If you homebrew, you might try making a rhubarb-flavored beer of some sort. Experienced homebrewers sometimes opt to make Belgian-style Lambics, which are fruit-flavored… usually peach, cassis, raspberry, cherry, or pear. Rikenjak’s in Louisiana made one run (at least) of a fabulous Muscadine Lambic, which I managed to try one time: it made me break to sobs of joy. (If you don’t homebrew, a friend who does may want to experiment with this style… it’s worth a try.)
Other than that, I’ll have to defer to others’ opinions. Happy vegetating, folks.
Rhubarbarically, Ort. Carlton in Greyrainy 30601.