Rhubarb has a kind of mouth-puckering flavor like lemon. I usually just blend it with water and make a lemony drink.
Here is another way to prepare rhubarb – a compote that is great over your choice of “ice creme” (now I have a new way to eat the simple banana ice creme I make by by processing bananas through the Champion juicer). This compote would be good atop fruit, or to make a cake special.
NOTE: for dried fruit, the recipe amount is for the soaked fruit
1 C raw rhubarb, finely chopped
½ C dried apricots, soaked 1 hr., finely chopped
1/2 C fresh cranberries, finely chopped in a food processor (or 1 C dried cranberries, soaked)
1/2 C raw honey
1/2 T rosemary, dried (or 1 T fresh rosemary)
- In a glass jar with a lid, combine honey and rosemary. Seal tightly, and refrigerate for 8 hours (or overnight).
- Mix the rhubarb, cranberries, and apricots together, and add honey until the mixture is the consistency of a chutney (more rhubarb and fruit, with honey to hold it together).