Rhubarb Fool

This was a "Homemade Rhubarb Bar" recipe from BromaBakery.com that recommends to "Use room temperature ingredients — When making the cream cheese shortbread base, you need to let the butter and cream cheese come to room temperature before creaming them together. This will make the shortbread crust easier to mix and will give it a much better texture." And to "Chill the rhubarb bars — Just like lemon bars, these rhubarb bars need to cool completely in the fridge before you can cut into them. These bars need time to set properly, sorry to make you wait!" I used home grown fresh rhubarb stalks from our own backyard that I personally picked myself. I also added cherries and brown sugar to make the recipe "my own" a little bit. #onerecipeonetree #rhubarb #dessert #rhubarbdessert #dessertbars

In summer I freeze rhubarb from the garden cut in one inch chunks. I can use it until the next season on this crumble and it doesn't require thawing. But you can use fresh rhubarb if you have it and more amount if you prefer it but remember to increase sugar sprinkled over too if you like it sweet.

Just preprared this jam to use up the last of the rhubarb for the season and to pot it in little jars so I can take some to my family in my hand luggage.

The other day I was at a party at a dessert buffet and I had tiramisu with rhubarb. It was so delicious so I decided to try making my own using strained yogurt and strawberries.It's best to prepare this the night before so that the biscuits soak up the juices. If you don't have rhubarb, use more strawberries or other berries.You can also use mascarpon, which will give a really rich taste. Recipe by Brandy

We have a very old & quite large rhubarb plant in our garden. Each year we are at a loss of what to do with all the harvest we get off the gigantic plant. These cookies are a quick, easy, & a cheap recipe to use up some of that rhubarb! They turn out cakey soft & gently sweet.

My dad gave me a HUGE bunch of rhubarb from his garden so I wanted to use up a lot. This is one of the easiest ways I know - just stew the rhubarb with sugar or honey (as much as you like really). I heard it was good with cloves and star anise so I threw those in too, but you could do it plain or throw in some strawberries, apples, etc.Enjoy on bread, with yogurt, ice cream or anything else that sounds good with a tart & sweet sauce :)

More details athttp://www.chez-k.org/classics/chunky-rhubarb-tart/

I got a ton of fresh rhubarb, which is in season right now, so I made this dessert.Substitute the rhubarb with apples, berries, or Westerns type pears for a delicious variation. Recipe by Maxerbear

....Because I love strawberries and have a ton of rhubarb

We have rhubarb in our garden and had to use it in something. I found this recipe online at serenabakessimplyfromscratch.com (credit goes to this site). I don't usually like rhubarb, but this recipe is incredible!

Rhubarb is ready and must all be harvested in spring. It gets woody in summer here in California. We make pint jars of rhubarb compote and freeze them to use for year round desserts. Also delicious rhubarb strawberry pies that freeze well.And we make a very refreshing bubbly rhubarb wine, an Amish Farm tradition I learned working in Iowa. Called Piestengel wine, pie stalk wine.#CA2025

More details athttp://www.chez-k.org/classics/rhubarb-tart/