubbling, 50 minutes. Serve warm.

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1. Pre-heat the oven 375F
2. Combine all the crumble ingredients together in a bowl; rub the butter into the flour to form small, pea-sized balls of dough
3. Sprinkle this evenly into the baking tin and set aside.
4. Cut the rhubarb into half-inch (1cm) lengths and place in a large, shallow baking dish along with the sugar and the lemon juice.
5. Place the dish on a lower shelf in the pre-heated oven and the tin containing the crumble mixture on the shelf above.
6. The crumble needs to be baked for 10 minutes, then remove it from the oven and leave to cool.
7. The rhubarb may need a further 15-20 minutes' cooking before it is completely tender; removed and cool.
8. Place cooked rhubarb in a food processor or blender. Process until you have a smooth puree.
9. Pour it into a measuring cup, cover, and transfer to the fridge to chill.
10. Before making the ice cream, use your hands to break up the cooled crumble and restore it to small, pea-sized pieces (no too small)
11. Stir the cream into the rhubarb puree, pour into ice-cream maker and churn until the consistency of softly whipped cream.
12. Quickly spoon it into the polythene freezer box and stir in the crumble pieces.
13. Put the lid on, then freeze for a minimum of 2 hours or until the ice cream is firm enough to serve.
14. To make without an ice-cream maker, freeze the mixture (without crumble) in the box for 3-4 hours, whisk and return to the freezer. 14. Re-freeze for a further 2 hours then whisk again and stir in the crumble before the final freezing.
15. If frozen solid, the ice cream will need to be transferred to the fridge for about 25 minutes before serving.

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1. Combine rhubarb, sugar and flour. Place in a greased 9x13-inch pan.
2. Combine brown sugar, oats and flour; cut in butter and shortening until crumbly. Sprinkle over rhubarb mixture.
3. Bake at 375 degrees for 40 minutes.
4. Serve warm, with ice cream, whipped cream or milk.

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1. Arrange rhubarb in bottom of 9x13 pan.
2. Sprinkle with sugar and gelatin. Cover with marshmallows.
3. Prepare cake mix using 2 eggs and required amount of water.
4. Spread batter over the mixture. Bake at 350 for 50-55 minutes.
5. Serve warm with whipped cream.

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1. Combine flour, baking soda, and salt.
2. In another bowl combine brown sugar and oil.
3. Add egg, milk and vanilla. Stir into dry mixture with rhubarb until flour is incorporated.
4. Spoon into greased or lined muffin tins or 2 greased 4" x 8" loaf pans.
5. Combine topping and sprinkle over batter.
6. Bake at 350 F for 20-25 minutes for muffins or 40-45 minutes for loaf.
7. Cool 10 minutes in pan.

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1. Place bulgur in a medium sized saucepan or mixing bowl & add 2 1/2 cups boiled water.
2. Cover and set aside to steep for 30 minutes.
3. In a large skillet, saute the onions in oil until translucent.
4. Stir in the garlic & rhubarb & saute for 1 minute.
5. Add apricots, juice, cinnamon & cayenne. Cover & cook over medium heat until bubbly.
6. Add syrup & tamari. Stir in the bulgur.
7. Garnish with slivered almonds and fresh sprigs of mint. Serve warm.

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1. In a large skillet, brown pork chops in oil and season with salt and pepper. Remove to a warm platter.
2. Mix 1/4 cup pan drippings with bread crumbs.
3. Reserve 1/2 cup; sprinkle remaining crumbs into a 13" x 9" x 2" baking dish.
4. Combine rhubarb, sugar, flour and cinnamon; spoon half over the bread crumbs.
5. Arrange pork chops on top. Spoon remaining rhubarb mixture over chops.
6. Cover with foil and bake at 350 degrees for 30-45 minutes.
7. Remove foil. Sprinkle with reserved bread crumbs.
8. Bake 10-15 minutes longer or until chops test done.

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1. Wash and cut rhubarb and combine, in a 2 qt saucepan, with sugar, cinnamon, and salt.
2. Bring to a boil; reduce heat, cover and simmer until saucy-5-8 minutes.
3. Cool and refrigerate until ready to use
4. To thicken for use in recipes: Mix 1 TB cornstarch with 2 TB water and stir into rhubarb mixture as soon as it's saucy.
5. Cook, stirring until clear and thickened. Cool and store. Yield=1 3/4 cups.

