Hmmm, I love rhubarb. I have been eating it my whole life. My grandmother and my mom made rhubarb sauce all the time when I was growing up. I would eat bowls of that stuff for breakfast.
Our first house has a large patch of rhubarb. We moved in and I quickly picked a bunch. And then we got a dog. And that became his favorite thing to pee on. So there was no more rhubarb.
Our current house doesn't have any, but we have a large community garden on an empty lot that has some. And a neighbor who doesn't use much of their own. So I am in rhubarb heaven again.
And yes you can made the traditional rhubarb sauce and bread. But here is what I made for father's day - and dang was it so incredibly good!
Risotto with rhubarb compote.
Have you ever made risotto with milk instead of broth? This recipe called for it. I was very skeptical. I used 1/2 milk and then the rest with broth. And no proscuitto. But dang so, so good. I love the sweet/savory combination. And red wine rhubarb compote - well I may have made a ton and now have a jar of just leftover compote. And I'm going to go raid my neighbor's patch some more and freeze the rhubarb so I can make this all year!
And because we went to the farmer's market and bought a ton of fresh strawberries, I made this little cookie crumble strawberry rhubarb tart. No recipe, just kind of winged it. It involved making sugar cookies from a package. Making rhubarb sauce with a bit of lemon juice and sugar. And mixed 2/3 parts fat free cream cheese with 1/3 part homemade yogurt. And then crumbled the cookie into a custard cup. Poured some cream cheese on it. Placed in freezer to set the filling. And then added the rhubarb sauce topped with a layer of fresh cut strawberries.