I recently made Blu-Barb jam. It was infused with vanilla, cinnamon and anise, sweetened with maple syrup and sugar. It used Pomona. I am considering a rhubarb strawberry sauce that can be canned. The only problem is that it recommends red rhubarb and most of mine is green and I admit that I am visual person so the off-color would be off-putting to me.

Plain Rhubarb Jam.
Chop and freeze for Rhubarb Coffee Cake (Pioneer Woman recipe is awesome).
Strawberry Rhubarb Pie Filling

Deanna

Ginger in any form goes well in rhubarb jam. I've just made some and inadvertently used cinnamon by mistake (just grabbed the jar and sprinkled.) Cinnamon does not complement rhubarb ;-) makes it taste musty. Rhubarb is a clean sharp flavour and messing with it, other than in a few classic combos, makes for sickly, confused flavours imo.

Rhubarb also makes good chutney. And it is very easy to freeze for future use.

I won't give any recipes because my methods wouldn't pass muster for you.

Jars and jars full of plain ole Stewed Rhubarb. That way it can be used for 150 different things, even plain right out of the jar, not to mention all sorts of pies, cakes and cupcakes (spread it as the center of a chocolate layer cake), dessert toppings, homemade ice cream, sandwich topping, fritters, added to fruit salsas, chutneys, fruit roll-ups, popsickles. coffee cakes, etc. etc.

Dave

The Victorian Barbeque Sauce from Ball is very good. I use it like ketchup.

I love Rhubarb Chutney. Flora, you are absolutely correct - cinnamon and rhubarb do not play nicely together!