For Rhubarb if I have too much, I make a simple compote (slice 2 stalks about 1/4 inch, add about 1/2-3/4 cu sugar or maple or honey, cook until rhubarb is soft but not soggy, scoop rhubarb into jar, boil the sauce to thicken a bit and add to the jar) which is great on yogurt or in lieu of jam.
I also like them savory in tumeric forward, onion/garlic beans. With parsley because we have a lot of that too. Brown the rhubarb a bit in a pan before finishing in the beans. Unfortunately it is a recipe we kind of make up as we go along.
Always open to more rhubarb recipes. Made so many gallettes and almond cakes this season but willing to go beyond.
For Rhubarb if I have too much, I make a simple compote (slice 2 stalks about 1/4 inch, add about 1/2-3/4 cu sugar or maple or honey, cook until rhubarb is soft but not soggy, scoop rhubarb into jar, boil the sauce to thicken a bit and add to the jar) which is great on yogurt or in lieu of jam.
I also like them savory in tumeric forward, onion/garlic beans. With parsley because we have a lot of that too. Brown the rhubarb a bit in a pan before finishing in the beans. Unfortunately it is a recipe we kind of make up as we go along.