Type what you have

Ingredients

• ✓ rhubarb
• water
• salt
• honey
• graham cracker crumb
• vanilla greek yogurt
• walnut

Instructions

1. 1 Combine rhubarb, water, and salt in a medium saucepan over medium-high heat; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer, stirring occasionally, until rhubarb has broken down, 6 to 8 minutes. Stir in honey; cook and stir until mixture has thickened, 2 to 3 minutes.
2. 2 Arrange five 12- to 16-ounce jars on a work surface. Place 2 tablespoons rhubarb mixture in the bottom of each jar; top each with 2 tablespoons graham cracker crumbs and each with ⅔ cup yogurt, in that order. Divide remaining rhubarb mixture and graham cracker crumbs among parfaits; top each with 1 tablespoon walnuts.
3. 3 Seal jars; refrigerate until ready to eat.

By France Cevallos

Ingredients

• ✓ rhubarb
• all-purpose flour
• oat
• brown sugar
• cinnamon
• baking soda
• salt
• milk
• lemon juice
• banana
• vegetable oil

Instructions

1. 1 Combine flour, oats, brown sugar, cinnamon, baking soda, and salt in a large bowl. Mix milk and lemon juice in another bowl; stir in banana. Stir banana mixture into flour mixture; fold in rhubarb.
2. 2 Heat a griddle or large skillet over medium heat. Drop 1/4 cupfuls of batter onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side, about 2 minutes more. Repeat with remaining batter.

By Alison M

Ingredients

• ✓ rhubarb
• white sugar
• all-purpose flour
• baking powder
• sugar
• salt
• milk
• butter
• egg
• vanilla extract

Instructions

1. 1 Place rhubarb in a saucepan with enough water to cover; bring to a boil. Reduce heat to medium, cover, and cook until tender, about 10 minutes. Off heat, stir in ⅓ cup sugar; set aside to cool to room temperature, about 30 minutes.
2. 2 Whisk flour, baking powder, 1 teaspoon sugar, and salt together in a large bowl. Whisk milk, melted butter, egg, and vanilla extract together in a cup; stir into flour mixture until forms a smooth batter. Stir 1 cup cooled rhubarb mixture into batter.
3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by ⅓ cupfuls onto griddle; cook until bubbles form and edges are dry, 3 to 4 minutes. Flip pancakes; cook until browned on other side, 2 to 3 minutes. Repeat with remaining batter.
4. 4 Serve pancakes with remaining rhubarb sauce.

By Phoebe

Ingredients

• ✓ rhubarb
• coconut oil
• water
• raspberry
• stevia powder
• water
• tapioca pearl
• coconut milk
• date
• maca powder
• vanilla extract
• stevia powder

Instructions

1. 1 Make sauce: Grease a medium saucepan with coconut oil and place over medium heat; add rhubarb. Cook until rhubarb starts to soften, adding water if needed, about 10 minutes. Stir raspberries and 1 packet stevia powder into rhubarb; cook until sauce is smooth, 5 to 10 minutes.
2. 2 Make porridge: Fill a large pot halfway with water and bring to a boil; add tapioca. Simmer over medium heat, stirring often, for 1 minute. Reduce heat to low and continue simmering until tapioca is completely translucent, 5 to 8 minutes.
3. 3 Meanwhile, blend coconut milk, dates, maca powder, and vanilla in a blender until smooth.
4. 4 Strain tapioca porridge through a fine-mesh strainer and return to the pot over low heat. Stir coconut milk mixture and 1 packet stevia powder into porridge. Simmer until liquid is absorbed, about 5 minutes more.
5. 5 Pour porridge into 3 wine glasses and top with raspberry-rhubarb sauce.

By Little Bites of Beauty

Ingredients

• ✓ rhubarb
• orange juice
• egg
• vegetable oil
• orange zest
• all-purpose flour
• white sugar
• baking powder
• salt
• baking soda

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. 2 Stir together orange juice, beaten egg, oil, and orange zest in a large bowl until well combined. Combine flour, white sugar, baking powder, salt, and baking soda in a medium bowl until well mixed; stir into egg mixture until just combined. Fold in rhubarb until incorporated. Divide batter evenly into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes.

By WSHARRIS62

Ingredients

• ✓ rhubarb
• all-purpose flour
• brown sugar
• wheat bran
• baking powder
• cinnamon
• nutmeg
• applesauce
• vegetable oil
• molasses
• apple cider vinegar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Combine flour, rhubarb, brown sugar, wheat bran, baking powder, cinnamon, and nutmeg in a large bowl.
3. 3 Combine applesauce, oil, molasses, vinegar, and vanilla extract in a separate bowl; slowly mix into flour mixture until a thick batter forms. Divide batter among the prepared muffin cups.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes.

