Peel the rhubarb, cut into pieces; poach in sugar syrup until cooked; put through the blender; add a drizzle of lemon juice and some chopped lemon balm; garnish with a few spoonfuls of frozen yogurt

Cook rhubarb with 150 g sugar; separate two eggs; weigh out a weight equal to the eggs of flour, melted butter and sugar; beat the egg yolks with the sugar until pale; alternately add in the flour and butter; mix in the cooled sliced rhubarb and the egg whites, beaten stiff; bake in a moderate oven

You can flavor rhubarb with vanilla, accompany it with unwhipped crème fraîche as they do in northern countries, or flavour it with ginger, like the English and Asians

Rhubarb tart
Bake blind a tart shell; place in it 300 g blanched sliced rhubarb; pour over top a mixture of 100 g sugar, 3 eggs, 100 g crème fraîche and 1 tbsp. flour; bake for 30 minutes. This is the Altatian version.

In Belgium, the pastry and rhubarb are baked for 15 minutes, then topped with Italian meringue and returned to the oven until done.