Originally Posted by xmas365
It is tart, the best way to have it, imo, is in a strawberry rhubarb pie. The sweetness of the strawberries and the tartness of the rhubarb really accentuate each other very well.
This is what I make:
Rhubarb Dump Cake
4 - 5 Cups rhubarb, cut in chunks
1 Cup sugar
1 3 oz. package gelatin (sugar-free cherry, strawberry, or even orange)
1 yellow cake mix
1 1/4 Cup water
1/2 Cup butter, melted
Preheat oven to 350 degrees. Pan size: 13" by 9", or so. Add evenly in order presented, DO NOT mix! Bake 1 hour.
I've used frozen rhubarb, not fresh. Just thaw and squeeze out some of the moisture. Accidentally opened a sugar-free orange gelatin so I used it - tasted good, but cherry is much better!