I have four rhubarb plants that were planted by my father in law at least 25-30 years ago. We bought the house 21 years ago and I usually ignore the rhubarb after making a couple of rhubarb cakes. It produces so much that I have to give it away. I never cared for the sauce that people in Wisconsin usually make--tastes fine but looks awful. However, with all the interest in rhubarb, I have given it a second chance. Made the baked rhubarb compote with ginger and used most of it in rhubarb custard bars. Delicious! Less fussy than a pie, which seems to go with rhubarb's humble character. Made a basic cookie crust with whole wheat flour, baked for 15 minutes, mixed the compote with a custard (eggs, whipping cream, flour, a little yogurt, sugar), baked for 50 minutes. Drained the syrup from the compote before mixing and made myself a bellini. While drinking, reflected on the contradictions of this vegetable. Ignored in the yard yet produces heavily, can make a humble dessert or a fancy cocktail. Have decided that whatever I make with rhubarb, it has to be easy. Harvested some stalks just now and am making a syrup for more bellinis.