Posted: 01/05/2015 at 12:48
I still have a couple of bags of last year's rhubarb in the freezer, but looking at the monster rhubarb now looming in my garden, I think I'll put the old stuff on the compost and start again. I made some rhubarb annd orange chutney last year that was very good, and I do rhubarb and ginger jam.
I do also make rhubarb wine, but I have to say it's not great. It always retains a bit of the rhubarb flavour, and it's not the best wine I make. But it's cheap, and means that whenever a recipe calls for a generous quantity of white wine (it does end up white, and usually very clear) I can supply it without feeling that it's a waste of wine.