Rhubarb Vanilla Ice Cream
In a pan cook:

1. 2 cups chopped rhubarb
2. 1/8 cup water (preferably filtered)
3. 1/2 cup sugar (or other sweetener)
4. 2 tsp lemon
5. 2 tsp vanilla extract

Stir until it boils – let it boil for 2 minutes and remove from heat. Let it cool. Fold it into vanilla ice cream and place it back in the freezer. (This recipe my mom got off a TV program, I am not sure which one but it was really good and simple to make!)

Stewed Rhubarb (this is a dessert)

1. 6 Cups fresh rhubarb, cut into 1-inch pieces
2. 1 tablespoon freshly ground ginger
3. About ½ cup water (preferably filtered)
4. 1/2-3/4 cup raw honey

Place rhubarb, ginger and water in a pan and bring to a boil. Reduce heat to simmer and cook about 1 hour, stir occasionally, until rhubarb disintegrates. Allow to cool and stir in honey to taste. Serve with whipped cream or sweet cheese topping.  (Recipe from Nourishing Traditions by Sally Fallon, I highly recommend this book if you are at all interested in food)

Rhubarb Pie

1. 1 flaky pie crust
2. 4 cups of rhubarb, cut into ½ inch pieces
3. 3/4 cup rapadura (this is a dehydrated sugar cane juice for more info on this click here or read about it in Nourishing Traditions)
4. 2 Tablespoons of arrowroot
5. Grated rind of 1 orange
6. 2 tablespoons of butter

Toss rhubarb with rapadura, arrowroot and orange rind and let stand for 15 minutes. Meanwhile, line a shallow pie plate with flaky pie crust, reserving enough to make a lattice-work top. Fill pie crust with rhubarb mixture, dot with butter and cover with lattice work. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake another 40-45 minutes. Serve with whipped cream or sweet cheese topping (or Rhubarb Ice Cream J). (Recipe from Nourishing Traditions by Sally Fallon)

(http://www.rhubarbinfo.com/rhubarb-food.html#TOC45)