By LINDA BAKER

Ingredients

• ✓ rhubarb
• brown sugar
• vegetable oil
• egg
• buttermilk
• all-purpose flour
• baking soda
• salt
• white sugar
• butter
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
2. 2 Mix brown sugar, oil, egg, buttermilk, flour, baking soda, salt, and rhubarb together in a bowl, in exact order, stirring after each addition, until batter is just combined; pour into the prepared pan.
3. 3 Combine white sugar, butter, and cinnamon together in a bowl until crumbly; lightly press on top of batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

By Karla Sonnenberg

Ingredients

• ✓ rhubarb
• water
• flax seed
• soy milk
• lemon juice
• all-purpose flour
• baking soda
• salt
• brown sugar
• vegetable oil
• vanilla extract
• brown sugar
• vegan margarine
• cinnamon

Instructions

1. 1 Bring water and flax seeds to a boil in a medium saucepan; reduce heat and simmer for 30 minutes. Strain mixture; discard seeds. Cool flax egg mixture until lukewarm.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
3. 3 Combine soy milk and lemon juice in a small bowl; set aside until curdled, about 5 minutes.
4. 4 Combine flour, baking soda, and salt in a large bowl; set aside.
5. 5 Combine 1 ¼ cups brown sugar and oil in a separate bowl. Whisk in ½ cup flax egg mixture, curdled soy milk, and vanilla extract until well combined; stir into flour mixture along with rhubarb until just incorporated. Spoon batter into the prepared muffin cups, filling each ¾ full.
6. 6 Combine ½ cup brown sugar, vegan margarine, and cinnamon in a small bowl until crumbly. Spoon evenly over each muffin.
7. 7 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool in the tins for 10 minutes before transferring muffins to a wire rack to cool completely.

By GINGERCAT1

Ingredients

• ✓ rhubarb
• all-purpose flour
• white sugar
• baking powder
• kosher salt
• cinnamon
• nutmeg
• butter
• heavy cream
• vanilla extract
• orange zest
• heavy cream
• turbinado sugar
• powdered sugar
• orange juice
• kosher salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk flour, white sugar, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze for 10 minutes.
3. 3 Fold frozen rhubarb into flour mixture. Whisk together 1 cup heavy cream, vanilla, and 1 teaspoon orange zest in a glass measuring cup. Make a well in center of flour mixture and pour cream mixture into well; stir just until dry ingredients are moistened (do not overwork the dough).
4. 4 Turn the dough out onto a lightly floured surface. Gently press dough into an 8-inch round circle.
5. 5 Cut the round into 8 wedges using a sharp knife. Place the scones 2 inches apart on the prepared baking sheet.
6. 6 Brush scones with remaining 2 tablespoons heavy cream and sprinkle with turbinado sugar.
7. 7 Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool on a wire rack for 10 minutes.
8. 8 Whisk together powdered sugar, remaining 1/2 teaspoon orange zest, 1 tablespoon orange juice, and a pinch of kosher salt. Add up to 1/2 tablespoon more orange juice 1/2 teaspoon at a time, if needed, to reach desired consistency. Drizzle glaze over warm scones and serve immediately.

By Pam Lolley

Ingredients

• ✓ rhubarb
• white sugar

Instructions

1. 1 Place rhubarb pieces in a medium pot; sprinkle with sugar. Stir well to ensure rhubarb is completely coated with sugar; cover and let rest for 15 minutes, stirring once so natural juices are released.
2. 2 Bring rhubarb mixture to a boil over medium heat, stirring often. Reduce heat; simmer until soft, about 10 minutes. Serve compote warm.

By Buckwheat Queen

Ingredients

• ✓ rhubarb
• sugar
• balsamic vinegar
• salt

Instructions

1. 1 Place chopped rhubarb in a medium-sized saucepan. Add sugar, balsamic vinegar, and salt; stir to coat rhubarb evenly. Let sit for 10 minutes until rhubarb has released its juices.
2. 2 Bring rhubarb mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

By France Cevallos

Ingredients

• ✓ rhubarb
• sugar
• strawberry gelatin

Instructions

1. 1 In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
2. 2 Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.

