I live in Massachusetts and my rhubarb is still quite small. My brother-in-law has rhubarb plants that are over 50 years old-- they get huge in the spring! I was happy to have frozen some from last year. This past weekend I used some to make rhubarb bread. It was yummy, but I think I will add a little white sugar the next time I make this recipe. Rhubarb Bread Yields: 20 servings INGREDIENTS: 1 cup milk 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 1/2 cups brown sugar 2/3 cup vegetable oil 1 egg 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 1/2 cups chopped rhubarb 1/2 cup chopped walnuts 1/4 cup brown sugar 1/2 teaspoon ground cinnamon 1 tablespoon butter, melted DIRECTIONS: 1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes. 2. In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans. 3. In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves. 4. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean. Yum!

Cook it down without much sugar at all and add it to a mustard sauce or your bbq sauce...rhubarb is not always about sweet. It is the glorious first signs of spring...use it in a veggie dish. I can't wait for those knots to leaf. The last few years i have been using it in everything and keep experimenting...

Ann, your pie photo is GORGEOUS!!! however, I never did get excited about blueberry pie.... there's something wrong about baking those poor berries until they turn to mush. ;^) I switched many years ago to making a hot (stove-top) blueberry filling that's poured over fresh berries in a pre-baked shell and I've never looked back! :)

Annie, my grandmother also made a great S/R pie, but I don't have her ingredient amounts. I copied yours. :-) Here's a S/R crisp I like. Frozen fruit can be used, if necessary. Strawberry Rhubarb Crisp 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks) 4 cups fresh strawberries, hulled and halved, if large 1¼ cups sugar, divided 1½ teaspoons orange zest 1 tablespoon cornstarch ½ cup freshly squeezed orange juice 1 cup flour ½ cup light brown sugar, lightly packed ½ teaspoon salt 1 cup quick-cooking (not instant) oatmeal 12 tablespoons (1½ sticks) cold butter, diced Preheat the oven to 350 degrees Fruit: Toss the rhubarb, strawberries, ¾ cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8 × 11-inch baking dish and place it on a sheet pan lined with parchment paper. Topping: in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining ½ cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown.