Check out Mrs. Wheelbarrow's blog (http://www.mrswheelbarrow.com/2011/06/rhubarb-six-ways-from-sunday/). She just posted six rhubarb recipes and each one sounds better than the last.
I do a very basic chutney....dice it finely, about a half cup of water, quarter cup of sugar, and then let it simmer for 6-8 minutes. I remove it from the heat and then either add some raspberries or strawberries, finely chopped as well as a squeeze of lemon and a bit of zest.
It's fantastic on waffles, pancakes, Ice cream, (on a spoon) or even something like pork.
I had the same (fortunate!) problem last weekend. After making a few desserts, the rhubarb was starting to go limp.
I ended up making a rhubarb infused simple syrup with 1 cup sugar, 1 cup water and pureed the rhubarb in it then strained it through a fine mesh strainer. We've been using small amounts of it in margaritas, spritzers and all sorts of other cocktails.
Chop the stalks into 1" pieces and cook until tender with a small amount of water or orange juice (maybe 1/2 C per 4 C of rhubarb) . Sweeten to taste with sugar or honey. You get something resembling chunky applesauce.
Eat it as is (I like it for breakfast with yogurt) or layer into parfaits with sweetened yogurt or whipped cream or fold into whipped cream for a rhubarb fool.
There are two rhubarb preserves recipes in this blog post: http://www.food52.com/blog/1860_diy_group_project_rhubarb_preserves -- also, see above, there are 3 great rhubarb recipes (Rhubarb Orange, Rhubarb Lime Spritzer, and Rhubarb with Earl Grey Tea, Cardamom, and Orange Zest).
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It's fantastic on waffles, pancakes, Ice cream, (on a spoon) or even something like pork.
Use a heaping 1/2 cup of frozen rhubarb in a batch of scones. with zest of 1/2 lemon or orange.
Or make these:
http://www.food52.com/recipes/4318_naughty_rhubarb_scones
I ended up making a rhubarb infused simple syrup with 1 cup sugar, 1 cup water and pureed the rhubarb in it then strained it through a fine mesh strainer. We've been using small amounts of it in margaritas, spritzers and all sorts of other cocktails.
http://www.food52.com/recipes/11906_rhubarb_strawberry_compote
I've also made this and loved it:
http://www.food52.com/recipes/4275_rhubarb_with_earl_grey_tea_cardamom_and_orange_zest
Both recipes are super-easy.
Eat it as is (I like it for breakfast with yogurt) or layer into parfaits with sweetened yogurt or whipped cream or fold into whipped cream for a rhubarb fool.
It freezes well, too.
Rhubarb jam...with ginger - http://www.food52.com/recipes/4268_rhubarb_and_ginger_yogurt_verrines