By SALLY 888

Ingredients

• ✓ rhubarb
• sugar
• cinnamon

Instructions

1. 1 Place rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until starting to fall apart, about 20 minutes. Stir occasionally.
2. 2 Remove from heat; stir in sugar and cinnamon until sugar has dissolved. Serve hot or cold.

By Bethany Webber

Ingredients

• ✓ rhubarb
• water
• white sugar

Instructions

1. 1 Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.
2. 2 Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.
3. 3 Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.

By France Cevallos

Ingredients

• ✓ rhubarb
• water
• maple syrup
• chia seed
• vanilla extract

Instructions

1. 1 Combine rhubarb, water, and maple syrup in a pot. Bring to a simmer over medium-low heat, stirring occasionally, until rhubarb is soft and water is absorbed, 10 to 12 minutes.
2. 2 Remove from heat and stir in chia seeds and vanilla extract. Let cool and pour into 2 small jars or a plastic container. Store in the fridge for up to 2 weeks.

By France Cevallos

Ingredients

• ✓ rhubarb
• white sugar
• raspberry
• lemon juice
• raspberry gelatin mix

Instructions

1. 1 Combine rhubarb, sugar, raspberries, and lemon juice in a large pot. Let sit until sugar begins to dissolve, about 5 minutes. Bring to a boil; cook, stirring often, about 15 minutes. Add raspberry-flavored gelatin; stir until dissolved, 1 to 2 minutes. Remove jam from heat.
2. 2 Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Wipe rims of the jars with a moist paper towel to remove any residue. Top with lids and screw-on rings.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil. Place the jars, 2 inches apart, into boiling water using a holder. Pour in more boiling water if necessary to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover the pot, and process for 10 minutes.
4. 4 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until completely cool, about 2 hours. Press the top of each lid with a finger, ensuring that seal is tight. Store in a cool, dark area.

By Mlooman

Ingredients

• ✓ rhubarb
• water
• sugar
• lemon zest
• ginger
• salt

Instructions

1. 1 Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.
2. 2 Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.
3. 3 Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.
4. 4 Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.
5. 5 Pour mixture into an ice cream maker and churn according to manufacturer's instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Mac

Ingredients

• ✓ rhubarb
• white sugar
• pineapple
• strawberry gelatin

Instructions

1. 1 Inspect six (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse jars in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Combine rhubarb, sugar, and pineapple in a large saucepan or stockpot.; bring to a boil over medium-high heat, stirring frequently.
3. 3 Off heat, stir in strawberry-flavored gelatin until well combined.
4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove jars from stockpot and let rest, several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By XSTCH3

Ingredients

• ✓ rhubarb
• pineapple
• white sugar
• strawberry gelatin

Instructions

1. 1 Place the rhubarb, pineapple, and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.

By STARAJOY

Ingredients

• ✓ rhubarb
• brown sugar
• gin
• seltzer water

Instructions

1. 1 Place rhubarb and brown sugar in a glass; mash with a cocktail muddler until crushed. Add gin to glass; stir to dissolve sugar.
2. 2 Strain rhubarb mixture into 2 ice-filled Collins or rocks glasses; top with seltzer.

By Juliana Hale

Ingredients

• ✓ rhubarb
• butter
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large skillet over high heat.
3. 3 Stir in rhubarb and sugar; continue to cook, stirring constantly, until tender, 5 to 10 minutes. Serve warm.

By Michele O'Sullivan

Ingredients

• ✓ rhubarb
• water
• white sugar
• strawberry gelatin mix

Instructions

1. 1 Combine rhubarb, water, and sugar in a saucepan over medium-high heat; bring to a boil. Reduce the heat and simmer until rhubarb is soft, 15 to 20 minutes. Stir in gelatin mix.
2. 2 Remove from the heat and let cool to room temperature, about 30 minutes.
3. 3 Pour rhubarb sauce into a bowl. Serve immediately or cover and refrigerate for a chilled sauce.

By Alle88

Ingredients

• ✓ rhubarb
• white sugar
• lemon juice
• strawberry

Instructions

1. 1 Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. Bring the mixture to a boil, stirring to dissolve sugar. Set heat to medium-high and cook jam at a full rolling boil until thickened, stirring often to prevent scorching, 20 to 25 minutes. A candy thermometer inserted into the middle of the jam, not touching the pot, should read 220 degrees F (105 degrees C).
2. 2 Remove jam from heat and stir for 2 to 3 more minutes; skim off any foam.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Let jars stand on wire racks for 24 hours to cool and seal. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

By yankeeinthesouth

Ingredients

• ✓ rhubarb
• white sugar
• baking soda
• water

Instructions

1. 1 Bring a large pot of water to a boil; place a metal or glass bowl on top, with bottom of bowl just above boiling water. Add rhubarb to the bowl; cook undisturbed for 25 minutes.
2. 2 Meanwhile, dissolve sugar and baking soda in hot water in a small bowl, stirring occasionally.
3. 3 Pour sugar mixture over steamed rhubarb in the metal or glass bowl; continue cooking over boiling water, 2 to 3 minutes more.
4. 4 Pour rhubarb mixture through a fine-mesh sieve into a clean jar; press with a wooden spoon to extract more syrup. Discard solids. Store syrup in the refrigerator.

