Some ways to cook fresh rhubarb include mixing it with hot water, sugar and gelatin to create a jam or dessert cups; pureeing and turning the rhubarb into compote for use in chocolate chunk brownies; and grilling the rhubarb before frying it with other ingredients in a skillet for rhubarb Brown Betty. These cooking methods produce very different textures, but preserve the flavor and nutritional content of the vegetable.
Rhubarb chopped and boiled in water with sugar creates a jam that works well for canning or for spreading on toast, bagels and muffins. A basic recipe for this method involves 6 cups of chopped rhubarb, 3 1/2 cups of sugar, 1/4 cup of water and a 4-serving package of strawberry-flavored gelatin. To make dessert cups instead of jam, use 1 pound of sliced rhubarb with 1/2 cup of sugar, 1 cup of water and a 3-ounce package of strawberry gelatin.
Rhubarb without the strings works well in a puree with sugar and water. This creates a compote, which cooks can add to various baked goods. Combine the compote with a brownie or cake batter for added flavor and texture. Grilling rhubarb helps break it down and makes it ideal for inclusion in skillet-based Brown Betty recipes. Cut the rhubarb into single-inch slices before grilling for extra tenderness.