Celebrating RHUBARB

As spring brightens the weather and fills the world with blooms, grocery stores and farmers markets are being brightened by the vibrant red hue of rhubarb.

Popping up all over home gardens and restaurant menus, rhubarb has experienced a renaissance over the past few years. Chefs and home cooks alike have rediscovered the tart and tangy flavor these colorful stems add to all kinds of dishes, whether fresh or frozen.

Bring the taste of spring to your kitchen this season with these rhubarb recipes from Taste of Home.

Rhubarb Citrus Punch

Yield 12 servings

8 cups diced fresh or frozen rhubarb

5 cups water

1-and-one-third cups sugar

2 cups orange juice

Three-quarters cup lemon juice

1 quart ginger ale, chilled

1 quart fresh or frozen strawberries, optional

Ice cubes

In a large kettle, simmer rhubarb and water until rhubarb is soft. Cool; strain through several layers of cheesecloth. Measure 4 cups juice and return to kettle with the sugar. Heat until sugar is dissolved. Chill.

Refrigerate or freeze any remaining rhubarb juice for another batch. Combine orange and lemon juices and rhubarb mixture. Refrigerate until ready to serve. Just before serving, stir in ginger ale and strawberries if desired. Serve in chilled glass over ice.

Homemade Rhubarb Sticky Buns

Yield 12 servings

1 package (16 ounces) hot roll mix

4 tablespoons sugar, divided

1 cup warm water (120 to 130 degrees)

1 egg, lightly beaten

2 tablespoons plus 1/2 cup butter, softened, divided

2 cups sliced fresh or frozen rhubarb

One-half cup packed brown sugar

One-half cup light corn syrup

2 teaspoons ground cinnamon

In a large bowl, combine the contents of roll mix and yeast packets with 2 tablespoons sugar. Stir in the water, egg and 2 tablespoons butter to form a soft dough. Turn onto a floured surface. Knead until smooth, about 5 minutes. Cover and let rest for 5 minutes.

Meanwhile, in a large saucepan, combine the rhubarb, brown sugar, corn syrup and remaining butter. Bring to a boil; cook and stir for 3 minutes. Pour into an ungreased 13-in. x 9-in. baking dish.

On a lightly floured surface, roll dough into a 15-in. x 10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough.

Roll-up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down over rhubarb sauce. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 375F. for 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.

Rhubarb Coconut Cookies

Yield 18 servings

One-half cup shortening

1-and-one-third cups packed brown sugar

1 egg

2 cups all-purpose flour

One-half teaspoon baking soda

1 teaspoon ground cinnamon

One-half teaspoon ground cloves

One-half teaspoon ground nutmeg

One-half teaspoon salt

One-quarter cup milk

1 cup diced fresh or frozen rhubarb

1 cup chopped pecans

1 cup raisins

One-half cup flaked coconut

In a bowl, cream shortening and brown sugar. Add egg; beat well. Combine dry ingredients; add to the creamed mixture alternately with milk. Mix well. Stir in rhubarb, nuts, raisins and coconut.

Drop by tablespoonfuls onto greased baking sheets. Bake at 375F. for 12-15 minutes or until golden. Cool on wire racks.

Rhubarb Pork Chop Bake

Yield 4 servings

4 bone-in pork loin chops (1/2 inch thick and 7 ounces each)

2 tablespoons canola oil

One-and-one-half teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

One-quarter teaspoon salt

One-eighth teaspoon pepper

Two-and-one-half cups chopped fresh or frozen rhubarb (1/2-inch pieces)

4 slices day-old bread, crusts removed and cubed

Three-quarter cup packed brown sugar

2 tablespoons all-purpose flour

One-half teaspoon ground cinnamon

One-quarter teaspoon ground allspice

In a large skillet, cook the chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Sprinkle with rosemary, salt and pepper. Remove from the heat and keep warm.

In a large bowl, combine the rhubarb, bread cubes, brown sugar, flour, cinnamon and allspice.

Place half of the rhubarb mixture in a greased 11-inch by 7-inch baking dish. Top with chops and remaining rhubarb mixture. Cover and bake at 350F. for 30-35 minutes. Uncover; bake 10 minutes longer or a meat thermometer reaches 160F.

Rhubarb Ketchup

Yield 48 servings or 6-7 cups

4 cups diced fresh or frozen rhubarb

3 medium onions, chopped

1 can (28 ounces) diced tomatoes, undrained

1 cup sugar

1 cup packed brown sugar

1 cup white vinegar

2 teaspoons salt

1 teaspoon ground cinnamon

1 tablespoon pickling spice

In a large saucepan, combine the first eight ingredients. Place pickling spice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasoning; tie securely with string. Add to saucepan. Cook 1 hour or until thickened.

Discard spice bag. Cool ketchup. Store in airtight containers in the refrigerator.

For the punch, cookies and pork chops, if using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

For more recipes from Taste of Home, go to www.tasteofhome.com.