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1. Wash rhubarb. Remove blemishes but do not peel. Cut into small pieces and combine with pineapple, salt, spice and sugar.
2. Simmer until tender or bake in moderate oven (350 degrees F.) in covered baking dish.
3. Press through a coarse sieve. There should be 2 cups pulp and syrup. Chill.
4. Whip milk until very stiff, fold in rhubarb mixture and pour into freezing tray of refrigerator.
5. Freeze until firm.

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1. Cream butter and brown sugar until fluffy. Beat in egg and vanilla.
2. Sift flour with baking soda and salt. Add to mixture.
3. Fold in sour cream and rhubarb.
4. Spoon into greased 9" X 13" pan.
5. Bake at 350 F for 40 minutes.

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1. Sprinkle rhubarb in a greased 10" heavy skillet.
2. Combine sugar, flour and nutmeg. Sprinkle over rhubarb. Drizzle with butter.
3. For batter, combine flour, sugar, baking powder, salt and nutmeg in a mixing bowl.
4. Add butter, milk and egg. beat until smooth.
5. Spread over rhubarb mixture.
6. Bake at 350 F. for 35 minutes or until the cake tests done.
7. Loosen edges immediately and invert onto a serving dish.
8. Serve warm, topped with whipped cream, if desired.

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1. Do not preheat oven. Place ham, straight from the refrigerator, on a rack in a shallow roasting pan.
2. Add 1/2 cup water. Insert a meat thermometer into the thickest part of the ham.
3. Cover the pan tightly with aluminum foil, leaving the thermometer dial exposed.
4. Roast in a 325 oven until thermometer registers 135 degrees, about 19-23 minutes per pound.
5. Meanwhile, combine rhubarb, sugar, orange juice, orange peel, dry mustard and cinnamon stick in a large saucepan.
6. Bring to a boil. Reduce heat to medium and cook, uncovered, about 15 minutes, stirring occasionally. Remove cinnamon stick.
7. Remove aluminum foil from ham and spoon a small amount of sauce over the ham 15 minutes before end of cooking time.
8. Remove ham when meat thermometer registers 135 degrees. Allow ham to stand, covered, about 10 minutes.
9. Serve remaining sauce with ham. Makes 2 1/4 cups sauce.

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1. Arrange the rhubarb in an oiled 8-inch baking dish.
2. Combine sugar, flour grated orange peel and cinnamon; sprinkle over rhubarb.
3. Sift together flour, baking powder, salt and sugar.
4. Make a well and put in the butter. Cut the dry ingredients together with the butter, until mixture is crumbly.
5. Mix egg and milk into flour mixture, just until moistened. Spread over rhubarb.
6. Bake at 350 degrees for 25 minutes.
7. Meanwhile, mix sugar and orange juice.
8. Remove cake and pour orange juice over it. Continue baking 15 minutes longer.
9. Turn cake upside down onto serving plate. Serve warm.

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Rhubarb is a perennial, native to Asia, and is grown primarily for its red petioles, which are used to impart a tart flavor to pies and other desserts. It is actually in the same family as buckwheat. The leaf blades contain oxalic acid and are thus poisonous.
Rhubarb does not tolerate hot temperatures well, and it needs cold winters to break dormancy.

Hints:
Cook fresh rhubarb for sauce with whatever water adheres to the stalks after washing -- don't add any more. Add sugar to taste.
Don't forget that rhubarb leaves are poisonous. Eat only the stems.
Pick stalks when they are as thick as your thumb by twisting (not cutting) them off near the base of the plant.
For easy harvesting, gather the outside stems first.


Links:
The Rhubarb Compendium
This is the source on the Web to find out everything you'd ever want to know about Rhubarb.
Recipes, History, Growing, Other uses, and a selction of links.

Food Glorious Food, Rhubarb Recipes
Collected from various recipe mailing lists and updated nightly.

Rhubarb Info from Vege Web

Books to Buy:
Exclusively Rhubarb Cookbook By Astor Stave Sondra, $6.50 + $1.85 special order surcharge

Death By RhubarbBy: Lou Jane Temple, $4.79
Heaven Lee one of Kansas City's premier caterers. With a string of failed careers behind her, Heaven's finally found her true love--Cafe Heaven. Open-mike night at Cafe Heaven gets pretty hairy but Heaven is shocked when lawyer Tasha Arnold drops dead from poisoning. With the law and word-of-mouth threatening to close her down, Heaven turns sleuth to find a killer who could turn her into Kansas City's freshest corpse. Original.

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