What can you do with an armful of rhubarb?

Rhubarb is the old faithful of any garden. As sure as yellow dandelions show their faces in the spring, unfurling rhubarb leaves herald a season of new growth.

Generations before us used rhubarb traditionally as a spring tonic. Today our appreciation for rhubarb goes far beyond the medicinal. It may be true that only small children are brave enough to bite into the sour succulent stalks, but adult taste buds can easily be accommodated with a counterbalance of sweetener.

Those who are self-conscious about using white crystal sugar can blend rhubarb with raisins, dates, prunes, honey, maple syrup, and even molasses. Consider other sour foods such as lemons, vinegar, sorrel, and sour cream. They make wonderful sweet and sour combinations: lemonade, chutneys, pickles, sweet and sour spareribs, Chinese hot and sour soup. Try substituting rhubarb, either raw, cooked, or as strained juice, in some of these dishes. Why not rhubarbade or rhubarb chutney?

Stewed rhubarb is similar in texture to applesauce and other pureed fruit. Add it, instead, to your favorite applesauce cake or gooseberry fool recipe. When rhubarb is in season strawberries are not far behind. Combine the last of the rhubarb with the first of the strawberries for fragrant ices, chilled soups, and of course pies.

Rhubarb is easily stored for a later use. To freeze rhubarb, simply chop the stalks into one inch pieces, place them in plastic bags, seal and freeze. Stewed rhubarb also freezes well. Gently stew rhubarb in an oven roaster or in a large sauce pan. For added flavor, stew raisins, prunes, dates, or dried apricots along with the rhubarb. Add sugar or honey to suit your own taste. Cool, place in plastic bags and freeze. To can stewed rhubarb, hot pack it in sterilized jars, seal, and process in a boiling bath for 10 minutes.