Until I moved to Minnesota, I didn’t think people really ate rhubarb except in Garrison Keillor’s stories. (“Nothing gets the taste of humiliation out of your mouth like beebopareebop rhubarb pie.”) Now that spring is here and bunches of bright red rhubarb are on every table at the farmers’ market, I asked everyone for their five favorite ways to eat rhubarb.

Mark said, “Five rhubarb pies.”

Other people had more variety in their answers. Here are five suggestions for you.

Strawberry-Rhubarb Pie.

strawberry rhubarb pie

Photo by Tarehna Wicker via Flickr

This is the classic, of course. It’s also the first thing I made with rhubarb. You can find the recipe in all corners of the Internet. Here’s a good strawberry-rhubarb pie recipe from The Food Network, although I use my own crust recipe.

Rhubarb Muffins.

Rhubarb Muffins

Photo by Warren Layton via Flickr

I made these rhubarb muffins for breakfast last Sunday—only a few minutes of prep time and 18 minutes of cook time, and they were so worth the wait. Thanks, Betty Crocker!

Rhubarb Sauce over Ice Cream.

The tart taste of rhubarb pairs oh-so-well with the sweet flavor of ice cream. It’s a simple mixture of chopped rhubarb, sugar, water, and cinnamon. Get the rhubarb sauce recipe at Taste of Home.

Rhubarb Crisp.

A friend said he still remembered this one from seventh-grade home ec class:

  1. Cut rhubarb into 1/2- or 1-inch pieces.
  2. Spread evenly in the bottom of an 8″x8″ baking dish.
  3. Mix 1/3 cup each of flour, brown sugar, and oats. Add 1/2 tsp cinnamon. Cut in 1/3 cup butter.
  4. Sprinkle mixture on fruit.
  5. Bake at 350F for 20 minutes.
  6. Turn setting to broil for another 3 to 5 minutes.

Rhubarb Martini.

I still have half a bunch of rhubarb left. And the weekend is coming up. Are you thinking what I’m thinking?

Of course! Strawberry-rhubarb martinis!

Make rhubarb syrup by mixing 4 cups chopped rhubarb, 2 cups water, and 1 cup sugar in a saucepan. Bring to boiling, then reduce heat and simmer for about 15 minutes. Optionally, strain the solids out. (It’s not required, but I prefer the syrup without the mush.)

You can pour this syrup over pancakes, ice cream, or …

Oh, who are we kidding?

The rest of my rhubarb is going into martinis.

Bonus: Rhubarb Chutney over Pork Chops.

Several people recommended this to me. I’ll leave this recipe here for you to consider. As for me, I’m not a fan of fruit on meat.