I only know it is gorgeous when cooked with fresh ginger and served with real custard!

Try a google search for rhubarb recipes, jam, pie, fool, sponge there is a whole slew of them. You can also use rhubarb in savoury dishes - particularly with pork instead of apple. Then there is rhubarb wine...

I found this on GoY ...
http://www.growsonyou.com/pottingmad/blog/9668-rhubarb-jam

I hope this helps :o)

...and if you stir in a pinch of bicarbonate of soda after cooking it reacts with the acid and you don't need nearly as much sugar. Just stir gently until it stops frothing.

Thanks a lot Grandmage/MoonGrower/Terratoonie and Steragram - I shall try these suggestions. I shall also pass the bicarb of soda idea on to my sister who is restricted as to how much sugar she can have.

If she has rheumatoid arthritis she needs to be careful how much rhubarb she eats, the acids can play havoc with the joints.

5lbs chopped rhubarb, juice from 2 lemons, 6 pints water, leave for 3 days, stiring frequently. Strain into a gallon jar, add 3 1/2 lbs sugar and some yeast and leave to ferment.
Makes a nice drop of wine.

rhubarb and ginger jam.

Just remembered this one - look out for a tin of Mamade lemon (you can only usually find the orange one but the lemon does appear occasionally - its for making marmalade without having to cut up the fruit) If you mix that half and half with rhubarb you get a lovely sort of cross between jam and marmalade. Obviously you have to increase the amount of sugar according to the weight of the rhubarb you add, and leave the rhubarb overnight with the sugar to make the juice before you cook it . Then add the Mamade and the rest of the sugar and boil a usual.

This sounds a bit muddled - must have been the wine we had with our meal - don't usually have it during the week!

Thanks a lot everyone for all of your suggestions - I shall definately have a go at some of these.

If you stew the rhubarb as normal, with as much sugar as you would normally use, but add some cardamom seeds, then puree it and mix with Greek yoghurt, it makes a lovely and light summertime pudding, or you can freeze it to make a light ice cream.

Thanks Gattina - I will certainly try this, especially the ice cream version as my OH and I love ice cream.

Just make sure you keep stirring it as it freezes if you don't have an ice-ctream maker, as otherwise it will go crystalline and possibly separate out. Also, you might like to sieve the cardamom seeds out once they've done their job if you've used those. I sometimes add a few drops of rosewater instead, but some people find it overpowering and things CAN end up tasting of Turkish delight.

Thanks for the advice, Gattina. I have found this problem before when making other ice creams without an ice cream maker, so I'll be careful with this one.