As spring brightens the weather and fills the world with blooms, grocery stores and farmers markets are being brightened by the vibrant red hue of rhubarb.

Popping up all over home gardens and restaurant menus, rhubarb has experienced a renaissance over the past few years. Chefs and home cooks alike have rediscovered the tart and tangy flavor these colorful stems add to all kinds of dishes, whether fresh or frozen.Bring the taste of spring to your kitchen this season with these rhubarb recipes from Taste of Home.Rhubarb Citrus PunchYield 12 servings8 cups diced fresh or frozen rhubarb5 cups water1-and-one-third cups sugar2 cups orange juiceThree-quarters cup lemon juice1 quart ginger ale, chilled1 quart fresh or frozen strawberries, optionalIce cubesIn a large kettle, simmer rhubarb and water until rhubarb is soft. Cool; strain through several layers of cheesecloth. Measure 4 cups juice and return to kettle with the sugar. Heat until sugar is dissolved. Chill.Refrigerate or freeze any remaining rhubarb juice for another batch. Combine orange and lemon juices and rhubarb mixture. Refrigerate until ready to serve. Just before serving, stir in ginger ale and strawberries if desired. Serve in chilled glass over ice.Homemade Rhubarb Sticky BunsYield 12 servings1 package (16 ounces) hot roll mix4 tablespoons sugar, divided1 cup warm water (120 to 130 degrees)1 egg, lightly beaten2 tablespoons plus 1/2 cup butter, softened, divided2 cups sliced fresh or frozen rhubarbOne-half cup packed brown sugarOne-half cup light corn syrup2 teaspoons ground cinnamonIn a large bowl, combine the contents of roll mix and yeast packets with 2 tablespoons sugar. Stir in the water, egg and 2 tablespoons butter to form a soft dough. Turn onto a floured surface. Knead until smooth, about 5 minutes. Cover and let rest for 5 minutes.Meanwhile, in a large saucepan, combine the rhubarb, brown sugar, corn syrup and remaining butter. Bring to a boil; cook and stir for 3 minutes. Pour into an ungreased 13-in. x 9-in. baking dish.On a lightly floured surface, roll dough into a 15-in. x 10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough.Roll-up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down over rhubarb sauce. Cover and let rise in a warm place until doubled, about 30 minutes.Bake at 375F. for 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.Rhubarb Coconut CookiesYield 18 servingsOne-half cup shortening1-and-one-third cups packed brown sugar1 egg2 cups all-purpose flourOne-half teaspoon baking soda1 teaspoon ground cinnamonOne-half teaspoon ground clovesOne-half teaspoon ground nutmegOne-half teaspoon saltOne-quarter cup milk1 cup diced fresh or frozen rhubarb1 cup chopped pecans1 cup raisinsOne-half cup flaked coconutIn a bowl, cream shortening and brown sugar. Add egg; beat well. Combine dry ingredients; add to the creamed mixture alternately with milk. Mix well. Stir in rhubarb, nuts, raisins and coconut.Drop by tablespoonfuls onto greased baking sheets. Bake at 375F. for 12-15 minutes or until golden. Cool on wire racks.Rhubarb Pork Chop BakeYield 4 servings4 bone-in pork loin chops (1/2 inch thick and 7 ounces each)2 tablespoons canola oilOne-and-one-half teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushedOne-quarter teaspoon saltOne-eighth teaspoon pepperTwo-and-one-half cups chopped fresh or frozen rhubarb (1/2-inch pieces)4 slices day-old bread, crusts removed and cubedThree-quarter cup packed brown sugar2 tablespoons all-purpose flourOne-half teaspoon ground cinnamonOne-quarter teaspoon ground allspiceIn a large skillet, cook the chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Sprinkle with rosemary, salt and pepper. Remove from the heat and keep warm.In a large bowl, combine the rhubarb, bread cubes, brown sugar, flour, cinnamon and allspice.Place half of the rhubarb mixture in a greased 11-inch by 7-inch baking dish. Top with chops and remaining rhubarb mixture. Cover and bake at 350F. for 30-35 minutes. Uncover; bake 10 minutes longer or a meat thermometer reaches 160F.Rhubarb KetchupYield 48 servings or 6-7 cups4 cups diced fresh or frozen rhubarb3 medium onions, chopped1 can (28 ounces) diced tomatoes, undrained1 cup sugar1 cup packed brown sugar1 cup white vinegar2 teaspoons salt1 teaspoon ground cinnamon1 tablespoon pickling spiceIn a large saucepan, combine the first eight ingredients. Place pickling spice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasoning; tie securely with string. Add to saucepan. Cook 1 hour or until thickened.Discard spice bag. Cool ketchup. Store in airtight containers in the refrigerator.For the punch, cookies and pork chops, if using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.For more recipes from Taste of Home, go to

www.tasteofhome.com.