Rhubarb dessert recipes anyone?

You could make a strawberry rhubarb compote. I like to use half as much rhubarb as I do strawberries, and then I can use less sugar. Last time mine came out to 149 calories for a half cup serving, which really isn't bad!

This is positively magical:
http://www.foodnetwork.com/recipes/ina-garten/strawberry-rhubarb-crisp-recipe.html

Now, when you work it out and use her serving sizes...it's not good, calorie-wise. Haha. BUT, use this recipe as a jumping off point and make some modifications. Mine: (a) really, you can get 12 reasonable servings of this. If it was a restaurant dessert and you were sharing it, maybe 1/6 of the recipe would be appropriate...for a random summer evening, no. Even under non-MFP circumstances :laugh: . (b) I halve the topping recipe, and in the fruit I reduce the sugar to 1/2C and replace the OJ with water. Even outside of reducing the calories, it's just WAY too rich as-is. And, yes, my 12 servings is also based on reducing the topping, as well. (c) I also typically use almond flour instead of the wheat flour, but that's just because I like the bump in protein and healthy fats and in a crumble recipe you don't need flour to DO anything that almond meal can't do. Bonus - you can use positively any fruit you want. I've done it with peaches, blueberries, assorted berries, apples, pumpkin, and never had it turn out wrong. In 12 servings, with 1/2 the topping (but using wheat flour) and reduced sugar/juice in the fruit, it works out to like 175 calories per serving - and it's a perfectly satisfying dessert.

I just stew mine up after chopping, add whatever sweetener you like from maple syrup, stevia, splenda, agave, whatever (obviously affects calories) top in a little bowl with a dollop of vanilla greek yogourt and a couple of tbsp. granola. Fake mini-crisp. EASY!

I always make the strawberry apple rubarb crisp from the LoonySpoons cookbook. It is very yummy!! Especially with some vanilla ice cream.

not really a dessert, but rhubarb juice is pretty amazing! Cut up rhubarb into 1" pieces, cover with boiling water and let sit overnight. Strain out the juice and sweeten to taste with sugar and add a bit of lemon juice.

stewed rhubarb and strawberries: 16 cups of chopped rhubarb bring to a boil in 1 cup water. reduce heat to medium until rhubarb is softened and slightly mushy. Add 2.5 cups strawberries, 3.25 cups sugar, and 1 tsp cinnamon and simmer on low heat until very soft. Chill before serving. I love eating this all by itself but it also makes a great topping for ice cream and other desserts.

Ohhhhhh, I have some rhubarb too, and I'm going to slow cook it out until it's like chunky jam, then roast some oats, drizzle on top, and top it with sweetened greek youghurt. Sooooo delish and perfect for summer!