Chilled Rhubarb Soup

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6 1/2 cups sliced, trimmed rhubarb (about 2 1/2 pounds untrimmed)
1 1/2 ounces fresh ginger root, peeled and sliced into about 12 quarter-size slices
1 1/2 cups simple syrup (see note)

In a large saucepan over medium heat, bring the rhubarb, ginger and simple syrup to a simmer. Simmer, stirring occasionally with a wooden spoon to break down the rhubarb, for 10 to 15 minutes. Force the soup through a medium (not fine) sieve, discarding the solids.

Pour the soup into a bowl and set aside to cool completely. Refrigerate until thoroughly chilled, at least 3 hours and up to 2 days. Serve cold.

Note: To make simple syrup, in a small saucepan over medium-high heat, bring 2 cups sugar and 1 1/2 cups water to a simmer, stirring until the sugar dissolves. Simmer for 1 minute, then turn off the heat and allow to cool. Cover and refrigerate for as long as several weeks.

Makes 6 to 8 servings.

The Devil’s Rhubarb

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8 thin stalks very young rhubarb, trimmed and peeled
About 1/2 cup granulated sugar
About 2/3 cup very cold vodka

Peel the rhubarb so that only the juicy interior remains.

Place the sugar in a small, shallow bowl.

Pour the vodka into shot glasses. Dip the rhubarb in the sugar and take small bites and immediately sip the vodka between bites to clean the palate.

Makes 4 servings.

Strawberry Rhubarb Muffins

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1 3/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1 egg, lightly beaten
3/4 cup milk
1/3 cup vegetable oil
3/4 cup minced, fresh rhubarb
1/2 cup sliced strawberries
6 small strawberries, cut in half
sugar

Combine flour, sugar, baking powder, salt and cinnamon in large bowl. Combine egg, milk, and vegetable oil in small bowl; stir into flour mixture with fork until just moistened. Fold rhubarb and sliced strawberries into batter. Fill well-greased or paper-lined muffin tins 2/3 full with batter. Press a strawberry gently into the top of each muffin. Sprinkle tops generously with sugar. Bake at 400 degrees for 20 to 25 minutes until golden.

Rhubarb Bread

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1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
1 cup buttermilk
2 1/2 cups flour
1 1/2 cups thinly diced rhubarb
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon salt
1/2 cup nuts

Topping:
1/2 cup sugar
1 teaspoon melted butter

Measure sugar, vegetable oil, and egg into mixing bowl and beat well. Combine buttermilk, baking soda, salt and vanilla. Add to creamed mixture alternately with flour. When well mixed, fold in rhubarb and nuts. Pour into two greased and floured 8 1/2-by-4 1/2 loaf pans. Bake for 60 minutes at 350 degrees or until toothpick comes out clean when inserted into bread. Mix topping ingredients and spoon over bread while it is still warm.

Makes 2 loaves.

Rhubarb Lemonade

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3 cups rhubarb
3 cups water
1 1/4 cups sugar
1/2 cup lemon juice
1 .32-ounce package lemon flavored drink mix
ice cubes
1 16-ounce bottle lemon-lime carbonated drink

Bring rhubarb, water, sugar, lemon juice, and drink mix to a boil. Cover and simmer for 10 minutes. Strain to remove pulp, chill.

Just before serving, pour syrup over ice cubes, poor in carbonated beverage. Garnish with lemon slices or pour into a punch bowl.

Makes 5 1/2 cups.