Rhubarb adds a zippy flavor to recipes that is unlike any other.
When combined with strawberries, cherries, apples, and other fruits, the flavor only gets better. On the savory side, rhubarb makes a wonderful, tangy chutney or a delicious sauce for chicken, pork, game meat and salmon.

Here are four ways to use this springtime treat.


© ilovemypit

Rhubarb and Strawberry Fool
serves 6
from The Daily Green

1 pound rhubarb, stems only cut into 1 inch pieces
1 pint strawberries, stemmed and sliced
1/2 cup granulated sugar
The juice of 1 lemon
The grated zest of one lemon
2 cups non-fat plain yogurt

1.Combine the rhubarb, strawberries, sugar, lemon juice and lemon zest in a heavy non-reactive saucepan set over medium high heat. Bring the fruit to a boil then reduce the heat to simmer. Cook about 15 minutes until the fruit has leached out its juice and the syrup has thickened slightly. Let cool completely before proceeding. (This mixture can be made a day ahead and stored in the refrigerator before using.)
2.Stir the rhubarb and strawberry mixture into the yogurt. Pour into stem glasses to serve topped with a sprig of fresh mint. A spoonful of brown sugar on each parfait may be added to taste.
3.Note: This same fruit mixture, minus the yogurt, may be used as a filling for a puff pastry or filo crust turnover.

Rhubarb Chutney
makes 2 cups
from Eating Well

2 cups diced rhubarb
¾ cup diced red apple
½ cup dried cranberries or cherries
¼ cup finely chopped red onion
¼ cup water
¼ cup honey
1 tablespoon minced fresh ginger
2 teaspoons red-wine vinegar
¼ teaspoon crushed red pepper, plus more to taste

Combine rhubarb, apple, cranberries (or cherries), onion, water, honey, ginger, vinegar and crushed red pepper to taste in a small saucepan. Bring to a boil, stirring occasionally. Reduce heat to medium-low, cover and simmer until rhubarb is tender, 15 to 20 minutes. Uncover and simmer, stirring occasionally, until thickened, about 5 minutes more. Serve warm or cold.

Cover and refrigerate for up to 1 week.

Two more recipes after the jump.

Rhubarb Ice Cream
makes 1 gallon
from About.com

6 cups diced fresh rhubarb
1 1/2 cups sugar
2 cups water
1/4 cup lemon juice
1/2 teaspoon salt
4 cups heavy cream
1 teaspoon vanilla
1/4 teaspoon red food coloring, or to get desired color
3 cups milk

Preparation:
In a 2 quart saucepan over medium-low heat, combine rhubarb, sugar, water, lemon juice, and salt. Simmer, uncovered, for 10 minutes, or until rhubarb is tender. Cool thoroughly.

Combine cooled rhubarb mixture with heavy cream, vanilla, and red food coloring. Pour into a 1 gallon freezer container. Add milk, filling 2.3 full. Freeze, following ice cream freezer directions.

Rhubarb Sour Cream Coffee Cake
makes 15 servings
from Land O' Lakes

1 1/2 cups sugar
3/4 cup LAND O LAKES® Butter, softened
3 eggs
1 1/2 teaspoons vanilla
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup LAND O LAKES® Sour Cream
3 cups chopped fresh or frozen rhubarb

Crumb Topping Ingredients:
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold LAND O LAKES® Butter

Heat oven to 350°F. Combine sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy.

Combine 2 3/4 cups flour, baking powder, baking soda and salt in medium bowl. Add to butter mixture alternately with sour cream, mixing well after each addition. Toss together rhubarb and remaining 1/4 cup flour in same medium bowl; gently stir into batter. Spread evenly into greased 13x9-inch baking pan.

Combine brown sugar, 1/4 cup flour and cinnamon in small bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle evenly over batter. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.

To serve, dollop each serving with whipped cream. Sprinkle with additional ground cinnamon, if desired.