Type what you have

Ingredients

• ✓ rhubarb
• sugar
• all-purpose flour
• wonton wrapper
• oil

Instructions

1. 1 Place rhubarb into a blender or the bowl of a food processor; blend until liquefied. Pour rhubarb purée into a large bowl; stir in sugar and flour until smooth.
2. 2 Lay a few wonton wrappers on a clean surface; keep a small bowl of water nearby for dipping your fingertips. Place a generous spoonful rhubarb mixture in centers of wrappers. Dip your finger in water; brush onto wrapper edges to moisten. Fold wrappers into a triangle to seal. Moisten insides of 2 corners; press them against top corner to seal. Repeat with remaining wrappers and filling.
3. 3 Heat oil in a deep fryer or deep heavy skillet to 375 degrees F (190 degrees C). Fry wontons in hot oil, in batches, until golden brown on all sides, about 5 minutes per batch. Transfer to a paper towel-lined plate to drain using a slotted spoon. Serve warm.

By Sumehra

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
• 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
• 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
• 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
• 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

Ingredients

• ✓ rhubarb
• strawberry
• brown sugar
• salt

Instructions

1. 1 Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
2. 2 Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. 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
• miniature marshmallow
• sugar
• strawberry gelatin
• yellow cake mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. 2 Stir rhubarb, marshmallows, sugar, and Jell-O mix together in a large bowl. Spread evenly in the prepared pan. Mix cake batter according to package directions; pour evenly over ingredients in the pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Run a knife around outer edges of cake to loosen; turn out onto a large plate while still hot. Let cake cool before serving.

By saffronbuns

Ingredients

• ✓ rhubarb
• egg
• all-purpose flour
• sugar
• milk
• cinnamon

Instructions

1. 1 Mix egg, flour, sugar, milk, rhubarb, and cinnamon together in a large microwave-safe mug.
2. 2 Cook on high until cake rises above the top of the mug, about 3 minutes. Let cool for 1 minute before serving.

By Melissa Brandt

Ingredients

• ✓ rhubarb
• strawberry
• white sugar
• salt
• half-and-half

Instructions

1. 1 Combine rhubarb, strawberries, and sugar in a large bowl. Mix well so that the sugar evenly coats the fruit. Let stand for 15 minutes.
2. 2 Add fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and let cool.
3. 3 Spoon small portions of the stewed fruit into bowls. Drizzle each serving with a few tablespoons of half-and-half.

By Fishydo9

Ingredients

• ✓ rhubarb
• white sugar
• cinnamon
• clove
• salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place rhubarb in a casserole dish.
3. 3 Combine sugar, cinnamon, cloves, and salt in a small bowl; sprinkle evenly over rhubarb. Cover the dish with aluminum foil.
4. 4 Bake in the preheated oven until rhubarb is soft, 30 to 45 minutes. Stir sauce vigorously to break down rhubarb; serve sauce warm, chilled, or at room temperature.

By BigShotsMom

Ingredients

• ✓ rhubarb
• white sugar
• cinnamon
• cinnamon swirl bread
• butter

Instructions

1. 1 Toss rhubarb, sugar, and cinnamon together in a bowl. Add 2 cups bread cubes; toss to coat. Transfer to an ungreased 2-quart microwave-safe baking dish. Top with remaining 2 cups bread cubes; drizzle with melted butter.
2. 2 Microwave on full power until rhubarb is tender, about 12 minutes. Serve warm.

By CatKid

Ingredients

• ✓ rhubarb
• pie crust
• sugar
• all-purpose flour
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place rhubarb into prepared pie crust. Combine sugar and flour; sprinkle over rhubarb. Cover with top crust; cut 4 small slits into crust. Brush with egg.
3. 3 Bake in the preheated oven until filling is bubbling and crust is golden brown, about 30 to 45 minutes.

By Michelle

Ingredients

• ✓ rhubarb
• sugar
• butter
• strawberry
• egg
• pastry
• milk
• sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place 1 cup of sugar into a saucepan, and mix in the rhubarb; add butter, and bring to a boil over medium-high heat. Cook, stirring often, until the rhubarb is tender, about 10 minutes. Stir in the strawberries, and set aside. Let cool to lukewarm. Beat the eggs in a bowl until frothy, and mix into the rhubarb mixture.
3. 3 Unroll the pie crusts, and line an 8-inch pie dish with a crust; pour the filling into the bottom crust. Place the second crust on top of the pie, and press the edges together. Crimp edge with a fork to seal. Cut 4 1-inch slits in the top of the crust with a sharp knife. Pour milk into a small bowl, and brush top crust with milk; sprinkle pie with 3 more tablespoons of sugar.
4. 4 Bake the pie in the preheated oven until the crust is golden and the filling is set, 45 minutes to 1 hour. Allow pie to cool before cutting. Refrigerate leftovers.

