If you're a homebrewer it makes a very good wine, never fail recipe as well. Ends up a bit like a sauvignon blanc.
That's interesting. I might give that a go.
I was juicing it, with ginger, for a while but ended up with bottles of the stuff that I didn't drink. We have too much rhubarb yet, at the same time, not a great deal. There's only so much crumble one can eat. Besides, burying it in sugar doesn't seem like an answer to me. Ditto jam.
I have to say though that generally speaking I didn't click with the ' grow your own' philosophy. All that boiling, seiving, sugaring, bottling - jeez, felt like the next step was building the fall out shelter. We've still got jars of stuff from years ago, it'll probably get binned at some point.
No, I prefer to buy fresh locally the amount I need as I need. Most of the rhubard that grows in our garden goes on the compost heap these days.