Now THAT's rhubarb

We visited my mom's cousins yesterday, and after showing us their amazing garden (including the rhubarb patch that does, indeed, make ours look sad in comparison), they gave us a bunch of rhubarb to take home.

Today, I made rhubarb pancakes for breakfast, then two rhubarb crisps and 4+ cups of jam. And there's still a stalk or two left over to be frozen for later.

For rhubarb pancakes, cut the fruit into 1/4" dices, and toss into a basic pancake batter. Make sure the batter is fairly thick, not crepe-thin, so the rhubarb will cook long enough to soften. I topped them with maple syrup, but fruit topping would have been good too.