[Jamestown1630]

I’ve never eaten rhubarb in any form, but I’ve seen it in the stores lately and want to try it (they want $5 per pound for that sucker, here!)

I was thinking of trying this recipe; but wonder if anyone on the thread has a recipe they like:

https://www.youtube.com/watch?v=vnK7vLb0ywk

[Liz]

Carbers missing the crunch? These crispy, almost zero carb cracker cradles high fat dips; good with soups and salads.

Swap cheese and herbs to create your favorite flavors.
Italian = Mozzarella and Parmesan + basil and oregano.
Mexican = Hot pepper cheese + cilantro or taco seasonings.
French = Gruyère + garlic, rosemary and thyme.
All American = Add chopped bacon.

METHOD Grate cauliflower or use riced cauliflower (some markets sell bags of this). Add finely chop parsley and rosemary. Toss well, then mix in Parm, garlic, s/p. Form loose one inch balls; place them on a parchment lined sheetpan. W/ bottom of tumbler, press each ball flat. Bake 400 deg 5 min, turn; bake golden 5 min. Remove to counter; cool a few min til crispy.

Recipe also makes Crisps for snacks or sandwiches....not as thin as crackers.

[Liz]

This rhubarb/strawberry compote is handy to have in your fridge. Over ice cream,
plain cake (add a dab of sour cream). Or for breakfast......over pancakes or waffles.

Just cook down equal parts strawberries and rhubarb with sugar, lemon juice, and water.

[kalee]

My grandfather grew rhubarb and my grandmother made the best pies and jam with it. She also stewed it for breakfast, delicious with porridge.