Here's a favourite that I've posted several times before. It's so easy too!

Ingredients for 2 servings:

2 1/4 cups of rhubarb cut in 1 inch pieces
1 orange
2 teasp grated orange peel, plus a few thin slices for decorating
1/2 cup granulated sugar
1/2 cup water

1) Peel orange and remove all white pith. Section into quarters then slice each quarter crosswise into 6 fan-shaped pieces.

2) Put rhubarb and orange in saucepan with orange pieces, grated orange peel, sugar and water.

3) Cook without lid until mixture is reduced, about 15 minutes. Remove from stove and cool.

4) Refrigerate until icy cold and serve decorated with a few julienne slices of peel.

Makes a great breakfast dish, tangy and refreshing.

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Here's the rhubarb pie recipe with my favourite pastry that's irresistible to the last crumb.

5 cups rhubarb cut into 1 to 1 1/2 inch pieces
1 1/2 cups sugar
1/3 cup flour
pinch salt
1 teasp grated orange peel
2 TBS butter

Combine above ingredients except butter in a bowl and turn with a spoon so all rhubarb is evenly coated.

Prepare pastry and line a nine inch pie plate. Fill with rhubarb mixture and dot with the 2 TBS butter.

Put on top crust, flute edges and brush top crust with 1 egg yolk combined with 1 teasp water.

Bake 10 minutes at 425F then lower heat to 350 for about 40 minutes more or until top is golden.

Here's Nathan's Pastry - sufficient for 1 pie as above size pieplate:

Nathan's Never-Fail Pastry:
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Preheat Oven to 425F (220C):
2 1/2 cups flour
1/2 teasp salt
1 teasp baking powder (not baking soda !)
1/2 pound (227 grams) lard - such as Tenderflake Lard
1 teasp white vinegar
1 egg slightly beaten (see point 3 below)

1) Mix flour, salt and baking powder in large bowl

2. Cut lard into flour with two knives until it's all in small crumbs

3) Beat egg in your measuring cup with a fork, then add vinegar to that and carefully add water until you have 1/2 cup of liquid mixture.

4. Add liquid to flour and mix gently with fork until all is moist. Form it into a ball.
5. Divide into two even balls, sprinkle with flour and wrap in tin foil in two pkgs and put in fridge to cool for at least half an hour if possible.

SharonCb

Those recipies look delicious. Thank you so much.

Here's some that we like.

Rhubarb Crisp

1 pound fresh rhubarb, cut into 3/4-inch pieces, about 4 cups
3/4 cup sugar
1 cups all-purpose flour
1 teaspoon cinnamon
1 cup firmly packed brown sugar
½ cup old-fashion rolled oats
½ cup unsalted butter, melted but not hot
Vanilla ice cream

Preheat oven to 375 degrees F.

In a large bowl combine rhubarb with sugar, ¼ cup flour, and cinnamon and transfer into four 4-inch individual baking dishes.

In a bowl, combine remaining 1 cup of flour, brown sugar, rolled oats, and butter, mixing well. Sprinkle over the rhubarb mixture.

Bake for 35 minutes until topping is golden brown and rhubarb is tender. Serve warm with vanilla ice cream.

NOTE: This makes a lot of topping. You can reduce to 3/4 cup of flour and 3/4 cup of brown sugar.

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Rhubarb Custard Bars

Base:

2 cups flour
¼ cup sugar
1 cup margarine

Filling:

2 cups sugar
7 Tbsp flour
1 cup Carnation evaporated milk
3 eggs
5 cups chopped rhubarb and strawberries

Topping:

1 pkg (8 oz) cream cheese
½ cup sugar
1 tsp vanilla extract
1 cup Cool Whip whipped topping

Line a 13x9-inch pan with aluminum foil and grease.

Base: Cut the margarine in with the flour and sugar until well combined. Press mixture in the bottom of the prepared pan. Bake in a preheated 325°F oven for 10 minutes.

Filling: Cream the sugar with the eggs; add the evaporated milk and mix well. Toss the rhubarb and strawberries with the flour and add to the egg mixture. Pour filling over the pre-cooked base and bake for 35-45 minutes. When completely cooled, spread the topping mixture over the top.

Topping: Cream together the cream cheese, sugar, and vanilla. Fold in the whipped topping. (Cream cheese should be at room temperature.)

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Rhubarb Cake

(I've only made it with milk and vinegar instead of buttermilk.)

½ cup butter
1½ cups white sugar
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 to 3 tsp cinnamon
1 cup buttermilk (OR 1 cup milk plus 1 Tbsp vinegar; let sit 10 minutes)
2 cups chopped rhubarb, in ½-inch pieces
1 Tbsp flour

Topping:

¼ cup butter, do not melt
2 to 3 tsp cinnamon
1 cup firmly packed brown sugar

Batter: Cream butter and sugar until smooth and creamy; beat in egg and vanilla.

