We have a lot of rhubarb. Think 8 or 9 plants. They make for a busy spring figuring out what to do with them...and this year I can actually process most of it!
So far I've made (in two canning sessions):
Strawberry Rhubarb Pie Filling (10 pints)
Rhubarb Compote (8 half-pints)
Sliced, frozen rhubarb.
I am a fan of rhubarb for a couple reasons, but mostly it's that it is fresh and edible in early May! Here, in Montana. I've eaten strawberry rhubarb cheesecake before, but have never really considered what can be done with it before this season. This year I'm going to can all that I can!
Chopped oranges and lemon (I wish my camera would do close-ups well), I love the colors and the citrus smells; They go so well with rhubarb.