I know spring is the time for rhubarb, but in the fall as the weather cools down, my rhubarb usually perks up again. If you can't find fresh rhubarb and you aren't growing your own, you can try frozen. If you don't have rhubarb, try growing it. If you have a partially shaded area that stays damp, it's perfect. Rhubarb is a pretty ornamental that also tastes great.
This is an interesting recipe. It doesn't set up for me, ever, but it's a great syrup for pancakes or waffles. Or you can warm it up and pour it over vanilla cake as a quick dessert. It makes a great holiday treat. Use it in jam filled cookies or tarts. Have fun with it.
Tutti Fruitti Jam
7 c. cut-up rhubarb
7 c. sugar
Peel and remove core from pineapple, then cut it into small chunks. Cut lemon and orange into quarters, remove any seeds. Grind pineapple, orange, and lemon using food processor. Add sugar and rhubarb to ground fruit, cover and refrigerate for at least 5 hours. (If you don't have a food processor, you can chop it fine by hand but it will take you a while.)
Pour fruit into a large pot, bring to boil. Simmer over medium heat for 25 minutes, stirring frequently. Jam should thicken slightly. Pour into hot jars and process to seal. Or you can cool, pour into freezer containers, and store in the freezer for up to three months.
Or pour it into pretty jars and give away to your friends. Just tell them to refrigerate it and use it within a month.