Sift together flour, soda, and salt. Add to creamed mixture alternately with milk, making 3 dry and 2 liquid additions.

Toss rhubarb with 1 Tbsp flour and mix gently into the batter. Spoon into a buttered 13x9-inch cake pan and smooth the surface.

Topping: Blend together all ingredients and sprinkle evenly over the batter.

Bake in a preheated 350°F oven for 45 minutes, or until cake has risen and browned and comes away from the edges, and a skewer inserted in center comes out clean.

I had rhubarb once a long time ago and didn't care for it, but something about the rhubarb orange compote makes me want to try again! Have to find some rhubarb and try again.

The recipes all look so good, makes me wish I liked rhubarb a little more!

RHUBARB CHUTNEY (great with grilled or broiled lamb chops)

1/ 2 lb. rhubarb, trimmed and cut into 1/ 2 inch pieces (2 cups)
1/ 2 medium onion, chopped
1/ 3 cup honey
1/ 4 cup water
1/ 4 cup golden raisins
2 jalapeno peppers, seeded and finely chopped
1 Tbsp. cider vinegar
1 clove garlic, finely chopped
pinch of ground cardamom and/or ginger

Mix all ingredients in medium saucepan. Bring to a simmer over medium heat: reduce heat to low, cover pan and cook for 15 minutes. Uncover and cook until thick, 3 to 5 more minutes. 6 servings.

STEWED RHUBARB WITH ORANGE 4 servings

1 lb. rhubarb, trimmed ind cut into 1 inch pieces (4 cups)
1/ 2 cup orange marmalade
1/ 4 cup sugar
1/ 8 tsp. ground cinnamon
1/ 8 tsp. grated nutmeg
2 Tbs. water

Combine all ingredients in saucepan. Bring to a simmer, reduce heat to low and cover the pan. Cook, stirring occasionally, until the rhubarb is tender, 6 to 8 minutes.

RHUBARB AND FLAX COFFEE CAKE

375 ml (1 1/2 cups) flour

12 ml (2 1/2 tsp) baking powder

125 ml (1/2 cup) sugar

2 ml (1/2 tsp) salt

2 ml (1/2 tsp) cinnamon

45 ml (3 tbsp) ground flax meal

1 large egg

60 ml (4 tbsp) canola oil

125 ml (1/2 cup) milk

500 ml (2 cups) cubed rhubarb

For crumble topping:

125 ml (1/2 cup) packed brown

sugar

50 ml (1/4 cup) each whole wheat

flour, old-fashioned rolled oats

45 ml (3 tbsp) butter

5 ml (1 tsp) cinnamon

Preheat oven to 205 C (400 F). Grease 8-inch round springform pan.

Sift together flour, baking powder, sugar, salt and cinnamon. Stir in ground flax.

In another bowl, beat egg with a fork and whisk in oil and milk. Pour into flour mixture, add chopped rhubarb and stir until mixed. Pour into prepared pan.

Place topping ingredients in small bowl and rub together until combined and crumbly. Sprinkle over cake batter. Bake for 30 minutes, or until toothpick or cake tester inserted into centre of cake comes out clean.
RHUBARB CRUMBLE

1 litre (4 cups) rhubarb cubes

grated zest of one orange

250 ml (1 cup) sugar (white sugar or equal parts white and brown)

50 ml (1/4 cup) flour

For the crumble topping:

250 ml (1 cup) whole wheat (or

white) flour

125 ml (1/2 cup) old-fashioned

rolled oats

175 ml (3/4 cup) brown sugar

5 ml (1 tsp) cinnamon

125 ml (1/2 cup) butter

Optional: 50 ml (1/4 cup) chopped

pecans

Preheat oven to 190 C (375 F). Butter baking dish.

Stir together rhubarb, orange zest, sugar and flour. Pour into prepared baking dish.

Mix together topping until well-combined and mixture is crumbly. Sprinkle over rhubarb; bake 35 minutes until rhubarb is bubbly and crumble topping is golden and crisp. (Set baking dish over foil-lined pan in case rhubarb juice bubbles over.)

Serve warm with whipped cream or thick vanilla yogurt.

Strawberry-Rhubarb Crumble: Add 500 ml (2 cups) hulled, sliced strawberries to rhubarb and 30 ml (2 tbsp) extra flour to mixture. Add 15 ml (1 tbsp) grated orange or lemon zest if you like. Make sure baking dish is large enough to accommodate extra fruit.
STRAWBERRY-RHUBARB PAVLOVA

For the rhubarb compote:

1 litre (4 cups) rhubarb, cubed

250 ml (1 cup) white sugar

juice of 1 orange; 15 ml (1 tbsp) zest

15 ml (1 tbsp) cornstarch

15 ml (1 tbsp) orange liqueur (or just

orange juice)

For meringue shell:

4 egg whites

250 ml (1 cup) sugar

10 ml (2 tsp) cornstarch

5 ml (1 tsp) white vinegar

To assemble:

250 ml (1 cup) whipping cream,

whipped and lightly sweetened

with sugar and (optional) 15

ml / 1 tbsp orange liqueur

500 ml (2 cups) strawberries,

hulled and sliced

Prepare compote in advance: Place rhubarb, sugar, orange juice and zest in saucepan; cook over medium heat until rhubarb is tender and juicy, about 30 minutes. Continue cooking to let rhubarbs liquid content reduce, then remove from heat and strain away about a cup of liquid. (Note: Save liquid to flavour drinks like a Rhubarb Martini below.)

