Do you have a recipe for rhubarb that is not a pie?

Apple-Rhubarb Dump Cake

2 c Rhubarb

2 c Apple pie filling

1 pk Strawberry Jello

Small size

1 c Sugar

1 Stick of butter

1 1/2 c Water

1 White cake mix

1) Put rhubarb & pie filling in greased 13x9x2 inch pan... 2) Mix sugar

and Jello; sprinkle over rhubarb... 3) Sprinkle cake mix over that and

sprinkle water over all... Slice butter on top of cake mix... 4) Bake at

350 degrees for 45 minutes. Serve warm with vanilla ice cream or whipped cream.

Rhubarb and Clotted Cream.

Ingredients

1lb rhubarb peeled and cut into small pieces

6oz soft brown sugar

3oz unsalted butter

3 teacups of fresh soft bread crumbs

1 small carton of clotted cream

(see measure conversions for more information)

Method

- Put a layer of breadcrumbs onto the bottom of an ovenproof dish well-greased with butter.

- Place a layer of rhubarb onto the breadcrumbs and sprinkle with some of the sugar and dot with some of the butter.

- Repeat these layers until all the rhubarb, breadcrumbs, sugar and butter are used up.

- Finish with a layer of breadcrumbs dotted with butter.

- Bake at 190 degrees Centigrade for about 40 minutes or until the top layer is golden brown.

- Spread the top of the pudding with the clotted cream just before serving.

Cut up into inch long pieces, put your rhubarb (3 to 5 stalks depending on the thickness) in a large dish and sprinkle sugar and a pinch of ginger on it. Place the dish in a warm oven for 10 minutes so the rhubarb softens. Cover the cooked rhubarb with a pastry top (homemade or bought pastry) and put into a hot oven until the pastry browns lightly. In this way the rhubarb does not go soggy and the ginger enhances the taste. Easy custard to go with it is instant birds but it can be improved with a drop of milk a bit of butter and a tiny drop of vanilla. If you want a very easy way then place the stalks of rhubarb on top of a rectangle of bought puff pastry, sprinkle with a teaspoon of sugar and a pinch of ginger and put in a hot oven until the pastry rises and crisps up. This one is nice served with ice cream.

Make an upside down cake using rhubarb instead of pineapple or make a rhubarb crisp instead of an apple one. Go to allrecipes.com for recipes.

I haven't used this recipe but check allrecipes.com. I was looking yesterday and they had a rhubarb cake that looked like a banana bread.

If you like apple crisp, just follow a recipe for fresh apples, substituting the rhubard. I add fresh cherries for color and a cross-flavoring.

I got this before I saw what you wanted, so I'll give you two recipes:

****Rhubarb Chutney****

1 cup plus 2 tablespoons sugar

1/2 cup red wine vinegar

1 1/2 cinnamon sticks

1 1/2 tablespoons minced fresh ginger

1 1/2 teaspoons grated orange peel

1/2 teaspoon (scant) ground cardamom

4 1/2 cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb)

3/4 cup dried currants

4 green onions, chopped

Preparation

Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants, and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon. Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.) Bring to room temperature before serving.

***Rhubarb Raspberry Meringue Cake***

For meringue layers

4 large egg whites

1/4 teaspoon cream of tartar

1 cup sugar

For rhubarb purée

1 pound fresh rhubarb, trimmed and cut into 1/2-inch pieces (3 cups total)

1/2 cup sugar

1 tablespoon water

2 teaspoons cornstarch

1 cup well-chilled heavy cream

2 1/2 cups picked-over fresh raspberries

Accompaniment: Rhubarb Raspberry Sauce

PreparationMake meringue layers:

Let egg whites stand at room temperature 1 hour.

Preheat oven to 250° F. Line 2 baking sheets with parchment paper and draw three 10- by 4 1/2-inch rectangles on parchment (2 on one sheet and 1 on other). Turn parchment over.

In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they hold soft peaks. Gradually add sugar, beating, and beat until meringue holds stiff, glossy peaks.

Transfer meringue to a pastry bag fitted with a 1/2-inch fluted tip and pipe evenly onto parchment rectangles, filling them in. (Alternatively, divide meringue among parchment rectangles, spreading with a spatula to fill them in.)

Bake meringue layers in upper and lower thirds of oven, switching positions halfway through baking, 1 hour, or until crisp and firm. (If weather is humid, cooking time may be longer.) Cool meringue layers completely on baking sheet in turned-off oven or on a rack and carefully peel off parchment. Meringue layers may be made 1 day ahead, wrapped well in plastic wrap or sealed in an airtight container, and stored in a cool, dry place.

Make rhubarb purée:

In a heavy saucepan stir together purée ingredients and simmer, stirring occasionally, until rhubarb is softened, about 12 minutes. Cool mixture slightly and in a blender or food processor purée until smooth (use caution when blending hot mixtures). Transfer purée to a bowl and cool. Purée may be made 2 days ahead and chilled, covered. Bring purée to room temperature before proceeding.

Just before serving, assemble cake:

Lightly whip heavy cream.

On a large platter arrange 1 meringue layer and spread evenly with 1/2 cup rhubarb purée. Spread half of whipped cream evenly over purée and top with 3/4 cup raspberries. Repeat procedure with another meringue layer, 1/2 cup purée, remaining whipped cream, and 3/4 cup raspberries. Top with remaining meringue layer.

Garnish cake with remaining cup raspberries and serve with rhubarb raspberry sauce.

jelly