Type what you have

Ingredients

• ✓ rhubarb
• apple
• green onion
• lime
• honey
• jalapeno pepper

Instructions

1. 1 Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a colander set in the sink, and let cool.
2. 2 Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined.

By lisa

Ingredients

• ✓ rhubarb
• brown sugar
• strawberry
• white vinegar
• cinnamon
• allspice
• clove
• nutmeg

Instructions

1. 1 Stir brown sugar, rhubarb, strawberries, vinegar, cinnamon, allspice, cloves, and nutmeg together in a saucepan over medium heat. Cook and stir until relish thickens, about 30 minutes. Cool, transfer to a sealable container, and store in the refrigerator.

By bfr610

Ingredients

• ✓ rhubarb
• white sugar
• orange zest
• orange
• chicken breast
• water
• curry powder
• salt

Instructions

1. 1 Combine sugar and zest in a large saucepan. Place rhubarb and orange in a blender; blend until mostly smooth. Transfer rhubarb mixture to the saucepan; stir.
2. 2 Bring rhubarb mixture to a boil; reduce heat to medium-low and simmer until marmalade thickens, stirring occasionally, about 45 minutes. Cool marmalade. Ladle marmalade into sterilized jars; cover with sterilized lids. Refrigerate marmalade until ready to use.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Arrange chicken in a baking dish.
4. 4 Whisk 1 cup marmalade, water, curry powder, and salt together in a bowl; spoon over chicken.
5. 5 Bake in the preheated oven until chicken is no longer pink in centers and the juices run clear, basting occasionally, about 45 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Serve rhubarb marmalade over chicken.

By suzy

Ingredients

• ✓ rhubarb
• vegetable oil
• onion
• apricot
• couscous
• chicken stock
• salt
• cumin
• ginger
• cardamom
• allspice
• cinnamon
• cayenne pepper
• clove

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in apricots and rhubarb. Cook for 2 more minutes.
2. 2 Mix in couscous, chicken stock, salt, cumin, ginger, cardamom, allspice, cinnamon, cayenne, and cloves - mixture will be thick. Stir and bring to a boil. Cover and remove from heat.
3. 3 Let sit for 10 minutes until all the liquid is absorbed.

By Sabrina Alaimo

Ingredients

• ✓ rhubarb
• lime
• cashew
• ginger
• coconut aminos
• coconut sugar
• jalapeno pepper
• green bean
• firm tofu
• ginger
• red pepper flakes
• coriander
• garlic
• sesame oil
• honey
• black vinegar
• green onion

Instructions

1. 1 Whisk green onions, 1 tablespoon black vinegar, honey, sesame oil, garlic, coriander, ¼ teaspoon red pepper flakes, and ground ginger together in a bowl.
2. 2 Cut tofu into bite-sized pieces; place in a shallow baking pan. Add green beans; pour green onion sauce over top.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Bake tofu and green beans in the preheated oven, covered, until green beans are tender and easily pierced with a fork, about 30 minutes.
5. 5 Meanwhile, combine rhubarb and jalapeño in a heavy-bottomed saucepan; stir in coconut sugar, coconut aminos, remaining 1 tablespoon black vinegar, fresh ginger, and remaining ¼ teaspoon red pepper flakes. Set aside for 10 minutes. Bring to a boil over medium heat; reduce heat to a simmer and simmer until rhubarb and jalapeño are soft, about 15 minutes.
6. 6 Transfer green beans to a bowl; set aside. Continue baking tofu in the oven, uncovered, until sauce is bubbly and reduced, about 10 minutes more.
7. 7 Meanwhile, toast cashews in the oven in a small oven-proof dish until browned, about 10 minutes. Cool. Chop cashews.
8. 8 Serve tofu and green beans topped with rhubarb sauce, chopped cashews, and a lime wedge.

By Buckwheat Queen

Ingredients

• ✓ rhubarb
• pork loin roast
• salt
• black pepper
• sage
• butter
• garlic
• shallot
• onion
• apple
• brown sugar
• red wine vinegar
• apple juice
• chicken stock
• cornstarch
• water

Instructions

1. 1 Preheat an oven to 200 degrees F (95 degrees C). Place the pork onto a roasting rack, and rub all over with salt, black pepper, and sage.
2. 2 Slow roast the pork in the preheated oven until the pork is no longer pink near the bone, about 5 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
3. 3 While the pork is cooking, melt the butter in a large pot over medium heat. Stir in the garlic, shallot, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the rhubarb, apple, brown sugar, vinegar, apple juice, and chicken stock. Bring to a boil over high heat, then reduce heat to medium, and simmer until the sauce has reduced to half of its original volume, about 30 minutes. Dissolve the cornstarch in the cold water, then stir into the simmering sauce. Continue to cook and stir until the sauce has thickened to the consistency of maple syrup.
4. 4 Once the pork has reached an internal temperature of 145 degrees F (63 degrees C), spoon enough rhubarb glaze over the pork roast to cover completely. Return the pork to the oven, and continue baking until the glaze has set, and the internal temperature has reached 160 degrees F (71 degrees C), about 20 minutes. Let rest 10 minutes before slicing. Serve with the remaining apple-rhubarb glaze.

By fordchef22

Ingredients

• ✓ rhubarb
• black pepper
• salt
• white corn
• tomato
• black bean
• cayenne pepper
• allspice
• cinnamon
• cumin
• sugar
• cocoa powder
• chili powder
• garlic
• ground turkey
• salt
• red bell pepper
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add rhubarb, onion, red bell pepper, and salt; cook and stir until tender, about 5 minutes. Add ground turkey and garlic and cook until turkey starts to brown, about 5 minutes.
2. 2 Stir chili powder, cocoa powder, white sugar, cumin, cinnamon, allspice, and cayenne pepper into the pot; cook and stir for 3 minutes. Add blacks beans, diced tomatoes, and corn; mix well to combine. Bring chili to a boil, reduce heat and simmer, covered, until thickened and flavors are combined, about 30 minutes. Season with salt and black pepper.

By halfnotes

Ingredients

• ✓ rhubarb
• vanilla wafer crumb
• butter
• sweetened condensed milk
• key lime zest
• key lime juice
• egg yolk
• vanilla extract
• strawberry
• sugar
• water
• fruit pectin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine crumbs and butter in a bowl until evenly moistened; press into the bottom and up the sides of a 10-inch pie plate.
3. 3 Beat sweetened condensed milk, Key lime zest, Key lime juice, egg yolks, and vanilla extract in a bowl with an electric mixer until smooth; pour filling into prepared crust.
4. 4 Bake in the preheated oven until center is slightly jiggly, about 15 minutes. Cool for 10 minutes; refrigerate.
5. 5 Combine rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat; boil, stirring often, until rhubarb and berries break down and glaze begins to thicken and resemble jam, about 20 minutes. Cool until lukewarm; glaze will thicken as it cools.
6. 6 Spread glaze over pie; refrigerate until chilled before serving, at least 8 hours for the best texture.

By Diamonds_Nine

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

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