Can serve warm or can used for apple crumble.

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 :)

Put over ice cream, use for short cake, or just eat it with a spoon-- it's that good!

A versatile compote, use as pie filling, ice cream topping, or eat as is ( that's what I do)

This is the rhubarb dessert I grew up with that my grandma would make, then my mother, and now it's mine. Enjoy this tasty spring and summer time favorite custard dessert!

I never thought I would pick so many strawberries I'd be using them in my preserves....but there you have me. Jamming again. Also you may think jelly making is a bit wasteful. Try making strawberry and rhubarb cheese after with the leftover pulp. Delicious with cheese or with bread and butter

Easy and delicious.

Spicy, earthy and tangy chutney. I served it with brie cheese and crackers..yum! :-)

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.

So quick and easy and great with frozen fruit.

Rhubarb is in season during the spring. I learned this recipe from a neighbor.Apparently you're supposed to use a tart pan, but I didn't have one so I used a gratin dish (10 x 20 x 3 cm). I halved the recipe to accommodate the dish.Many cakes in Germany are topped with a sugary, buttery, crumbly topping.Rhubarb is pretty sour by itself which is why I mixed it with sugar.The recipe may seem quite sweet, but when eaten, the sweet and tart taste is delicious. Recipe by flosch