Recipes talk about rhubarb being tangy, tart, zingy, whatever. The times I've made it, it just tastes plain sour. And it turns to brown mush. I've tried it poached, as compote and in cake. If I add loads of sugar, it's a bit less sour, but it's still tasteless. If I add spices like cinnamon or ginger, that perks it up a bit, but really it just tastes of the spices.
Who has any super rhubarb recipes that will convert me?