Return rhubarb to saucepan; place over medium high heat. Taste; add more sugar if too sour. Dissolve cornstarch in liqueur; stir into rhubarb. Continue cooking until rhubarb has thickened to saucy consistency. Set aside to cool; chill in refrigerator.

Make meringue shell:

Preheat oven to 150 C (300 F). Line baking sheet with parchment.

In clean metal bowl, beat egg whites until peaks start to form, then beat in sugar one spoonful at a time until very stiff shiny peaks form. Continue to beat until sugar well dissolved. (To test: rub a bit of meringue between fingers. It should be smooth, without sugary grit.) Sprinkle cornstarch and vinegar over top; gently fold into meringue.

Mound meringue onto parchment paper, creating 20-cm (8-inch) circle. Use back of spoon to smooth edges; build up edge so its higher than centre. (Meringue will serve as a dish to be filled with cream and fruit.)

Bake in oven about an hour, until meringue is dry and crisp. Turn off oven, open door a crack; cool meringue completely.

To assemble pavlova: Carefully remove paper from meringue. It may crack here and there. Put on platter. Spread whipped cream over shell and top with strawberries. Cut into wedges and serve with rhubarb compote over top.
RHUBARB-VANILLA MARTINI

Rhubarb juice

Bols vanilla liqueur

Lemon vodka

To make juice: Cook together over medium heat until tender and juicy: 1 litre (4 cups) rhubarb cubes, 175 ml (3/4 cup) white sugar, juice of one orange and 15 ml (1 tbsp) orange zest. Taste juice for sweetness; add more sugar if desired, stirring well to ensure sugar dissolves. Remove from heat, cool a bit and then strain liquid into a container and set aside to cool. Store in fridge up to a week. (Use rhubarb solids as topping for pound cake or biscuits.)

To mix: Place four or five ice cubes in martini shaker. Add three shots rhubarb juice, one shot each vanilla liqueur and lemon vodka. Shake well. Strain into two small martini glasses.

Rhubarb Cake

1/2 c shortening
1-1/2 c brown sugar
1 c buttermilk
1 egg
Pinch salt
1 tsp baking soda
2 c flour
1 tsp vanilla
1-1/2 c rhubarb, chopped

Combine first 8 ingredients, mix well and then fold in rhubarb.
Pour batter into prepared 9x13 pan and bake 35-45 minutes at 325 º.

Combine 1/2 c sugar and 1tsp cinnamon, sprinkle over warm cake.

Here is another good one. I think I got this from Cooking Light....can't remember. Vanilla Pudding with Baked Rhubarb Serves 4 1 c sugar 1/4 c flour 1/2 tsp salt 2 c milk (not skim) 1\-1/2 vanilla beans, halved lengthwise 4 large egg yolks, lightly beaten 4 tbsp unsalted butter, cut into small pieces Whisk together dry ingredientsset aside. Pour milk into a medium saucepan; scrape in vanilla seeds and add the pods. Stir. Cook over medium heat until tiny bubbles form around the edges of the pan, about 7 minutes. Gradually add the milk mixture to the flour mixture, whisking constantly. Transfer to the saucepan and cook over low heat, whisking constantly, 5 minutes. Put egg yolks in small bowl and add a small amount of the hot milk mixture to temper them. Add yolks to the saucepan and cook over medium heat, whisking constantly, until mixture comes to a boil and thickens, 10\-12 minutes. Remove from heat and discard pods. Add butter and whisk until melted. Pass pudding through a fine sieve into a medium bowl with a rubber spatula. Cover with plastic wrap directly on the surface of the pudding so no skin forms. Let stand at room temperature until cool, about 30 minutes. Serveor can be refrigerated covered with plastic for up to 1 day. Baked Rhubarb 1 lb rhubarb, trimmed, and cut on the diagonal into 1" pieces 1/4 c sugar 2 tbsp light corn syrup 1/2 vanilla bean, halved lengthwise. Preheat oven to 375. Butter an 8x8 baking dish. Mix together rhubarb, sugar, and corn syrup. Scrape in vanilla seeds and add the pod. Toss and pour into prepared dish. Bake, tossing gently halfway through, until tender, about 35 minutes. Discard pod and let cool slightly. Stir before serving.

I make rhubarb custard bars, too, but my recipe is a little different than Khandis....

Linda