Tip
Stand rhubarb in a glass of water for an hour if it starts to go "floppy"

·  Rhubarb and Currant Tarts
·  Mum's Jelly Rhubarb
·  Rhubarb and Strawberry Shortcake
·  Rhubarb Muffins

 Rhubarb and Currant Tarts
Ingredients
150g finely sliced rhubarb
½ c brown sugar
2 Tbsp cornflour
¼ c currants
2 sheets shortcrust pastry  

Preheat the oven to 180ºC. Combine the rhubarb, sugar, cornflour and currants in a bowl.  Cut out 12 6.5cm rounds of pastry.  Pressed into greased holes of a small muffin tin.  Spoon in the rhubarb filling and take 15 minutes until golden.  Makes 12.

Mum's Jelly Rhubarb
Ingredients/Method
Cut 3-4 decent stems of rhubarb into 1 cm slices Put in a saucepan of 1/2 cup of water the boil the rhubarb until it is pulpy and use a fork to loosen the rhubarb into pulp
Put one packet of your favourite jelly flavour into a jar (use low calorie jelly if your watching your weight).  Pour the rhubarb into the jar and with a fork mix the jelly crystals and rhubarb thoroughly (make sure you warm the jar in the microwave or oven or let the Rhubarb cool a little so you don't crack the jar).  Leave the jelly on the bench to cool
Put the jelly in the fridge to set.

Rhubarb and Strawberry Shortcake
Standard Ingredients
3-4 stalks rhubarb
3 Tbsp sugar
1 cup strawberries trimmed and chopped
125g soft butter
1/2 cup sugar
1 egg
1 1/3 cups plain flour
1/4 cup cornflour
1 tsp baking powder

Preheat oven to 180ºC.  Grease a 20-22cm cake tin.  Wash, trim and slice rhubarb.  Place in saucepan with sugar and gently heat until fruit is almost tender.  Add strawberries and cook for a few minutes.  Set aside to cool.  Cream butter and sugar.  Beat in egg.  Sift flour, cornflour and baking powder and mix.  Put half of the dough in baking tin and spread.  Add fruit mixture on top.  Add the other half of dough over fruit and
allow fruit to peep through dough.  Bake 30-40 minutes.  Allow to cool a before removing from tin

Rhubarb Muffins
I got my one year old nephew who finds rhubarb too tarty to finally eat rhubarb using this recipe
Standard Ingredients
1 3/4 cups plain flour
1 1/2 tsp baking powder
1 cup sugar
1 cup white chocolate bits or more
1/2 cup melted butter
1 1/2 cups stewed cold Rhubarb
1 egg slightly beaten
1 tsp vanilla

Preheat oven to 190º C.  Sift flour, baking powder and sugar.  Add chocolate and make a well.  Pour in butter, milk, egg, vanilla, rhubarb and just combine. Spoon into muffin tins and bake for about 20 minutes until springy.  Make a white icing and cover with white chocolate buttons, marshmallows and whatever takes your fancy.