Post your Rhubarb recipes here!!

I make a Rhubarb sauce for spreading on buttered bread or hot biscuits. We are lucky to get a few stalks once a year, usually sometime between Feb and May and at Whole Foods Market since the local grocery stores quit ordering it years ago.

Don't really have a recipe, my grandmother used to make it and I just learned by watching her.
It's just Rhubarb, chopped in thin cross slices, a tiny bit of water and maybe a 1/8th to 1/4th cup of sugar. Cook until the sugar is dissolved and the Rhubarb is mush. Cook and enjoy.
We don't like it sweet, much prefer the tartness.
My grandmother used to add red food color but I don't as the color really isn't important.

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To be interested in the changing seasons is a happier state of mind than to be hopelessly in love with Spring ----
George Santayana

Thanks Toni! That sounds much like what I made today, but I also added some chopped fresh strawberries. Delicious!
I found something similar to my moms cake recipe.

Crust
* 1/4 cup butter
* 1/4 cup sugar
* 3 egg yolks (save whites for topping)
* 1 teaspoon vanilla
* 1 1/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt

Filling

* 3 cups fresh rhubarb

Topping

* 3 egg whites
* 1/2 cup sugar
* 1/4 cup flaked coconut

Directions

Preheat oven to 350°F.
Grease a 8x8-inch square baking pan or spring form pan.
Crust: Beat butter and sugar in a bowl until smooth;beat in egg and vanilla. Sift flour, baking powder and salt and mix into butter/sugar mixture until a stiff dough forms; press into bottom of prepared pan. Bake until firm, about 15 minutes.
While crust is baking, chop Rhubarb.

Topping:In a medium bowl, beat egg whites to soft peaks. Gradually beat in sugar until stiff peaks form. Fold in coconut. Spread meringue over rhubarb layer. Bake 10 minutes or until meringue is golden brown. Cool completely.

Yum!