About

The Rhubarb Compendium was a labour of love by Dan Eisenreich, started in 1994 and tended for three decades across three platforms (hand-written HTML on FreeServers, a Drupal site, and finally a Blogger blog). It collected recipes, growing advice, varieties, history, medicinal lore, and the kind of folk knowledge that only accretes when one person tends one corner of the web for a long time.

After 2024-10-23 the rhubarbinfo.com domain stopped serving the site and is now a casino-redirect squat. This is a non-commercial preservation effort, rebuilt page-by-page from Internet Archive snapshots.

License

The Rhubarb Compendium is licensed under a Creative Commons Attribution-Share Alike 3.0 United States License (CC BY-SA 3.0 US) — the license Dan applied to the site himself. That license explicitly permits redistribution, including commercially, provided the work is attributed and shared under the same terms. This rescue follows that license:

From Dan's own words on the original about page:

I have found many recipes on the internet that are marked with a copyright notice. A word about copyright of recipes from the US copyright office:

… "Several categories of material are generally not eligible for statutory copyright protection. These include among others: […] Ideas, procedures, methods, systems, processes, concepts, principles, discoveries, or devices" …

It seems clear to me that recipes (regardless of their origin) are "procedures, methods, or processes" and as such you are free to copy and use the recipes included in this document (or anywhere else for that matter) as you see fit.

How it was rebuilt

Three eras

Contact

If you are Dan, family of Dan, or otherwise hold rights to this content and would like attribution updated, the rescue tweaked, or anything removed: please open an issue at github.com/maphew/rhubarb.

Creative Commons License