I started making Alton Brown’s granola a number of years ago, and it’s delicious for yogurt or with milk.
People who make rhubarb compote: care to share a recipe/method?
Cut rhubarb into approx 3cm lengths. Put in baking dish, sprinkle with some sugar. Bake at 120 for 20 minutes till it’s soft. Check sugar level.
Alternatively (and more often in this house) buy jar of Bonne Maman compote from supermarket.
https://www.waitrose.com/ecom/products/bonne-maman-rhubarb-compote/817034-663114-663115
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I switched from stewing rhubarb to roasting it about a decade ago. I chop it in 2 inch pieces, add a generous squeeze of fresh lemon, some white or brown sugar and roast at 350-375 for half an hour.
I sometimes add a couple tbsp of tapioca (maybe 2 tbsp to 4 cups of chopped rhubarb) , if I will want to serve a thicker compote.
I don’t always measure 
. I have some 3M post it notes on the fridge for fruit:sugar ratios. For 2 cups of rhubarb, I think I’d usually use 1/3 cup of sugar. 6-8 cups of rhubarb: 1 cup of sugar. I often keep it on the tart side, so it can be sweetened to taste later.
I make rhubarb crumbles and strawberry rhubarb crisp fairly often in the spring.
https://www.lucywaverman.com/recipes/2018/7/25/rhubarb-strawberry-crumble?format=amp
This cake has turned out nicely the 2 times I have made it. https://www.epicurious.com/recipes/food/views/rhubarb-anise-upside-down-cake-101504
I will make this strawberry rhubarb cobbler this year. https://nationalpost.com/entertainment/weekend-post/bonnie-stern-three-versatile-summer-friendly-recipes-that-are-just-as-good-hot-as-cold
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A great idea, thank you.
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For suggested fruit: sugar ratios
I’m going to make some compote to have with me in brooklyn. Thanks!
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I had a pan-fruit crisp / crumble / cobbler / betty /grunt / slump thread on CH.
I thought we had one here, but I can’t find it.
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Not dessert - but rhubarb sauce can be a great alternative to apple sauce for pork, or orange sauce for duck. It takes to the use of Asian spices very well - ginger, star anise and the like
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Yes! This rhubarb mint sauce is fantastic. I know I’ve posted about it half a dozen times, but I will do it again!
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We should ! That was the best thread !
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Adding a rhubarb scone from A View From Great Island.
*ASTERISK: These are terrific on the day baked, but unpleasantly soggy the next day when kept in an air-tight tin. HOWEVER, the cure is to bake from frozen only in the quantity you intend to consume that day. From frozen, the scones bake up as good as fresh (adding only about 5 minutes to the bake time).
Am baking Hoosier Mama’s rhubarb pie tomorrow - will report back.
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Agreed. Rhubarb sauce is excellent. Sometimes I add a few berries (raspberry or strawberry) to a batch but alone is outstanding.
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Ever try this method?
I think any cake or pastry with rhubarb in suffers from this .
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Yes! I saw your post after the tea social, and I agree. In fact, I feel that way about most fresh-fruit scones: great on Day One, and after that, meh. 
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I think scones and croissants usually keep better for the next day in a folded paper bag.
Scones do dry out very fast.
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Rhubarb curd bars might be an exception.
Not if they have fresh fruit in them, it’s the opposite problem!
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