In the US the most common, and seemingly only way, to use rhubarb is in a crisp where the ample sugar can balance the tartness. Rhubarb is actually a vegetable, though!
In many other countries, rhubarb is used in savory dishes such as meat stews and curry. This allows a person to get the vitamin K, fiber, manganese, and antioxidants, while not taking in the added sugar from something like a crisp. (Rhubarb on its own is extremely low in sugar - It contains less than 1.1 grams of sugar per 100 grams!)
I tried my first savory recipe by dicing two cups of rhubarb into a curry. I added it to the pan just after the onions and garlic had cooked along with the stock and lentils. The rhubarb softens up and it's indistinguishable in both taste and texture in the final curry. So, it seems it could be a nice addition to a whole range of recipes.
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