In Harkers Island, North Carolina, Judith Waxman prepares a tart and tangy fruit sauce that's excellent over pound cake or ice cream. "I've served this rosy-colored mixture many times and gotten rave reviews from friends and family," she assures.
A neighbor shared the recipe for this wonderful fruit sauce with me. It's a great way to use up a bumper crop of rhubarb. We like it over ice cream, pancakes and even fresh, hot biscuits. —Nancy Cowlishaw, Boise, Idaho
Here's a delightful way to use up your harvest of rhubarb. Fresh from the oven, the bubbling dessert is wonderful with a dollop of whipped cream or a scoop of vanilla ice cream.—Ruth Johnson, Elkton, Maryland
Now all you rhubarb fans out there can minimize that mouth-puckering flavor without having to ladle on the sugar. This light recipe lets you enjoy one of springtime's quintessential treats and feel good about each bite you take. —Taste of Home Test Kitchen
We have a rhubarb patch, so I'm always looking for recipes featuring this "fruit". I've served this coffee cake to people who say they don't like rhubarb, and they've always told me how much they enjoyed it.
A neighbor shared this recipe with me, and I created my own variation using garden-fresh rhubarb and strawberries. The shortbread crust and creamy sweet-tart layers went over big at a family party…not a crumb was left! &dmash;Sara Zignego, Hartford, Wisconsin