My MIL brought me a good 3-4 pounds of rhubard from her garden last weekend, and I've been looking for recipes on how to use it up.
I kept seeing crisp after pie after crisp on epicurious, with a few chutneys thrown in for good measure. I settled on one pie/cake, which says for the filling to throw together some chunked rhubarb and brown sugar and then make the dough. I tried it just now for the sweet/sour balance and OMG is it good. I'm not making the cake. I'm just going to eat big bowls of rhubard with brown sugar until the crop runs out this summer.
If you haven't tried it - it is heavenly. Cold and crunchy, sweet and sour, and with that wonderful floral scent. Who knew? You don't need to cook the stuff. I feel like Newton right after he got whacked by that apple.