I think you may be trying to access the old database. The new one is accessed via the link to top right of every page. We transferred all the recipes from the old one to the new one, so it may have who ever transferred it as the author now rather than WW.
Rhubarb schnapps (no good for Fee!) is lovely - half the weight of sugar to rhubarb and cover with vodka. Leave for six months and strain for winter leiquiers or (even better) leave for a year and have diluted with soda water for long summer drinks.
I make a rhubarb custard tart. If you made the custard with eggs and milk (no cream) and a spoonfull of flour, I think it would set ok and still be yummy. Bread and butter pudding does (actually, rhubarb bread and butter pudding might be nice too. I never bother with the butter or the cream in that)
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