Rhubarb glut recipes

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I have stashed enough rhubarb in my freezer to keep us in crumble for months to come. But what should I do with the rest? In particular, does anyone have a good chutney type recipe, or some sort of spiced pickle?

Do you like wine?

Freeze about two decent family sized ice cream tubs worth in inch long slices in a plastic bag. Then cut the corner off and let it defrost and let the juice drain out. Add 700g sugar, make it up to a gallon with water and then add some wine yeast. Let it ferment until dry and you are good to go. Usually ready to drink in 6-8 weeks.

Did you have to blanch it before you froze it?

No, you don't have to blanch rhubarb before freezing.

Spiced rhubarb chutney I make this - it's lovely. Matures into a chutney of distinction. The texture is more like a thick Turkish, it's not a chunky chutney.

Relish, not Turkish...

And there was a recipe for rhubarb upside down cake in the Guardian that sounded good.

Well it's not chutney, but rhubarb pannacotta and rhubarb ice cream are both lovely, and I just saw this recipe, which I am planning to make with DC
www.theguardian.com/lifeandstyle/2014/apr/11/rhubarb-upside-down-cake-recipe

Thank you, I will definitely be giving some of these a try.

Make Heston's galette (or just the rhubarb sorbet and the poached rhubarb from it without the pastry and coconut).

Delicious!

JAM

I don't have any chutney suggestions but these muffins are delish. I make a lot of them every rhubarb season.

Also, saw this blog post today. Haven't made it but it sounds good. Rhubarb and ginger is a winning combination in my book.

Sorry, I can't find the recipe at the moment, but last year I made rhubarb and vanilla jam. It was lovely. I found it online, maybe you can google it, but if you are interested I'll see if I can find it.

I saw a rhubarb and dark chocolate ice cream recipe on pinterest the other day..