By Asessoms

Ingredients

• ✓ rhubarb
• white sugar
• lemon juice
• clove
• red gelatin dessert mix
• honey

Instructions

1. 1 Place rhubarb, sugar, lemon juice, and cloves in a large stockpot over low heat; cover the pot. Cook, stirring occasionally, until rhubarb begins to release its juices, softens, and breaks apart, about 10 minutes.
2. 2 Increase heat to medium; bring rhubarb mixture to a full rolling boil. Stir in gelatin mix until dissolved.
3. 3 Cool mixture to room temperature, about 30 minutes; sweeten with honey.

By SILLYJILLY

Ingredients

• ✓ rhubarb
• white sugar
• brown sugar
• sour cream
• butter
• egg
• vanilla extract
• all-purpose flour
• baking soda
• white sugar
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread rhubarb out into the bottom of a cake pan; sprinkle 1/4 cup white sugar over the top.
3. 3 Beat brown sugar, sour cream, butter, egg, and vanilla extract together in a bowl with an electric mixer until smooth and creamy. Add flour and baking soda; mix until batter is just combined. Pour batter over rhubarb; top with 1 tablespoon white sugar and nutmeg.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.

By Lisa

Ingredients

• ✓ rhubarb
• sugar
• strawberry flavored gelatin mix
• yellow cake mix
• water
• margarine

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
2. 2 Spread rhubarb evenly in the bottom of the prepared baking dish.
3. 3 Sprinkle sugar over rhubarb, followed by gelatin mix, and finally cake mix. Pour water and melted butter over the top. Do not stir.
4. 4 Bake in the preheated oven until rhubarb is tender, about 45 minutes.

By SCOOBYVC

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix rhubarb with 2 cups sugar in a large bowl and spread into the prepared baking dish; sprinkle rhubarb with raisins.
3. 3 Beat vegetable shortening with 2/3 cup sugar in a bowl; beat in eggs, one at a time, followed by vanilla extract. Whisk flour, baking powder, and salt together in another bowl. Gradually stir the flour mixture into the wet ingredients, alternating with milk, to form a smooth batter. Spread batter over fruit in baking dish.
4. 4 Bake in the preheated oven until rhubarb filling is bubbling and topping is set and golden brown, about 1 hour.

By ChefScharny

Ingredients

• ✓ rhubarb
• sugar
• cinnamon
• roll
• bun
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Combine rhubarb, 1 cup sugar, and cinnamon in a large saucepan over medium-low heat; bring to a boil. Reduce heat to a simmer; cook, stirring frequently, until rhubarb breaks apart, about 10 minutes. Pour rhubarb mixture into the prepared dish.
3. 3 Cut rolls into cubes; spread over rhubarb. Sprinkle remaining ½ cup sugar over bread cubes; pour melted butter over sugar.
4. 4 Bake in the preheated oven until bread is lightly golden brown and rhubarb is bubbling, about 35 minutes.

By DAHLING1

Ingredients

• ✓ rhubarb
• sugar
• strawberry gelatin mix
• water
• yellow cake mix
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Place rhubarb in the bottom of the prepared baking dish. Layer ingredients over top in the following order: sugar, gelatin mix, water, cake mix, melted butter. Do not stir anything.
3. 3 Bake in the preheated oven until topping is golden brown, about 45 minutes.

By CYBERDAIZEE

Ingredients

• ✓ rhubarb
• sugar
• blueberry
• vanilla extract
• cinnamon stick
• water

Instructions

1. 1 Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot; add enough water to barely cover mixture. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.
2. 2 Cool compote in the refrigerator until thickened, about 30 minutes.

By Sherona

Ingredients

• ✓ rhubarb
• cherry pie filling
• white sugar
• tapioca
• pastry
• sugar

Instructions

1. 1 Combine rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
3. 3 Bake in the preheated oven until pastry is golden and filling is bubbling, about 40 to 45 minutes.