By NANCY PICKERIGN

Ingredients

• ✓ rhubarb
• sugar
• lemon peel
• lemon juice

Instructions

1. 1 Combine rhubarb, sugar, and lemon peel in a large saucepan; bring to a boil. Reduce heat to medium-low; simmer until sugar has dissolved and rhubarb releases its juice and starts to break up, about 10 minutes. Off heat, stir in lemon juice.
2. 2 Pour rhubarb mixture through a fine-mesh sieve, pressing out as much liquid as possible.
3. 3 Fill a glass with ice; add 1 cup water and 1/3 cup syrup. Stir to combine.

By Amy

Ingredients

• ✓ rhubarb
• strawberry
• lemon juice
• egg
• egg yolk
• sugar
• butter

Instructions

1. 1 Combine rhubarb, strawberries, and lemon juice in a saucepan over medium heat. Cover and cook, stirring occasionally, until mixture begins to boil, about 5 minutes. Reduce heat to low and cook 2 more minutes. Remove from heat and cool slightly.
2. 2 Pass mixture through a food mill, using the disc with the smallest holes. If you don't have a food mill, you can either puree the mixture with a food processor or immersion blender, or push it through a fine mesh strainer.
3. 3 Fill the bottom of a double-boiler with about 1 inch of water and bring water to a simmer. Combine the eggs, egg yolk, and sugar in the top of the double-boiler and whisk together. Place over the bottom of the double-boiler and continue whisking until the sugar is dissolved.
4. 4 Slowly whisk in the strawberry-rhubarb puree and continue whisking until the mixture is thick enough to coat the back of a metal spoon. Add butter and whisk until smooth.
5. 5 Pour into a sterile jar, cool to room temperature, and refrigerate for up to 3 weeks.

By Kim's Cooking Now

Ingredients

• ✓ rhubarb
• white sugar
• water
• water
• black tea
• honey
• sugar

Instructions

1. 1 Place rhubarb into a large pot with the sugar and 1 quart of water. Bring to a boil, then simmer over low heat for about 4 hours, stirring occasionally to prevent burning, until rhubarb becomes a thick paste. Cool, then spoon into ice cube trays and freeze overnight.
2. 2 Bring 1 quart of water to a boil. Pour into a pitcher over the tea bags. Stir in honey and sugar. Cool, then refrigerate until chilled. Serve cold ice tea with rhubarb ice cubes.

By Stephanie Hock

Ingredients

• ✓ rhubarb
• sugar
• blueberry pie filling
• strawberry gelatin
• raspberry flavored gelatin mix

Instructions

1. 1 Combine rhubarb, sugar, and pie filling in a large pot. Bring to a rolling boil over medium-high heat; continue boiling 10 minutes more. Stir in gelatin powders until dissolved.
2. 2 Pack jam into sterilized jars, filling to within 1/4 inch of the top. Run a clear knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Freeze any jam you don't intend to use right away.

By Karen

Ingredients

• ✓ rhubarb
• strawberry
• water
• orange juice
• honey
• star anise
• salt

Instructions

1. 1 Combine rhubarb, strawberries, water, orange juice, honey, star anise pod, and salt in a small pot and bring to a slow boil over medium heat. Reduce heat, cover, and simmer for 5 minutes.
2. 2 Remove the lid and simmer until fruit is soft, about 5 more minutes. Turn off heat and allow to cool completely. Remove star anise and place compote into jars. Use within a few days and keep refrigerated.

By Bren

Ingredients

• ✓ rhubarb
• pie shell
• apple
• sugar
• cinnamon

Instructions

1. 1 Preheat oven to 440 degrees F (220 degrees C).
2. 2 Combine apples and rhubarb in a large bowl. Mix together sugar and cinnamon in a small bowl, then sprinkle over fruit. Toss until fruit is thoroughly coated. Spoon mixture into pastry shell.
3. 3 Bake in preheated oven for 40 minutes.

By Simone Th Erien