[bakuninsbart]

Since it is quite sour and fresh, apart from sweet dishes like pie or crumble, it pairs quite well with heavy meat dishes like venison. Basically you make a glaze with the rhubarb and can use the stems as a garnish/veggie side. Still needs quite a bit of sugar to tone down the sourness, but it is great.

In general you can often use it as an alternative for lemon zest or juice. I'd say though that it is one of those veggies you buy when it grows locally. I love rhubarb, but if you have to import it, there is probably a better local alternative.