By Annabelle Magee

Ingredients

• ✓ rhubarb
• sugar
• orange juice
• salt
• heavy cream
• white sugar

Instructions

1. 1 Trim rhubarb ends; cut into 6-inch lengths. Transfer to a large bowl; cover with cold water and soak for 20 minutes. Drain; pat dry. Cut rhubarb crosswise into ½-inch slices.
2. 2 Combine 1 cup sugar, orange juice, and salt in a saucepan; bring to a boil. Add rhubarb; return to a boil, then reduce heat to medium-low. Simmer, stirring only 2 or 3 times, until tender, 7 to 10 minutes. Transfer rhubarb mixture to a glass or ceramic bowl, cover with plastic wrap, and refrigerate until cold, at least 1 hour.
3. 3 Beat heavy cream and 2 tablespoons sugar together in a large bowl with an electric mixer until soft peaks form.
4. 4 Spoon ¼ cup each rhubarb mixture into 8 small glasses; top each with ¼ cup whipped cream. Repeat layers with remaining rhubarb mixture and whipped cream until reaches top of glasses. Cover glasses with plastic wrap; refrigerate before serving, 1 to 6 hours.

By Rachel

Ingredients

• ✓ rhubarb
• peach
• pear
• raisin
• papaya
• biscuit baking mix
• brown sugar
• margarine

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
2. 2 Arrange the peaches, pears, rhubarb, raisins, and papaya or mango in the prepared pan. In a medium bowl, combine the baking mix, brown sugar and margarine. Stir until mixture has a crumbly texture. Sprinkle evenly over fruit.
3. 3 Bake in the preheated oven until top is golden brown, 35 to 45 minutes.

By Edinmetr

Ingredients

• ✓ rhubarb
• sugar cookie dough
• white sugar
• cinnamon
• lemon juice
• strawberry pie filling

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place 8 large custard cups on a baking sheet.
2. 2 Chop chilled cookie dough into ¼-inch cubes; set aside. Combine rhubarb, sugar, cinnamon, and lemon juice in a bowl; fill each custard cup half full with rhubarb mixture.
3. 3 Spoon strawberry pie filling over rhubarb; sprinkle cubed cookie dough on top, leaving some open spaces between cookie cubes so the filling does not overflow when baking. There may be some cookie dough left over.
4. 4 Bake in the preheated oven until dough is fully cooked and starting to brown around edges, about 45 minutes.

By Xtreme

Ingredients

• ✓ rhubarb
• apple
• strawberry
• blackberry
• raspberry
• lemon juice
• white sugar
• pastry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir apple, strawberries, blackberries, raspberries, and rhubarb together in a bowl. Pour lemon juice and sprinkle sugar over fruit mixture and toss to coat.
3. 3 Line a 9-inch pie pan with prepared pie pastry. Turn apple mixture into pie pan. Cover with remaining pie pastry and pinch and crimp edges to seal the crusts. Cut several air holes into the top of the pastry.
4. 4 Bake in the preheated oven until crust is golden and fruit is tender and bubbling, 30 to 40 minutes.

By ALLEYMAY

Ingredients

• ✓ rhubarb
• pastry
• pineapple chunk
• white sugar
• tapioca
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Roll out 1 pie crust on a lightly floured surface to fit a 9-inch pie plate; place into the pie plate for bottom crust. Roll out remaining 1 pie crust for top crust; set aside.
3. 3 Combine rhubarb, pineapple chunks, sugar, and tapioca in a large bowl; transfer to the prepared pie plate. Cover with top crust; seal and crimp the edges. Brush top with milk; cut a few slits in top crust to allow steam to vent.
4. 4 Bake in the preheated oven until crust is golden and liquid bubbles in center, about 45 minutes.

By KIDDO

Ingredients

• ✓ rhubarb
• white sugar
• all-purpose flour
• pie pastry
• butter

Instructions

1. 1 Gather all ingredients, and preheat the oven to 450 degrees F (230 degrees C). Place an oven rack in the lowest position.
2. 2 Line the bottom and sides of a 9-inch pie plate with one pie crust. Combine sugar and flour in a small bowl; sprinkle 1/4 of the sugar mixture over the prepared bottom crust.
3. 3 Heap chopped rhubarb on top and sprinkle with remaining sugar mixture. Dot with butter and cover with top crust.
4. 4 Bake pie in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until filling is bubbly and crust is golden brown, about 40 to 45 minutes.
5. 5 Serve the pie warm or cold. Enjoy!

By Carol