One of my favourites!

Raw with an egg cup of sugar, cooked and made into a mousse, a crumble, a tart, with custard or on its own .... I just love rhubarb.  Last night it was a lip smackingly good crumble.
I've lost count of the number of burnt saucepans we've had over the years. Now I stay in the kitchen until the rhubarb is boiling then it's off with the gas and let the rhubarb continue to cook in its own heat .... no burnt pots!